![]() ![]() On the Traeger, I just set it to the 225☏ marker and it averaged that temperature throughout with small fluctuations up and down. Maintain 225-240☏ with pecan smoke (other smoking woods will work fine) throughout the entire time. I’m thinking 4 would fit over the drip tray if you pushed them right next to each other. I probably wouldn’t do that since the drip tray is smaller than the actual grate and I’m a little finicky about keeping the smokers clean. Traeger says you can fit 5 racks of ribs on the grate. This way you can get a lot more racks of ribs using minimal space. If you want to smoke multiple racks of ribs and you are short on space, it is perfectly ok to put them into one of those rib racks that holds them up vertically. ![]() I decided to use the new Traeger in a more raw way and just place the ribs right on the grate. Often I will use racks to make it easy to carry the ribs out to the smoker. easy peasy! Once your smoker is ready, you can proceed. First there’s smoke, then you hear the fire roaring and you close the lid and set it to your final temperature. I filled the pellet hopper to the top, opened the smoker and set it to smoke. I am simply comparing the Traeger pellet smoking experience with my experiences using other types of smokers such as electric, propane and horizontal stick burners. Mind you, this is my first venture into cooking with pellets and therefore I cannot compare it with other pellet smokers. Just an FYI: I’ve been using it for a couple of weeks now, running it through some paces and I have to say that I am very impressed with the ease of setup and operation and with the final product that it produces. I just received a brand new Traeger Lil’ Tex from Traeger Grills and so obviously, I am going to break it in right with some smoked pork ribs. ![]() Use whatever smoker you have and set it up for cooking with smoke at about 225☏. In the morning, take the ribs out of the fridge and place them on the cabinet for a few minutes while you go get the smoker ready. ![]()
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