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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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 Posted: Sep 17 2007 Post subject: Traeger Times & Temps |
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I hope to start this thread as an ongoing site for Traeger users to post their cooking times, temps, Etc. Nothing fancy here I just record each step, you can take it from there. Happy cooking. 
Chicken Breast.
Skinless/boneless chicken breast covered with bacon. Seasoned.
Outside air temp, 58’
Grill thermostat set, 275’
30-minute temp check, 120’.
45-minute temp check, 135’
60-minute temp check, 150’
75-minute temp check, 160’ pulled off grill
Bottom line, looks and tastes great, just did not need to check so often.
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Sep 17 2007 Post subject: |
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Pork Spare Ribs
Pork ribs 3 ½ & down, seasoned.
Outside air temp, 63’
Grill thermostat set, 250’
Two hours in, outside air temp, 65’
4 hours 10 minutes temp check, 175’
Pulled from grill.
Bottom line, looks great, taste great but I would like them a little more tender.
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tunnelv1
Joined: 27 Feb 2007
Posts: 22
Location: Summerfield NC
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| Posted: Sep 20 2007 Post subject: |
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Chicken and ribs look good. I have better luck with bbacks over spare ribs. Not sure why but I will keep trying.
On my traeger bbacks @225 for 4 hr. I open the smoker ever hour and mist ribs with Jack and apple juice. The smoker is not open long so I do not have a big problem with Temp.
Tunnel |
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Sep 20 2007 Post subject: |
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| tunnelv1 wrote: | Chicken and ribs look good. I have better luck with bbacks over spare ribs. Not sure why but I will keep trying.
On my traeger bbacks @225 for 4 hr. I open the smoker ever hour and mist ribs with Jack and apple juice. The smoker is not open long so I do not have a big problem with Temp.
Tunnel |
The Bbacks sound great, going to try country ribs this weekend. As far a spares I think foiling would do the trick for me. What about spares did you not like? What Traeger do you have?
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tunnelv1
Joined: 27 Feb 2007
Posts: 22
Location: Summerfield NC
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| Posted: Sep 21 2007 Post subject: |
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I have the lil tex. As for the spare ribs I can not get my cook time down. I have had people tell me they take longer than bbacks, so this is how I would figure my cook time. I guess if I would keep trying I will figure it out.
My wife likes the country style ribs. I have cooked them twice.
The only reason I have fix them only twice I have only had my Traeger 7 months. I am ready for a bigger one.  |
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tunnelv1
Joined: 27 Feb 2007
Posts: 22
Location: Summerfield NC
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| Posted: Sep 21 2007 Post subject: |
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Have you cooked a brisket on your Traeger? I am going to try this weekend. I hope it turns out ok. Family coming over to eat Lunch on Sun.  |
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Sep 22 2007 Post subject: |
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| tunnelv1 wrote: | | Have you cooked a brisket on your Traeger? I am going to try this weekend. I hope it turns out ok. Family coming over to eat Lunch on Sun. |
I have the Traeger Pro with the 225' thermostat, well worth the extra $$.
I've not done a brisket yet, working up to it. I just did get the Pro and Sunday will be my second time using it. I have plans for Country ribs, Teriyaki-Wasabi chicken and BBQ pork rib beans we use to do at our BBQ stand. Please post your cooking times & temp on that brisket, also the weight, good luck!
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Sandwedg
Joined: 21 Aug 2007
Posts: 10
Location: Highlands Ranch, CO
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| Posted: Sep 22 2007 Post subject: |
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| tunnelv1 wrote: | | Have you cooked a brisket on your Traeger? I am going to try this weekend. I hope it turns out ok. Family coming over to eat Lunch on Sun. |
OMG! Brisket is my fav on these. I have a texan, w/ digital. Here is what I have been doing, with phenomenal results:
Night before: (I have used 8lbs up to 12-13lbs briskets) rub down the brisket with what ever you like (I use an unmeasured concoction of pepper, salt, paprika, garlic powder, onion powder, and chili powder). Depending on what time you want to eat - say 5:00pm, put the brisket (fat cap up!) on before you go to bed (for me it's like 11:00pm to midnight) on SMOKE (which on the digital is about 180deg)
Next morning (about 8:00am) I crank it up to 225deg setting, occasionally spraying with coke or dr. pepper or apple juice. I start checking temps about noon. When it gets close to 170 or so, I wrap it up in foil and put it back in, keep checking until you get to 190. (for me it's around 4:00) I turn it off, and let it rest (put it in the over to keep warm).
edit- if you have the 3-position, I think the smoke setting runs closer to 200 - you may want to put it in saturday evening (for a lunch) and just let it run at 200 for 16hrs - just start checking your temps in the morning when you get up.
Amazing! - GOOD LUCK!
Last edited by Sandwedg on Sep 22 2007; edited 1 time in total |
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Sep 22 2007 Post subject: |
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[quote="Sandwedg"] | tunnelv1 wrote: | | OMG! Brisket is my fav on these. I have a texan, w/ digital. Here is what I have been doing, with phenomenal results: |
This looks great! Thanks will try it.
