Let's Smoke Some Meat!

[2manymustangs]

I'm ok with that. Oh, and pellets are real wood. Equal treatment! Ha ha ha! I get a free bag of pellets a month and have a few different "flavors" if you will. That's nice and all, but there's really not an easy way to get all the pellets out without burning them off, in order to change flavors. So far, everything I've done, starting with the 15lb brisket I cut my teeth on, has turned out great. Nice smoke ring when I cut it open, some nice bark on the outside, and a nice juicy middle. Great, now I'm hungry.




That's a good rule even with steaks from the BBQ. Let them rest for 5-10 minutes minimum after you pull them off the fire. The juices will distribute evenly, or they're supposed to anyway. It's hard to sit and look at a steak or other big chunk of dead cow that smells amazing and not want to go to cutting and sampling.

Yeppp... thats what I said (about pellets being real wood)... I really like that part of the wood pellet system, different flavas...


Hey, is there a removable bottom on the combustion CUP where the fire actually burns? You could set up a toggle switch / override on the screw/auger to move all of the pellets from the hopper and into the burner cup if it has a removable bottom or sumpin... I have studied the design of the Traegers but can't recall if the combustion CUP is a "weldment" OR if there is a easy clean out on that burner CUP...

The override switch would be a easy deal IF there is an easy way to unload the unburned pellets from the combustion CUP...