Maggie’s THE "NOM NOM NOM" THREAD

Mine holds temp within 2*. If I'm using it and it starts raining, the temp will drop <5* and within a couple of minutes it's right back to the setting.
I also appreciate the extra stainless on mine because of all the salt air around here.
The bull horns are just a nice touch...

I did buy two bags of their blended pellets but the Traeger pellets give a bit more smoke. They also cost a shit ton more.

The unit that is the next size up from mine has a smoke stack on the right side instead of rear vents. I'm not sure if that makes any difference though.
 
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Made a batch of beef, cheese and black bean enchiritos.
Topped with enchilada sauce, green chilies and cheese. Baked at 375 for 20 minutes.

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Gonna wash them down with these.

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If you guys find the need for added smoke in pellet grills I have used one of these for years. Kind of a PITA but they work. After looking at several pics it looks like a "who has the shittiest looking drip tray" thread is needed.View attachment 7103932


Ha !! No Shit, Right? I was gonna change out the foil but I was doing a Teriyaki marinade that was gonna be one helluva mess.


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If you guys find the need for added smoke in pellet grills I have used one of these for years. Kind of a PITA but they work. After looking at several pics it looks like a "who has the shittiest looking drip tray" thread is needed.View attachment 7103932
I use their pellet maze. Works great. Never tried the tube. Currently smoking a burger for the doc.
 
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Says a dead man.....

A brat with kraut, grilled onions, and good stone ground mustard on a grilled roll with tater salad (with bacon) washed down with cold beer is just about perfect.

Had brats tonight. Hungry for em again. Also now jonesing for kabobs.

May make kabobs on Sunday with my good friend @Drj who is a new Hider.
Dont mind he is a homo. Behind home plate kind..... ????
 
It's Sunday, I had time, so we decided ribs should be on the menu today.

RecTec set at 2-fitty.

Coated and placed on the smoker.

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Two hours later...

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I missed the three hour pic because my hands were messy from wrapping them into foil with cider, butter, honey and brown sugar.

2hr wait time.

Pulling them out of the foil in 20 minutes for an uncovered finish for another hour.
I'll take a couple more pics.
 
If you guys find the need for added smoke in pellet grills I have used one of these for years. Kind of a PITA but they work. After looking at several pics it looks like a "who has the shittiest looking drip tray" thread is needed.View attachment 7103932

I had to clean my drip tray this morning. Cooking burgers leaves a weird smell.
 
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End of hour five. Pulled them out of the foil a few minutes ago. This is the last one.
It broke placing it back on the smoker.

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The broken one is all the way in the back.

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Added some jalapeno snausages from Texas an hour ago.
In 30 minutes the ribs will get a light coating of BBQ sauce.

Pics to follow.
 
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Says a dead man.....

A brat with kraut, grilled onions, and good stone ground mustard on a grilled roll with tater salad (with bacon) washed down with cold beer is just about perfect.

Had brats tonight. Hungry for em again. Also now jonesing for kabobs.

May make kabobs on Sunday with my good friend @Drj who is a new Hider.
Dont mind he is a homo. Behind home plate kind..... ????

Brats browned in a pan then slow cooked in a light brown gravy, red cabbage, spätzle, plenty of good german mustard...….silence as all in attendance shovel it in.
Brats browned in the pan, fried onions topped with a little bit of that gravy, a good sandwich roll toasted of course, more of that good german mustard and a large bib.
Let us not forget large mugs of very cold lagers..... enjoy the noise of folks chowing down.
 
Left over beans.

So cooked pinto beans with ham hocks and smoked pork neck bones, a wax pepper a jalapeno, garlic and onions.
Nice!

Day 3 of leftovers devided to make refried beans. Drain broth add more fajitas spice and butter instead of lard.
Heat , mash and fry a little.

Made into nachos.

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