I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by notorious:
****ing Traeger. I love this grill, and decided to replace the controller with a digital temp controller upgrade.
Mother ****er won't smoke, the temp just goes straight to 370. Time to swap the old one back in so I can perform basic cooking. ****.
I'm sorry bro, but Traegers are overrated. Everybody has their stories, but I know for a fact they're not worth the money. I have a couple of long stories, but I don't feel like typing it all out. Just know that the WSM or even a PBS is the better option. [Reply]
Originally Posted by DJ's left nut:
For me the reason I love the speed of the thermopen (and the .10 readout) is the ability to know exactly where your cool spot is.
I can just slowly push forward, watch that dial get colder and colder, then the instant the it goes from XXX.1 to XXX.2, I know I've found exactly where my center is and exactly what the coolest spot in the meat is (and thus my lowest temperature).
With a slower read, you can't do that. You're still kinda guessing on where your middle is. Sure, you can eyeball it, but that's not a real good method. The thermopen is pretty much real-time for that particular application and there's no real way to duplicate it that I've found.
It's the ability to get what amounts to a cutaway view of the meat that will ensure that I always have one.
Same here. On a big thick steak or loaf of bread or whatever, there can be pretty dramatic temperature variation from edge to center. Very easy with a Thermapen to slide in and out to find the range. That ensures that the coolest spot gets temp. [Reply]
Originally Posted by Inmem58:
I'm sorry bro, but Traegers are overrated. Everybody has their stories, but I know for a fact they're not worth the money. I have a couple of long stories, but I don't feel like typing it all out. Just know that the WSM or even a PBS is the better option.
The thing worked flawlessly until I thought I needed temp control. The controller is the problem.
It still sucks. 20 minutes later I am rolling again. [Reply]
Originally Posted by Fire Me Boy!:
Same here. On a big thick steak or loaf of bread or whatever, there can be pretty dramatic temperature variation from edge to center. Very easy with a Thermapen to slide in and out to find the range. That ensures that the coolest spot gets temp.
I'm fairly accurate to tell the doneness (sp?) of a steak by touch. I don't make homemade bread, so in the words on Mark Cuban "I'm out" [Reply]
Originally Posted by notorious:
The thing worked flawlessly until I thought I needed temp control. The controller is the problem.
It still sucks. 20 minutes later I am rolling again.
I know two guys personally who owns Traegers and both had issues with their ignition button. I don't like the fact you need to run it on an electrical source to use. [Reply]
Originally Posted by Inmem58:
I know two guys personally who owns Traegers and both had issues with their ignition button. I don't like the fact you need to run it on an electrical source to use.
I don't think I've ever seen a Traeger with an ignition button. [Reply]
Originally Posted by Fire Me Boy!:
Thermapen isn't about the accuracy. Most thermometers are accurate enough. Thermapen is all about speed. They get an accurate temp in less than 3 seconds. Most others are 10+.
Agreed. Mom wanted me to cook like 40 burgers on her traeger (I don't have one) and had some garbage thermometer that took 15 seconds. I had to go get mine. I would have put out garbage without it.
Originally Posted by notorious:
I have an Ivation wireless temp monitor and a Thermopro wireless monitor.
Do you guys not trust the meat probe temps? Is that why you use thermopens?
I wouldn't use a probe on anything except slow cuts like brisket or pork buttt. I wouldn't do it on burgers or steak or chicken. [Reply]
I went through a heating element about every 6 months with my Louisiana Grill, but I grill steaks on it at 550-600. The Traeger hasn't had an issue yet with it's element, but it can only get up to 450.
Elements are cheap, but they go out at the worst time: When you want to grill. [Reply]
Originally Posted by Buehler445:
Agreed. Mom wanted me to cook like 40 burgers on her traeger (I don't have one) and had some garbage thermometer that took 15 seconds. I had to go get mine. I would have put out garbage without it.
I wouldn't use a probe on anything except slow cuts like brisket or prom buttt. I wouldn't do it on burgers or steak or chicken.
I probed prom butt, but not with a thermometer! [Reply]
Originally Posted by Inmem58:
I'm sorry bro, but Traegers are overrated. Everybody has their stories, but I know for a fact they're not worth the money. I have a couple of long stories, but I don't feel like typing it all out. Just know that the WSM or even a PBS is the better option.
I agree. I've had mine for three years now and I'm throwing a party when it dies.
It produces zero smoke flavor. When it dies, I'm buying a Yoder. [Reply]
