What's for dinner tonight? Dinner ideas?

[Slimpicker]

The ol' Century 22 can't seem to get up past 390 when on high and I'm wondering if the stack cap has something to do with it.

I seriously doubt it, but what have you tried??? If you tried screwing it down flush and opening it up all the way and it's the same then I say NO it's not the cap. Did you remove the cap and see if there is a blockage?

I mean the 2 extremes would be take the cap off and try it... screw the cap down level and try it... that's the only choices you have.

Not to ramble on here but I don't care what that guy's Youtube said, I will have a hard time believing the 'cap' is a big temp 'tool' when it comes to a Traeger. Even tho I made a MOD to slow my heat/smoke exit, since making that and having my lid level with the tube top, I think mine cooks the 'top' of my meat more now.

 

[Slimpicker]

Did it used to go past 400°? and was your cap in the same place then as it is now??? How 'old' is that controller

 

[Le Stove]

Hi there,

Smoked enchiladas for us tonight

 

[Timmy]

The ol' Century 22 can't seem to get up past 390 when on high and I'm wondering if the stack cap has something to do with it.

It could be the rtd also.

 

[Slimpicker]

It could be the rtd also.

Yeah, or that old controller
GM, you been using a smoke tube a lot lately, mine coats everything in black, did you clean the RTD at all??

 

[GrillMeister]

Yeah, or that old controller
GM, you been using a smoke tube a lot lately, mine coats everything in black, did you clean the RTD at all??

Good point. Time to get out the scrubby.

 

[RustyJake]

Braided Pork Tenderloin on for 1.5 hours of super smoke at 180°F. Then finish them at 325°F
Braided Pork Tenderloins https://share.fireboard.io/0CB897

 

[Slimpicker]

What IT do you stop at Jake

 

[RustyJake]

What IT do you stop at Jake

I will take it off just before 140 and let it rest and come up to 145
I have my probe alarm set to 135 because at 325 pit temp it will come up fast


Success!

 

[Slimpicker]

Very pretty Jake, packed with flavor with that braided design I can just imagine

 

[Murf]

Tonight’s dinner:
Beef short ribs & beef back ribs 4 hrs 200F, +4 hrs 225F for short ribs, +5 hrs for back ribs, SS, Holy Gospel.
Smoked Mac & Cheese 1 hr 225F w/ The Gospel
Smoked Baked Beans 2 hrs 225F

First time cooking proteins and sides together!

 

[Jim G]

Last nights dinners. Boneless chicken thighs with different seasoning, smoked potatoes and burnt ends. Brisket flat still in the cooler. No one left hungry.

 

[Cabbage Head]

Smoked Chuck Roast today. Shred up for bbq sandwiches

 

[RustyJake]

Smoked Chuck Roast today.

Great minds think alike, fools seldom differ.
Same thing going on here, right down to the rub selection. Up here they are calling these blade roasts or sometimes cross rib. That's why I never found Chuck roasts or steaks in the meat section
Poor man's burnt ends is the final destination for mine


Chuck/Blade Roast -burnt ends https://share.fireboard.io/68DBDD

 

[Cabbage Head]

I picked up Tri Tip from butcher on Saturday that I had ordered early last week it was my first time trying one and I could not get over how good it was. Went to sleep thinking about it. So at 7am this morning went looking for another one but no luck. So I picked up chuck roast. Smoking with cherry today