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[Bentley]

Jerky
Whole Chicken(gonna count the Turkey)/Thighs
Ribs
Pork Belly
Sausage
Trail Bologna
Wings
White Fish
Cheese

If FMT responds to my PM, will probably do sausage today.  Kristin is going to go into town and get some "white" fish.  I realize it will not be real whitefish.  Will cook it, and cold smoke cheese tomorrow and then it is finished!

[Bar-B-Lew]

Looks like while the water pan helps with cleanup, it keeps temps low too.  I wonder if it was half filled with boiling water if that would help get unit up to temp faster.

I hope that fish odor doesn't stay in the grill for the lucky winner.

[BigDave83]

doesn't look like much fat rendered from the skin, how did they taste?

[Bentley]

They sure dripped a lot of fat into the water pan.  I have not tried them, they are for Kristin.  She will throw the skin out for the Turkey Vultures and just use the meat.  It is hard to know how the cook was supposed to be done when the folks that make the suggestion are not specific on how they want stuff cooked.  I just cook to get it done when it is not specified!  I don't eat wood baked chicken, so I don't cook it!

[Bobitis]

They sure dripped a lot of fat into the water pan.  I have not tried them, they are for Kristin.  She will throw the skin out for the Turkey Vultures and just use the meat.  It is hard to know how the cook was supposed to be done when the folks that make the suggestion are not specific on how they want stuff cooked.  I just cook to get it done when it is not specified!  I don't eat wood baked chicken, so I don't cook it!

Have you ever taken the skin off and cooked it on high until it's crispy critters? 

[slaga]

I will have one of these on my patio next week whether I win the raffle or not. Traeger is going up for sale.

[Bentley]

I have not, if these were going to be for me, they would have been pulled at 145°, dredged in flour and deep fried!

Have you ever taken the skin off and cooked it on high until it's crispy critters? 

[Kristin Meredith]

The skin was flabby with a lot of fat, but to me that is the case in any pit cooking chicken at 275.  Did not taste, just stripped the meat and let the vultures have the skin, bones and remaining fat.  So much meat around here right now, I will probably just freeze and use later in a chicken pot pie or chicken and rice.

[Just David]

I have loved watching this whole process. This has been more fun than the Uuni!

[BigDave83]

so in over an hour it never made it to the first set temp of 300°? I wonder if the temps would have been higher towards the bottom. Just thinking out loud here. Would it be possible to remove the water pan and make a solid plate to put in it's place? could always sit a disposable pan on that for cleanup it you will be cooking something that drips a lot.

I like chicken in the smoker, but it seems to always need to be finished on the gas grill for me to crisp up and render more of the fat, I do that with my wings also.

This has been a great experience so far, almost hate seeing it come to an end. On the bright side I looked at my Cabelas account and I have 250 points and they are selling the 7 series for 600 bucks and shows free ship.

[BigDave83]

something like 4 hours on the ribs till they were done? I was trying to figure it out from the charts.

They look great, some happy firemen I bet.

[Bentley]

It has finally dawned on me, and maybe this is what some of you were talking about and I just did not pick up on it.

The RTD, sensor, what ever it is.  This is the one time it seems to me it should be one of those long ones.  You have hot air going up the back, why have your sensor that low?  I do not get engineer's...I realize maybe there are not that many places you can put it with out having long leads and maybe that is not good for resistance...But cant you just raise it so it reads 8 inches higher?

I believe it is the reason why I have to go out and raise the controller to 200° to get closer to a center chamber temperature of 170°!

[Kristin Meredith]

I took a slice of meat from the ribs, about one mouthful.  Tender, juicy, good flavor but did not rally notice any smoke.

[Bentley]

This was about an hour in and an IT of about 85°.  I think it is almost done, gonna go check it!

[Free Mr. Tony]

Good color!