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tunnelv1
Joined: 27 Feb 2007
Posts: 22
Location: Summerfield NC
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| Posted: Sep 22 2007 Post subject: |
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I will give it a try, sounds great.
I have the 225 t-stat.
I will let you know how it goes. |
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Sep 24 2007 Post subject: |
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Teriyaki-Wasabi Chicken
Chicken thighs, seasoned
Outside air temp, 51’
Grill thermostat set, 250’
Note; ‘got smart’ bought a Maverick ET-72 Redi-Chek®
Remote Cooking Thermometer.
No more opening the lid over and over.
90 minutes in, 163’ pulled.
Bottom line, cooking at a lower temp the chicken was
much juicier that last week’s breast cooked at 275’.
Happy Q!
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tunnelv1
Joined: 27 Feb 2007
Posts: 22
Location: Summerfield NC
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| Posted: Sep 24 2007 Post subject: |
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The brisket must of been a hit, it was goin before I could get any pics.
Started Traeger and set t-stat at 225.
The briskets weight was 5.8lbs
Outdoor temp at start 70 @ 1:00AM
Hit 195 @ 11:00AM
Wraped and in the oven to stay warm
Served at 12:15  |
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Sep 24 2007 Post subject: |
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| tunnelv1 wrote: | The brisket must of been a hit, it was goin before I could get any pics.
Started Traeger and set t-stat at 225.
The briskets weight was 5.8lbs
Outdoor temp at start 70 @ 1:00AM
Hit 195 @ 11:00AM
Wraped and in the oven to stay warm
Served at 12:15 |
Sounds great, I'm going for it.................... 
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Sep 24 2007 Post subject: |
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Alien's 'Q' Country Ribs, ‘Somewhat’
http://www.thesmokering.com/forum/viewtopic.php?t=10548
I’m following ‘Aliens’ cooking times & temp and using his glaze.
Outside air temp, 54’
Grill thermostat set, 250’
Four hours to the minute just as Alien said, great glaze. I had four styles, his was the best!
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Oct 01 2007 Post subject: |
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I'm going to try a pan of water under my grill to see if it helps the ribs.
Anyone out there have tried this?
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km5gn
Joined: 20 Dec 2007
Posts: 2
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| Posted: Dec 28 2007 Post subject: Traeger Turkey |
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I did a 17+ lb Turkey for Christmas on my Traeger BBQ124. Turned out great! I brined the turkey overnight Christmas Eve and then the following times and temps.
Preheat The grill on high for 30 minutes.
Cook on 375 for 2 hours.
Smoke on 150 for 1 1/2 hours.
Up to 325 for 2 hours to finish.
It was 170 degrees at the thigh joint when I removed it. Could have easily gone a bit longer.
My intention was to cook at 375 until close to done and then changed to smoke to finish and hold. It was getting done too quickly, which is why I went back to low after the first two hours. The outside color was beautiful, not as dark as I expected (feared). Great Flavor and very juicy. As I mentioned, probably not quite done enough for dark meat lovers. We save ours for a Gumbo!
Steve |
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dwayne19901
Newbie
Joined: 11 Jan 2008
Posts: 25
Location: Dover, de
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| Posted: Aug 08 2009 Post subject: cooking for my little grils 3rd b-day |
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| i will be doing pulled pork , brisket, and chicken. going to start around 8:00pm tonight. plan on being done by 11:00am on sunday. will be using my traeger texas. its going to be full but i will post time, temp, pellets used. cant wait for good food tomaro |
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Pigslips
BBQ Pro
Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon
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| Posted: Aug 08 2009 Post subject: Re: cooking for my little grils 3rd b-day |
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| dwayne19901 wrote: | | i will be doing pulled pork , brisket, and chicken. going to start around 8:00pm tonight. plan on being done by 11:00am on sunday. will be using my traeger texas. its going to be full but i will post time, temp, pellets used. cant wait for good food tomaro |
Great, let's see some pics.
For reasons I won't go into here cooking at night is not a option. If I get a butt on by 7am it's done about 8 or 9 that night, not a fun day. I've tried cutting butts in half and that's ok but still not my answer. I've tried upping the heat, not my answer. Next time I'll do 225' until the butt hits 165' then foil, then up the heat to 275', pull at 190' I know bad bark but my trade off is eating by 6 and tender.. 
'
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dwayne19901
Newbie
Joined: 11 Jan 2008
Posts: 25
Location: Dover, de
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| Posted: Aug 09 2009 Post subject: b-day cook |
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| got started at 8:00pm last night at 5:00 my brisket was at 161 so i went ahead and wrapped it i still have 3 pork buts all around 7.5lb they were also around 160/170. left them be and went back to bed. at 7:00 my bricket was at 205 so i took it off and put it in the ice box it got done quicker then i thought it would. my temp setting is at 225. looking like my pork will be done around 9 or 10am. |
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Rojellio Es Caliente
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 1581
Location: Grand Junction Colorado
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| Posted: Aug 10 2009 Post subject: |
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The known and documented rules of thumb times are working just fine for me.
My cook times haven't been significantly different than anyone else, with any other cooker at the same temps. Maybe slightly faster, perhaps due to the convection phenomena thingy, but not enough that I plan anything around it.
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Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker |
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