What's on the smoker today?

[Gellar]

I brought all the trash from the weekend to the transfer station today and saw this bad boy sitting in the scrap pile. I asked the attendant if he was going to take it and he confirmed it’s mine. I don’t know what’s wrong with it, but it looks like it’s in better shape than my traeger I have now.

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Update: I finally got the new hot rod installed but it still does not heat. Everything else seems to work, the only fuse I can find is good. The only other thing it can be is in the control board. I’m half tempted to unplug the control board from my other traeger and replug it to the new one. I’m afraid if there’s a short or something I’m missing I will fry my good one. The china control board is only $45 so I’m still way ahead if that’s what it is.

I’m open to suggestions where to look.

 

[cahunter805]

Update: I finally got the new hot rod installed but it still does not heat. Everything else seems to work, the only fuse I can find is good. The only other thing it can be is in the control board. I’m half tempted to unplug the control board from my other traeger and replug it to the new one. I’m afraid if there’s a short or something I’m missing I will fry my good one. The china control board is only $45 so I’m still way ahead if that’s what it is.

I’m open to suggestions where to look.

If it’s not the rod or the fan it’s most likely the control board. I’d buy one from Amazon and plug it in. If it doesn’t solve your problem return it but I’m betting it will.

 

[Gellar]

If it’s not the rod or the fan it’s most likely the control board. I’d buy one from Amazon and plug it in. If it doesn’t solve your problem return it but I’m betting it will.

There’s nothing else it could be that I’m seeing.

Funny that the auger works and the fans work but the heat rod doesn’t.

 

[Wildabeest]

Funny that the auger works and the fans work but the heat rod doesn’t.

 

[Jnasa]

Update: I finally got the new hot rod installed but it still does not heat. Everything else seems to work, the only fuse I can find is good. The only other thing it can be is in the control board. I’m half tempted to unplug the control board from my other traeger and replug it to the new one. I’m afraid if there’s a short or something I’m missing I will fry my good one. The china control board is only $45 so I’m still way ahead if that’s what it is.

I’m open to suggestions where to look.

The fan works but is it moving fast enough? I had a traeger rep tell me that sometimes the fan is a little dirty and while spinning isn’t “fast enough”. He said spray it with electric parts cleaner.

Also likely to be the board also.

 

[Gellar]

The fan works but is it moving fast enough? I had a traeger rep tell me that sometimes the fan is a little dirty and while spinning isn’t “fast enough”. He said spray it with electric parts cleaner.

Also likely to be the board also.

They appear to be moving just fine. I’ll spray them with electronics cleaner anyways, it won’t hurt anything.

 

[D_Walt]

17lb brisket, also did ribs and sausage. A bunch of 15 & 16 year old boys pretty much cleaned it all up. Just enough brisket left to chop up and make brisket and egg tacos in the morning.

 

[Gr8bawana]

Did a bacon wrapped pork loin in the smoker yesterday and it came out great. It was delicious.

 

[Dave N]

Did a bacon wrapped pork loin in the smoker yesterday and it came out great. It was delicious.

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Damn it, man! You had the knife right there! No pic of the sliced result?

 

[WildWill]

Chicken wings and onion rings.

 

[pitt_mb]

Looks great

 

[Nick87]

Looks great

What unit did you draw? Or what are you trying to sell?

 

[Dave N]

What unit did you draw? Or what are you trying to sell?

Yeah, signed up 3 years ago but making the most of it now!

 

[cookchris]

Did a bacon wrapped pork loin in the smoker yesterday and it came out great. It was delicious.

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WOw! Yummy! Every time I fire up the smoker, I end up experimenting with something new just to keep it interesting. A neighbor of mine swears by misfits market boxes for getting random cuts of meat and produce—sometimes you score something perfect for smoking. There’s just something about that low-and-slow process that feels like an art form. Even if the weather’s not ideal, it’s hard to resist.

 

[Indianajoe]

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17lb brisket, also did ribs and sausage. A bunch of 15 & 16 year old boys pretty much cleaned it all up. Just enough brisket left to chop up and make brisket and egg tacos in the morning.

brisket and egg tacos. that's an amazing sounding combo that I have to try soon.

 

[Archelk]

Back strap

 

[noharleyyet]

Wrapped and marinated overnight with Worcestershire, fajita seasoning, and coarse black pepper. Little over an hour into 3-2-1 @200*...gonna leave em dry & make some Hill Country sweet & sour sauce for on the side.

https://flic.kr/p/2rpmsoT

 

[Nick87]

Wrapped and marinated overnight with Worcestershire, fajita seasoning, and coarse black pepper.

Experiment or a repeat?

 

[noharleyyet]

Experiment or a repeat?

Variation nick...using 25* less heat & different assortment of seasonings. Looking for moist & tender with slight pull.

 

[noharleyyet]

Variation nick...using 25* less heat & different assortment of seasonings. Looking for moist & tender with slight pull.

Whelp, went to the gym & left em wrapped (foil) a tad too long....tasty, juicy, & tender but not much pull.

I like em where you can't pull the bone out & slice evenly. About 80/20 Blue Hog/Apple Cider Vinegar, couple squeezes of honey. & some woodfired garlic, black pepper stove top heat blended...generously doused baby backs on a paper plate.