My Traeger caught on fire this weekend. I need to figure that out.
I went to check on the temp and it was falling. I opened the lid and fire shot up from under the drip plate. A decent amount of fire too
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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My Traeger caught on fire this weekend. I need to figure that out.
I went to check on the temp and it was falling. I opened the lid and fire shot up from under the drip plate. A decent amount of fire too
Yikes! I wonder if you had some grease build up under the drip plate? Not sure what else would cause that.
Looks great! When you can get the ribs done 'just like you like' it's a show-stopper. I'm glad you didn't give up. My kids go CRAZY for ribs -- which is a blessing and a curse because it means less for me when I do them.
The 3-2-1 method is a great starting point if you've never done pork ribs before -- but in my experience if you truly want fall-off-the-bone juicy tender ribs you have to cook to temp and sight. The 3-2-1 is a nice guide for general times though.
I still dry-rub and wrap at standard points myself, but saucing at the end for a little caramelizing gets no objection from me on ribs. It's all amazing!
The IT is a great judge, and also watch for how much the meat pulls back from the tips of the rib bones. You should be seeing bare bone tips when it's done. The bones will freely wiggle if you tug on them -- and if you like a little meat pull then you just take them off a bit sooner than that. I also let the ribs rest under wrap for a short time, similar to what I'd do for a roast but maybe for just 30min to an hour.
Hmm now you have me thinking about checking out the meat case for some pork ribs!
Would love to try the smoked chicken salad just for comparison with what I make.
I would like to smoke a pork butt for a group of friends soon. I have a GMG DB. Please send me your favorite recipes. Cook temp, internal temp, rest time, etc. I have the bear claws ready to shred. Thanks!
Here's the dry rub recipe I use on pork ribs and pork butt:
1 C brown sugar
1/2 C paprika
2 Tbsp chili powder
2 Tbsp garlic powder
2 Tbsp onion powder
1-1/2 Tbsp salt
1-1/2 Tbsp pepper
1 Tbsp coffee grounds
1 tsp cayenne
If you plan on shredding it you should take it up to about 200 internal. When it comes to resting you can wrap it in foil and stick in in a cooler with a towel over it and let it rest for anywhere between 1 - 3 hours. It will still be extremely hot. That's a the good thing about a butt. You can start it at 6am and if it gets done at 3pm you just wrap it up, stick it in a cooler and let it wait until dinner time.
I have a different brand of pellet grill, but I shop vac it before every use, spray the inside with vinegar and wipe down after use. Haven't had it long enough to do a deep clean yet, but I'll do those once a year or so.
I have a chuck roast on my Traeger right now. Smoked for 3 hours and then put in a pan with some shredded onions and beef broth. I'll cover the pan around 165 and cook until 200 to shred it. I will either add some potatoes and carrots to make a pot roast or put it on sandwiches for a French Dip.
Here is the recipe I am following
https://heygrillhey.com/smoked-pulled-beef
Here is the recipe I am following
https://heygrillhey.com/smoked-pulled-beef
I have been told by someone that they didn’t get much of the smoke flavor, and which I kind of get since I remove the skin, the Mayo and dill weed probably overpowers the smokiness as well.
I just did a 8lb Boston Butt on my Traeger this past weekend. I used Kosmos Q Honey Killer Bee rub. I smoked at 225 degrees until it got to 165 internal temp. I took it off and wrapped it in foil with some Cherry Coke. I put it back on and cooked until it got to 205 degrees internal temp. I then let it rest for 30 minutes before pulling. The best pulled pork I have ever had. It took between 9 and 10 hours to cook.
kcbob79clone
Well-Known Member
Agree 3-2-1 is good for spare ribs or St. Louis style. But for baby back that is a little too long. The 2-1-1 method is best for baby back ribs.Looks great! When you can get the ribs done 'just like you like' it's a show-stopper. I'm glad you didn't give up. My kids go CRAZY for ribs -- which is a blessing and a curse because it means less for me when I do them.
The 3-2-1 method is a great starting point if you've never done pork ribs before -- but in my experience if you truly want fall-off-the-bone juicy tender ribs you have to cook to temp and sight. The 3-2-1 is a nice guide for general times though.
I still dry-rub and wrap at standard points myself, but saucing at the end for a little caramelizing gets no objection from me on ribs. It's all amazing!
The IT is a great judge, and also watch for how much the meat pulls back from the tips of the rib bones. You should be seeing bare bone tips when it's done. The bones will freely wiggle if you tug on them -- and if you like a little meat pull then you just take them off a bit sooner than that. I also let the ribs rest under wrap for a short time, similar to what I'd do for a roast but maybe for just 30min to an hour.
Hmm now you have me thinking about checking out the meat case for some pork ribs!
I usually go 2.5, 1.5, 1 for back ribs. I want to milk as much of the smoke as I can early, and I don't want to over steam when I wrap in foil. I try to avoid falling-off-the-bone, and shoot for just under that so the meat is an easy pull off the bone.
And yes, the jokes write themselves.
Whenever I do chicken, it's not on the pit for very long. I guess I'm not surprised there isn't much "smoke" flavor.
I get no complaints about my chicken, but my small audience isn't necessarily a fan of huge smoke flavor, either. They just want it (all meat) to taste good, be juicy, and not too spicy.
Plus you get the all the liquid from it resting to put back on the meat. It must get to 200 IT to ensure all the connective tissue and fat breaks down. Makes it a whole lot easier to pull, in a lot of cases you can use a fork. I've put six shoulders on at once. Just get a five gallon bucket and this. A modified paint mixer.
Are you doing it at 250? Do you check the IT temp of the ribs when done to see if they're at 190 or above?
When I cook my butts or brisket, I don't worry a whole lot about IT. I mean, it's important, but I do by feel. The temp probe should slide in like melted butter. If there's much resistance, the meat isn't done yet.
190 for Brisket and 200 for pork is a good approximation. But I've had butts go up to 210 before they were probe tender.
I'm on a charcoal barrel rig with offset smoker box, so zeroing in on and keeping it at an exact temp is virtually impossible, but I do my best to keep it between 225 and 250. I don't check temp, I go by how far the meat has pulled back from the tip of the bone. I just think it's tricky using a thermometer on ribs, it's nearly always going to be up against/close to bone. Others probably are better at it and would disagree. I've had the system I use in place for awhile and it usually works out.
I toss a pork butt in a crock pot and use meat claws to pull it.
