(Part 2) Top products from r/Traeger

I run Traeger brand pellets exclusively in mine and I've found that mesquite works great for nearly everything (chicken/pork/beef). I like using a fruit wood for breakfast and Ham's. I've never had jaw dropping success with Traeger recipes though with the exception being their 3-2-1 Rib recipe and I modify that just slightly to suit my own tastes. IMO Killer Hogs Competition Style Ribs blow the 3-2-1 Traeger recipe out of the water

For storing pellets I, fortunately, don't have limited space so I keep the bags in a storage bin in my garage. If I was having to store them outside I'd probably invest in a 5 gal bucket with an air tight lid. Something like this: 5 gal bucket with airtight lid

For Rubs and Sauces, I've had great luck with Killer Hogs. I've tried several of his recipes and they always hit the mark. My wife and kids are pretty picky eaters and they are always impressed. For white sauce I'll buy Gibson's, but you can also make their sauce from scratch as they've posted the recipe online for it. I guess the greatest compliment I've ever received though has been from my FIL. He's extremely picky, probably where my wife gets it from, and he raved of the chickens I cooked a few weeks back. Chickens have always been my weakness, but after finding a recipe from Killer Hogs I won't do them any different going forward.

Killer Hogs - Herb Smoked Chicken

Big Bob's White Sauce

I've heard good things about Meat Church rubs, but haven't tried any yet myself.

Another good rub recipe is Meathead's Memphis Dust

And if you haven't subbed to r/smoking yet I would do that as well.

You can inject with a fat like butter, or duck fat, or some sort of other marinade. But brine is basically spiced up salt water, so I wouldn't inject that into your bird, it'll just make extremely sodium rich and possibly inedible. Most people soak their birds in brine for 10-12 hours, but any longer than that and it's gonna be too salty or even waterlogged and make the meat mushy.

This is a smoker tube: https://www.amazon.com/A-MAZE-N-Pellet-Tube-Smoker-6/dp/B00IXMPW5K/ref=pd_lpo_vtph_86_lp_img_2?_encoding=UTF8&psc=1&refRID=WZ0V9NDJBH0QBWHRDYAF

Just use your Traeger pellets in it, light it with a blow torch, let burn for 10 mins, blow it out, and you'll have smoke for 3 hours when full.

Technically wild game birds should be cooked to 180 to be considered food safe... but I've always done 165 and have been just fine. I wouldn't ever go lower than 160 though. Just cook them more quickly at a higher temp. Treat it like chicken. You'll have nice juicy meat, especially if you wrap it in bacon and inject with a fat.

The Traeger chicken rub is actually really tasty on quail. If you want to make your own, I'd just use paprika, salt, onion powder, mustard powder, cumin, thyme, oregano, black pepper, and garlic powder.

Maybe not the best for pulling pork, but welders gloves are great for the grill. They can be had for not much more than a good pair of leather gardening gloves.

$15 - US Forge 400 Welding Gloves Lined Leather, Blue - 14' US Forge https://www.amazon.com/dp/B000MRQAJG/ref=cm_sw_r_sms_awdb_t1_AAGbBb390V528

Well I currently have limited space so I wouldn’t have been able to get the 885. The 650 has been an absolute champ for me as well. Never ran out of space. I actually haven’t needed to use the top shelf yet. I’m about to do 10kg (22 pounds) of dinosaur ribs aka beef short ribs tomoro and I won’t even be using the top shelf.

I’ll also mention that I live in the UK and the 650 was £1299 ~$1580usd. So I didn’t really want to spend much more than that.

In regards to the tube I got the extendable one which lasts 4 hours when I fill it to 12” and 6 hours when I fill it to 18”.
Link: https://www.amazon.com/gp/product/B00QMJPBDY/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

Sorry for the long write up, just trying to be helpful.

Yeah flat for sure then. You could always pull it out and then put it in the end as well just make sure you wear gloves.

You can also always buy something like this too (there are tons of different ones):

https://www.amazon.com/Polder-Digital-Oven-Thermometer-Resistant/dp/B000P6FLOY/ref=sr_1_3?keywords=meat+heat+probe&qid=1555355291&s=gateway&sr=8-3

Hey sorry to revive the dead thread, but I was curious which Maverick thermometer you have? I was really intrigued by the bluetooth smart therms, but I'm starting to think that those won't work as well as something like this.

I use these Buddeez Charcoal Storage container.

They fit a 20lb bag of pellets and store nice and neat. Even stackable.

Pork Barrel BBQ

I love this stuff on chicken and pork.

Every time I make ribs for a party people go crazy for them.

Picked it up a couple years ago from Costco.

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https://www.amazon.com/Pork-Barrel-BBQ-Seasoning-Preservative/dp/B00EDQASI6/ref=asc_df_B00EDQASI6/?tag=hyprod-20&linkCode=df0&hvadid=312087953268&hvpos=1o1&hvnetw=g&hvrand=7882403890710326787&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9014990&hvtargid=pla-570382756938&psc=

This is just not that complex I have a spare battery in the garage and a 500W inverter from Amazon for $33. Works great.


https://www.amazon.com/Kinverch-Continuous-Inverter-Adapter-Charging/dp/B07KJ1DN6F/ref=sr_1_1_sspa?keywords=dc+inverter&qid=1555650913&s=gateway&sr=8-1-spons&psc=1

I have made this dry rub for ribs and liked it: https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915

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I use this for basically everything, I like it and it isn't too salty. https://www.amazon.com/Bad-Byrons-Barbeque-Seasoning-26/dp/B00258I5PM

> get the Traeger jacket

Or if you are feeling like it, get this welding blanket and you'll have enough material to make 2 or 3 traeger jackets

I made a simple cover for the top of mine, and used about 1/4th the material.

People have been using this seal with some success.

Personally, I don't think you'd really gain that much from it.

I have used these for so much while I am using my grill. Removing grates after the grill is at temp, temp probes, whole (wrapped) pieces of meat, etc. Strongly recommended.

I highly recommend Steve Rinella's cookbook, MeatEater. It's all wild game recipes. You can find it here

If the main body is 22" long it's an early model Lil' Tex. Really doesn't make a lot of difference for the digital controller. This one replaces the 3 speed original controller:

https://smile.amazon.com/Traeger-Pellet-BAC236-Digital-Thermometer/dp/B006YW84JW/ref=sr_1_4?keywords=Traeger+3+speed+controller+upgrade&qid=1568400285&s=gateway&sr=8-4

I use these PetFood Containers from Amazon . Use different colors for different blends . The scoops and small boxes are handy too .. Just fill the smaller box from the big one and carry that out back ..

There are several other brands out there, I am using these right now:


Lumber Jack 100 Percent Pecan BBQ Grilling Pellets 40 LB Bag https://www.amazon.com/dp/B00OHVIZ2I/ref=cm_sw_r_cp_apap_QyRgaHtCfAPD9