Smokers, grills, and BBQs. What are you cooking?

[skiballs]

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[MakersTeleMark]

Thank you for not killing your meat for the second time.

[present tense]

In the spirit of overcooking red meat, I picked up a 3 lb London broil from my local grocer/butcher today that was in the cook now or it goes rancid meat bin.

Marinating tonight and going on smoker tomorrow, never done jerky, any tips on temp and time?

[irul&ublo]

In the spirit of overcooking red meat, I picked up a 3 lb London broil from my local grocer/butcher today that was in the cook now or it goes rancid meat bin.

Marinating tonight and going on smoker tomorrow, never done jerky, any tips on temp and time?

Assuming it is top round, do a reverse sear on the grill. Cook to 120-125, then give it a good sear. Tent and rest, at least 10 min. You want it at 135-140, med rare-medium. Slice thin on a bias against the grain, like you would do with tri tip.

[present tense]

Sorry I should have been way clearer but sounds like a good recipe. I ended up cutting into strips, smoked it at 180 for 5-6 hrs and turned it into some trail ready spicy/soy jerky treats. It started quickly disappearing within minutes of pulling it off smoker

[present tense]

Picked up a corned beef brisket and going to cook it tomorrow for St. Pattys, wife usually does it in a crock pot but I’m debating going smoker route -dry rub/dijon 3-4 hrs on smoke then pan it with Guinness and onions and finish it off to 200F? Any body done this or should I just let the wife toss in a the slow cooker?

[riser4]

If you are going to smoke it I suggest soaking it in water for at least 12 hrs, but preferably at least 24, change water after 12. I often soak 36. Of course I'm trying to make pastrami from the corned beef. Either way, I think it will be too salty if you don't soak it.

[present tense]

Good tip, one recipe I saw said min. two hour soak so I may let it soak tonight and throw it on the smoker in the morning. It’s one of those vacuum sealed brisket flats - 5 lb-er

[Touring_Sedan]

Picked up a corned beef brisket and going to cook it tomorrow for St. Pattys, wife usually does it in a crock pot but I’m debating going smoker route -dry rub/dijon 3-4 hrs on smoke then pan it with Guinness and onions and finish it off to 200F? Any body done this or should I just let the wife toss in a the slow cooker?

I've done this one for the last few years and I'll be doing it again tomorrow. It's a winner.

https://www.traeger.com/recipes/corned-beef-and-cabbage

[GiBo]

As documented in the Costco thread, I am no Costco fan. However, two things I hear over and over is: Costco only carries quality shit and they have the best return policy in retail.

Costco has Traegers on sale. Anyone own a Silverton 810. Any feedback?

[GiBo]

As documented in the Costco thread, I am no Costco fan. However, two things I hear over and over is: Costco only carries quality shit and they have the best return policy in retail.

Costco has Traegers on sale. Anyone own a Silverton 810. Any feedback?

Guess I'll have to do the ol' self quote. I read through the thread, looks like Phatty has the 810 from Costco. I went down and saw the guy running the Traeger Costco roadshow. I already was going get a pellet grill, so I just went all in got the 810. Kind of too big for my uses, but the guy was a good salesman. Went through the seasoning per the manual. Used it once for some chicken pieces. Was good. Opened it up to see how much pellet ash had accumulated and the entire grease tray was warped. So much so that grease would be running away from the grease collector. Put in the truck and took it back. No fucking way I'm spending that much on smoker and that shit happens. WTF Traeger?

[phatty]

Guess I'll have to do the ol' self quote. I read through the thread, looks like Phatty has the 810 from Costco. I went down and saw the guy running the Traeger Costco roadshow. I already was going get a pellet grill, so I just went all in got the 810. Kind of too big for my uses, but the guy was a good salesman. Went through the seasoning per the manual. Used it once for some chicken pieces. Was good. Opened it up to see how much pellet ash had accumulated and the entire grease tray was warped. So much so that grease would be running away from the grease collector. Put in the truck and took it back. No fucking way I'm spending that much on smoker and that shit happens. WTF Traeger?

