I always smoke a couple turkeys for Christmas.

I think this Christmas I'm treating myself to a new smoker. Probably a Traeger.

 

I have no experience with a Traeger, but ended up with a Weber Smokefire and love the thing. It replaced a smoker, and my gas weber grill. the smokefire will cook up to 600*F where the Traeger is limited to smoking only. I was cooking my steaks on a gas grill. The smoke adds something to a ribeye that you can't get out of a gas grill.

all from the same cooker...

 

I have a generic gas grill, which does the job nicely.

From what I've seen the Traeger can grill up to 500*, which would work for me but I don't really need it to do anything but smoke.

I have a real cheap vertical propane smoker. It does the job but really needs to be baby sat. I like that the Traeger is more "set it and forget it". Or maybe I should just get a Ronco and not have to leave the comfort of the kitchen???

 

I didnt realize that Traeger got that hot now days. I cook my ribeyes around 550*. That's really the only thing I grill on it, but I also grill more often that I smoke.

 

Tomorrow night.



Sunday night.

 

All those say they cost $0??

 

We buy half a cow every year.

 

Ah that makes a lot more sense!

 

The ole "Texas Crutch" I do the same cooking butts, just wrapping in aluminum foil. It speeds up the cooking time without effecting tenderness. This thread had gotten me hungry haha.

 

I used to just wrap butts in heavy foil, but found out that a pan keeps 100% of the juice in and is less messy. just peel the foil lid off, pull the bone and start shredding all inside of the same pan. I use butcher paper to wrap my briskets. The foil wraps were turning my briskets into a steamed pot roast type of flavor/texture.