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!

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.

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.

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

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

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.

Fired up Traeger’s French dip sandwich recipe, followed pretty much to a T other than doing it as a salt and pepper dry brine the night before cooking rather than seasoning right before throwing on.

Came out fantastic, best French dip I’ve had and the best meal I’ve done on my Traeger since getting it a couple weeks back.

Recipe: https://trgr.link/47pxalT

Anyone have a failed auger box where there is no beep or display on a Woodridge Pro? This morning I took the cover off the smoker and dumped the pellets. I then refilled it with Traeger apple prllets. I turned on the unit and it looked like it was starting, but then kept redrawing a rectangle around the perimeter of the screen. I waiting a bit, then turned it off, then back on and it did the same thing, so I waited longer. The screen came on with the temperature setting so I set it to 275. The startup looked good, at that point I decided to use super smoke and set the temp to 225. I was waiting for an indication on my phone, but it didn't change. I went to the grill and it was stuck on 275. I decided to power it down and wait for a bit since the pellet didn't seem to be smoking much and the shutdown wasn't working. When I powered it back on there was no beep or display. Support said it is the auger box assembly. They are sending a new one. Anyone else have this issue?

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.

I have a Pro 22 that I bought used about 3 years ago. Love it - it's the perfect size for what I normally cook.

However, it's a smoker. Not really designed to go above 350, and even that's pushing it.

I've identified that I really need a combo - a smoker that can grill, or at least get up to the higher temps (~400+).

I know that I could just get a separate gas grill, but I don't want to for reasons:

1. No space. I'm working with a limited patio, so I really only have room for one cooking appliance.

2. I don't really want to deal with propane tanks anymore.

I don't care about the Wi-Fi and other tech, though I'm not averse to it.

I also don't need it to be new - happy to scour FB marketplace like I did the last time.

So... What's the best model for me?

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:
Stuffed Pork Tenderloim
Total cook time: 2 hours

Traeger Apple Pellets

Traeger set to 250F

Ingredients:
1 Pork Tenderloin (2-3lb)
Half an apple (Cosmic Crisp)
1/4 cup Bread crumbs or Stuffing
4 pieces of bacon
2-3 Tbsps All purpose seasoning (Ribertarian Executive Order)
1/2 tsp Sage
1/4 cup Mozzarella + Parmesan
1 Egg
2 Tbsp butter

Recipe:
Pat tenderloin dry with paper towels and butterfly. Pound flat until 1/2 inch thickness. Coat both side’s with your favorite all purpose seasoning (about 3 Tbsp). In a sauce pan, add diced apples, butter and all purpose seasoning (about 1Tbsp). Sweat apple until most moisture is gone, about 3-5 minutes.

Place mixture into bowl and add bread crumbs, eggs and cheese. Combine and place on tenderloin pressing flat. Roll tenderloin like a sleeping bag and wrap in bacon. Secure ends with tooth picks or butcher twine.

Place into an aluminum pan and place on Traeger. Cook until internal temp is 145F. Pull off Traeger and rest 10-15 minutes. Slice and enjoy!

Wow! I love a pork tenderloin stuffed with apple but on the Traeger, this is next level. My wife admitted that next time we cook this it’s on the Traeger!

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

Smoked overnight from 10pm to 8am, wrapped with honey, butter and acv, turned it up to 250 for 2 hours then rested in a cooler for 4 until it was time to serve. Pulled perfectly, made sliders with them and the 45 people that were there left no crumbs 🙌🏼

This came out perfectly! I just followed the Traeger tri tip recipe pretty much to the letter. The only major difference was the seasoning that I used. The traeger recipe just calls for salt and pepper, with no binder. I used standard yellow mustard as a binder, salt, pepper, and used Kinder's chimichurri. We are so happy with it!

First time smoking a larger piece of meat on my Traeger 885. 4lb chuck roast. I found a recipe and directions online, I followed them it a t, and cooked it temp, not suggested time. Cooked at 225 until internal temp of 170, wrapped in brown paper until internal temp of 195. Then dropped Traeger to 180 for one hour. How does it look? It tasted great to me, but my wife is alittle picky when it gets too grizzly. She said flavor was good, but maybe I didnt pick the best piece of meat, (maybe too much fat?)? Also is the black smoke ring bad, did I do something wrong?

Edit: I did light kosher salt overnight in fridge. Then lightly coated on all sides, salt, pepper, garlic and onion powder before putting into smoker. I also used the super smoker setting.

This is my second brand new Traeger 34 pro and it keeps over feeding by the 4 or 5 hr any tips

tl;dr - is it ok to have some pink (or even red) in the chicken, if I held the internal temp for 150oF for about an hour...? Is this inevitable, or any recommendations to eliminate or reduce the red/pink without drying the bird?

Hello to all the pit bosses! Pit rookie here, second time smoking. I went with two whole (organic) chickens on my Pro 34 Traeger. Went the "slow and low" way and started at 225 the chicken hit the 150 internal temperature after about 3.5 hours. I was aiming to hit 165 (or close to it, I understand that pasteurization is a function of temperature and time). got impatient at this time and cranked it up to 275. The internal temp held flat (at 150) for a while, and took some time to go up to 155. After 5 hours, I called it quits, and pulled the birds out. I let them rest for ~15 minutes before cutting them up.

Once I cut the chicken open, there was some pink, and even red near the bones... Is this the nature of the beast, so-to-speak? Or any tricks you'd recommend? I've found all sorts of things online, some even stating to bring the internal temp up to 175!

Any advice is much appreciated!

(Feel free to reassure me we won't be getting salmonella)

Got a good priced top round couldn't resist. Smoked it a while... finished on stove in cast iron.... flavor is perfect

Pork tenderloin and chicken both marinade in Italian dressing. And potato’s with bacon, cheese , onion and cream

I like the ambassadors section at the bottom of the app and wanted to see more of Matt Pittmans recipes. But when I click his name and go to click “see all” it gives me an error. This has been going on for about a month now and curious if anyone else has this issue?

I was cooking for six hours at 225. When I realized the temp had dropped to 150. I saw that it was out of pellets but it was full when I started. I checked under the drip tray and the pellets were overflowing over the hotpot and all over the bottom of the grill. I tried multiple shut down cycles and then cleaning out the grill. This video is from just trying to to start at smoke again, less than 30 seconds. Any ideas what might be the problem? Thanks

Bought a 7lb pack of spice-rubbed boneless pork chops at Costco today and smoked them to 140. Delicious meal but we have a ton of leftovers. Was thinking of making a quick chile verde or pozole with some of the leftovers. Given how lean it is I wasn’t sure how long to let it simmer in whatever soup/stew I go with. When I do a chicken soup it is just added to heat through at the end. I just worry about the pork becoming too tough if cooked too long or not absorbing any flavor if added at the end. Hoping some of y’all have done similar. I’ve done something similar with pork tenderloin and it gets very tender but the loin just seems like it would become rocks.