We Are The Largest Appliance PlaygroundIn Westchester County NY

☰ Menu

Posts Tagged ‘traeger 1300 review’

31 Days of Traeger – Rocking Beef Ribs

Written by Appliance Dude | October 3rd, 2017

We’re celebrating the re-launch of the Traeger Timberline this October with month long coverage on all things Traeger.
If you have any questions about Traeger products, especially the Timberline 850 and 1300, call us at 1-800-966-2878…we are Timberline experts!

Nothing like it when a member of the Brotherhood of Smoke sends in some photos from a Traeger cook…thanks to Anthony from Harrison in Westchester County, we have some Traeger smoked beef short ribs.

Anthony’s key is to keep it simple.

Start with the beef.

Add tabasco or hot sauce for a wet base.

Add the rub (in this case he used Meat Church’s Holy Cow rub.)

On to the Traeger for 5-6 hour smoke at 250 degrees

Periodically spray apple juice on to the ribs for added moisture

Pull them off the Traeger and rest for one hour…then dig in!

Beef RIbs Traeger Timberline - Curtos.com

Beef RIbs Traeger Timberline – Curtos.com

Holy Cow rub from Meat Church

AFTER SMOKING FOR 5 HOURS…..

Beef Ribs - Traeger Timberline - Curtos.com

Beef Ribs – Traeger Timberline – Curtos.com

Beef Ribs on Traeger Timberline - Curtos.com

Beef Ribs - Traeger Timberline - Curtos.com

Look at that Smoke Ring!

Review: More Traeger Timberline 850 1300 Love – Curtos.com

Written by Appliance Dude | May 17th, 2017

I continue to kick out the jams on my Timberline 850 and have more product info to share. I also have some cool fun facts direct from the Traeger main office culled from their experience with the product, so strap yourself in…

– Do I need to keep the lid open at startup?
Unlike the Pro 22 and 34 models, you do NOT need to keep the lid open when igniting.

– Can I line the drip tray with aluminum foil?
I know that lining the drop tray makes clean up SO much easier. However (and this is direct from the mountains in Utah, ie Traeger’s office) – they highly recommend using the Aluminum Drip Tray Liners. Yes, I understand that Traeger is going to push the liners as it’s another add-on to the ticket, but they at least take the time to explain it:
“Airflow in the back of the Timberline is critical to proper smoke and convection as all the smoke rises through the back. If this area is blocked by a piece of foil the smoke will not rise and roll properly and will impede the expulsion of the old smoke.”

Traeger’s final take: If you insist on foiling the drip tray then make sure your folded tightly on sides front and back.

Where is the hottest part of the Timberline?
Very back corners on bottom grill position

Why is the front shelf so small?
The lower rack is so heavy and deep that it can be pulled out like an oven rack
You have 2 huge side shelves which are at higher positions and more accessible than the front folding shelf on the Pro series
The shallower shelf allows the cover to slip on easier

Why is the meat probe giving me a different reading than my Thermapen?
]
This is a great question!
I have always received odd readings with grill meat probes (mostly with the Memphis grill) which prodded me to drop the dough on a Thermapen (arguably my most important grilling tool other than the grill!). According to Traeger, the more durable a meat probe is, the less accurate it is. So…

delicacy (a fold-up Thermapen) = accuracy

The Traeger meat probe is designed to get you into the general range of desired temp…and at that point it would be wise to use an instant read to nail that exact temp you need.

MORE TO COME>>>>