OTHER INTERESTS > Grillin' & Chillin'
Grillin' and Chillin'
flashover101:
I need some feedback on anyone who’s using a pellet grill. I’ve been researching some and without spending a ton of money, the Traeger looks pretty reasonable. Thoughts?
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clark123456:
--- Quote from: flashover101 on May 14, 2019, 11:50:00 AM ---I need some feedback on anyone who’s using a pellet grill. I’ve been researching some and without spending a ton of money, the Traeger looks pretty reasonable. Thoughts?
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--- End quote ---
I have a buddy (high school friend) who works for Traeger...he says they are the best! (duh!). I have had some of his cooking before at a few promotional events he's held and the grub was good, but it wasn't the same as a real smoker.
BigMike:
Smoke a butt on the BGE yesterday. It was 7.5lbs with the blade bone in. First time I smoked one at a really low temp - about 210 degrees. It took 13 hours to get to 190 degrees. Does that sound normal? I'm thinking the BGE thermometer is off or the meat thermometer.
Grass Janitor:
I usually count on 1.5 hours per pound at 225-250. But they’re always different and at that low of a temp I can see it taking that long. It may have just been in the stall for a good while.
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tcdawg:
Sounds about right if you didn’t wrap it at the stall...which I don’t 1.5 to 2 hours a pound.
But if you wrap it at the stall it will cut a number of hours off that.
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