We have smoked on a stick burner for many, many years and just about had it to a science. Slowed down on that, and it burnt out, so since its just the two of us, we went with an electric Cookshack which is very nice, and easy to use.
Wife decided she wanted a Traeger Pellet grill/smoker.
Its been an interesting learning curve. Its a convection type of grill/smoker with different settings for Smoke, and temp settings from 200 to 450 degrees for ours.
Tried a lean pork tenderloin low and slow on the 165 degree smoke setting. About 3 1/2 hours. Bluetooth temp gauge set for medium finish. When we took it out, and cut into it, the juice literally ran out of it every where. Perfectly done, nice color, but the upper part of the loin had turned into almost a rind. Very tough. Ate around it, and was impressed with the moisture left in the loin.
Today, put some pork country style ribs on it with a dry rub. Same deal, 165 degree smoke setting, about 4 hours. Took them off, and had the same type of hard rind on top, but again the clear juices ran everywhere. Very moist.
Burgers, chicken, all the same. Extremely moist when taken off, but pork seems to be the only one having an issue with the hard rind on the top. I'm thinking the convection feature is causing that and might need to baste the pork to keep it soft.
If you like a lot of smoke flavor, the Traeger is not for you. The pellets they sell are pure wood (no bark) and the combustion process is almost 100%. At low temp settings, you do get some smoke flavoring, but its light.
Wife decided she wanted a Traeger Pellet grill/smoker.
Its been an interesting learning curve. Its a convection type of grill/smoker with different settings for Smoke, and temp settings from 200 to 450 degrees for ours.
Tried a lean pork tenderloin low and slow on the 165 degree smoke setting. About 3 1/2 hours. Bluetooth temp gauge set for medium finish. When we took it out, and cut into it, the juice literally ran out of it every where. Perfectly done, nice color, but the upper part of the loin had turned into almost a rind. Very tough. Ate around it, and was impressed with the moisture left in the loin.
Today, put some pork country style ribs on it with a dry rub. Same deal, 165 degree smoke setting, about 4 hours. Took them off, and had the same type of hard rind on top, but again the clear juices ran everywhere. Very moist.
Burgers, chicken, all the same. Extremely moist when taken off, but pork seems to be the only one having an issue with the hard rind on the top. I'm thinking the convection feature is causing that and might need to baste the pork to keep it soft.
If you like a lot of smoke flavor, the Traeger is not for you. The pellets they sell are pure wood (no bark) and the combustion process is almost 100%. At low temp settings, you do get some smoke flavoring, but its light.