Beef
It was a small topside joint, weighing just over 1lb. I used a Traeger Beef rub and refrigerated overnight. Into the Traeger on Smoke for 3 hours, then wrapped in foil, a little wine added, and back in on Medium. It reached 160 after an hour, so I fetched it off and let it rest.
I was pleased with the smoke ring and nice colour throughout, but the meat was a bit chewy. I think that was down to the actual cut of meat - I don't usually buy topside because I find it very dry, but this was nice and moist.
6 out of 10.
Ribs
Small rack of Babybacks. Removed the membrane, rubbed with Cookshack Rib Rub and left overnight.
Went into the Traeger with the beef on Smoke for 3 hours. Spooned over my homemade BBQ sauce, wrapped in foil and back on the grill. Fetched off after a hour and half and left to rest.
The ribs were absolutely delicious
They were nice and sticky with the sauce, but not 'sloppy', a lovely colour and suculent taste.Definately a 10 out of 10
Chicken
I had two large chicken legs which I rubbed with Cookshack Chicken Rub and left overnight.
I put them into the Traeger when I had turned it to Medium, so they had about 90 minutes. Turned them a couple of times.
They were very juicy and succulent and full of flavour - so tasty that I almost forgot to take the piccy
9 out of 10.
For sides I did Corn on the cob, baked sweet potato and grilled Portobello mushrooms which I had garlic'd up. All cooked on the Traeger
All in all, I was very pleased with the first results. The Traeger really is a class piece of kit.
As regards pellet use, the pellet hopper was filled yesterday for the initial burning in (2 hours) and used for cooking today (5 hours) and the level had only fallen 3" so a lot more economical than I thought
