Twist
Member
- Joined
- Mar 26, 2021
- Messages
- 31
- Reaction score
- 26
- Location
- Annapolis MD
- Grill
- Silverton 810, BGE Small, BGE Large
I'm a long time Egghead that got seduced by a cute Traeger rep at Costco yesterday and a Silverton 810 followed me home with my groceries. I've been looking for something I can do larger cooks than my Large BGE and I'm hoping this Traeger gets it done for me.
I've been making the best pulled pork and ribs I've ever had and I'm from the Deep South so that's saying something
I ruined a few briskets on the BGE until I found the Aaron Franklin MasterClass and now I've unlocked that achievement. I use my BGE about once a week for a long slow smoke for smaller meals but I'm tired of having to do big events at our house in multiple shifts on the Egg.
Brisket:
Pork Shoulder(butt):
The reason I never pulled the trigger on a Traeger in the past was the reputation for poor smoky flavor using pellets. So, my first and most important question for the collective wisdom here is how do I preserve the great taste I get on slow smokes over organic coals when I'm cooking with the Traeger? I would usually add some hickory or Red Oak wood to my coals on the Egg in the first 3 hours or so cooking indirect. I'm seeing some reference to smoke tubes? How well does that work? I'm wondering if some chips smoldering in some heavy duty foil wouldn't do the same thing?
Looking forward to learning from you guys about how to get the best experience out of my pellet smoker!
I've been making the best pulled pork and ribs I've ever had and I'm from the Deep South so that's saying something
I ruined a few briskets on the BGE until I found the Aaron Franklin MasterClass and now I've unlocked that achievement. I use my BGE about once a week for a long slow smoke for smaller meals but I'm tired of having to do big events at our house in multiple shifts on the Egg.Brisket:
Pork Shoulder(butt):
The reason I never pulled the trigger on a Traeger in the past was the reputation for poor smoky flavor using pellets. So, my first and most important question for the collective wisdom here is how do I preserve the great taste I get on slow smokes over organic coals when I'm cooking with the Traeger? I would usually add some hickory or Red Oak wood to my coals on the Egg in the first 3 hours or so cooking indirect. I'm seeing some reference to smoke tubes? How well does that work? I'm wondering if some chips smoldering in some heavy duty foil wouldn't do the same thing?
Looking forward to learning from you guys about how to get the best experience out of my pellet smoker!
Let us know what you think after you have a few cooks on the Traeger.
