G
Guest
Guest
I have been smoking with the Weber Bullet for a couple of years now and have produced some great Q.
A buddy of mine recently sent me a Traeger Grill. Only had to pay for the shipping. I have produced some OK Q on this to date. About 5 cooks under my belt so far on the Traeger. I just haven't been able to get the same smokey flavor in butts, ribs and sausage I get from the WSM. I think the problem is that I've been very concerned about using the "Smoke" setting on the Traeger. On the "smoke" setting the grill runs around 130-150 degrees. I'm concerned with food safety and being in the danger zone for too long. It would take far more than a couple hours to bring the meat up to 140 degrees on this setting.
So, lets assume I start some butts on the "smoke" setting for about the first 3-4 hours, should I be fearful of producing Q that could make someone sick? If so, perhaps someone could offer suggestions that has experience using the Traegers or knows more about food safety than myself. I've seen several posts from Jim M on Traegers.
I've been starting my cooks on the 180 degree setting, getting past the 140 degree danger zone then switching to the smoke setting for 2-3 hours. I'll then switch to the 240 degree setting to finish the cook The problem with that is I'm not producing much of a smoke ring and again it lacks the smoke flavor. From the many post I've read I understand that the smoke ring stop forming after 140 degrees and the meat will not take on much more additional smoke flavor. Please advise.
I'm getting ready for a big showdown between my WSM and Traeger on the 29th. Butts,ribs and sausage contest.
Thanks to all of you that help make this an awesome site.
A buddy of mine recently sent me a Traeger Grill. Only had to pay for the shipping. I have produced some OK Q on this to date. About 5 cooks under my belt so far on the Traeger. I just haven't been able to get the same smokey flavor in butts, ribs and sausage I get from the WSM. I think the problem is that I've been very concerned about using the "Smoke" setting on the Traeger. On the "smoke" setting the grill runs around 130-150 degrees. I'm concerned with food safety and being in the danger zone for too long. It would take far more than a couple hours to bring the meat up to 140 degrees on this setting.
So, lets assume I start some butts on the "smoke" setting for about the first 3-4 hours, should I be fearful of producing Q that could make someone sick? If so, perhaps someone could offer suggestions that has experience using the Traegers or knows more about food safety than myself. I've seen several posts from Jim M on Traegers.
I've been starting my cooks on the 180 degree setting, getting past the 140 degree danger zone then switching to the smoke setting for 2-3 hours. I'll then switch to the 240 degree setting to finish the cook The problem with that is I'm not producing much of a smoke ring and again it lacks the smoke flavor. From the many post I've read I understand that the smoke ring stop forming after 140 degrees and the meat will not take on much more additional smoke flavor. Please advise.
I'm getting ready for a big showdown between my WSM and Traeger on the 29th. Butts,ribs and sausage contest.
Thanks to all of you that help make this an awesome site.