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Tri tip is too tough. It takes long time to cook, not worth it. I’d rather cook ribeye or Ny strip. Save a lot of time.

Raw

that is a LOT of sugar. One of the great things about smoking meat is that it's a way to get a lot of flavor and not have to use a lot of sauces or mixes. Salt, pepper, maybe some garlic or herbed butter, and a chicken comes out amazing. If you are trying to avoid using HFCS BBQ Sauces and all that, brining in a ton of sugar isn't going to provide the same benefit. Salt, some cracked peppercorn,, a dash of apple cider vinegar, and you are good. Obviously if you are going to douse your meat in Sweet Baby Ray's Corn Syrup and food coloring sauce, this isn't going to matter to you. But if you are using the smoke to get great flavor without using a lot of added sauces and rubs, like drinking sparkling water instead of soda, a straight salt brine will very easily get you there. and personally, I think it tastes better. I have smoked a LOT of chickens.

Dang girl, those are some great looking tacos

Excellent Job, so good to see how far you've come !! Congratulations Honcho

I love the thought of using a Pellet Stove/Grill to make Pizza...

"Fluffy... Not Stuffy" Pretty Fluffy Pizza...

fan spinning wires connected still not spinning screen not working not working turn on to smoke goes two to 3 hundred

This is a bubble gum tri tip

Couple of shrimp haters in the house. Any white fish substitutes that you would recommend?

Diva Q never misses!! Great recipe!

Great video I really enjoyed this!!!

Good luck cleaning that rack!!

I didn’t learn anything about actually cooking the pizza. And I keep waiting for my dough to manically appear on my countertop to put my sauce on, but it hasn’t happened yet. Maybe it’s the countertop. What kind of countertop is that? I might look into that magical one like you have. Thanks!

Crumble that up in a peanut butter milkshake with some sliced banana!

So you have to let the brisket rest in a cooler? Is it okay to let it rest on a counter at room temperature for the hour?

It was wrong

Yeah that piece of meat is gonna be like $200 around here. Jesus Christ!

Why is it important to cut against the grain on meat?

Bro didn't even rotate the top piece. You literally cut both pieces the same direction

You messed it up

Be sure not to ruin your train wreck. Dude, tri-tip is a trash cut in my state you have to actually ask the butcher for it and it's significantly cheaper than any other cuts.

and boys and girls that is how it is done. Anyone hungry now?

Beautiful work.

Do one for ny strip and ribeye

While this looks delicious, this is a very non-traditional smash burger. This looks much closer to a normal burger similar to what I'd gook on a grill instead of a griddle. The burgers are much too thick for a normal smash burger, and I wouldn't normally oil a smashburger surface. The biggest goal of the smashburger is to get thin, lacey edges. That's going to come from smashing it much thinner, and not having an oil so the meat doesn't separate from the cook surface before a strong crust is formed. So, again, this looks like a delicious burger - just not the typical smashburger style. All that said, I'll 100% be looking for porcini mushroom powder! That sounds like a great move.

Did this the other day..FANTASTIC...did not have any honey so substituted Maple Syrup....WOW

We used to make this at Red Robin for years

Here goes my ass using cinnamon -sugar

Now show the 20 minutes it takes just to wash that wire rack

Newby question. Im about to do my first brisket. Can I use the meat trimmings in a stew or chili? I don't see why not but just curious. I like to experiment with different meats in each trying to get them better.

My wife and I put it together. We have one small issue, what is piece #2 used for?

Just got a Traeger 🎉

You FAILED to be VERY specific that the Hot Rod CAN NOT protrude more then 1/4 inch into the hot box. VERY SPECIFIC REQUIREMENT!!!!!

Second

Red dirt bbq festival

Honey hog and cherry

Wrapping that dead body like you're getting it ready for the graveyard inside your body LOL.

I wish I we could post memes here. I'd post one of Gordon Ramsey yelling about how the potato has more salt on it than the Pacific.

Too bad Treager isnt made in the U.S.A anymore id rathe spend an extra few hundred buck and give US citizens a job

I can’t get the holder out, can’t get it open, this sucks

Thank you for this.

1:55 you're going to "cook them on high"? WTF temperature is that?

Sawdust burners are not the same as stick burners.

Did my first brisket today using your method. It came out great! Thank you

I took mine out 30 mins before and they came out amazing. I live in Colorado. I think that might change the cook time.

THIS VIDEO IS WRONG, THE OWNERS MANUAL IS RIGHT!!! If you guys did the same thing as me and watch this video instead of following the instructions in the owners manual then the calibration process will fail every time. DIFFERENCE IS- In the manual, after hanging the tank DON'T push the button, let the lights continue to flash for a few seconds and it will complete the process automatically. This video says to push the button after hanging the tank, all that does is stop the calibration process. No clue why Traeger would post a video with the incorrect procedure, they should redo it. Just be sure you are waiting for that beep when you hold down the button initially before haging the tank. Mine didn't beep right away, took about 10 seconds before I could hang the tank on the hook. Hope this helps!!!

Did this for a prime grade ribeye and accidently cooked it to 140-145 and so ended up amazing.

If you have a Timberline and the molex connector does not come out with the old hot rod, Traeger has no instructions on how to help thread a new one. Neither do their help line who kept referencing videos for other models where the hopper is removable. For the Timberline, remove the four screws underneath the hopper to free the bottom access plate. The bottom access plate will hang from the power cord. You will be able to see the fan from underneath the hopper. To the top left of the fan on the vertical section is an oblong hole that leads to the fire pot and hot rod. I fished new wire through there up to the old fire pot location. I was able to duct tape the new hot rod wire to the wire I fished back to the fire pot, and then pull it through. I was then able to make the molex connection work. What should have been 5 minute job took 2 hours though between asking Traeger for help and they kept sending me instructions that do not work with the Timberline.

I have a 25# brisket is there any difference in temp ? and about how long to cook, and is internal temp still about 202*~203*