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Congrats on your purchase IdahoJim! I know you're going to enjoy it.

Just paid for the closeout Memphis Grills Advantage Plus this morning. $2199 plus tax. Bought the meat probe with a 15% discount. That should be all...

We just went to look at a Memphis Pro today. I really do like the quick access to the fire box, the Genie tool and the pullout drip trays. He just...

I am very empathetic to your decision struggle. I went through the same, agonizing mental wrestling earlier this year between a MAK 2 Star or the...

Welcome to the forum, from NE Ohio! I'd love to see some pics of your Smoke Daddy pellet grill in action.

I second the SS I put some on two Louisiana pits a whole hog and super hog and they work better then the original by a bunch

What a nice work man! Hope I could enjoy your barbecue.

Hi!!! I tried this yesterday but it's turned out not crispy.. Give me tips?

Thanks TentHunter. What isn't crisp is definitely bite-thru. Skin is my favorite part of the bird.;)

That is some crispy-skinned juicy looking turkey breast right there!

I do straight 380*, however I'm still working with it. Sometime I may try Smoke for an hour, then go to 380* or more, for the rest of the cook. I...

I may have to give the water trick a try. I usually brine and spatchcock. Thanks for the share. It looks great. My favorite time of year. Did...

Salmonsmoker, take a look at this thread. I've been using it on chicken and turkey and it really seems to work. I think the skin on chicken, turkey...

NorcalQ, what's this boiling H2O trick on the skin?

Will try and do that. Thanks for your help. Steve

You are correct! Once equalization has been reached it won't get any more/less salty. If you can get some pics to post in a thread that'd be...

Just put our second ham down into brine yesterday after the great success of our first, last year. This is a 17 pounder, with a 20% pump, and 120ppm...

I'm with Tent! Spatchcocking is the way to go. Once you cook your birds this way, you won't go back. Besides getting everything done at the same...

Welcome ! Great forum, Great People! Lets see some pics of your briskets and Tri-Tips when you get time!

First, Welcome to the forum. Be sure to post some pics of your Traegers in action! We love to see pics around here. :D If I had to choose...

We usually spatchcock our bird and cook it at around 350°. Usually by time the breast (which is thicker) makes it to 185°, the leg quarters are...

Since I don't have the WiFi, the only time I use an extra probe is for overnight cooks to alarm me just in case, on the rare incident, the pit temp...