Navigation

    Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Shop Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • On Sale
      • YouTube
    • Home
    • Recent
    • Popular
    • Map
    • Tags
    • Livestream
    • Conversion Chart
    1. Home
    2. Groups
    3. Traeger

    Group Details

    Traeger

    For those who own, or want to own a Traeger

    Member List

    Buckmaster Buckmaster
    O Ozgrams
    B Bears3469
    The Feedlot The Feedlot
    A alanburkholder
    D drbrown35801
    Brian Schneider Brian Schneider
    C Capnbubb
    John Gehringer John Gehringer
    Rick Ursell Rick Ursell
    K KMiller212
    T t9moore
    B Bear
    E erich52
    ElkHunter1 ElkHunter1
    M mrbuzzsaw
    Bob Stehlik Bob Stehlik
    Tex_77 Tex_77
    • RE: Champion juicer

      RON PARRISH the one I saw was $50

      posted in Bragging Board
      Tex_77
      Tex_77
    • RE: Champion juicer

      smokinbubba The one I found is 1/3 HP.

      posted in Bragging Board
      Tex_77
      Tex_77
    • RE: Champion juicer

      smokinbubba What is the HP on that? What is the Model #? I think I found one cheap.

      posted in Bragging Board
      Tex_77
      Tex_77
    • RE: Sous Vide Beginner, Best equipment to buy

      TexLaw I had not heard of that method to clean, I have a friend who was doing a brisket and his bag leaked, his machine looks terrible now, I will tell him to try that trick.

      posted in General
      Tex_77
      Tex_77
    • RE: Sous Vide Beginner, Best equipment to buy

      TexLaw One use you may not have thought of is using the Wifi function in cordination with the ice bath method. Let me explain the ice bath method, if you have never used it. Lets say you want to sous vide a pork loin, or really any piece of meat, that needs say a cook of 4 hours. What you can do is put your meat in the container you are going to use, pack it in ice water, then remotely turn on the sous vide, when you are ready for it to start cooking. This is particularly handy during the work week if you don’t or can’t go home for lunch to turn it on and want to eat it for supper.

      posted in General
      Tex_77
      Tex_77
    • RE: Smoking sausage in my GMG

      Jonathon should have some content out soon on using pellet grills for smoking sausage. He will be using a Camp Chef pellet grill, but I would say what will work for one pellet grill should generally work for all pellet grills.

      posted in Smoking & Grilling
      Tex_77
      Tex_77
    • RE: Sous Vide Beginner, Best equipment to buy

      JoeB That I am not sure on, you would probably have moisture in the bag from the cooking process, so probably yes.

      posted in General
      Tex_77
      Tex_77
    • RE: Sous Vide Beginner, Best equipment to buy

      JoeB I’d say no temp surge, as you hold at a certain temp, you aren’t applying a high temp to the exterior of the meat that is in the going to cause a rise in internal temp once pulled. You really don’t need the high temperatures you mention to sous vide pulled pork or brisket. The trick is a low temp 165, hold for 24 hours and it will come out fall apart tender.

      posted in General
      Tex_77
      Tex_77
    • RE: Sous Vide Beginner, Best equipment to buy

      JoeB your better bet for a cheap container for large volume is a cheap coleman party stacker cooler. Either cut a hole in lid for the machine, or cut a corner out of the lid, google it and you should find lots of different setups. I think Anova may have a video somewhere on how to modify the cooler.

      posted in General
      Tex_77
      Tex_77
    • RE: Sous Vide Beginner, Best equipment to buy

      JoeB I am happy with it, I’ve had no issues.

      posted in General
      Tex_77
      Tex_77