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[Slimpicker]

20 min piece of cake with these thin sliced chick breasts

 

[RayClem]

20 min piece of cake with these thin sliced chick breasts

View attachment 22099

What temperature did you use for cooking these?

I have generally found that you have to cook thin pieces of chicken hot and fast to keep them from becoming dry.

 

[Slimpicker]

What temperature did you use for cooking these?

I have generally found that you have to cook thin pieces of chicken hot and fast to keep them from becoming dry.

yes, I think it was in the high 300s, I barely had time to boil my corn and change filters in my ponds and they almost over cooked but turns out they were perfect.

 

[Timmy]

You guys really need to try these. Sausage kabobs. I made these over the 4th of July. These are really easy to do and and you don’t have to worry as much about over cooking the protein.

 

[primeone]

You guys really need to try these. Sausage kabobs. I made these over the 4th of July. These are really easy to do and and you don’t have to worry as much about over cooking the protein.View attachment 22121View attachment 22122View attachment 22123

Those look great! What temp/time did you cook those at?

 

[GTHDOOK]

Sausage balls and a small flat. Turned out better than I expected.

 

[JPSBBQ]

A ho hum chicken cook.

 

[BobbyQ]

It's become sort of a Labor Day tradition. Full packer. Had a real gnarly point. But everyone liked it.

 

[Parrothead1809]

BEST BABY BACKS YET !!!
So I took a few hints from Jeremy's latest "Rise and Fall of the 3-2-1 Rib" video, and just used Kosher Salt & Pepper. No binder & none of my numerous rubs. As many have read in my prior posts, we've been trying to strive for less sweet on our ribs. I used Lumber Jack Hickory in both the hopper and the smoke tube and definitely got a nice smoky flavor. Briefly: Cooking temp: 250° for 4-4.5 hours, then a wrap for 30 mins, then a foil boat for 30 minutes with the slightest coat of Malcoms "The BBQ Sauce". Amazing. The pork and smoke shined through and the sauce gave it a nice tang. Honestly probably didn't need the wrap but I was looking for more pull-back on the bones. Super tender. Nice smoke ring. Oh yea: I also used the TOP RACK on the Traeger - I think that helped too.

Pics Below.
-PH

 

[Slimpicker]

BEST BABY BACKS YET !!!
So I took a few hints from Jeremy's latest "Rise and Fall of the 3-2-1 Rib" video, and just used Kosher Salt & Pepper. No binder & none of my numerous rubs. As many have read in my prior posts, we've been trying to strive for less sweet on our ribs. I used Lumber Jack Hickory in both the hopper and the smoke tube and definitely got a nice smoky flavor. Briefly: Cooking temp: 250° for 4-4.5 hours, then a wrap for 30 mins, then a foil boat for 30 minutes with the slightest coat of Malcoms "The BBQ Sauce". Amazing. The pork and smoke shined through and the sauce gave it a nice tang. Honestly probably didn't need the wrap but I was looking for more pull-back on the bones. Super tender. Nice smoke ring. Oh yea: I also used the TOP RACK on the Traeger - I think that helped too.

Pics Below.
-PH

Nice write up... I've always wanted less sweet myself also... Ribs aren't candy IMO.

Cooking temp: 250° for 4-4.5 hours, then a wrap for 30 mins, then a foil boat for 30 minutes

I'll have no problem trying that next ribs I do. And I like top rack too

 

[Parrothead1809]

Nice write up... I've always wanted less sweet myself also... Ribs aren't candy IMO.



I'll have no problem trying that next ribs I do. And I like top rack too

Check out Jeremy’s vid:

He did 45 mins each for the foil and sauce times. These didn’t need that much time. RECOMMENDED!
-PH

 

[Torstenlaw]

Did 6 racks for a camping weekend

 

[Timmy]

Those look great! What temp/time did you cook those at?

If I remember correctly 225f. I did boil the potatoes for 8 to 9 minutes before putt the on the skewer.

 

[Smokin In Bama]

First EVER cook on my new Ironwood 650. Actually, first EVER cook on a pellet grill.
1.5” prime ribeye from Snake River Farms/ RR Ranch. Repurposed my Grill Grates from my Kamado Joe. I will need to play with this because my Grill Grates were only hitting 486 degrees while the ironwood 650 was reading 506 as measured with an accurate IR thermomete. I know that these Grill Grates are a little smaller than the ones made for the Ironwood so that probably has something to do with it. Maybe some different brand pellets can hit a higher BTU? Moist definitely not an issue because they went straight from the bag to the hopper.

If I can’t get 525 -550 on these then I might try hitting the grates with a propane torch to give them a temp boost.

Anyway.

CookinPellets.com Hickory
grill temp ~ 486 see above
Killer Hogs TX Brisket Rub because I like the course pepper
Grates lubed with Duck Fat
2 min then 1/4 turn for 2 more minutes repeat on opposite side,

my takeaway is that is should have shaved 30 seconds off each turn to take total cook time down from 8 minutes to 6 minutes

 

[RayClem]

First EVER cook on my new Ironwood 650. Actually, first EVER cook on a pellet grill.
1.5” prime ribeye from Snake River Farms/ RR Ranch. Repurposed my Grill Grates from my Kamado Joe. I will need to play with this because my Grill Grates were only hitting 486 degrees while the ironwood 650 was reading 506 as measured with an accurate IR thermomete. I know that these Grill Grates are a little smaller than the ones made for the Ironwood so that probably has something to do with it. Maybe some different brand pellets can hit a higher BTU? Moist definitely not an issue because they went straight from the bag to the hopper.

If I can’t get 525 -550 on these then I might try hitting the grates with a propane torch to give them a temp boost.

Anyway.

CookinPellets.com Hickory
grill temp ~ 486 see above
Killer Hogs TX Brisket Rub because I like the course pepper
Grates lubed with Duck Fat
2 min then 1/4 turn for 2 more minutes repeat on opposite side,

my takeaway is that is should have shaved 30 seconds off each turn to take total cook time down from 8 minutes to 6 minutes

If you are able to reach a temperature of 486F on your GrillGrates on a Traeger, you are doing quite well. I was never able to get a good sear on my IW 885, even using GrillGrates. I found I can do a far better sear job using a carbon steel skillet on my kitchen stove or on my CharGriller Flat Iron gas griddle.

Remember that no IR thermometer is accurate unless measuring a "black body" as the emissivity of the surface plays a big role in the calibration of the IR thermometer. Since Grill Grates are made of aluminum, which is reflective, they have a very low emissivity rating unless they are caked in burnt grease and will give inaccurate temperature measurements. A well seasoned cast iron skillet has a higher emissivity rating and will provide a more accurate temperature reading than aluminum or stainless steel. This emissivity difference might be causing you to arrive at false conclusions.