That sucks! That's why you buy at Costco. Traeger quality has gone down since they got bought by private equity.

Still in love with mine. Used it yesterday for ribs and NY steak (1 hr, then sous vide, then sear) and everything was fantastic as usual.

[GiBo]

…Traeger quality has gone down since they got bought by private equity...

I've read that too. I also read some people saying that the grills they make specifically for Costco are different quality, but that doesn't make sense to me. All the reviews I've read for pellet grills still have Traeger at or near the top. I bought the Pro 780. Saved me $700 over the 810. I'll report back on how it goes.

[oftpiste]

Craigslist is full of used Traegers cheap if you're patient.

[phatty]

Craigslist is full of used Traegers cheap if you're patient.

True. And Traeger still stands behind them and they are easy to repair and upgrade. My original one has died and if any Seattle mag wants to fix it up, it's yours for free.

[irul&ublo]

I've read that too. I also read some people saying that the grills they make specifically for Costco are different quality, but that doesn't make sense to me. All the reviews I've read for pellet grills still have Traeger at or near the top. I bought the Pro 780. Saved me $700 over the 810. I'll report back on how it goes.

Used to be Traeger did not stock parts for the Costco models

[AK47bp]

Bought a $11 whole chicken and brined overnight. Just Rubbed some basic salt, pepper, garlic powder and season salt

(Pic of raw bird coated in spices)

Throw on smoker at 400 degrees for 60 minutes.

(You are looking at a pic of a juicy chicken with crispy brown skin sitting on a cutting board)



This place sucks without pictures.








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[oftpiste]

My CL Traeger ($200 maybe?) has held up remarkably well considering it was made for selling on the home shopping network, and that I've set it on fire. Likely their lowest quality build. Repairs are pretty easy and parts are reasonable.

True. And Traeger still stands behind them and they are easy to repair and upgrade. My original one has died and if any Seattle mag wants to fix it up, it's yours for free.

[oftpiste]

Spatchcock is your friend in this process. I put mine in as soon as it fires up so it gets lots of smoke, turn to max heat, done in 30-40 minutes* with lovely skin.

*provided it's not too cold outside

Bought a $11 whole chicken and brined overnight. Just Rubbed some basic salt, pepper, garlic powder and season salt

(Pic of raw bird coated in spices)

Throw on smoker at 400 degrees for 60 minutes.

(You are looking at a pic of a juicy chicken with crispy brown skin sitting on a cutting board)



This place sucks without pictures.








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[billyk]

Got a cast iron griddle to sit on my Camp Chef Explorer two burner flame thrower. Cooked burgers and hotdogs for about 20 people at an outing for a club my wife belongs to. Lots of compliments from the attendees. This thing can certainly sear a crust on a burger. Got to try a steak next.

[GiBo]

Spatchcock is your friend in this process. I put mine in as soon as it fires up so it gets lots of smoke, turn to max heat, done in 30-40 minutes* with lovely skin.

*provided it's not too cold outside

I did this for my first cook on the new Traeger. I didn't go to max temp, but 450 as the recipe called for. Didn't do the skin very well. Would probably go to 500 next time.

BTW: Phatty, when I took my 810 back, I forgot to take the free cover back the sales guy gave me. It's your if you want it.

[Hood26]

Just shoved a stuffed crust Papa Murphy’s in the Traiger at 365. Came out pretty good.

[MakersTeleMark]

Do you make toast on it too?

[AK47bp]

Do you make toast on it too?

Mmmmmmm. Toast


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[oftpiste]

Yup. Unless I'm doing a low-and-slow it's always max heat for crust formation. Also, I find that bone-in thighs are my very fave chicken bit on the Traeger, and are often cheaper than a whole bird.

I did this for my first cook on the new Traeger. I didn't go to max temp, but 450 as the recipe called for. Didn't do the skin very well. Would probably go to 500 next time.