Hi from Houston

[neilnoff]

Brand new owner here of Pro 780 delivered yesterday. Plan to do my burn-in tomorrow and then fire it up the weekend with something TBD. I've been using my small Pitt Boss tabletop on my motorhome so have some experience with pellets, but decided to go bigger for a home unit and have always wanted a Traeger. Looking forward to learing a lot from this forum. Happy holidays to you all--

 

[traeger860]

Welcome

 

[Timmy]

Welcome to the forum!

 

[McMadden]

Brand new owner here of Pro 780 delivered yesterday. Plan to do my burn-in tomorrow and then fire it up the weekend with something TBD. I've been using my small Pitt Boss tabletop on my motorhome so have some experience with pellets, but decided to go bigger for a home unit and have always wanted a Traeger. Looking forward to learing a lot from this forum. Happy holidays to you all--

Welcome! I’m a new member myself

 

[Shedd]

Welcome, I’m also new and I have a 780 Pro. I’m new to pellet grills so just having some fun with it. Absolutely a great group of folks on here that share a wealth of information.

 

[primeone]

Welcome to the forum and congrats on the new Traeger! Let us know how the first smoke goes.

 

[CMTiger]

Welcome. What’s your first meal going to be?

 

[GTHDOOK]

Welcome to the family

 

[neilnoff]

Welcome. What’s your first meal going to be?

Finished the seasoning process this afternoon & all went well. Saturday is going to be "Smoking Day" and I'm thinking about a standing rib roast. Sort of a trial run before Christmas and if I figure it out, will do one over the holidays for the family. If not, I'll just make a ton of shotgun shells & pig shots!

 

[Shedd]

That’s an expensive hunk of meat for a first cook. Hopefully it’ll work out great for you. Let us know how it goes.

 

[neilnoff]

I was a bit nervous for a first cook, but it actually turned out very well. I smoked at 250 Deg so it took a while and next time I'll probably try it at 275 Deg. Very pleased with the results and it was very tasty.

 

[Shedd]

That looks really good! Was it moist/juicy and what did you use for rub? I did one probably 20 years ago on my egg, everyone loved it except me. I love a good smoke flavor but (weird I know) not on beef. I probably wouldn’t mind one on my Traeger since it’s not the same type of smoke. I’m going to try some ribeyes this weekend to see how they taste. So I might have to try a prime rib.

 

[neilnoff]

I started with a liberal dose of Kosher salt, put in the fridge for 30 min, then took it out and washed off the remaining salt that did not sink in. Patted dry & used Meat Church Holy Cow, followed by Meat Church Garlic & Herb. Twice during the cook I dabbed on (so as not to wash off the rub) Worcestershire sauce. Not sure that added any detectible flavor, but I think (?) it helped keep it moist and gave it a bit of color. Good luck & good smoking!