I'd hope its something that can be replaced.-
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I'd hope its something that can be replaced.
Well that's the way with me. I'm sure your smoker is basically like mine. The pot is at the end of the agar assembly and that's a square channel affair. If the pot can't be replaced, I'm certain that entire assembly can be.... or at least I'm hoping. I bought a year old model when I purchased. It was new but had never sold thus saving some major bucks. That places the internals at five years old. I hope the parts are mostly universal or still in stock. I guess I'll find out soon enough.
I was thinking, I remember mine having a dissasembly instructions in case there was a clog in the auger. Worst case you could pull out the guts and have a welder tack a patch onto the pot. It isn't like it's a precision piece.
I agree. And, I'm not afraid to use it as is. I know it isn't going to fix itself but I don't fear burning down the house while grilling. I'll do some homework and will post the outcome. And.. my ribs are almost done 
K
KOLIO
Guest
I'm guessing you're in here somewhere...............I agree. And, I'm not afraid to use it as is. I know it isn't going to fix itself but I don't fear burning down the house while grilling. I'll do some homework and will post the outcome. And.. my ribs are almost done
That sort of redefines "low and slow" 
It seems my burn pot issue isn't a big deal. From what I can gather, Traeger burn pots are universal across their different models. An OEM replacement can be had for $52 and the recommended after market stainless steel pot runs $60. Perhaps the lack of timely cleaning was advocated as the culprit.
I thought I kept it cleaned out often enough... guess not. Maybe that's just how long they last.
I thought I kept it cleaned out often enough... guess not. Maybe that's just how long they last.
Well, took till last night, but I finally made that. The recipe calls for ~1 1/2 lbs of chicken breast, and I had 4 1 lb breasts, which I didn't realize until they were thawed. Soooo, I ramped up the rest of the ingredients and wound up with ~7lbs of meat & cheese, enough food for an army.There is something magical about chicken and bacon... mmmmm. That looks great.
Now I'll be starving all day.
Tasted better than the recipe sounded.
That looks so very good! Now I'll be hungry all day.
I'm grilling out some burgers tonight. Frying up a bit of okra to go with them. I don't know which sounds best... burgers or okra.
K
KOLIO
Guest
Bacon-Wrapped Fried Okra stuffed burgers?I'm grilling out some burgers tonight. Frying up a bit of okra to go with them. I don't know which sounds best... burgers or okra.
Beer-battered & deep fried,then wrapped in another layer of bacon on the 2nd trip to the grill.........
You, sir, are trying to kill me. Don't stop.
K
KOLIO
Guest
You, sir, are trying to kill me. Don't stop.
All kidding aside,I'd take a grill cooked burger,seasoned with only salt & pepper (& of course,the smoke) over just about anything.
I'll try and remember that the next time I cook prime rib. Burgers only for Kolio.All kidding aside,I'd take a grill cooked burger,seasoned with only salt & pepper (& of course,the smoke) over just about anything.
Prime rib for me please. My burgers turned out but I had a flame in the grill prior to putting them on.
I had foil on the grease ramp and it had my rib grease from the weekend on it. I hope that was the problem. The grill had been on high for some time so it was way hot... and on fire.
I'm going to degrease the entire grill tomorrow and see if that helps. If not, it has to be the hole in the fire pot. The hole isn't that big. It's larger than it's supposed to be however. I may be replacing the pot sooner than I thought.
My burgers turned out but I had a flame in the grill prior to putting them on. I had foil on the grease ramp and it had my rib grease from the weekend on it. I hope that was the problem. The grill had been on high for some time so it was way hot... and on fire. I'm going to degrease the entire grill tomorrow and see if that helps. If not, it has to be the hole in the fire pot. The hole isn't that big. It's larger than it's supposed to be however. I may be replacing the pot sooner than I thought.
I put the super clean on the Traeger this afternoon. Below is a pic of the smoker. I keep my smoker relatively clean but I found I had neglected the rear portion of the lid. It rolls around the cooker and the rear third is out of sight and mind when it's open. I manged to clean up an embarrassing grease build up on the lid. There was the normal amount of grease that I routinely address along the side and rear of the box. I cleaned that up and replaced my greasy grease ramp foil. I ran the cooker up to 415 F without any unwanted fire in the box.. mostly it was to burn off my cleaner residue. I think all is well now. Lesson learned.
My son is having a superbowl party today. He's smoking a butt and someone is bringing chips and dips.
I'm bringing some little smokies. Normally I just slow cook them in the crock pot. Today I think I'll try putting some smoke on them for something different. At the very least, the cleanup will be a snap. I'll cook them in disposable tins.
I'm bringing some little smokies. Normally I just slow cook them in the crock pot. Today I think I'll try putting some smoke on them for something different. At the very least, the cleanup will be a snap. I'll cook them in disposable tins.
K
KOLIO
Guest
My son is having a superbowl party today. He's smoking a butt and someone is bringing chips and dips.
I'm bringing some little smokies. Normally I just slow cook them in the crock pot. Today I think I'll try putting some smoke on them for something different. At the very least, the cleanup will be a snap. I'll cook them in disposable tins.
No coincidence I'm sure:
This aired last night & turns out,there's a method to the madness of smoking brats.
Guessing the same could be applied to the smokies with your set-up:
http://video.mpt.tv/video/2365560668/
Enjoyed the vid. I never considered smoking sauerkraut. I'll definitely be trying that!
I cooked the little smokies for an hour at 350 F. I brought them in and drained the grease from my pan. I added some Charley's BBQ sauce and some Aw Shit seasoning to give my sauce a bite. I just put them back on the smoker that's set on 175 F or smoke mode. I'll stir them a time or two and pull them in an hour and a half or so. I'm liking cooking them outside.
Who is cooking something special for that special someone Sunday? I haven't cleared it with the boss, after all it's her day, but I plan on grilling the biggest baddest steaks I can find from my local butcher. My wife prefers ribeye so that's what I'll be looking for. If not ribeye, I'll be looking seriously at their KC strips. They looked wonderful the last time I was in there. Whatever I come home with, I'll be grilling steaks, baking potatoes, and tossing a salad. No meatloaf this Sunday by golly.
I hope everyone enjoyed their special day with their special someone. I just finished my fantastic dinner. I grilled out two thick cut ribeye steaks that were too big to eat. Tender enough to cut with a fork and very juicy. They were just wonderful. I grilled out some asparagus spears and baked a couple of sweet potatoes. The wife baked a cake... not sure where I'm going to put that.
I LOVE grilled pork steaks!!! I put a dash of season salt and plenty of coarse ground black pepper on mine. How do you fix your?