just4fn

We are taking a trip to Reno this summer. What is you favorite city and casino/hotel that is close to reno besides Tahoe? Not familiar with the state that much.

Easy to use, just point and shoot. Hard to compare accuracy.

My turkey at 8 hours. Just to my liking!

This was just a thought I had. If you use a temp controller for temp control which I am a firm believer, do you think there is less smoke taste? I say this because of the fan. The fan pushes the smoke out the top. If you control it manually, I think the smoke may hang around inside longer. Just wondering.

I just purchased a https://www.avantcoequipment.com/product/?id=516 but haven't used it yet. I got what I think is a great deal on offerup for 150.00. This seems commercial but is small enough for home use. Is a slicer an essential tool? It's nice when you need it.

I have never been told this before so I thought I would pass it along. From the Traeger Website: You’ll want to avoid buying a turkey over 16 pounds. Generally, any bird bigger than that is male turkey. Male turkeys are not as tender as female, and lead to a tougher final product.

What I have found is you can really smell and taste the smoked meat much more the next day.

I have a 3/4 inch prime rib steak in the freezer. What is the best way to reheat it and be the same the day it was cooked? Should I sous vide it? if I do, do I need to sear it to get the water and goop off? Air fryer after thawed? I'm thinking sous vide.

It looks great. I cook mine just like yours but at 400 degrees. Crispy skin and takes less time. Poultry soaks up the smoke.

So, tonight I sliced up the roast into thin slices and made french dip sandwich's. The best! I think it may be my favorite way to eat prime rib.

I went to Costco and picked up a choice Prime rib to cook tonight. It was delicious!. I cooked it on my Primo. Cooked it to internal temp of 128 and then turned up the heat to 500 to sear. I seared it for 1 minute each side until I got the color I wanted. Good Thursday night dinner and football.

Ya sure ya betcha

I hardly ever cook burgers. What temp is your sweet spot for burgers and do you cook on one side and have a cooler side so they don't burn? Maybe you use a rack and put them up there further away from the heat after they crust? I cooked mine at 425. They got a little crispy before internal temp of 160. I tried to move them to a cooler area. 160 because they were turkey/pork burgers.

This is what I did with mine and it was excellent! Cooking at 375 for about 2 hours. Basting with Maple syrup, soy sauce and apple cider vinager. 4/2/1 pulling at IT of 200 degrees. Look at the link at the bottom for pictures https://www.kamadoguru.com/topic/41361-pork-belly-cook/

yum!