new IW650 owner

[caplanner]

got our first Traeger last weekend. Cooked a pork loin - seemed to take longer than I thought it would. Cooked a brisket yesterday - took a total of 13 hours! Some of that was we had to run an errand so I turned it down (remotely from the car) to 200 so it wouldn't reach 160 until we got home. Increased temp back to 225 and it took a few hours to get from 140 to 160 and then another 4 or 5 (maybe more) to get to 195.

Read a lot about 'stall' and going to get a fireboard 2 thermometer.

Anyway, glad to find the forum and look forward to learning more from the members!

Here's the result of last nights effort. Very moist and flavorful. Used the Traeger hickory pellets and Traeger saskatchewan rub with a little coffee rub over the top of that. Let it sit overnight. started with a 6lb flat cut choice brisket from Costco.

 

[MidwestSmoker]

Welcome to the forum! Also, happy to hear that you got a FireBoard 2.

From experience I can tell you that there are many variables and it will take quite a few cooks to get the hang of it. But it is a fun learning experience!

 

[Timmy]

Welcome to the forum! Lookin good!

 

[RayClem]

Probably the most often heard advice on this forum is "never trust the Traeger thermometes". Always get reliable 3rd party thermometers to measure the grill temperature and the internal meat temperature. The Fireboard is certainly a great choice for those willing and able to afford it. Set your controller temperature setpoint at whichever value allows you to achieve your desired grill temperature at the grate level of your cook. Always cook to a final internal meat temperature; cooking times are only guidelines to allow you to plan your overall cook. Just a few degrees internal temperature can make a big difference in the outcome of your cook, so make sure you temperatures are accurate.

In addition to your Fireboard, you might want to get a good instant read thermometer. If you want the best, get a Thermoworks Thermapen.

 

[primeone]

got our first Traeger last weekend. Cooked a pork loin - seemed to take longer than I thought it would. Cooked a brisket yesterday - took a total of 13 hours! Some of that was we had to run an errand so I turned it down (remotely from the car) to 200 so it wouldn't reach 160 until we got home. Increased temp back to 225 and it took a few hours to get from 140 to 160 and then another 4 or 5 (maybe more) to get to 195.

Read a lot about 'stall' and going to get a fireboard 2 thermometer.

Anyway, glad to find the forum and look forward to learning more from the members!

Here's the result of last nights effort. Very moist and flavorful. Used the Traeger hickory pellets and Traeger saskatchewan rub with a little coffee rub over the top of that. Let it sit overnight. started with a 6lb flat cut choice brisket from Costco.

Welcome to the Traeger Club @caplanner - That brisket looks like it came out great! I'm a fan of the Traeger coffee rub.