Discussion in 'The VIP Lounge' started by CJ, Aug 2, 2017.
Where do you put the ribs for your guests?
I just have a large egg. I could squeeze 2 full racks (cut in half) in but that's about it.
Quality over quantity, guests and ribs
A Traeger is not some piece of crap smoker, they work very good. People love them. The 22 has 2 probe inputs for meat temp. I like the thermostat too. Just fill the hopper and turn it on.
It's not like I'm gonna toss the egg inna trash?
I think Traegers are pretty good. Grilling / smoking is generally a guy's hobby so there is a lot of over-buying vs. what's actually needed.
This would actually perform (hold temp, be consistent) better:
than this would:
My observation hanging around the smoker forums is that there are a few newer brands that have been started buy guys who were unhappy with some of the legacy brands' products or design decisions or wanted to do 100% Made in America and they're kind of taking customers from some of those older brands. My new smoker is built like a tank.
Its good to have options. I'm not getting rid of my gas grill. It does different things that a smoker doesn't and vice versa.
Hehe, yeah, that's why I not going to buy anything until I do need it. That will be after I get the house re-arranged (once again) for Kelly. If I don't have a dozen people over I don't need to cook 6 racks of ribs -
Get a vertical rib rack. You can add a lot more ribs and the bottom ribs get the advantage of the drippings from the top.
I use a slant rack now but I could go vertical and maybe get 2 racks (cut in half, 4 slabs) in there. But that would only work for 4 to 5 people. I need enough space for not only the smoke but the sauce 10 minutes before I pull them.
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