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| Smoked Country-style Pork Ribs |
I've been running the new smoker through it's paces trying to get a feel for it, using different types of wood.
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| Ribs being smoked. |
You really don't want to open the lid when it is in "smoke mode" (cough). I've been cooking at 225f - 250f.
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| Smoked Chicken Wings |
The skin didn't get as crispy as I would have liked - I wanted to crisp them up on the gas grill, but it is still out of propane.
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| Smoked Chicken and New Potatoes in foil. |
The chicken and potatoes cooked in the same amount of time, about 3 hours (250f - 280f), until the thermometer read 163f. (Note the smoke build up outside of the lid line - I'm not fond of that)
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| Smoked Spareribs |
This coming weekend is "Turkey Day", when I'll be using the Big Green Egg instead of the Traeger. Hopefully, I'll be able to take some photos of all the cooking.
