New Traeger

Discussion in 'Roll Call' started by kelly ann, Aug 1, 2014.

  1. kelly ann

    kelly ann Newbie

    I just got a small Traeger and I'm having a blast with it.  My kids are getting a little sick of my spatchcocked chicken (which I love to make and say!) but it is really wonderful.  I'm doing a prime rib this weekend.  I have a 3-4 bone cut aging in the fridge now.  I normally rub with Penzy's English Prime Rib Rub.  I'm debating whether I should give it a sear in cast iron on the range first.  Then I am thinking about going to about 275 on the dial and letting it go for a few hours.  Feedback? 
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Hi Kelly Ann! First off, welcome to SMF where everything you need or ever wanted to know about low and slow cooking can be found.
    I like to do beef roasts in my mini-WSM at around 250° using maple and cherry wood for flavor. After the roast as been in the smoke for 3-4 hours, I jack the chamber temp up to 350° and put what we call a 'reverse sear' on the meat. Not sure about the temp controls are for a Traeger you may or may not be able to do the same thing.
     
  3. Hey Kelly, hello and welcome from East Texas Prime Rib sounds great, I am a stick burner, so not familiar with the Traeger

    Gary S
     

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