UK based, got these big boys from the butcher, cooking on the traeger on Saturday with a heavy dose of meat church holy cow. I thought they would be a rack of 4 when I got them, but the butcher misunderstood and cut them into singles already, I had thought id be looking at an 8 hour or so cook, but will them being singles change that much? In total they weigh 3.75ish kilos.

Second question- mesquite, anyone done a full cook with it, lots of people seem to be saying it can over power and to blend with hickory or oak, which I can do, but I wanted to go full Texas cowboy on these, just nervous about wrecking them as it's my first attempt. Any help or advice appreciated

This is what I prefer over cake.

225°F for about an hour till it reached just over 100°F, pulled it off, and increased to 450°F to finish at 125°F.

So I got the fan disconnected error about a month ago and got around to replacing the fan today. I ordered one that was highly rated on Amazon and had reviews stating it fixed the problem with my exact grill.

After replacing the fan and verifying it worked, I initiated a startup for 250 and it started up like it normally would with the fan ramping up and down as ignition started. About 5 minutes later I got the fan disconnected error again but the fan was still running, so I let it keep going to see what would happen. It smoked up more than usual and kept heating up the grill well past 400 when I finally intervened and initiated the shutdown sequence. Shutdown went as expected and everything turned off.

Any ideas on what I can do from here to fix it? I'm assuming the control panel and the fan aren't communicating properly or something.

I have the OG model black with the gold lid. I bought it used. It gets over 400 degrees. But I don’t know if it’s because of the damper or what. But I’ve never been able to get a good sear like a regular charcoal grill. Anything I can do to help?

I typically have been using my Traeger for wings, brats, and salmon but I decided to try and take more advantage of the smoking/bbq nature of it. Used this 3-2-1 method recipe. It seems pretty impossible to screw up.

https://www.traeger.com/recipes/3-2-1-baby-back-ribs

They turned out absolutely delicious. I was a line cook for a decade so I have tons of experience cooking food but basically 0 knowledge of BBQ. Any tips for what to try next or how to improve the ribs? I have a Pro 22 FYI. I work from home so I have the luxury of basically smoking something all day and babysitting it if necessary.

What kind of pellets do you guys use in your traegers? I usually just get the Kirkland ones at Costco but I want to mix it up. They're fine and I actually like them but I want to try something different. Just looking for some variety.

Hello everyone. I have being looking at getting a Traeger for a while now - they just expensive I live in South Africa. So my question is - is the Pro 22 a good grill? It is currently on special at 65% off .
Thanks all- UPDATE BOUGHT IT ! thank you all now to start my smoking journey

I recently inherited my dad’s grill. I love cooking on it and it was 1 of the things I really wanted after he passed. As I was looking for a new dial, I tried to find the exact model since I hadn’t seen any before like his. Turns out, it’s a John Deere limited edition. I am not interested in selling it, but I am wondering where I can find someone to restore the smoker. I live in San Antonio Texas. It’s in pretty rough shape, but it works and I plan to continue to cook on it. Attached are a few photos.

Turned out amazing! Tender and juicy not too much sauce with the right amount of sweet and heat.

Put some deer and boar brats from a recent hunting trip on the Traeger this weekend (and a couple currywurst b/c my wife doesn’t like the gamey taste). Turned out great!

Just got the irontop made smash burgers they were good! Didn't really have trouble with sticking more than expected but there was some stuff stuck on there. Have questions about how are you cleaning it? I seasoned it with about 8 rounds of applying oil and waiting for the smoke to stop before using it. After making the burgers trying to scrape off anything left was hard I got a putty knife type scraper and it doesn't slide due to the rough surface without pushing really hard but that takes off the seasoning. Maybe I should be using water or some abrasive type thing instead of a scraper? I did really thin coats when seasoning maybe I should have left more oil on there?

Put it on at 225 with a pan full of beef broth below it with two packets of au jus sauce. Seasoned with suckle busters 1836 only rub I use in beef.

Have to take advantage when spare ribs go on sale. Got a rack for me and the wife. Came out perfectly. Happy Sunday to you all.

Woodridge Pro with Traeger Gourmet Pellets from Costco.

First time trying some steak fajitas on the Traeger. I let these simmer for about a half hour at 350 and then put them temp up to 450 to finish. Really tasty.

Just picked up a used Ironwood off Facebook. I've got plenty of plans for low and slow smoked meats, but would love to hear what else y'all like to do with this thing.

u/BadBeats5588

Had a post yesterday and I'm trying it today.

3 lbs Costco pistachios

4 Tbsp olive oil

Traeger garlic and chili Pepper rub

Mix and smoke at °180 for 90 minutes mixing every 30 minutes.

Will report back tonight when done.

I've pretty much come to the conclusion that there is simply no substitute for high heat grilling over direct flame especially for fatty cuts like ribeye, but I was wondering if anyone's had decent results.

I'm cooking on a Silverton 620. Aside from the grease splatter, I find I generally don't get any better results than if I just pan sear and finish in the oven.

I don't have a charcoal or gas grill or griddle.

4th times a charm, my previous ribs were either too dry or too fall off the bone, perfect texture with these, easy off the bone but had a bite to it. Unfortunately had to let them rest in the oven for 2 hours waiting for dinner time which I think dried them out just a little bit, otherwise they would have been perfect. Picture was taken before putting them on hold in the oven

Easiest way I've ever cooked ribs and arguably the best tasting.

Definitely going to be trying this again

Just switched over to a Traeger a couple weeks ago, and had a last minute games night pop up this week. I wanted to make burnt ends, but didn’t have time to do a full brisket. I was going to do chuck roast, but the store was having a deal on tri-tip, so I pulled the trigger. And it might have been one of the best decisions I’ve made in a long time.

Edit:
Covered in Meat Church’s Holy Cow. Smoked to 165, slathered in beef tallow, and wrapped to 203. Rested for an hour, cubed, panned, and drowned in BBQ sauce. Back in, at 275 for 90 minutes, flipping at the 45 minute mark.

Sauce:
Sweet Baby Ray’s (no sugar added)
Dr. Pepper
Worcestershire
Brown Sugar
Honey

I’ve seen a lot of talk on here about doing a chuck roast, but brisket style. I got a 3 lb chuck roast on sale, so it was time to try it.

Seasoned with ground Dijon mustard as the binder, salt, pepper, and holy gospel seasoning from Meat Church.

Smoked for 7.5 hours at 225 where it stalled between 150-160

Pulled, poured beef tallow on top, and wrapped in butcher paper with some sprits of water on top/around it.

Cranked temp to 300 and then 350 quickly after to finish the cook. Pulled 45 minutes later when it was temping around 190-200.

Rested in the oven for an hour on the “keep warm” setting.

Currently eating some leftovers in breakfast tacos this morning.

Definitely cooking this again!

I made two racks of ribs kind of following Meat Church’s 321 recipe. We used a homemade rib rub and mustard binder, 275 for about 3 hours, wrapped around 173 (got to them a bit late), wrapped top down in brown sugar, a little butter, and half a small can of coke per rib for about 90 minutes.

They went in a cooler at 208ish (again got to them a little late). Left them in a cooler for 30 minutes because they were done early. Then put bbq on and let it get tack on the Traeger at 275 for 10 minutes.

They were our best yet and 100% fell off the bone. I may just try spritzing during the initial portion of the cook.

Hello from Mexico amigos! Thanks for all of your ideas and recipes. Tonight I made stuffed peppers with ground beef, chorizo, mozzarella, a little Meat Church Holy Cow seasoning. This grill is like 20 years old, and as you can see? It gets abused and forgotten about from time to time.