The Smoking Thread

ninjaman509 said:
Awesome stuff man! How does the smoke penetration compare to a Weber?
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Short answer, not nearly as much as the Weber.

This model Traeger (Pro 575) does not have a "Super Smoke" function like some of the other models, although I can't comment on that as mine is the only one I've experienced.

Like other grills, I've had to learn what works and how to tweak certain things. I've found that certain pellets smoke more than others e.g. bought some Weber hickory pellets, got more smoke than the Traeger apple.

Because I believe I will want more smoke from time, I bought a pellet smoker tube. I haven't tested it yet.

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Vades said:
Short answer, not nearly as much as the Weber.

This model Traeger (Pro 575) does not have a "Super Smoke" function like some of the other models, although I can't comment on that as mine is the only one I've experienced.

Like other grills, I've has to learn what works and how to tweak certain things. I've found that certain pellets smoke more than others e.g. bought some Weber hickory pellets, got more smoke than the Traeger apple.

Because I believe I will want more smoke from time, I bought a pellet smoker tube. I haven't tested it yet.

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Interesting I've thought about one of those for my gas burner modified hybrid Weber Go Anywhere
 
Vades said:
I bought a Traeger... I had surplus eBucks and when the eBucks shop marked them 40% off it was a no brainer for me.

It does not replace my Weber or my braai. I see it as another tool and while some if the aspects are shared with the other tools, it has aspects that are unique to itself as well.

Some pics:
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(No, it is not for indoor use - I assembled it indoors).

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Pork shoulder was first up. Although the Traeger comes with two temperature probes, I used my highly accurate Thermoworks to check the accuracy of the Traeger probes. Conclusion is that I'll continue to use my Thermoworks unit.

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Spatchcock chicken with potatoes up top. This was a 2.2kg bird:

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Ribs...

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Sauced these with a homemade BBQ bourbon sauce:

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More chicken. Cooked pieces after wet brining, then seasoning. Kept some crispy, sauced some others:

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View attachment 1555967
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I want one.
 
Vades said:
A batch of bacon? I assume you're under an awning of sorts... it's a bit wet out today.
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Yes - a nice 1.6kg slab I was going to smoke on the weber.

This upright was a pain to assemble but it seems pretty easy to operate.
 
bwana said:
Yes - a nice 1.6kg slab I was going to smoke on the weber.

This upright was a pain to assemble but it seems pretty easy to operate.
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which recipe do you follow? this is on my list to do since this store bacon is considered a no no...highly processed
 
Where do you get your butcher's paper from? I see Takealot sells it but it's not cheap.
 
Vades said:
I bought a roll at Kloppers. It's not cheap but should last a while.
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Thanks. Should have thought of them - I'll pop in to our local branch in the morning.
 
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