ExUnifliter
Member
- Joined
- Feb 15, 2020
- Messages
- 81
- Media
- 38
- Reaction score
- 71
- Points
- 18
- Location
- Pacific NorthWet
- Grill
- Pro Series 22
Hi, all
Got my “baby“ Traeger In 2014 after trying for two years to learn new-to-me Lo and Slo BBQ on a $120 WalMart offset stick burner. (Slow learner, true...but I was able to gIve some really bad BBQ to two of my neighbors, owners of particularly obnoxious dogs.)
After maybe 200 cooks, I found I had created some new downwind neighborhood friends and decided I was worth an upgrade to the Pro Series 22 in late 2017. Had an early issue (quickly resolved by Traeger) with the draft inducer fan motor, and have since done probably more than 350 cooks of everything from packer brisket to my locally-loved Traeger’d Brisket Beans, to St Louis cut ribs, to braided pork tenderloin, to ABT’s with Smoked Salmon Cream Cheese, to Traeger’d tap water to make Traeger’d 1” ice cubes that add a neat flavor dimension to Bloody Mary’s.
Still learning every cook and having a blast!
Got my “baby“ Traeger In 2014 after trying for two years to learn new-to-me Lo and Slo BBQ on a $120 WalMart offset stick burner. (Slow learner, true...but I was able to gIve some really bad BBQ to two of my neighbors, owners of particularly obnoxious dogs.)
After maybe 200 cooks, I found I had created some new downwind neighborhood friends and decided I was worth an upgrade to the Pro Series 22 in late 2017. Had an early issue (quickly resolved by Traeger) with the draft inducer fan motor, and have since done probably more than 350 cooks of everything from packer brisket to my locally-loved Traeger’d Brisket Beans, to St Louis cut ribs, to braided pork tenderloin, to ABT’s with Smoked Salmon Cream Cheese, to Traeger’d tap water to make Traeger’d 1” ice cubes that add a neat flavor dimension to Bloody Mary’s.
Still learning every cook and having a blast!
