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

    1. #31
      CMD2213 is offline Registered User
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      Yea wish mine had the dual probe, now I'm looking for a 2nd probe but not trying to spend 50 or 60 bucks on one. The upgrade panel with 2 probes is like $130?

      I was asking if cut cause I know there's racks for the ribs to stand on side but doesnt support full length ribs.

    2. #32
      JohnnyK731 is offline Registered User
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      Quote Originally Posted by CMD2213 View Post
      Yea wish mine had the dual probe, now I'm looking for a 2nd probe but not trying to spend 50 or 60 bucks on one. The upgrade panel with 2 probes is like $130?

      I was asking if cut cause I know there's racks for the ribs to stand on side but doesnt support full length ribs.
      My model came with dual prob (bought in December) yeah i k ow there’s racks that hold full racks on edge I just never have the need to cook more than three racks which can fit on this model fine


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    3. #33
      slicktoppomp is offline Registered User
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      Well it’s not the pork shoulder I talked about before but a quick nice Tri Tip that just finished now.
      First time using the Prime Rib Rub

      This is after a 3 hour smoke at 170-180 on pecan pellets

      After 3 hour smoke cranked up to 275 and double wrapped in foil. Juicy goodness.



      Sent from my iPhone using Tapatalk

    4. #34
      JohnnyK731 is offline Registered User
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      Quote Originally Posted by slicktoppomp View Post
      Well it’s not the pork shoulder I talked about before but a quick nice Tri Tip that just finished now.
      First time using the Prime Rib Rub

      This is after a 3 hour smoke at 170-180 on pecan pellets

      After 3 hour smoke cranked up to 275 and double wrapped in foil. Juicy goodness.



      Sent from my iPhone using Tapatalk
      Did you add a juice or even just water into that foil wrap? I’ve done with out and with both before and now prefer the with a liquid in the foil wrap it really makes a difference.


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    5. #35
      slicktoppomp is offline Registered User
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      Quote Originally Posted by JohnnyK731 View Post
      Did you add a juice or even just water into that foil wrap? I’ve done with out and with both before and now prefer the with a liquid in the foil wrap it really makes a difference.


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      Sometimes I do sometimes I don’t. Normally if I see the meat has a good amount of fat I sometimes skip it. Also depends on what I have laying around. I like adding juices or maybe even a splash of soda if it’s here. This one I added a few ice cubes. Just easier to work with when wrapping the meat in foil vs adding water and fiddling with wrapping straight liquid.


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    6. #36
      JohnnyK731 is offline Registered User
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      Quote Originally Posted by slicktoppomp View Post
      Sometimes I do sometimes I don’t. Normally if I see the meat has a good amount of fat I sometimes skip it. Also depends on what I have laying around. I like adding juices or maybe even a splash of soda if it’s here. This one I added a few ice cubes. Just easier to work with when wrapping the meat in foil vs adding water and fiddling with wrapping straight liquid.


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      Right on I hear that. I usually just make a boat and close it up but ice cubes isn’t a half bad idea. Never tried soda. Might have to try.


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    7. #37
      CMD2213 is offline Registered User
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      Quote Originally Posted by slicktoppomp View Post
      Well it’s not the pork shoulder I talked about before but a quick nice Tri Tip that just finished now.
      First time using the Prime Rib Rub

      This is after a 3 hour smoke at 170-180 on pecan pellets

      After 3 hour smoke cranked up to 275 and double wrapped in foil. Juicy goodness.



      Sent from my iPhone using Tapatalk
      Cool...I just grabbed a tri-tip for 10 bucks at vons on sale was like 26 bucks . Couldn't pass it up. Nice to see its potential. How did you like the prime rib rub vs the other rubs?

      Sent from my SM-G955U using Tapatalk

    8. #38
      CMD2213 is offline Registered User
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      Went all out this time...
      Hardest part is calculating the right time to add stuff that says to be cooked at 350 to 400°+ while doing the 321 ribs at 225° . But everything came out great Inlaws loved it and kids macked it down.

      Sent from my SM-G955U using Tapatalk

    9. #39
      slicktoppomp is offline Registered User
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      Quote Originally Posted by CMD2213 View Post
      Cool...I just grabbed a tri-tip for 10 bucks at vons on sale was like 26 bucks . Couldn't pass it up. Nice to see its potential. How did you like the prime rib rub vs the other rubs?

      Sent from my SM-G955U using Tapatalk
      The prime rib rub was awesome! Other than the beef rub and chicken rub I haven’t tried any of the others. My local hardware store now stocks all the Traeger rubs and sauces and pellets. So I wanna work my way through some of the others.


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    10. #40
      CMD2213 is offline Registered User
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      Quote Originally Posted by slicktoppomp View Post
      The prime rib rub was awesome! Other than the beef rub and chicken rub I haven’t tried any of the others. My local hardware store now stocks all the Traeger rubs and sauces and pellets. So I wanna work my way through some of the others.


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      I've got. Traeger-que and apricot sauce haven't tried apricot yet. As for rubs
      Chicken rub
      Traeger rub
      Fish and fin
      Pork and poultry

      Haven't tried fish and fin. Yet but the rest are pretty awesome. The ace hardware store by me carries the pellets and the runs/sauces etc.

    11. #41
      BigMikeSD is offline Registered User
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      I've been a Traeger guy for about 4 years. Planning to switch up to something larger this summer, roll away with cold smoker as well.

      Favorite dishes... have to stick with the classics, Pulled pork, ribs, and briskit.

    12. #42
      CMD2213 is offline Registered User
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      I'm going to try woodfire pizza next and tri tip I'll try the pulled pork after.

    13. #43
      CMD2213 is offline Registered User
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      Today will be my first attempt at this recipe...let's see how it goes.

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    14. #44
      slicktoppomp is offline Registered User
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      Quote Originally Posted by CMD2213 View Post
      Today will be my first attempt at this recipe...let's see how it goes.

      Sent from my SM-G955U using Tapatalk
      Looks awesome!


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    15. #45
      pellikan is offline Registered User
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      Wow, que colorful and tasty looking. When's dinner?

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