The 3-2-1 method works great on spare ribs, but will be too much for baby backs. I don't do baby backs myself, but have seen suggestions of more like a 2-1-1 at 225°F, since they are smaller and more tender.
I inquired via the contact page on the Traeger website about the lack of a protective plate on the bottom of my Pro34. The response from the ESL folks was prompt: "Don't worry about animals destroying the wiring. It doesn't taste good to them."
:oops:
If you use the contact page on the Traeger website, tell them simply that the RTD probe isn't working properly. The ESL folks they have on there might end up sending you all kinds of things to keep you happy!
I'm concerned that someone might take your "information'" literally, go out and buy a bag of stove pellets, and make people sick from the result. If you have found a manufacturer that you trust, then go for it.
This from one pellet manufacturer:
"Heating pellets (or pellets used in wood-burning stoves) can be made from wood that isn’t meant for smoking meat. Woods like pine or spruce can ruin the flavor of your food."
I'm kinda new to the pellet grill world, but I've see lots of warnings NOT to use stove pellets in a smoker due to the binders used in them that are dangerous for humans.
I smoked some beef jerky (sliced up a chuck roast) on Thursday, then smoked 4lbs of wings on Friday. I assembled a few ABTs to put on the smoker Sunday morning. I'm going to grill some keilbasa and brats Sunday afternoon.
Veggies? Right . . . veggies . . .
You posted the same question yesterday. I'll respond the same way I did there.
If it were me, I'd simply divide it into two loaves. That way, it would be the same cook time.
Sounds like a good plan to me. I usually brine chicken overnight, then rinse, shake a little seasoning on it in a hotel pan, cover with foil, then place it in the fridge until I'm ready to smoke it.