Traeger Weekend Cooks!

primeone

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What's everyone have planned to cook this weekend on the Traeger?
 

gotbacon?

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well, it’s been a little hard getting meat lately. I was able to order a small pork shoulder from amazon fresh and threw it on the Traeger today. It was awesome! I forgot to take a pic before I shredded it, however here’s a look next to some jalapeño beans and potatoes and green beans.

470D78DE-16F6-4236-A4F3-77723522D986.jpeg
 
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primeone

primeone

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It's been a while since I've posted or even used the Traeger. Got a little 4lb brisket going this morning.

4lb-brisket-traeger.jpeg
 

RemE

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5 slabs of salmon marinating. The Grilled Sriracha Salmon with Avocado Pineapple Salsa is the requested meal tonight, sweet & heat, always good eats!

But a Snake River Brisket is coming out this week!

Edit, the salmon was perfect, used Fireboard and pulled them at 140F.
Just the right amount of sweet and heat!
 

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StillinICT

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Spatchcock chicken tonight. Just trimmed a brisket for next weekend, got it on dry age in the fridge. Never hurts to plan ahead!
 

RustyJake

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6 racks of pork back ribs. 4 racks sitting on the Traeger and 2 racks on the Vision Komado. I want to see how well it maintains a temperature now. All new gaskets on the Komado and the fireboard drive maintaining the temp. I have the fireboard monitoring both grills for pit temps. Traeger is set at 170 so that is holds at 180. The Vision is holding 180 without an issue.
Going with a modified 3-2-1. Probably cut down the time to 2-2-1 or there about.
Screenshot_20200829-142539_FireBoard.jpg
Edit:
Had to adjust the Traeger pit temp setting to 165°F. I am guessing I need a new sensor for the cook chamber in the Traeger
 
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RemE

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6 racks of pork back ribs. 4 racks sitting on the Traeger and 2 racks on the Vision Komado. I want to see how well it maintains a temperature now. All new gaskets on the Komado and the fireboard drive maintaining the temp. I have the fireboard monitoring both grills for pit temps. Traeger is set at 170 so that is holds at 180. The Vision is holding 180 without an issue.
Going with a modified 3-2-1. Probably cut down the time to 2-2-1 or there about.
View attachment 2327
Edit:
Had to adjust the Traeger pit temp setting to 165°F. I am guessing I need a new sensor for the cook chamber in the Traeger
Good stuff,

Regarding the Fireboards, I hadn't noticed these before but they sell super thin needle probes, 1/16" diameter tips and no bulky metal "lump" as well. They call them competition probes but they are now my regular probes. Perfect for ribs and everything else, plus much easier to pass thru the rubber side port on the grill. They sell them individually as well.

 

RustyJake

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Good stuff,

Regarding the Fireboards, I hadn't noticed these before but they sell super thin needle probes, 1/16" diameter tips and no bulky metal "lump" as well. They call them competition probes but they are now my regular probes. Perfect for ribs and everything else, plus much easier to pass thru the rubber side port on the grill. They sell them individually as well.

I saw them. I had ordered extra probes so I'd have extra and be able to use all 6 ports if I needed to.
I may look at those in the future. Right now I am cooking the ribs by time and finish them by look and feels.
I am amazed how much the Traeger probes are out on my grill.
Screenshot_20200829-155328_Chrome.jpg
This is from the Vision Grill
Screenshot_20200829-155340_Chrome.jpg
This is from the Traeger
Interesting color difference. Traeger has a nicer color on the ribs. Exact same rybs used
 

Slimpicker

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So, does the water bowl really make a difference?

Couldn't hurt... but I used stainless steel bowls in my drum and side box smokers...
ideal in a Traeger would be on the heat shield but then you couldn't use the drip pan.
Yes water bowls make a difference but only when they can actually boil or steam the water.

hmmm, now I might just think about buying another drip pan to cut a water bowl hole in it...
 

RustyJake

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Finished product.
Meat Church honey bacon on the meat side, honey hot on the bone side.
180°F for two hours and then wrapped for 2 hours at 225°F. Sauces and put back on till the sauce set. About a half hour
Both the Traeger and Vision Komado grill cooking. Using apple on both.
I did two racks with Keto ingredients in the foil and Keto sauce.
I was surprised by the results. The Traeger produced a darker red bark with a smoke ring and a hint of smoke flavor. The Vision has a lighter color, no smoke ring and a bit more smoke flavor.
Keto sauce
20200829_183517.jpg20200829_183645.jpg
Baby Ray's
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I found the Traeger ribs to be more of a fall off the bone in doneness, and the other was perfect in that it had a bite off the bone and came clean.
I had more trouble dialing a consistent temperature in the Traeger than on the Komado, so that may have played into the difference in how they finished.
Screenshot_20200829-192042_FireBoard.jpg
Happy with both.
 
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