- Joined
- Jun 10, 2019
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- 1,776
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- Location
- Corona Del Mar, California
- Grill
- Timberline 850
Hi All. I'm actually a long time Traeger user, but small stuff. I had a Junior for years and now have a vista cruiser Timberline 850. In all these years I have never made ribs, however I love them and finally took a shot, and failed! Taste was great BUT, they weren't tender and nowhere close to fall off the bone goodness that the BBQ joints offer.
I have been using the 850 for almost a year, Chickens, Salmon, Jerky etc. I have found that its displayed temperatures are very stable compared to the old Junior. I am also seeing that the cooking results between the two grills is very different when following Traeger recipes. My theory is that the older grills lost more heat and tended to have a hotter fire to maintain the temp vs the insulated models. I have had to really adjust my old standby recipes for chicken etc. as everything was under cooking with the same time/temp settings from before.
I was wondering if the older Traeger recipes are based on uninsulated units? I made a Traeger Corned Beef recipe at Easter that was also an under cooked fail, very embarrassing to ruin the family dinner.
Today I was at my local Ace Hardware store, where I bought the Timberline. The guys there cook all the time. I asked about the 3-2-1 Rib recipe, they use it as well apparently. They said that they smoke for 4, then foil for 3, then on the grill with BBQ sauce for a final 2 hours.
Is anyone else seeing this? I want to make good ribs! My wife and her girlfriend say that ribs need par boiling, but I believe slow smoking ribs is more in line with the "real" BBQ masters, is that right?
Anyhow, thanks in advance for any thoughts on how to get this dialed in!
I have been using the 850 for almost a year, Chickens, Salmon, Jerky etc. I have found that its displayed temperatures are very stable compared to the old Junior. I am also seeing that the cooking results between the two grills is very different when following Traeger recipes. My theory is that the older grills lost more heat and tended to have a hotter fire to maintain the temp vs the insulated models. I have had to really adjust my old standby recipes for chicken etc. as everything was under cooking with the same time/temp settings from before.
I was wondering if the older Traeger recipes are based on uninsulated units? I made a Traeger Corned Beef recipe at Easter that was also an under cooked fail, very embarrassing to ruin the family dinner.
Today I was at my local Ace Hardware store, where I bought the Timberline. The guys there cook all the time. I asked about the 3-2-1 Rib recipe, they use it as well apparently. They said that they smoke for 4, then foil for 3, then on the grill with BBQ sauce for a final 2 hours.
Is anyone else seeing this? I want to make good ribs! My wife and her girlfriend say that ribs need par boiling, but I believe slow smoking ribs is more in line with the "real" BBQ masters, is that right?
Anyhow, thanks in advance for any thoughts on how to get this dialed in!