Recent content by BA_Ga

  1. BA_Ga

    Traeger rib cooking time

    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.
  2. BA_Ga

    Rats and Mice

    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:
  3. BA_Ga

    I just destroyed my Traeger before I cooked anything...

    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!
  4. BA_Ga

    Beef Beef plate ribs

    I bought a 4-bone slab I plan to cook tomorrow. To what temperature do you set your smoker?
  5. BA_Ga

    Pellets New Kingsford Pellets

    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.
  6. BA_Ga

    New Iowa Member

    Welcome aboard!!! There's a lot of information here, along with knowledgeable folks!
  7. BA_Ga

    Pellets New Kingsford Pellets

    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."
  8. BA_Ga

    Pellets New Kingsford Pellets

    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.
  9. BA_Ga

    Super Bowl Cooks

    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 . . .
  10. BA_Ga

    How much time do I add for double recipe?

    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.
  11. BA_Ga

    How much time to add for a double recipe of meatloaf?

    If it were me, I'd simply divide it into two loaves. That way, it would be the same cook time.
  12. BA_Ga

    Pellets Reserve blend

    Here's the HMA
  13. BA_Ga

    Pellets Reserve blend

    I prefer something a bit heavier for brisket as well as ribs. I've used a blend that has hickory, maple and apple that works well.
  14. BA_Ga

    Wireless Temp Probe

    My smoker is the Pro 34. I bought the Weber iGrill for remote monitoring.
  15. BA_Ga

    Brine Question

    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.
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