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Happy New Year
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T Offline
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Post: #1
Happy New Year
Happy New Year to all from Becci and I.

keep it low-n-slow " T "

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12-30-2011 12:36 PM
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Gene Offline
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Post: #2
RE: Happy New Year
Back at ya buddy!! And the rest of you as well.

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12-30-2011 05:22 PM
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stewartr002 Offline
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Post: #3
RE: Happy New Year
(12-30-2011 12:36 PM)T Wrote:  Happy New Year to all from Becci and I.

Our best to you two also. Have to mention that I've got a packer rubbed and resting in the fridge that I'll put on the Traeger around 11:00 pm tonight. It'll smoke at 180 degrees until I get up at 0500 to crank it up to 225. That will be the main course for New Years Eve dinner.
By the way, I'm trying something new with the Traeger...I've put a box of wood chips by the firepot in hopes that the chips will smolder and I'll get more smoke flavor. Wish me luck.

Randy

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12-30-2011 05:53 PM
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PackerBacker Offline
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Post: #4
RE: Happy New Year
Why so long at 180* ??

Dave
Happy New Year Everyone!

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"Wait until Next Year"
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(This post was last modified: 12-30-2011 06:33 PM by PackerBacker.)
12-30-2011 06:32 PM
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Smokin Flyers Offline
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Post: #5
RE: Happy New Year
HAPPY NEW YEAR EVERYONE AND MAY ALL YOUR TRAVELS BE SAFE
12-30-2011 08:06 PM
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Phred Offline
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Post: #6
RE: Happy New Year
Happy New Year Gang. I've got a pot of beans soaking and a nice big ham hock waiting to get thrown into the pot tomorrow. Have a safe New Years.

Phred
12-30-2011 11:53 PM
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stewartr002 Offline
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Post: #7
RE: Happy New Year
(12-30-2011 06:32 PM)PackerBacker Wrote:  Why so long at 180* ??

Dave
Happy New Year Everyone!

Hi Dave,
I'm trying to up the smoke flavor when using the Traeger so I'm extending the time I use the smoke setting to be about half of the total cook time. Usually, I go about 3-4 hours on the smoke setting then adjust to the 225 degree setting on the Traeger's digital temp gage (still smokes but not as much). I'm also experimenting with a box of wood chips placed at the base of the fire pot to see if that burns and adds more smoke flavor early in the cook. Hopefully this will work.
As it turns out, the weather (windy) played a bigger role than I thought so I had to up the smoke setting on the Traeger's digital temp guage smoke profile to the 0 setting just before I went to bed (at 1230 a.m.) The temp on the grate (by the packer) had gone down to 160 degrees (1 1/2 hours into the cook). When I got up and checked the temp at 0400, it was showing 250 degrees on grate. I adjusted the digital temp smoke profile setting back to 2 to lower the smoke temp to around 225. I'll check the grate temp again at 0500 (now 0445) and also check the internal meat temp to see where everything is at. At this point, I want the cooking temp to be at 225 degrees on the grate. By the way, I'm shooting pic's of this cook and plan to post them after I'm done.
Sorry for the long explanation. The wind really played a role in this one. Even though the Traeger is in a metal shed behind the garage, it was really blowing and significantly reduced the cook temp for a while. So much for set and forget, eh?
I'll post updates as the cook progresses.
Randy

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12-31-2011 05:54 AM
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PackerBacker Offline
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Post: #8
RE: Happy New Year
What flavor pellets are you using?

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12-31-2011 09:57 AM
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stewartr002 Offline
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Post: #9
RE: Happy New Year
Hickory.
R.

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Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
12-31-2011 11:16 AM
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Larry Jacobs Offline
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Post: #10
RE: Happy New Year
    Happy New Contests....May every entry bring you a walk!
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"Never Trust A Skinny Cook"
Lang 60
FEC100
WSM
Traeger
(This post was last modified: 12-31-2011 02:47 PM by Larry Jacobs.)
12-31-2011 02:03 PM
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Gene Offline
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Post: #11
RE: Happy New Year
Why on earth would ANYONE wear a Raiders cap? Huh
Go Broncos!

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12-31-2011 04:12 PM
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stewartr002 Offline
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Post: #12
RE: Happy New Year
Nice pics Larry. Right back atcha'.
Randy


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Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
12-31-2011 06:49 PM
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Razcals Ribs Offline
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Post: #13
RE: Happy New Year
(12-31-2011 06:49 PM)stewartr002 Wrote:  Nice pics Larry. Right back atcha'.
Randy

Nice Pictures looks good how's the taste

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
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01-01-2012 02:39 AM
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stewartr002 Offline
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Post: #14
RE: Happy New Year
For the flat I'd say the taste was about a 7, tenderness also a 7. It was a tad on the dry side and, while it pulled apart okay, it stretched slightly before coming apart. I didn't foil this one because I was going for more smoke flavor (cooked on my Traeger) and the 15 hours it cooked (16# packer) was just too long for it to stay real juicy. I pulled it at 192 internal temp (of the flat) when it passed my probe test, foiled the flat and cambro'ed it for a couple of hours before slicing. Now the burnt ends, that I put back on the smoker for about 1.5 hours, were really good so I was happy with that.

As for more smoke flavor, I think adding a wood chip box full of wood chips beside the fire pot helped. I haven't checked to see if any of the chips are left to verify that they burned but I could definitely taste more smoke flavor. Still, not quite as much smoke flavor as when I use the Lang (burning hickory wood) but defnitely more than with just straight pellets (hickory). I think that if I had foiled at around the 8 hour point for a couple of hours, it would have cooked quicker and been a little more juicy. Will have to try that next time.

Thanks for asking.

Randy

Randy Stewart
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Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
01-01-2012 04:48 AM
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Dutchovendude Offline
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Post: #15
RE: Happy New Year
Nice pictures guys!

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01-02-2012 11:42 AM
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Razcals Ribs Offline
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Post: #16
RE: Happy New Year
[quote='Larry Jacobs' pid='29211' dateline='1325361804']
Happy New Contests....May every entry bring you a walk!

Is that what Santa Clause looks like in the off season!!!!LOL

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
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01-02-2012 10:25 PM
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LH1440 Offline
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Post: #17
RE: Happy New Year
Nice looking Q!...Smile

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And on the 8th day the Lord created BBQ!and he called it the BEST!
01-03-2012 04:49 AM
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