The BBQ and Smoking Thread

[g-m]

I've been a bit leery about hitting it with the blower right off the bat but I guess it should be fine. Just not when it's -20

[killramos]

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I've been a bit leery about hitting it with the blower right off the bat but I guess it should be fine. Just not when it's -20

If the lid is open and you are just getting the charcoal going there is little to no risk

[ExtraSlow]

Every time I turn on my traeger, I make another batch of spiced nuts.
Today steak and potatoes are the main attractions.

[dirtsniffer]

Can I see your spicy nuts?

[ExtraSlow]

[schurchill39]

How do you spice your nuts, we need a step by step guide to nut spicing from the Art Room curator

[ExtraSlow]

Base recipe is from Traeger website.



I modify by doubling the mustard and cayenne and putting a dash of chili powder.
For cook time, I ususally do about 30 minutes on super smoke setting at 165, then go to 225 for another 30.
This is the start my my chicken wing procedure too, so that works out. I don't use a cookie sheet, I have a perforated veggie basket. Some of the spice falls off, but more smoke gets in. It's a tradeoff.

[g-m]

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If the lid is open and you are just getting the charcoal going there is little to no risk

Do you just pin it right to 100% fan speed to preheat?

[killramos]

30 does just fine to get air moving

30% is still a lot of air

[ThePenIsMightier]

Ground up the Top Sirloin into patties and froze. Tried the first ones this weekend and they were great.



My phone doesn't capture these that well, but this was on a final sear. I'm surprised they barely shrunk because there was a lot of fat in them. Maybe I got the hang of that middle dimple technique.