r/Traeger

Friends, pitmasters, and students… I managed to pick up a traeger chicken throne for free today. Well it just so happens last night at my local grocery store they had 2 Amish country birds on sale. I feel the signs pointed at me to try it on this throne. I have never done this style before. For the most part I’m a red meat smoker. For Christmas I did a spatchcock turkey and it turned out 8.9/10 in my opinion. I’m thinking beer in the throne but I’m needing help of temperature, time, and recommended seasonings. Typically I’m a meat church guy but I’m open to any recommendations. Tips and tricks are welcome and I’ll be sure to post the results. Thank you everyone!

I recently picked up a new to me traeger on the side of the road. It works great after I freed up the blower motor. I am planning on making pulled pork on Memorial Day for a cookout with friends. How do you guys plan out something like this? My the recipes I've looked at all day about 1-2hrs per lb of pork butt. I'm looking to to a 8-10lb butt and have dinner at 5 pm. Should I start the smoker at 3-4 am? Is that excessive? I know it won't be exactly 5pm when it is finished but I would like to be within an hour or so of that goal since I will be feeding a crowd. Any advice is appreciated!

I normally HATE chicken legs but I enjoyed them here.

Salt brine over night.
Smoked for an hour using a smoke tube then turned the grill on to 225.
While grill was getting to temp applied a light binder of mayo (I dunno was messing around) pepper and paprika.
2 hours, then turned up to 375 until about 190 internal. Glazed with my sweet BBQ sauce and let it go for 10 minutes more. Only rested it about 5 minutes because I wanted to eat it now.

Juice literally sprayed out when I checked the temp.

So I just bought a cheap tiny brisket from farm boy, it didn’t turn out perfect but it was still very very delicious. I started it at 5:30am at 180* left it until about 2pm (spritzing with apple juice every hour) then wrapped it in tinfoil with some juice in the wrap bumped the temp up to 225 (as the internal temp had stalled at about 150-160. Then when it got up to 195 I turn the temp back down to 180 left it for a couple hours and then back up to 225 until it hit 205. It was a small brisket I usually don’t like some many temp changes. Ideally I usually do 225 until 195 then wrap and stall the temp 195 until we’re ready to eat. I also usually only rest it for 45 mins and they turn out good this one didn’t get much of a rest period because we were all starving lol.

TL;DR cheaper farmboy brisket 14 hr smoke BBQ pot boys big Texan and thundering longhorn fire and smoke seasoning mustard as a binder

Had some family in town so I decided to do a full brisket (I had done just the point before and it turned out well).

Trimmed and seasoned it with a heavy dose of SPG and then a lighter coat of my own copycat version of Meat Church Holy Gospel (found on Reddit). Let it sit in the fridge for 2 hours.

Put it on at 11 pm along with the trimmings in a foil pan to get some beef tallow to use later in the cook.

At 9 am it was 175 and so I poured the tallow I had gotten so far over it (espeically the flat) and wrapped it in foil.

By 11:30 am it was point tender so I poured more tallow over it and kept it in the aluminum foil, wrapped it in a towel and put it in a cooler until slicing it at 6:30 pm.

Pros: Flavor was great, and was super juicy as well. Definitely a good eats.

Cons: I want to try to trim more "aerodynamically" next time because the edges and front of the brisket got most of the smoke, and the middle of the brisket didn't have any smoke ring at some points. Also, the bark didn't turn out great. Had a burgundy color and was mostly wet on top.

Any tips or feedback is appreciated!

how do I kill all these ants in a food-safe way (or since it's outside, who cares?)

Absolutely killed it!!! Family ate them all! Feels great when there's no left overs!!! The teenagers didn't even need to sauce them! Freaking crazy!!!!

Edited with seasoning and temps

I used the treager anything rub and cayenne pepper and red pepper flakes, super smoked at 220 for an hour. Took them out and turned the heat up to 400, while that was preheating I tossed them in a bowl with avocado oil and more anything rub on them. Then put them back on til they were crispy and all over 165*

I bought this Traeger used back in the fall for a good deal. It was in great condition when I bought it and was obviously cared for. I’m unsure of the model off the top of my head, but I think it’s around 8-10 years old. It has quite a gnarly temperature swing, especially when set to 225. It’ll drop as low as the 190s and jump as high as 300. I clean it regularly and put a shop vac to it every other cook, sometimes every 3rd cook. I make do with it, but I’d like a little more consistency. Temperature swing seems to remain the same whether the ambient temperature is hot or cold (I live in PA so winters are pretty chilly and summers are pretty hot). It seems as though the temperature reading is quite accurate.

What parts should I replace to fix this? I’m very keen to put some new parts on it, I just don’t want to end up replacing everything until I find what the actual problem is. Any help is appreciated, thanks!

Was gifted my Traeger about a month ago. Did a cream cheese bloke but I didn’t count it as my first. Went on a week long camping trip with the family (including in-laws). Made this pulled pork before we left and damn I’m so happy with it. I will definitely coat it with more seasoning next time but it came out so great.

6.6 lbs
Mesquite pellets from bear mountain
12.25 hour cook time / wrapped at 6 hour mark
225 temp until 165 internal
Rested for 3 hours

Out at HD for some other stuff and saw these at a pretty big discount. NE Portland, Oregon.

I’m fully embracing technology

Was very intimidated but after getting one done I’m ready to go again. Don’t know how much can be said from pics but any feedback is welcome

To clean up the carbon buildup at the bottom?