A Barbecue/Smoker Question

[YakDout]

The reason you got an error code when you first started it is because the pot needs to be primed if it is completely empty. The smoker basically ran double the pellets in the first time to start up, because the pot was dry.

[Hunters Pa]

Originally Posted by YakDout

The reason you got an error code when you first started it is because the pot needs to be primed if it is completely empty. The smoker basically ran double the pellets in the first time to start up, because the pot was dry.

Thanks! The error code was HEr, which was a high-temperature error. Or at least according to my quick search yesterday.

[YakDout]

Originally Posted by Hunters Pa

Thanks! The error code was HEr, which was a high-temperature error. Or at least according to my quick search yesterday.

Interesting, I would have thought for sure it would be due to the first time use and empty pot. They are really great smokers/grills. Pork ribs are really good. If you download the Traeger app they have probably 1000 recipes, all sorts of stuff.

[JJ]

I have an electric smoker that allows me to use a variety of different woods.
However, controlling the temp is a pain in the @$$.

A few years ago I purchased a Traeger from Costco.
I didn't think I needed the larger (BBQ Size) model, so I got the smaller version.
I love how the unit controls the temp.
I've smoked trout, tuna, YT, YFT, Barracuda and Bonito.
They turned out great.
The wood pellets can get expensive.
However, lot's of stores carry them and they have great deals on them.
So, when I see a good deal, I load up.
The good thing is that I now mix my own batch of pellets.

I've read lot's of reviews about the pellets getting stuck in the feeder screw and how people had to pull the screw out to clean it out.
I asked one of the Costco reps and he gave me some great advice.
He said the pellets, if left in the smoker, have a tendency to soak up moisture when the humidity is up.
He said that isn't much of a concern here in So Cal, but seems to be elsewhere.
He recommended that I keep the unit covered up, and even store it out of the rain/dew.
He also said to put a bunch of moisture eliminating packets inside the smoker or directly on the pellet box while in storage (don't forget to remove them before use).
I've been following his advice and haven't had any problems.
In fact, I wish I got the bigger model.

Here is a super easy recipe that is insanely delicious:
1) Get a whole chicken.
2) Cut one side (usually the backbone side) and split the chicken like a butterfly.
3) Wash the chicken with cold running water and pat dry with paper towel.
4) Salt and pepper both sides (skin and flesh).
5) Put the chicken, flesh side down, on the Traeger.
6) Pour some beer or soda (Coke) in an open container and set it inside that smoker. You don't have to do this but it will help keep the moisture up.
The Traeger should have been preheated at 225 degrees.
Chicken should be done in a couple of hours.
I usually check with a meat thermometer about 1.5 hours into the cooking process.
When internal temp reaches about 155, I remove the bird from the smoker and let it rest for about 15-20 minutes. It will continue to cook during this time and reach 160 degrees.
What you end up with is one of the most juicy chickens you've ever had.
Enjoy!

Anyhow, just my 2 cents worth.

Tight lines. Cheers!

-JJ-

[Mr. NiceGuy]

Originally Posted by JJ

Here is a super easy recipe that is insanely delicious:
1) Get a whole chicken.
2) Cut one side (usually the backbone side) and split the chicken like a butterfly.
3) Wash the chicken with cold running water and pat dry with paper towel.
4) Salt and pepper both sides (skin and flesh).
5) Put the chicken, flesh side down, on the Traeger.
6) Pour some beer or soda (Coke) in an open container and set it inside that smoker. You don't have to do this but it will help keep the moisture up.
The Traeger should have been preheated at 225 degrees.
Chicken should be done in a couple of hours.
I usually check with a meat thermometer about 1.5 hours into the cooking process.
When internal temp reaches about 155, I remove the bird from the smoker and let it rest for about 15-20 minutes. It will continue to cook during this time and reach 160 degrees.
What you end up with is one of the most juicy chickens you've ever had.
Enjoy!

Anyhow, just my 2 cents worth.

Tight lines. Cheers!

-JJ-

I had a "beer can chicken" cooked upright on a beer can rack with nothing but salt and pepper. It's probably basically the same as your recipe

"Insanely delicious" is a great way to describe it.



This is what the rack looked like. $8 on Amazon Prime:

[Mr. NiceGuy]

As soon as I finish burning up my current Weber grill, this is the pellet smoker grill I've decided as my next replacement for $329



Green Mountain Grill - Davy Crockett model - WIFI enabled


https://www.amazon.com/dp/B01G5YFF7W...v_ov_lig_dp_it

[JJ]

Ha ha. I love the beer-can chicken.
Great flavor and very very moist.
I think they call that recipe "drunk chicken."
The funny thing is, by the time the chicken is done, I'm usually the one who's drunk

As for the Green Mountain Grill, that looks great.
And WiFi enabled?! Holy cow!! Now that's high tech!
So does that mean you can control the temp and duration from your mobile phone?
Or maybe get notices or warnings that you're getting low on pellets?
Better yet, connect the temp gauge to the WiFi and get a message that the internal temp of whatever you're cooking has reached the target temp.
Now that would be pretty awesome.

Can't wait for the reviews on this one.

Tight lines.

-JJ-

[makobob]

Originally Posted by Mr. NiceGuy

As soon as I finish burning up my current Weber grill, this is the pellet smoker grill I've decided as my next replacement for $329



Green Mountain Grill - Davy Crockett model - WIFI enabled


https://www.amazon.com/dp/B01G5YFF7W...v_ov_lig_dp_it

That is the grill I got for Mako-ville and it is great, beef, pork ribs, pine apple upside down cake, cookies and of course fish and sea food. Just love it.