What's for dinner tonight? Dinner ideas?

[RemE]

Yeah, I know it was tempting since you're in the middle of a cook... but I've never seen a full pot like that before... i mean WOW

Ya, I was stunned, had to jump in to avoid a damaging fire situation as it was escalating.

Playing with fire!

 

[Murphy's Law]

So, I'm happily smoking my butts, been about 14 hours, butt #2 hits 160F so I wrap it. I bump the pit temp up 10 degrees to 190F, but the temp just drops to 140F? Flame out.

I open the hood and temp drops to ambient and the grill does an auto re-ignition but nada. I cut power and re-ignited, now smoke billows out like I've NEVER seen, so thick you couldn't see the grill from 6ft!

I cut power to stop the air flow. Grabbed nomex gloves and a water spray bottle, popped the hood, hit the big flames, pulled the drip pan and baffles. Fire pot was flowing over with flaming bear mountain pellets. I took a spoon and scooped what I could out into a pan of water. Quickly vac'd out the grill, purged the auger till fresh pellets flowed, reassembled, and re-ignited.

That was exciting, but pretty odd, wonder why the initial flame out. But next time I won't attempt a re-ignition without a clean firepot!View attachment 4989

My SOP was to clear the auger and vacuum the firebox after each use. I didn’t do that on one cook so I had pellets in the firebox already but was on autopilot and primed the auger like I normally would. This had to put more pellets in the box than what was needed and I had the same issue with smoke.

I looked outside and smoke was billowing out of the chimney. When I opened the grill there was so much smoke I thought the neighbors were going to show up with either pitch forks to kill me or fire extinguishers.

since this was the start of the cook I was able to go into shutdown mode to burn the excess and then start over again.

 

[RustyJake]

So does that really work??? I mean I guess it would have to but you can really taste it?

For sure it works, works quite well. This is the 5th time doing this with cheese since I got my Traeger last year.
Most of the smoked cheese you buy is made with liquid smoke into the process when it is made.
Key Is doing it on a colder day so you can keep the pit temp down. It is amazing how much heat a smoke tube generates. I normally smoke it over a tray of ice. But this morning was cool enough for me to try without it.
If you like smoked cheese, it is worth trying. Throw a baking sheet of some rock salt or paprika on when you do. Make use of the space and smoke.

 

[RustyJake]

Ya, I was stunned, had to jump in to avoid a damaging fire situation as it was escalating.

Playing with fire!

Wow, have to wonder what caused the flame out. Your grill is insulated so well too. Glad you caught it. An overnight smoke this would have been devastating to wake up to

 

[GrillMeister]

Sear is done. Now to drop temp to 350 and cook till 140 internal.

MEATER and FireBoard internal temps have been within 0.5 degrees of each other. Nice!

 

[RemE]

Wow, have to wonder what caused the flame out. Your grill is insulated so well too. Glad you caught it. An overnight smoke this would have been devastating to wake up to.

It had been running well for 14 hours. I chalk it up to, direct morning sun, open hood while wrapping, and changing the temp. Also, the insulation may have helped fool the controller by staying warm. Too many variables, so the controller throttled down to the point of flame out.

I will say that the design that other grills have with a firepot bottom hatch release would make flame out recovery a snap. Oh well.

 

[GrillMeister]

Open lid while wrapping is not your friend.

 

[Murf]

You looking for Easter eggs? Armadillo eggs found on the smoker in AZ. First attempt.

Meat Church recipe but used Holy Gospel Rub, extra Jimmy Dean sausage and bacon. 1 hr @ 225 SS, 1+ hr @275. They came out great. Nice taste, not much heat. Probably use hot sausage next time. Company liked them a lot!

 

[RemE]

You looking for Easter eggs? Armadillo eggs found on the smoker in AZ. First attempt.

Meat Church recipe but used Holy Gospel Rub, extra Jimmy Dean sausage and bacon. 1 hr @ 225 SS, 1+ hr @275. They came out great. Nice taste, not much heat. Probably use hot sausage next time. Company liked them a lot!

Clever recipe!!

I'd eat that!

 

[Murf]

Clever recipe!!

I'd eat that!

Thanks, RemE! Much appreciated

 

[Slimpicker]

almost like mini "fatties"

 

[GrillMeister]

Love some good leg of lamb with Tzatziki!

 

[Slimpicker]

EXCELLENT JOB GM

 

[Murf]

almost like mini "fatties"

They were much bigger than I imagined. Guess I’m having leftovers for breakfast tomorrow.

 

[daddyscooltv]

Easter ham Kurobuta and apricot glaze from kendrick_bbq.