Traeger "Must Have" Accessories - Master Thread

I think the front shelf is a must have, IMO. I put one on my Pro 780. I also installed a bottom shelf. I also got some magnetic hooks for the utensils.
Next on the list is a wheel upgrade and wood for the front shelf.

IMG_0673.jpeg
 
Sous Vide is an awesome way to reheat brisket & pulled pork or ribs that are vacuum packed.

I've got a load of pulled pork to reheat tonight and I commissioned an old igloo cooler to be my sous vide water vessel.

A 2.5" hole saw made the perfect size hole for my sous vide heater. This is a great way to heat up a mess O' pulled pork!

View attachment 7446
View attachment 7447
OK.. I'm getting the concept but how does the sous vide machine attach to the cooler? It looks like they call come with a hook to attach to the rim of a pot or bowl... Sorry for all the Q's
 
OK.. I'm getting the concept but how does the sous vide machine attach to the cooler? It looks like they call come with a hook to attach to the rim of a pot or bowl... Sorry for all the Q's
There is a plastic sleeve with a clip on it to keep it standing upright when you put it in a container. With the cooler, I simply slid it off and then stick it in the 2.5" hole I cut and the control part keeps it from falling in. Fits like a glove..
 
There is a plastic sleeve with a clip on it to keep it standing upright when you put it in a container. With the cooler, I simply slid it off and then stick it in the 2.5" hole I cut and the control part keeps it from falling in. Fits like a glove..
Thank You
 
Bumping just because I think this is a good thread to keep close to the top for newer posters/users
 
I’ve mentioned my Inkbird IBBQ-4T before, I think it’s great. I had a incident today. I was Spatchcock cooking a chicken. When the chicken was almost done I cranked the heat to max (450’ on the Bronson) to crisp up the skin. Just then it started raining pretty hard. I quickly moved my Inkbird from the hopper to the trim on the front, under the tray to protect it from the rain. The next time I came outside, I could smell an unusual plastic burning smell. I wrote it off as smell from the Bronson, since I rarely heat it up that much. I later realized I placed the Inkbird right at the top of the trim and it was touching the barrel.
It’s looking a bit worse for wear but seems to still be working. Wi-Fi and everything. I’ll probably go through the calibration next time I use it.
 

Attachments

  • 2E0823EE-52CB-431D-9592-1FDC8CCE6F9F.jpeg
    2E0823EE-52CB-431D-9592-1FDC8CCE6F9F.jpeg
    306.8 KB · Views: 13
  • 4C855C98-E290-4FAB-9A4A-6FF85C1E4377.jpeg
    4C855C98-E290-4FAB-9A4A-6FF85C1E4377.jpeg
    190.7 KB · Views: 14
  • 621025CC-FE5A-4BF2-A860-495C42D4875F.jpeg
    621025CC-FE5A-4BF2-A860-495C42D4875F.jpeg
    322.4 KB · Views: 13
I have a mini (dorm style) refrigerator in the basement. It is great for dry aging beef. I did some nice NY strip steaks for Memorial Day. I seasoned the meat three days earlier, placed it on a rack in a tray and let it rest in the mini refrigerator until I was ready to cook. It was interesting watching the color and texture of the beef change as the salt drew out the moisture and then it was reabsorbed along with the spices over the duration. of the aging period. Next time I might try aging it even longer.


BTW: the meat was the only thing in the refrigerator. You do not want anything that might contribute moisture or unwanted flavors to the beef.
 
I think the front shelf is a must have, IMO. I put one on my Pro 780. I also installed a bottom shelf. I also got some magnetic hooks for the utensils.
Next on the list is a wheel upgrade and wood for the front shelf.

View attachment 8340
Are those generic cutting boards or something special? Magnetic?
 
Maybe another smoker? Sometimes the Bronson is a bit small. I could smoke an entire barn full with this one!
 

Attachments

  • 573A7E57-56EE-41EA-A580-FF8E288B520C.jpeg
    573A7E57-56EE-41EA-A580-FF8E288B520C.jpeg
    327 KB · Views: 32
Millscale? Looks like a heat exchanger shell from some kind of process plant
 
Well I'm finally getting around to building my cooler/sous vide thingy. I just got all the parts so hopefully I'll have completed photos in the near future. One thing I did notice. Some people had suggested this cooler for the project so I bought it

https://www.amazon.com/Coleman-24-C...dp/B0030BGA0U/ref=sr_1_24?tag=modifiedco06-20

It looks like it will work well for the project but I did notice one problem in an application I had hoped to use it for. Snake River Farm brisket will absolutely not fit in this cooler. I guess I'll have to make a set up with a larger cooler as well.
 
Well I'm finally getting around to building my cooler/sous vide thingy. I just got all the parts so hopefully I'll have completed photos in the near future. One thing I did notice. Some people had suggested this cooler for the project so I bought it

https://www.amazon.com/Coleman-24-C...dp/B0030BGA0U/ref=sr_1_24?tag=modifiedco06-20

It looks like it will work well for the project but I did notice one problem in an application I had hoped to use it for. Snake River Farm brisket will absolutely not fit in this cooler. I guess I'll have to make a set up with a larger cooler as well.

That cooler works great for resting brisket & pork butts, but I use a much bigger cooler for sous vide.

This 48 quart one will do the job well. Just cut a 2" hole in a corner to drop in your sous vide heater.
 
Back
Top