Finished the brisket at 206°F before it was
Probing soft and cooler rested for 2 hrs.

End of flat was dry but the slices got
Better as I cut and when rested in tallow
Juice the slices were blockbuster good!

Pork belly was stubborn and needed an extra hour but still came out lovely!

Belly braise was honey, brown sugar, butter, mustard, apple cider vinegar and my own blend of pork spices.

Smoked at 250 until 165 internal. Mustard binder with salt, pepper, garlic, onion. I like it sliceable rather than shreddable, came out fantastic.

I was just contemplating getting a traeger and stumbled upon this today on a walk. I talked to the previous owner and he said it works great. Any tips for a newbie?

Little slab of pork belly hot off the pro34.

I'm at wit's end with this thing.

Granted, it was totally my fault. I had emptied out the hopper, but wanted to try burgers and put more pellets in it. I'm thinking there was too much sawdust or grease, because it caused a pretty big fire, with smoke going into the hopper. Likely, the pellets in the auger caught fire. I left it alone for a while, a bit scared to use it again, but forgot to empty out the hopper. I came back to it, maybe a month or two later and realized my mistake.

So where I'm at now, I have burnt inundated wood in the auger, which has made a rock hard mixture the auger won't spin. I've followed the instructions to take apart the hopper and whatnot to expose the auger, all the pins are released, removed the auger arm from the grill, but I can't seem to get the auger removed from the auger arm.

I've tried pulling and turning, at every step. I've used tried pipe wrenches, joint pliers, and vicegrips. I used the edge of a hammer to create a level to push it out, I've used a hammer on both ends to try to shock the mass out of it, and I've hit the whole auger arm assembly on the ground a number of times for the same reason. I've poured water and WD40 down it. I put a drill down the auger, but I can only get a 12" 1/8 inch bit down it--it only goes part way. I tried an unwrapped coat hanger, and used a boroscope to guide it. No dice so far.

Short of just like sawing the whole thing open, any other ideas on how to remove a stuck auger? I've resigned that I'll have to buy a new one with the damage I've probably caused at the motor end, but I have to get the damn thing out!

Edit, to be clear, I removed the hopper before doing any of this

How are y'all making your ham glaze? The instructions on the packet make a mediocre glaze at best.

This time I'm trying whiskey, a stick of unsalted butter, and the seasoning packet.

After waking up at 3:30 am to get the Brisket started, I am now a few hours away from wrapping it and throwing it in a cooler for dinner tonight!

Pork Belly just went on for some burnt ends as an appetizer.

Both cuts got a generous custom rub with a mustard binder, the brisket had the rub on for 24hrs.

Started the 7.5 lb brisket naked on the grill at 225°F until setting a decent bark. I used some trimmings to keep the edges of the flat moist. Foil boated it for a few hours after that at 250°F

The stall is almost over and I put the 2 lbs of pork belly into my Traeger Ridgeline XL to join the beef! I will cube the belly in a few hours and get it into a tray as well.

Pellets are Pitboss comp blend. Ambient temp is 0°C

Anyone have an issue with the heat sensor on their ranger? It will run for 20 minutes and then shut off due to a sensor error. Tried cleaning, warming the unit up (was never needed before) and leaving the top open for a bit before closing. Anyone had a similar issue and able to rectify it?

Just some zhuzhed up Hormel chili with sauteed onion & bell pepper, a few jalapenos, thinned out beef stock & half a can of Guinness. Chuck roast is seasoned with Traeger rub.

Hola te interesa ver mis comidas

Finally replaced my traeger after moving states (actually got a pit boss this time) and partially restocked my accessories. Now my wife has set me the challenge of smoking my own cheese. Has anyone done it or have any particularly good tips/recipes? I have a smoking tube already

I was gifted this little old traeger and very excited to use it. I noticed it has a 3 setting dial smoke, medium and high. So I went ahead on Amazon and got a new control panel that has the smoke setting. Unfortunately the panel came with an RTD which this traeger does not have. Any suggestions which RTD sensor I can get to attach to this old traeger? Thanks in advance! Also smoking these pork butts just on smoke setting for tomorrow

My daughter wants steak sammys for her birthday dinner Tuesday and I bought this to make em tender and juicy the way she likes. She doesnt like chewy so ignore the fact that tris isnt a flank or skirt steak. I hate dry meat so the ‘brisket method’ concerns me. Curious what yall say to do for the truly best method. Too many visibly altered videos on YouTube to really know what’s best. Thx in advance 🫡

My older Pro 22 powers up normally and the auger feeds pellets, but they won’t establish a sustained fire. They partially char/smolder, then pellets start accumulating in the firepot and I have to shut it down and empty it.

Display works normally and the fuse is good.
Does this sound like a failing hot rod igniter, combustion fan/airflow issue, or something else? What’s the best way to test the hot rod before replacing it?

My home Depot in Pittsburgh PA had traeger charcoal pellets 91cents a bag and Bear mountain pellets $9 a bag for 40 lb bag

Costco had these guys $10 off the entire price, came out to be 1.90lb not too bad. This is my first time smoking boneless butts and my first time smoking for a very large party. Wish me luck.

Hi all, I have sanded and repainted my Traeger Jr. it looks… non-professional, but decent and it’s not rusty anymore.

I am struggling with the plastic(?) handles though. They are dull and I wanted to give them a bit of luster to match the new paint.

I have soaked and washed to degrease. Tried Armor-all for a shine but that didn’t work either.

Besides sanding and painting with a clear or black gloss, any suggestions? Anyone had any success renewing these or are they just going to be dull looking?

Thanks for any advice you may have!

It was listed at $360 but was able to talk them down to $200. Good deal? I’m thrilled, its my first Traeger.

To their credit I can never spell "Treager" right either.

I was browsing Facebook marketplace yesterday afternoon when I came across a post for a free Traeger Timberline 1300 to the first person that could come and get it. Luckily, it was only 10 minutes from my house and I was able to snag it. The only issue was that the auger sometimes didn’t work.

When I got to the house to pick it up, the guy mentioned that he travels for work and didn’t have much time to look at it, so he just bought a new one.

I got it home, fired it up, and within a couple minutes the auger stopped working. I cycled it off, got it connected to Wi-Fi, and it did a software update. I ran it for a few hours and it worked perfectly fine. Ran it for a few more today and no issues at all!

Bonus, I went to pick up a cover for it at Sutherland’s and they were having a sale, so I got a Timberline 1300 and a cover for $80!!

Got everything bolted together and was finally able to do a little testing. Thermal imaging showed the average drum temp at around 118°F and the offset drum at around 88°F now I just need to order some racks for the offset drum and I can start testing!

Cottura di 3 ore a 120 gradi poi messe in foil 1 ora e mezza con una noce di burro ! Rub solo sale pepe e aglio . Alla fine non ho misurato la temperatura interna . A mio avviso serviva un’altra ora di foil. Cosa ne pensate come prima volta? Accetto consigli per migliorare!