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I have enjoyed being a member of this group for some time now and have received lots of great info which has helped us enjoy our Traeger LTE. Our poor Weber Summit grill has only been uncovered twice since Traeger became part of our family.
While I have yet to master brisket and pulled pork...
I have cooked 2 tri-tips so far and while they tasted good the meat was super chewy. Is there a trick or secret to get a tender tri-tip? When I buy a tri-tip should I be looking for something specific in the cut or grade? Would I be better off buying a marinaded one already packaged? Is...
I will be doing my first brisket this weekend and would like some guidance. I recently upgraded my smoker to the Traeger Lil Tex Elite and absolutely love it. I have a 5.5lb flat cut brisket we got from Costco. Traeger has a great cooking guide called Brisket 101 that pretty much walks you...
I have read a number of posts regarding brining for poultry and notice the salt to liquid ratio varies immensely. I want to smoke some chick parts (legs and thighs) but want to brine first. What should the salt to liquid ratio be?
I notice for most of whole birds they should be brined over...
I recently read a post on another site where they took some ribeye steaks and used a Traeger smoker to cook them. With just some light seasoning on both sides they smoked (cooked) them for 15-20 mins @ 450* to an internal temp of 150*.
I have read a number of threads in this forum where...
We purchased a Traeger Jr last summer and have only used it a few times. We opted for this make and model for its size and the pellets. I had my first big success recently with some ribs so now I want to venture on with other meats.
Shortly after buying the smoker I bought the digital...
Has anyone done the "foil" technique with tri-tip? If pulled from the smoker @ 125-130 degrees and then foiled or wrapped like a shoulder would it help make it more tender? Was just curious. I am going to try my first tri-tip next week and my main concern is getting it tender. Thanks.
First off I want to thank tlhiv (Troy Henderson) for his post regarding “fall off the bone” ribs. I too am a lover of ribs that fall off the bone instead of having to “pull” the meat off. Thanks also to the many who have posted their comments about cooking the ribs via the 3-2-1 method. It...