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Smoked Classic Porchetta
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. |
Smoked Classic Porchetta
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John’s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. |
Smoked Classic Porchetta
Bill
Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John’s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ....... Bill, I’d probably agree with you. I might be too impatient because I’m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can’t spent all day prepping and working an oven... |
Smoked Classic Porchetta
On Monday, December 3, 2018 at 1:18:36 PM UTC-5, Bill wrote:
Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John’s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. That recipe called for a 1 hour smoke (around 200), then crank it up to 325 and roast until it hits an internal temp of 135 which took about 2 hours. I agree, next time I'll leave it on the lower smoke temp and let it render out more. |
Smoked Classic Porchetta
Tim wrote:
Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John’s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I’d probably agree with you. I might be too impatient because I’m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can’t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. |
Smoked Classic Porchetta
Its Me wrote:
On Monday, December 3, 2018 at 1:18:36 PM UTC-5, Bill wrote: Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John’s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. That recipe called for a 1 hour smoke (around 200), then crank it up to 325 and roast until it hits an internal temp of 135 which took about 2 hours. I agree, next time I'll leave it on the lower smoke temp and let it render out more. I would do most of the cook at 225. Seems to be the nice temperature for most low end meats. Then crank it up for a time to 375-400 to crisp the outside. |
Smoked Classic Porchetta
On Mon, 3 Dec 2018 18:18:35 -0000 (UTC), Bill wrote:
Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Johns recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. Here's what I would consider a great use of pork belly. I will try this one of these days. https://www.traegergrills.com/recipe...lly-burnt-ends |
Smoked Classic Porchetta
On Mon, 3 Dec 2018 09:45:40 -0800 (PST), Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Thanks for the report. Bill suggests a longer cook. Do you think that would help? Maybe two or three hours at 225 or so and then up the temp to 325? Or maybe just leave it at 225 for five or six hours until the loin gets up to 135 (which seems a bit low to me). |
Smoked Classic Porchetta
On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote:
Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Johns recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, Id probably agree with you. I might be too impatient because Im not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just cant spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. |
Smoked Classic Porchetta
On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote:
Its Me wrote: On Monday, December 3, 2018 at 1:18:36 PM UTC-5, Bill wrote: Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Johns recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. That recipe called for a 1 hour smoke (around 200), then crank it up to 325 and roast until it hits an internal temp of 135 which took about 2 hours. I agree, next time I'll leave it on the lower smoke temp and let it render out more. I would do most of the cook at 225. Seems to be the nice temperature for most low end meats. Then crank it up for a time to 375-400 to crisp the outside. Sounds reasonable to me too. How about you try it out and let us know? :) |
Smoked Classic Porchetta
John H. wrote:
On Mon, 3 Dec 2018 09:45:40 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Thanks for the report. Bill suggests a longer cook. Do you think that would help? Maybe two or three hours at 225 or so and then up the temp to 325? Or maybe just leave it at 225 for five or six hours until the loin gets up to 135 (which seems a bit low to me). 6 hours the temp will most likely be 160 on that size meat. |
Smoked Classic Porchetta
John H. wrote:
On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Johns recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, Id probably agree with you. I might be too impatient because Im not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just cant spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. |
Smoked Classic Porchetta
Bill wrote:
John H. wrote: On Mon, 3 Dec 2018 09:45:40 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Thanks for the report. Bill suggests a longer cook. Do you think that would help? Maybe two or three hours at 225 or so and then up the temp to 325? Or maybe just leave it at 225 for five or six hours until the loin gets up to 135 (which seems a bit low to me). 6 hours the temp will most likely be 160 on that size meat. Seems as if hard to wrap pork belly around a loin. Maybe slice PB in 3/8” or thicker slices and wrap the loin. |
Smoked Classic Porchetta
On Monday, December 3, 2018 at 6:10:47 PM UTC-5, Bill wrote:
Bill wrote: John H. wrote: On Mon, 3 Dec 2018 09:45:40 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. Thanks for the report. Bill suggests a longer cook. Do you think that would help? Maybe two or three hours at 225 or so and then up the temp to 325? Or maybe just leave it at 225 for five or six hours until the loin gets up to 135 (which seems a bit low to me). 6 hours the temp will most likely be 160 on that size meat. Seems as if hard to wrap pork belly around a loin. Maybe slice PB in 3/8” or thicker slices and wrap the loin. That wasn't hard. The issue is that the butcher had already cut the belly into slabs that were about 5x7, and didn't have anymore to cut the way I wanted. It took two of them to cover the two loins I put inside. I prepped with spices, placed the loins on top of one piece, then put the other one on top. Slid the twine under and cinch it up. Easy. |
