Super excited. Lately have found my favorite hot wings by far are at the hub bar and grill and they are smoked wings. between that and some smoked brisket I had lately, decided I wanted a smoker.
Knowing me, if I had to tend to it every 30 minutes, I would rarely use it. Because of this, I ponied up and bought a lower end Traeger electric pellet smoker. LAst night I seasoned it and I most likely won't actually go hard with it until super bowl sunday but I am stoked. With the Traeger, it actually connects to my phone over wifi and I can monitor meat temp, grill temp and more from my phone along with having timers and auto shut off features. During seasoning I had to do 350 for 30 mins and then 450 for 30 mins. Once the first timer ran out, I just upped it to 450 from my phone and continued hanging out inside. Super cool. I should be able to do full smokes without even being home IE: if I have a 12 hour smoke recipe, I can throw it in in the morning, work all day and still come home to it just being done or close to it. If before going home I get alerted the meaty is done, I can always change it to "keep wARM" and it would adjust to 150 degrees until further notice.
Most likely for sthe super bowl ill be making a giant pile of smoked wings, smoked bacon wrapped jalapeno poppers and then maybe some other vegetables and whatnot.
Knowing me, if I had to tend to it every 30 minutes, I would rarely use it. Because of this, I ponied up and bought a lower end Traeger electric pellet smoker. LAst night I seasoned it and I most likely won't actually go hard with it until super bowl sunday but I am stoked. With the Traeger, it actually connects to my phone over wifi and I can monitor meat temp, grill temp and more from my phone along with having timers and auto shut off features. During seasoning I had to do 350 for 30 mins and then 450 for 30 mins. Once the first timer ran out, I just upped it to 450 from my phone and continued hanging out inside. Super cool. I should be able to do full smokes without even being home IE: if I have a 12 hour smoke recipe, I can throw it in in the morning, work all day and still come home to it just being done or close to it. If before going home I get alerted the meaty is done, I can always change it to "keep wARM" and it would adjust to 150 degrees until further notice.
Most likely for sthe super bowl ill be making a giant pile of smoked wings, smoked bacon wrapped jalapeno poppers and then maybe some other vegetables and whatnot.