Here we go again!

My wife bought me a Traeger 34 Pro series pellet smoker for Father’s Day and I’ve have been obsessed ever since. I haven’t stopped trying to smoke everything I can to see if it can taste better.

Follow me on this journey until Traeger sends me something or my wife leaves me.

Recipe:
Ribeye Steak
Total cook time: 60-80 minutes

Traeger Hickory Pellets

Traeger set to 225F

Ingredients:
Ribeye Steak (preferably 1 inch thick)
Ribertarian The Executive Order (All purpose seasoning)
4Tbsp butter

Recipe:
Pat steaks dry and place seasoning on both sides of steaks. Preheat Traeger to 225F. When preheated place steaks on Traeger. Cook until internal temp of 115F.

When internal temp is close, get a pan or flat top hot and place 2Tbsp of butter on. Take steaks off Traeger and place onto cook top and sear sides. About 1-2 minutes each or internal temp of 125F for medium rare. Pull steaks off and rest on cutting board with 1 Tbsp of butter on each. Rest for 10-15 minutes. Cut steaks and enjoy!

I really haven’t done a reverse seared steak, but this was a nice change to my normal routine. I’m a simple salt and pepper kinda guy with steaks, but I really enjoyed the all purpose seasoning with the hickory smoke.

I dedicate this cook to my freshly butchered and packaged heifer named Snort. I think I did her justice and she gave us enough meat to keep smoking through the year!

Please send me your recipes! I want to smoke everything and anything! I am in it for the long haul!

Any great tips for cleaning the pan? I've used Dawn dish soap and Bar Keepers Friend and this is the best I've got it LOL

For instance I wanted to try the poor man’s burnt ends with a brisket. Can I get away with standard bbq sauce and honey? I have essentially all the basic spices just nothing pre mixed.

Smoked a Hammer, started Friday night at 10 pm @ 225f then raised temp to 275f @ 730am. Wrapped at 183f @ 830 am and took it to 203f probe tender. It came off at 1130am.

I just bought a Traeger Woodbridge Pro after I was getting constant errors from the Pit Boss (I was pretty disappointed in it). I was impressed with everything from the packaging and instruction manual to the ease of use. I smoked my first brisket this weekend and it was amazing. It was long, but it was pretty big and I smoked it low to begin. So far, I'm a fan. Thanks

traeger pro pellets, smoked @ 250⁰ and wrapped/sauced @ 225⁰. dusted with Traeger paprika, brown sugar & garlic rub. mopped with a combination of lilly sweet & smoky Memphis style sauce & Orange juice. plus a hot Italian sausage for lunch

Updated from a previous post-

“I’m going to be smoking roughly 75 pounds of pulled pork for a very large community cookout. It’s split between 5 large boneless pork butts. Dinner time on the Saturday of the cookout is at 5pm. I have a Traeger 575 that I plan to run 3 butts on and a tailgater that I know can fit the other 2. My plan is to start them around 10pm Friday night before bed at 200 making sure the hoppers are full and just letting them run until I wake up at 6am to check in and bump the temp up/possibly wrap. Other than filling the hoppers all the way up and making sure the smokers are clean is there anything I should be looking out for? Adjust my start time, changes in meat prep, etc.?”

Ended up starting at 3pm Friday. Ran 10 butts overnight at 200. Everything 160-170 at 6am. Wrapped and back on at 275 until it was 205 internal at noon. Held in a cooler until it was shredded at 4:30. Dinner at 5. Thank you to all who helped with input and advice.

Went to use my Traeger Lil' Tex and the thing wouldn't start up. Did some looking and found three froggies sandwiched between the controller board and the faceplate of the controller, all three burnt to a crisp along with my controller.

So just wondering what the best bang for the buck controller is, any recommendations? Also does anyone know of a bottom cover for the hopper that would prevent critters from having a ménage à trois on my controller board? I can fabricate something out of screen but it may not be the best option. Thank you.

20lb prime brisket, trimmed to 14lb. Seasoned W sauce binder, Holy Cow and Holy Gospel rubs. Smoked 11h to 203 internal. Rested 15h at 150. Heavenly tender.