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- Cold smoking on Traeger | Traeger Owners Forum | Traeger Grill
On older Traeger models like the Pro 22, the Smoke setting primarily focuses on feeding pellets intermittently to produce smoke rather than maintaining a specific temperature However, it usually hovers around 160-180°F depending on conditions
- Woodridge and Woodridge Pro FAILURES | Traeger Owners Forum | Traeger Grill
TraegerForum com is not affiliated with, maintained, authorized, endorsed or sponsored by Traeger Grills This is an independent, unofficial enthusiast run site dedicated to Traeger owners that share the same passion as we do Any trademarks, service marks or trade names referred to on this website remain the full property of their respective
- Can someone help me understand the differences between these two grills . . .
TraegerForum com is not affiliated with, maintained, authorized, endorsed or sponsored by Traeger Grills This is an independent, unofficial enthusiast run site dedicated to Traeger owners that share the same passion as we do Any trademarks, service marks or trade names referred to on this website remain the full property of their respective
- Poultry SMOKED BONELESS TURKEY BREASTS - Traeger Forum
SMOKED BONELESS TURKEY BREASTS HARDWOOD: Cherry or Pecan COOK TIME: 2 hours 30 Minutes + 30 minutes resting EQUIPMENT: * Aluminum Pans * HD Aluminum Foil * Meat Racks * Mixing Bowl * Large Brine Bucket INGREDIENTS: * 2 – 5 pound Fresh Turkey Breasts BRINE: * 2 – Gallons of Water * 1 ½ -
- Smoked Chicken Breast | Traeger Owners Forum | Traeger Grill
I have attempted several times to smoke skinless chicken breast I have brined, marinated, dry rubbed , smoke at 225 until internal temperature reaches 165 I continue to get dry, tough results What am I doing wrong ? Please advise of any suggestions Thank you !
- Beef - SLOW SMOKED BONELESS RIBEYE ROAST | Traeger Owners Forum . . .
* Traeger Prime Rib Rub (Montreal Steak Seasoning is another option) * 15 – OZ of Beef Broth for the Injection * 3 – Tablespoons of Minor’s Au Jus Concentrate injection PREPARATION: * Place the Prime Rib on a meat rack (cooling rack) and both place in an aluminum plan * Inject the Prime rib with the Beef Broth and Au Jus Concentrate marinade
- Traeger Recipes | Traeger Owners Forum | Traeger Grill
TraegerForum com is not affiliated with, maintained, authorized, endorsed or sponsored by Traeger Grills This is an independent, unofficial enthusiast run site dedicated to Traeger owners that share the same passion as we do Any trademarks, service marks or trade names referred to on this website remain the full property of their respective
- Woodridge Pro - Problems! | Traeger Owners Forum | Traeger Grill
Hi everyone! New to Traeger and the forum I have a brand new Woodridge Pro 2 that has a few Problems! 1 The start up sequence ALWAYS (since the first time) takes 3-5 attempts to get the Traeger to start 2 When in super smoke mode, the temperature soars I thought it was a "temp
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