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Poultry - SMOKED BONELESS TURKEY BREASTS - Traeger Forum SMOKED BONELESS TURKEY BREASTS HARDWOOD: Cherry or Pecan COOK TIME: 2 hours 30 Minutes + 30 minutes resting EQUIPMENT: * Aluminum Pans * HD Aluminum Foil * Meat Racks * Mixing Bowl * Large Brine Bucket INGREDIENTS: * 2 – 5 pound Fresh Turkey Breasts BRINE: * 2 – Gallons of Water * 1 ½ -
Traeger temperature problem Purchased a Traeger Pro 575 one week ago Tried it out and I noticed the temperature seemed low inside the grill Used three different thermometers to take temperature readings on the inside of grill on cooking service All three showed the grill was running consistently 50 degrees colder than
Smoke Tube yes or no | Traeger Owners Forum | Traeger Grill Smoke is subjective and it all comes down to what you think tastes best Mad Scientist is doing a series of videos on pellets, smoke tubes and grills Should be some interesting videos in the coming weeks Next week is supposed to be side by side comparisons between different brands and their
Smoke setting on grill | Traeger Owners Forum | Traeger Grill How do you all use the “smoke” setting on the grill? I don’t necessarily understand what it does I got my Traeger a week or two ago and the user manual said to always start the grill by setting it to “smoke” for two minutes before moving it to temp I’ve been doing that but don’t know a) what
Woodridge Pro - Problems! | Traeger Owners Forum | Traeger Grill Hi everyone! New to Traeger and the forum I have a brand new Woodridge Pro 2 that has a few Problems! 1 The start up sequence ALWAYS (since the first time) takes 3-5 attempts to get the Traeger to start 2 When in super smoke mode, the temperature soars I thought it was a "temp
Fire in the auger yesterday - Traeger Forum Was cooking 2 racks baby back ribs yesterday at 225F We were about 2hrs in and I noticed wisps of smoke coming out of the hopper I opened the lid and a bunch of smoke poured out of the barrel I thought there might be a grease fire happening so pulled off the ribs and started the shutdown
Water pan or no water pan? - Traeger Forum I have read and seen folks who put a water pan in for brisket and ribs and whatever I have never used one on my Traeger, but wanted to ask if it is recommended?