Smoked Classic Porchetta
On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote:
John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. |
Smoked Classic Porchetta
John H. wrote:
On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. |
Smoked Classic Porchetta
On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote:
John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. |
Smoked Classic Porchetta
On Tuesday, December 4, 2018 at 11:24:00 AM UTC-5, John H wrote:
On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. |
Smoked Classic Porchetta
On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote:
On Tuesday, December 4, 2018 at 11:24:00 AM UTC-5, John H wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. |
Smoked Classic Porchetta
On Tuesday, December 4, 2018 at 4:44:14 PM UTC-5, John H wrote:
On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote: It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. I probably wasn't clear. It's obvious that it turns *sometimes*. The problem of it going out is intermittent, so maybe the problem is that it intermittently doesn't turn? :) Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. Hopefully this latest controller has fixed the problem for you. |
Smoked Classic Porchetta
On Tue, 4 Dec 2018 14:51:06 -0800 (PST), Its Me wrote:
On Tuesday, December 4, 2018 at 4:44:14 PM UTC-5, John H wrote: On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote: It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. I probably wasn't clear. It's obvious that it turns *sometimes*. The problem of it going out is intermittent, so maybe the problem is that it intermittently doesn't turn? :) That's a thought. Don't know how I'd check that though, other than intermittently. And then my chances of catching it on an intermittent 'stop' would be pretty slim - intermittently speaking that is! :) If the little ******* keeps giving me problems, I'll get another brand controller. Something like this: https://smokedaddyinc.com/product/pe...grill-upgrade/ Heard some good words about that one. Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. Hopefully this latest controller has fixed the problem for you. We'll see. I'll try a big pork shoulder for pulled pork soon and see how it works for a long run. |
Smoked Classic Porchetta
John H. wrote:
On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. |
Smoked Classic Porchetta
John H. wrote:
On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote: On Tuesday, December 4, 2018 at 11:24:00 AM UTC-5, John H wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. Maybe the Hotrod is failing. You can buy spares on amazon. I bought a two pack, but have never needed a new one. |
Smoked Classic Porchetta
On Wed, 5 Dec 2018 16:14:40 -0000 (UTC), Bill wrote:
John H. wrote: On Tue, 4 Dec 2018 10:41:45 -0800 (PST), Its Me wrote: On Tuesday, December 4, 2018 at 11:24:00 AM UTC-5, John H wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. It seems that the problem isn't how fast (or slow) it turns, but rather it's not turning at all. If your burn cup is going out due to lack of pellets, it seems that there are only two primary reasons that would happen. 1. The controller fails to turn on the auger. 2. The auger fails to turn when told to. I'm assuming that you've verified with a separate thermometer that the grill is dropping below the set temp and then auger does turn? Does the temp "run away", and then there is no need for pellets and the fire burns out before more heat is needed? You mention bridging... do the pellets have a tendency to bridge and the auger just runs out of pellets and then the grill goes out? Could the auger motor have a bad spot on the armature and it just doesn't start when it lands on that spot? Just thinking out loud with some troubleshooting steps. In order for it to be turning at the proper rpm, it has to be turning. I can measure that by setting a temp and having no pellets in the bin. Traeger mentioned that the pellets may be 'bridging' and therefore recommends stirring the pellets every couple hours to prevent same. No, I've not verified anything with a separate thermometer, except that the grill thermometer accurately reads the ambient temp when I start the grill. That's the first check on the whole system. This latest controller seems to be doing the job - so far. Traeger controllers catch a lot of flak, even on their Facebook page. Maybe the Hotrod is failing. You can buy spares on amazon. I bought a two pack, but have never needed a new one. One of the problems with the Traeger is that when it reaches a certain low temp (145 or so?) it shuts down. The controller makes no attempt to relight the pellets, just displays an error in the window. The Smoke Daddy will relight the pellets. That's why when the Traeger goes out, the firebox will be full of pellets as the controller augers them in to increase the heat. Without a relight, the box just fills with pellets. The hotrod works well and has the pellets going within five minutes of starting the grill, as it's supposed to. |
Smoked Classic Porchetta
On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote:
John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. |
Smoked Classic Porchetta
On Wed, 05 Dec 2018 13:38:12 -0500, John H.
wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) |
Smoked Classic Porchetta
John H. wrote:
On Wed, 05 Dec 2018 14:45:38 -0500, wrote: On Wed, 05 Dec 2018 13:38:12 -0500, John H. wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. https://www.firecraft.com/blog/traeg...roubleshooting |
Smoked Classic Porchetta
2:19 PMJohn H - show quoted text - Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. ...... Sounds to me like they have a lot to work on, but they keep selling with what they have so I guess not.... |
Smoked Classic Porchetta
On Wed, 5 Dec 2018 20:41:16 -0000 (UTC), Bill wrote:
John H. wrote: On Wed, 05 Dec 2018 14:45:38 -0500, wrote: On Wed, 05 Dec 2018 13:38:12 -0500, John H. wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. https://www.firecraft.com/blog/traeg...roubleshooting Thanks! It's a shame some of the stainless steel items mentioned are no longer for sale. That list is pretty much the same as what the Traeger service folks go through when called. |
Smoked Classic Porchetta
On Wednesday, December 5, 2018 at 4:13:57 PM UTC-5, Tim wrote:
2:19 PMJohn H - show quoted text - Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. ..... Sounds to me like they have a lot to work on, but they keep selling with what they have so I guess not.... Traeger invented them, but they aren't necessarily the best. There are lots of manufacturers and some really nice, rock solid pellet grills available now. Sounds like they may be riding along on name recognition these days. |
Smoked Classic Porchetta
On Wed, 05 Dec 2018 15:19:49 -0500, John H.
wrote: On Wed, 05 Dec 2018 14:45:38 -0500, wrote: On Wed, 05 Dec 2018 13:38:12 -0500, John H. wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. I understand but if it alerted you when that happened, you could immediately stir up the pellets and restart it instead of finding it cold an hour or two later. |
Smoked Classic Porchetta
wrote:
On Wed, 05 Dec 2018 15:19:49 -0500, John H. wrote: On Wed, 05 Dec 2018 14:45:38 -0500, wrote: On Wed, 05 Dec 2018 13:38:12 -0500, John H. wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. I understand but if it alerted you when that happened, you could immediately stir up the pellets and restart it instead of finding it cold an hour or two later. I have one now for maybe 10 years. One bad controller, they sent that and a fan. Still have fan in box. Works great. If I replaced, would probably be a Rectec. Buddy has one, works great, super good support. His 5th wheel crushed the pellet box. No charge replacement. |
Smoked Classic Porchetta
On Wed, 5 Dec 2018 22:37:53 -0000 (UTC), Bill wrote:
wrote: On Wed, 05 Dec 2018 15:19:49 -0500, John H. wrote: On Wed, 05 Dec 2018 14:45:38 -0500, wrote: On Wed, 05 Dec 2018 13:38:12 -0500, John H. wrote: On Wed, 5 Dec 2018 16:14:39 -0000 (UTC), Bill wrote: John H. wrote: On Tue, 4 Dec 2018 16:12:53 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 23:09:20 -0000 (UTC), Bill wrote: John H. wrote: On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote: Tim wrote: Bill Its Me wrote: On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote: On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote: On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote: Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would turn that otherwise dry pork loin into a connoisseur's dream: https://www.traegergrills.com/recipe...oked-porchetta Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out. Please do! Our Costco carries both also. Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off. Trimmed of the excess fat and sliced up, it makes a pretty good sandwich. John?s recipe probably requires a long, low slow cook, to render the fat. I have had pork belly topped pizza and loved it. Did not seem greasy. That was in New Zealand. So there has to be great ways to cook he big junk of pork belly, instead of making it in to bacon. Admittedly the pork belly I had several different ways in NZ and Australia was not big chunks. ...... Bill, I?d probably agree with you. I might be too impatient because I?m not the type to watch a slow roast all day. I do enjoy delicious and simple recipes. I just can?t spent all day prepping and working an oven... The nice thing about a pellet smoker is make sure there is a hopper full of pellets and set the temperature. Go do other things for 6 hours or so. I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour or so and give the pellets a stir every couple hours so they don't 'bridge'. Contact Treager. Mine had the controller do some funky stuff and they sent me a new one. Couple screws and plugs and easy replacement. I'm on my third controller. Am thinking of switching controllers, but this one seems to work - most of the time. Sounds more like the auger drive is bad. It rotates at exactly the rpm called for by Traeger. But intermittently from the look of it. Well, it's supposed to be intermittent. The temperature is raised and lowered by the controller turning the auger on and off. If it doesn't turn it on and off as it's supposed to, then the controller is bad. I imagine you could find a remote sense low temperature alarm somewhere. I would think about making one but that might just be me ;-) Once the temp gets to a certain point, the controller shuts off the grill. Then there is nothing to do but start over. I understand but if it alerted you when that happened, you could immediately stir up the pellets and restart it instead of finding it cold an hour or two later. I have one now for maybe 10 years. One bad controller, they sent that and a fan. Still have fan in box. Works great. If I replaced, would probably be a Rectec. Buddy has one, works great, super good support. His 5th wheel crushed the pellet box. No charge replacement. I hate the thought of replacing the grill. Other companies make controllers and even motor/auger combinations that will fit the Traeger. Hell, $350 is too much to throw out the window. But then again, there is the philosophy of not chasing sunk costs. Oh well, I can live with it. |
Smoked Classic Porchetta
John H
- show quoted text - I hate the thought of replacing the grill. Other companies make controllers and even motor/auger combinations that will fit the Traeger. Hell, $350 is too much to throw out the window. But then again, there is the philosophy of not chasing sunk costs. Oh well, I can live with it. ......., If bad lead |
Smoked Classic Porchetta
On Thu, 6 Dec 2018 07:41:12 -0800 (PST), Tim wrote:
John H - show quoted text - I hate the thought of replacing the grill. Other companies make controllers and even motor/auger combinations that will fit the Traeger. Hell, $350 is too much to throw out the window. But then again, there is the philosophy of not chasing sunk costs. Oh well, I can live with it. ......, If bad lead huh?? |
Smoked Classic Porchetta
John H
On Thu, 6 Dec 2018 07:41:12 -0800 (PST), Tim wrote: John H - show quoted text - I hate the thought of replacing the grill. Other companies make controllers and even motor/auger combinations that will fit the Traeger. Hell, $350 is too much to throw out the window. But then again, there is the philosophy of not chasing sunk costs. Oh well, I can live with it. ......, If bad lead huh?? ——— I do t know how that happened. Text body didn’t make it. If bad leads to worse you could always go back to charcoal. Lol! $350.00 seems highuntell you look at the price of the professional competition grill smokers... Wow! https://www.yodersmokers.com/frontiersman-trailer.html |
Smoked Classic Porchetta
On Thursday, December 6, 2018 at 11:30:28 AM UTC-5, Tim wrote:
John H On Thu, 6 Dec 2018 07:41:12 -0800 (PST), Tim wrote: John H - show quoted text - I hate the thought of replacing the grill. Other companies make controllers and even motor/auger combinations that will fit the Traeger. Hell, $350 is too much to throw out the window. But then again, there is the philosophy of not chasing sunk costs. Oh well, I can live with it. ......, If bad lead huh?? ——— I do t know how that happened. Text body didn’t make it. If bad leads to worse you could always go back to charcoal. Lol! $350.00 seems highuntell you look at the price of the professional competition grill smokers... Wow! https://www.yodersmokers.com/frontiersman-trailer.html And that's for a stick-fed smoker. It is custom built, though. Yoder makes some nice stuff. Here's their top-of-the-line pellet grill. https://www.yodersmokers.com/cimarron-pellet-smoker.html I bought a pellet grill from this company: https://memphisgrills.com/ Designed, built and shipped from their factory in Minnesota. When I ordered mine I called to check on it, and they rang me through to the production supervisor. He'd just come out of a meeting, and confirmed they'd be running my model later that week. |
Smoked Classic Porchetta
On 12/6/18 11:30 AM, Tim wrote:
John H On Thu, 6 Dec 2018 07:41:12 -0800 (PST), Tim wrote: John H - show quoted text - I hate the thought of replacing the grill. Other companies make controllers and even motor/auger combinations that will fit the Traeger. Hell, $350 is too much to throw out the window. But then again, there is the philosophy of not chasing sunk costs. Oh well, I can live with it. ......, If bad lead huh?? ——— I do t know how that happened. Text body didn’t make it. If bad leads to worse you could always go back to charcoal. Lol! $350.00 seems highuntell you look at the price of the professional competition grill smokers... Wow! https://www.yodersmokers.com/frontiersman-trailer.html *This* is classic porchetta: https://www.youtube.com/watch?v=o5qJ3MAPxS8 |
Smoked Classic Porchetta
On Thu, 6 Dec 2018 08:30:26 -0800 (PST), Tim wrote:
John H On Thu, 6 Dec 2018 07:41:12 -0800 (PST), Tim wrote: John H - show quoted text - I hate the thought of replacing the grill. Other companies make controllers and even motor/auger combinations that will fit the Traeger. Hell, $350 is too much to throw out the window. But then again, there is the philosophy of not chasing sunk costs. Oh well, I can live with it. ......, If bad lead huh?? I do t know how that happened. Text body didnt make it. If bad leads to worse you could always go back to charcoal. Lol! $350.00 seems highuntell you look at the price of the professional competition grill smokers... Wow! https://www.yodersmokers.com/frontiersman-trailer.html Or start using charcoal in this fancy-assed Traeger! |
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