Quote:
Originally Posted by cabmando
Nothing wrong with experimenting! And when the experiment makes your belly happy, all the better! I did some looking after I posted the 2-2-1 suggestion. It looks like a lot of Traeger owners go with 3-2-1. I have done 2-2-1 on my gas grill with a smoke tray and my Weber Smoky Mountain and they've always turned out tender with just the right amount of "wobble wobble" (yeah, it's a thing).
How long did you do the Salmon? I've always done fillets. Tried cold smoking but the cold smoke generator I bought was a bit tough to work with.
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Salmon took 40 minutes. It was about 5 lbs. Personally, I'd have gone with 35 minutes, but there were folks in the crowd who insist on their fish being
extremely done.
Last night was a live Dungeness crab, hacked in half with a cleaver, washed out with a high pressure hose, and placed on the grille, setting high. Basted every few minutes with butter/garlic/lemon mixture, cooked til light brown on the shells (~10 minutes).
If you like fresh seafood, Seattle is your place.
The Traeger has been a learning curve. It takes a lot longer than a gas or charcoal grille, and it never gets super hot--400 degrees is tops--so it's not good for searing. But it's great at what it does--smoking and convection oven roasting. I used it over 200 days last year.
My goal with the new place is to build an outdoor kitchen under a pergola on the deck. It will have the Traeger, a charcoal grille, and a two-burner stove. Plus a stainless sink, counter space, and a small refrigerator. A fire pit for heat. It will be a place of gathering amid the gloom of winter here.
To me, there is no better way to display love and regard for others than to prepare food for them.