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    Thread: How many of you Reefers Bbq (Gas/charcoal/wood pellet)?

    1. #16
      pellikan is offline Registered User
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      Ha! Even a thread on grilling soon devolves into reef talk, gotta love it!

      I have a Traeger Bronson 20. It's one of the smaller ones but more than enough as it's usually just my wife and I, occasionally we have a couple people over. My mistake was getting it at the Fair. The grill was DOA out of the box with a damaged grill plate and my only resource was Traeger customer service (which sucks). My poor wife was trying to deal with the broken grill and CS for two weeks of daily calls. I was sick and she wanted to get the grill for my birthday so she was doing her best to make it work for me. All those calls and they couldn't correctly diagnose the issue. They said "bad computer", sent me a new one but when I opened the box it was a grease bucket. They sent another, installed it and still DOA. I was finally starting to feel better so I did my own diagnosis and found the power cord was the problem. They sent me a new power cord and it's been working ever since. One local business was helpful even though I was angry and gave them a hard time so I'll plug them. Spa Parts Depot in El Cajon has top notch customer service.
      Once I got the thing working I love it. I've smoked chicken, turkey, pork butt, salmon... I'm still getting used to the time/temp combos that produce the best results for the different things I'm cooking but the google/cook method works for me too. I haven't had a lot of luck with veggies yet but the meat is so good! I would like to do some ribs so thanks for the 3-2-1 plan. I'll give it a shot this weekend.

    2. #17
      CMD2213 is offline Registered User
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      Sorry to hear I went through Costco because the sale price and also cause of the I can return ANYTHING ANYTIME policy for credit or refund. Glad it's working since then. Just bought a rack of ribs might try to make them today.

    3. #18
      Kris is offline Registered User
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      Last night ears of corn, just now hamburgers
      I have to do my part to eat locally and reduce my use of the grid power by burning clean coal at home. It was yummy.

    4. #19
      CMD2213 is offline Registered User
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      Yea I tried corn grilled husk on 25-30 minutes at 325 then. Another 5 minutes peeled at 375 .
      Also some mushrooms in butter and garlic salt wrapped in foil.
      The flank steak cooked for 25 minutes at 325 until internal temp was 143° for med rare . Pics dont show how nice and pic ot actually was but everything I cook so far is extremely juicy. Monday I'm trying the 3-2-1 ribs on the traeger and another flank steak with corn, shrooms, slice onons, asparagus and whatever else I can find. 6 hours of grill time coming up.

    5. #20
      CMD2213 is offline Registered User
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      For anyone who grilled the traeger 3-2-1 style, did you guys stick to recipe and time exactly or modify it?
      Last edited by CMD2213; 05-28-2018 at 09:35 AM.

    6. #21
      pellikan is offline Registered User
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      I did the 321 ribs. Came out pretty good. As far as following the recipe I gotta ask, what recipe? I saw cooking times which I followed reasonably closely. Was there more?

      I used a homemade rub w brown sugar, chili powder, paprika, onion powder. Rubbed a cut lemon over the ribs and applied the rub. Sprayed with apple juice each hour.


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    7. #22
      CMD2213 is offline Registered User
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      Quote Originally Posted by pellikan View Post
      I did the 321 ribs. Came out pretty good. As far as following the recipe I gotta ask, what recipe? I saw cooking times which I followed reasonably closely. Was there more?

      I used a homemade rub w brown sugar, chili powder, paprika, onion powder. Rubbed a cut lemon over the ribs and applied the rub. Sprayed with apple juice each hour.


      Sent from my SM-G950U using Tapatalk
      I used the traeger website for directions for now as a guide until I can start making my own changes comfortably . Step. 1 is basically marinade with certain parts of the recipe then smoke 3 hrs then wrap after using second part of marinate the cook at 225 for 2 hrs then 30 min to 1 hour after you cover the rib in bbq sauce once tightened up they are ready but I also use a probe to tell me.internal temp so I know what to expect when cutting open. As for the ingredients yours are a bit different but probably based on personal experience and preference.

    8. #23
      CMD2213 is offline Registered User
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      Here's my 3-2-1...
      Somewhat in order didn't apply final coat of bbq sauce yet in last pic.

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    9. #24
      CMD2213 is offline Registered User
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      Bump....
      Today's a veggie day I'll have to search for some meat in the fridge otherwise I guess I'm not eating...lol

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      .....update I found hotdogs
      Last edited by CMD2213; 05-31-2018 at 05:59 PM.

    10. #25
      slicktoppomp is offline Registered User
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      Veggies do turn out better on the smoker. I’ve got a 4lb wild pig shoulder I’m gonna do soon. My brother and his buddies went hunting and brought back tons of meat. I’ll post that shoulder start to finish when I get it going.


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    11. #26
      CMD2213 is offline Registered User
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      Quote Originally Posted by slicktoppomp View Post
      Veggies do turn out better on the smoker. I’ve got a 4lb wild pig shoulder I’m gonna do soon. My brother and his buddies went hunting and brought back tons of meat. I’ll post that shoulder start to finish when I get it going.


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      yea corn in and out of the husk is pretty good, apasragus,stuffed mushrooms, poppers, so far everything has turned out great minus the artichokes they were a bit harder to dial in right. But def do post you cook when you do it.

    12. #27
      CMD2213 is offline Registered User
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      Tomorrows mission.....


      3-2-1 ribs x2 racks(currently marinated for tom. wrapped and sealed)
      Marinated salmon filets x3
      Seasoned Skinless chicken breast x3
      Grilled scallops x1-2lbs
      Grilled mussels x6-8pcs
      Grilled mushroom,onions and sweet peppers on skewers x4-6
      Grilled bacon wrapped jalapeno poppers x16
      Grilled tinfoil wrapped asparagus x1/2lb
      Corn x6-8

    13. #28
      JohnnyK731 is offline Registered User
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      Quote Originally Posted by CMD2213 View Post
      Tomorrows mission.....


      3-2-1 ribs x2 racks(currently marinated for tom. wrapped and sealed)
      Marinated salmon filets x3
      Seasoned Skinless chicken breast x3
      Grilled scallops x1-2lbs
      Grilled mussels x6-8pcs
      Grilled mushroom,onions and sweet peppers on skewers x4-6
      Grilled bacon wrapped jalapeno poppers x16
      Grilled tinfoil wrapped asparagus x1/2lb
      Corn x6-8
      321 from Memorial Day



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    14. #29
      CMD2213 is offline Registered User
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      Quote Originally Posted by JohnnyK731 View Post
      321 from Memorial Day



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      look good brotha you cut the racks in half? Also what model grill is that I see you got dual probe.

    15. #30
      JohnnyK731 is offline Registered User
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      Quote Originally Posted by CMD2213 View Post
      look good brotha you cut the racks in half? Also what model grill is that I see you got dual probe.
      It was a three pack of ribs the wife cut them to fit in a bag to marinate I normally wouldn’t have. It’s a pro 22


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