Barbecue time...

You mean to tell me that you from Texas have never heard of a Traeger grill. Even HRK has one. And is that really his grill?

http://www.traegergrills.com/shop/g...474797&utm_campaign=New Traeger Branded^37677

Ok Now I've remember HRK's grill ,I still use real wood or charcoal , slow cook = good eating & family time while cooking

You ever try a Traeger you'll never go back. Talk about slow cooking.

Did you see all the flavors of the wood pellets, check em out.

good job with the offset smoker, they look good
wheres the smoked MN corn on the cob huh ?

Tell ya what we'll have a cook off in January
you in yer snow boots and coat

me with a cold beer in shorts

Have you done the 2-2-1 method of ribs yet?

Heres the Traeger Big Tex loaded up with ribs, cornbread and bbq smoked beans...

i cant believe there aint any onions to go with that samitch!!!! at least some jalepenos!!!!!!

Y

Yea, at least some Walla Walla sweet onions.

Yeah they are easier, with my schedule I don't have the patience and time to baby
sit an offset smoker..

I just keep a eye on it till it settles in on about 300 & set down with a cold redneck Bud in the shade , time for another cold one is time to check temp again it will be right around the 300 where I have it set at using wood or charcoal , I'am like JB the other pits are nice but way to pricey for me

Besides they do such a great job to. The wood especially the apple wood pellets are way better than charcoal briquetts.

OH I have apple wood , Mom has a apple tree in her back yard ,& saves the limbs & braches for me ,I get over to NM about 3-4 times a years & restock

The apple wood they use is from the old apple trees in the Hood River valley in Oregon. The area there is full of apple trees.
Their Alder wood also comes from Oregon.
Here is a list of the different wood for their pellets.

http://www.traegergrills.com/shop/pellets

Apple is good for lighter fare, chicken for one, fish, and can be mixed with other
woods to help the flavor, it burns rather quickly.

Hickory is good, that's NC wood, get a botson butt, marinade it overnight and put
some good rub on the thing. Smoke it over hickory for 4 or 5 hours then put it in
an aluminum pan with apple juice about a cup or two and cover with heavy tin foil

Let it cook up to the proper internal temp and it will be falling apart when you
try and get it out.

Too many folks leave meat in the smoke for too long, you really only need to
get the smoke to it for flavor, then heat for a long slow cook without direct smoke
contact makes tender meat...

Johnny probably does not like the Traeger because its based in Oregon. Yep thats where their home base is. They also have another big plant in Utah. They have outlets all across the USA.
There are other woods that are excellent to. They get their Oak from Georgia.

Just dropped some rib's on for dinner doing the 3-2-1, two have applewood seasoning the other is cowboy rub, 3 hours smoked over mesquite, then off to tin foil with some apple juice for 2, then back to smoke for an hour.