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Old 04-03-2019, 12:11 PM   #23
JJ
Member
 
Join Date: Oct 2009
Location: Thousand Oaks, CA
Posts: 80
I have an electric smoker that allows me to use a variety of different woods.
However, controlling the temp is a pain in the @$$.

A few years ago I purchased a Traeger from Costco.
I didn't think I needed the larger (BBQ Size) model, so I got the smaller version.
I love how the unit controls the temp.
I've smoked trout, tuna, YT, YFT, Barracuda and Bonito.
They turned out great.
The wood pellets can get expensive.
However, lot's of stores carry them and they have great deals on them.
So, when I see a good deal, I load up.
The good thing is that I now mix my own batch of pellets.

I've read lot's of reviews about the pellets getting stuck in the feeder screw and how people had to pull the screw out to clean it out.
I asked one of the Costco reps and he gave me some great advice.
He said the pellets, if left in the smoker, have a tendency to soak up moisture when the humidity is up.
He said that isn't much of a concern here in So Cal, but seems to be elsewhere.
He recommended that I keep the unit covered up, and even store it out of the rain/dew.
He also said to put a bunch of moisture eliminating packets inside the smoker or directly on the pellet box while in storage (don't forget to remove them before use).
I've been following his advice and haven't had any problems.
In fact, I wish I got the bigger model.

Here is a super easy recipe that is insanely delicious:
1) Get a whole chicken.
2) Cut one side (usually the backbone side) and split the chicken like a butterfly.
3) Wash the chicken with cold running water and pat dry with paper towel.
4) Salt and pepper both sides (skin and flesh).
5) Put the chicken, flesh side down, on the Traeger.
6) Pour some beer or soda (Coke) in an open container and set it inside that smoker. You don't have to do this but it will help keep the moisture up.
The Traeger should have been preheated at 225 degrees.
Chicken should be done in a couple of hours.
I usually check with a meat thermometer about 1.5 hours into the cooking process.
When internal temp reaches about 155, I remove the bird from the smoker and let it rest for about 15-20 minutes. It will continue to cook during this time and reach 160 degrees.
What you end up with is one of the most juicy chickens you've ever had.
Enjoy!

Anyhow, just my 2 cents worth.

Tight lines. Cheers!

-JJ-
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