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Slimpicker you have the best emojis. Those alone are worth the price of admission to this forum.

I use my meater alot. It’s very simple and has been very accurate with meat temperature. The ambient temperature isn’t that important to me as long as I can monitor the meat. I love not dealing with wires. Make sure to get the plus with wifi.

I'm grilling at the highest heat possible most of the time and use the lowest rack position with grill grates. I raise the grate only for smoking ribs, etc.

If you don't feel like messing with all the wires involved with the firebird just get a Meater. I have found it extremely accurate for meat temperature and has made me a better cook. Perfect temp every time without having to poke, prod, or cut open whatever I'm cooking. It does measure ambient...

I like to rub my rack of lamb with Dijon mustard, season with salt, pepper, and herbes de provence, and add dried rosemary just because.

I spritzed one time at the 7 hour mark. Ribs were 203 degrees after 8 1/2 hours. I wrapped them and placed in a cooler for 90 minutes. They were perfectly cooked and moist and smokey. Great bark. However, I overseasoned and the bark was way too salty. :mad::eek:😓 First time I've used the Coopers...

6 hours in. Looking good. Temp is 186 degrees. Is spritzing recommended? I've seen yes and no on various sites but I trust the people here.

I'm trying my 1st cook of a 4.2 pound, 2 bone Wagyu beef rib. After searching the forum and other videos I've removed the membrane from the bone side and will take off the silverskin from the meat side. I'm going to slather with mustard, and season with Coopers rub (yes that Coopers you Texas...

I fire up to 500 degrees on the plancha side and gotten a great sear on rack of lamb and crispy skin on chicken thighs and duck breasts.

Pit Boss is available in Walmart near me at $8.99 for a 20lb. bag. Less than half the cost of Traeger. Is there any downside? Do they burn quicker or produce less flavor?

I’m looking for some new rubs. I like Paul Prudhomme seasonings, as they are savory, not sweet. Meat Church gets high praise here. They all have sugar. Do they tend toward the sweet side (holy cow seems like the exception).

Welcome. You will have more success if you buy a set of grillgrates. I fire up to 500 degrees, put chicken thighs on the plancha side for about 4-5 minutes to brown and crisp, then lower the temp to 425 degrees, flip the thighs skin side up and finish on the regular grates.

My first pellet grill was the Weber Smokefire early this year. I had 3 rounds of replacement parts. I practically rebuilt the grill. Customer service was good but the grill was a piece of crap. It got up to 600 degrees once, stayed there about 20 minutes, and was never seen again. Pellets jammed...

I clean my grill when it’s time to replenish the pellet box. I grill 3-4 times a week. I live in Florida. The Traeger is on a hi-rise lanai and it’s always covered by the upstairs lanai. I’ve never had a problem with moisture in the pellets, even during the hot, humid summer. I only cover during...

Grill grates.

Do you flip the chicken during the cook or just leave it skin up or down? I cook skin down on the plancha side at 500 about 4-5 minutes till skin browns and crisps then lower the temp to 425 and flip and place on the regular grate till done.

Well done! Looks beautiful