Just a Short Intro;

Discussion in 'Roll Call' started by myturn, Jun 30, 2008.

  1. myturn

    myturn Newbie

    Hello All,
    My husband and I hail from British Columbia, Canada and just purchased a new Traeger Grill after test driving one at our oldest son's house a few weeks ago. We did a salmon which was soooooo! good, I could not believe the taste and the texture.
    Between us, we have tons of experience on the regular Propane Grill but this little devil is a whole new experience. I have already discovered that I am not particularly partial to strip loin done in this grill.[​IMG] We did not marinate which could be the issue but I don't think it gets hot enough to really sear a good steak. We marinated a couple of rib steaks last week and they were to die for!! I think that practice, patience and practice are the keys here.
    I am looking forward to sharing and picking up tips on this thread as we really want to get the most out of this new toy. Someone suggested that I do an intro on Roll Call so here it is!
    MyTurn
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum MyTurn, glad to have you here.[​IMG]
     
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome MT.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Glad to have ya with us at SMF, MyTurn. If you're new to smoking meats, I'd suggest signing up for Jeff's free 5-day eCourse that will give you the necessary basics to get smoking successfully quickly and properly.

    You mentioned being from B.C. Canada. My favorite city of all time is Vancouver and my favorite ski resort is Whistler. You live in a wonderful area of our continent! [​IMG]
     
  5. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Welcome to smf myturn. You found a great place.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF Myturn! As you mentioned...no, ya don't sear on a smoker. You would sear a cut first on a grill, either charcoal <my pref> or gas. THEN onto the smoke. As an afterthought... any rubs I apply I have found work much better AFTER you sear. Why destroy those expensive and hard developed rub recipes? Enjoy your time here!
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. ibsmoking

    ibsmoking Smoke Blower

    Welcome Myturn. Enjoy
     
  9. Pretty much anyway. I'm in Vermont and welcome to the forum. You've found a huge resource of pro smokers and friendly at that.
    Hey, I've been looking for cooking contests in CA but have not found all that much. We'll go so far as Quebec City if we have to. Let us know northern neighbor!

    -rob
     

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