Started a shoulder on the traeger, does it matter where you put the meat inside the smoker? Currently I place in the middle and have a water pan to help keep some moisture for bark.
BBQ and Outdoor Cooking Thread
- Joined
- Jul 8, 2019
- Messages
- 12,087
- Reaction score
- 11,579
- Handicap
- 20.9
I’m of the opinion on a Traeger it doesn’t really make a huge difference. The point of the pellet cooker is the temp stays consistent. It’s basically an oven that emits smoke.
You might rotate the meat a quarter turn every hour if you have slight temp variations but it shouldn’t matter.
Last edited:
Coming up on about 8 hours, warmer today so smoke setting has had it hovering around 205. May bump it as internal around 150.
Got this 22" Blackstone today. Looking forward to finding out what all the hype is about 
- Joined
- Nov 27, 2016
- Messages
- 3,626
- Reaction score
- 2,202
- Location
- The Land of Steady Habits
- Handicap
- 13.4 GHIN
Smashburgers…. That oughta get you going.
Frustrated with all the rain as I want to grill. We've got smoked bbq chicken on the grilling menu for the next time we get a nice evening
Love my Blackstone, can literally cook anything on it!
Did burgers last night with sautéed onions and jalapeños. Very simple and fast. Will refine them a bit but really liked it
Great call dude! The Blackstone is incredible
Stir fry, burgers, breakfast, tacos - heck breakfast tacos too!
So versatile
Got a prime brisket on the Recteq since 9pm 
Took it off at almost 17 hrs and into the cooler
Turned out pretty good with smoked mac n cheese 
I am cooking some wings on the Traeger soon. Haven’t done so in awhile and the college kids are home for spring break and requested them.
Pretty easy. I out rub and cornstarch on them last night and leave in the fridge to dry out. Then 350 for an hour and they crisp up. I don’t sauce them until after, and today I have so many requests on flavors, I am just serving sauce on the side. I may hit them all with a little sauce for presentation.
Pretty easy. I out rub and cornstarch on them last night and leave in the fridge to dry out. Then 350 for an hour and they crisp up. I don’t sauce them until after, and today I have so many requests on flavors, I am just serving sauce on the side. I may hit them all with a little sauce for presentation.
- Joined
- Jul 8, 2020
- Messages
- 9,957
- Reaction score
- 16,306
- Handicap
- 12.9
I’ve wanted one for a while. They’re awesome for summer time, or all year round if you have the warmer weather. So many more things you can cook compared to a traditional grill
- Joined
- Jul 8, 2020
- Messages
- 9,957
- Reaction score
- 16,306
- Handicap
- 12.9
Brother I need that Mac and cheese recipe!
Typhoon
Well-known member
Actually cooked a frozen pizza on my Weber tonite. First time trying it. Was amazed at how good it was.
Love this recipe. I’m thinking, how can it not be delicious with a stick of butter, 4 cups of cheddar cheese, and 2 cups of whipping cream.
What temp & how long? This sounds interesting but I'm wondering if the crust got crunchy, all the pizza type things
Wings were good 
Typhoon
Well-known member
Preheated to 375-400 and then put in right on grill and left it at that for 10 minutes. It was very thin pizza (Cape Cod Pizza) and it was frozen. Crust was crispy. Perfect!!
Looks like we are grilling tomorrow night. Looking forward to it!
RatFink
Carnivore
I have been travelling for work on Sundays and have been dreaming of lighting my kamado for the last 3 weeks. Hopefully this weekend I can do something...
2nd run at burgers on the Blackstone 
