put foil over the top of the grates, fire it on high for 30 minutes. It'll all be ash.
Okay, I will give that a try. Got some gunk that spilled below the venturi tubes and stuck between the grates, but it just stays this kind of ashy-grease chunks that I can’t sweep up.
I have a traeger and I love it. Had it for about 5 years. The only thing I would change is mine does not have the probe built in for the meat temperature. I am sure the new ones have it. Works ok in Calgary temperatures, try and stay out of the wind (I am outside Calgary and it’s windy often). I haven’t looked I to the new ones or the competition in a while, so I am sure things have changed in 5 years. I still have a propane grill as well. I find that I use them both, about equal time. Propane faster, smoker slower.
My Traeger has two probes. It’s an extremely useful accessory.
It's about the size of a basketball for grilling space. It's definitely a neat concept to have a cooler as part of the carrying case. If I go to a park or something, I might actually consider bringing this one to cook with. I put it on a table in my back yard, spent around 30-40 minutes starting up a handful of briquettes, tinkered around with hamburgers and smores on it and... Wife approved!
This thing will be excellent for small table top cooking like yakitori outside which is basically what I nabbed it for.
I'm planning on nabbing a Weber compact chimney to start the briquettes.
Is there a bbq / grill cleaning technique that isn’t horrible? I was expecting things to eventually turn to ash, but it doesn’t seem to be going that way.
If you have a self-cleaning cycle for your oven, put parts in there and run it.
__________________
...Rob
The American Dream isn't an SUV and a house in the suburbs;
it's Don't Tread On Me.
The Following User Says Thank You to rbochan For This Useful Post:
I’m new to smokers, this is my first year with my egg. Never been to scared to jump into something new.
It’s funny, the brisket turned out great, but I can’t get a roast to be done good on the smoker yet. Tried 3 or 4 already. Great flavour but tough as hell.
Have you tried reverse searing? Cook low and slow until the internal temp hits about 10 degrees below your target, take off the meat, crank up the heat to ludicrous and then sear that bad boy on all sides.
My fav is to use a cast iron skillet and let it get insane hot. Sear the meat on all sides. Add to the skillet a handful of fresh herbs, garlic, and a fair amount of butter. Then, using really good oven mitts, gently tilt the skillet toward you creating a reservoir of delicious buttery goodness. Spoon that right back onto the meat. Over and over again until the meat is done.
My first attempt at a smoked and sous vide brisket:
Spoiler!
Overall: very tender, great flavour. Bark wasn't as sharp as I usually like but it does drastically cut down on the effort needed to cook. Would definitely do it again.
__________________
Quote:
Originally Posted by puckhog
Everyone who disagrees with you is stupid
The Following 9 Users Say Thank You to PaperBagger'14 For This Useful Post:
Have you tried reverse searing? Cook low and slow until the internal temp hits about 10 degrees below your target, take off the meat, crank up the heat to ludicrous and then sear that bad boy on all sides.
My fav is to use a cast iron skillet and let it get insane hot. Sear the meat on all sides. Add to the skillet a handful of fresh herbs, garlic, and a fair amount of butter. Then, using really good oven mitts, gently tilt the skillet toward you creating a reservoir of delicious buttery goodness. Spoon that right back onto the meat. Over and over again until the meat is done.
Yup. More butter indeed. Needed a better spoon as well. Also had to re-grip to get a good tilt. Cast iron skillets are amazing but heavy. Strongly recommend a thick towel or two to hold it.
My first attempt at a smoked and sous vide brisket:
Spoiler!
Overall: very tender, great flavour. Bark wasn't as sharp as I usually like but it does drastically cut down on the effort needed to cook. Would definitely do it again.
Smoke first (6 hrs @180f), half hour ice bath to not shock the sous vide, sous vide 24 hours at 140 and then finished for half hour on the smoker at 250.
I used the Traeger Black Saskatchewan rub w/ a tiny bit of dehydrated carolina reaper seasoning. I made a more mustard based bbq sauce that went really well with it.
__________________
Quote:
Originally Posted by puckhog
Everyone who disagrees with you is stupid
Last edited by PaperBagger'14; 07-24-2020 at 02:26 PM.
The Following User Says Thank You to PaperBagger'14 For This Useful Post:
Smoke first (6 hrs @180f), half hour ice bath to not shock the sous vide, sous vide 24 hours at 140 and then finished for half hour on the smoker at 250.
I used the Traeger Black Saskatchewan rub w/ a tiny bit of dehydrated carolina reaper seasoning. I made a more mustard based bbq sauce that went really well with it.
I do it the other way. Sous vide first then smoke. I think you get better bark that way.
The Following User Says Thank You to GGG For This Useful Post:
I do it the other way. Sous vide first then smoke. I think you get better bark that way.
What temp did you smoke it at afterwards? I'm usually dead set on 225 but this time I went lower because I didnt want the smoker to do the cooking, just for the flavour, smoke ring and bark.
What temp did you smoke it at afterwards? I'm usually dead set on 225 but this time I went lower because I didnt want the smoker to do the cooking, just for the flavour, smoke ring and bark.
Yup. More butter indeed. Needed a better spoon as well. Also had to re-grip to get a good tilt. Cast iron skillets are amazing but heavy. Strongly recommend a thick towel or two to hold it.
