Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: dane2992 on May 26, 2015, 07:44:23 PM
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Ok so I got my traeger a week ago and when I received it I noticed the hopper scratched the inside the barrel. I was like I'm not going to return this for that so I sent traeger a message just stating what I saw and said I don't meet a new smoker. Get an email later that a new barrel is being shipped to me. Now my question is what to do with this new barrel? Any ideas?
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I would try to stack it and have a double chamber if possible
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I would try to stack it and have a double chamber if possible
Give our resident mad scientist an inch and he will take a mile :D :D
Heck, just keep the barrel off in a corner somewhere in case you might need it. Real nice of Traeger to do that :)
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I would try to stack it and have a double chamber if possible
Give our resident mad scientist an inch and he will take a mile :D :D
Heck, just keep the barrel off in a corner somewhere in case you might need it. Real nice of Traeger to do that :)
No kidding. I wasnt even expecting that.
And how would I got about stacking it?
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I would try to stack it and have a double chamber if possible
Easy Tommy! he is a new one, oh Obie-Juan-Know-SRG.... :D :D :D
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Make a cool charcoal grill out of it :P
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I would try to stack it and have a double chamber if possible
Easy Tommy! he is a new one, oh Obie-Juan-Know-SRG.... :D :D :D
I'm up for any idea.lol
Make a cool charcoal grill out of it :P
I have a Walmart one for that.lol and still learning the lingo. Srg? I could search for it but yea.lol oh and tee the w.o.w season is nice, def different from the rest tho.
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SRG is the Smoker/Roaster/Grill From Charbroil. Uses infrared to cook hot and fast. Lots of fun for cooking a chicken or turkey that many folks would think you deep fried - and it uses no oil. Good addition to your stable! ;)
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SRG is the Smoker/Roaster/Grill From Charbroil. Uses infrared to cook hot and fast. Lots of fun for cooking a chicken or turkey that many folks would think you deep fried - and it uses no oil. Good addition to your stable! ;)
I'm wanting the pbc next.lol
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And - I think that is an excellent choice! Tommy is known for his Franken-cookers based on the Big Easy and SRG ;D He does some cool stuff with 'em!
Cooked on my PBC last nite. Love it - and you will find it a versatile tool for producing great charcoal grilled foods.
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And - I think that is an excellent choice! Tommy is known for his Franken-cookers based on the Big Easy and SRG ;D He does some cool stuff with 'em!
Cooked on my PBC last nite. Love it - and you will find it a versatile tool for producing great charcoal grilled foods.
Just need to save funds.lol
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What about the idea of adding a side barrel for charcoal or wood chunks and have a tube or something routed to the back side( cut a hole on the back of the traeger). Would having the heat come through the side cook evenly? Or could I add a heat deflector to have the heat spread evenly?
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What about the idea of adding a side barrel for charcoal or wood chunks and have a tube or something routed to the back side( cut a hole on the back of the traeger). Would having the heat come through the side cook evenly? Or could I add a heat deflector to have the heat spread evenly?
Any thoughts
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What about the idea of adding a side barrel for charcoal or wood chunks and have a tube or something routed to the back side( cut a hole on the back of the traeger). Would having the heat come through the side cook evenly? Or could I add a heat deflector to have the heat spread evenly?
Any thoughts
Thinking on it Give me time :D
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What about the idea of adding a side barrel for charcoal or wood chunks and have a tube or something routed to the back side( cut a hole on the back of the traeger). Would having the heat come through the side cook evenly? Or could I add a heat deflector to have the heat spread evenly?
Any thoughts
Thinking on it Give me time :D
I am thinking ..vertical rib box - heated with the exhaust stack - uses a harrow disk for a heat diffuser in the near bottom of it...whatcha think Tommy?
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What about the idea of adding a side barrel for charcoal or wood chunks and have a tube or something routed to the back side( cut a hole on the back of the traeger). Would having the heat come through the side cook evenly? Or could I add a heat deflector to have the heat spread evenly?
Any thoughts
Thinking on it Give me time :D
I am thinking ..vertical rib box - heated with the exhaust stack - uses a harrow disk for a heat diffuser in the near bottom of it...whatcha think Tommy?
Not bad. Something like that would work
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What about the idea of adding a side barrel for charcoal or wood chunks and have a tube or something routed to the back side( cut a hole on the back of the traeger). Would having the heat come through the side cook evenly? Or could I add a heat deflector to have the heat spread evenly?
Any thoughts
Thinking on it Give me time :D
I am thinking ..vertical rib box - heated with the exhaust stack - uses a harrow disk for a heat diffuser in the near bottom of it...whatcha think Tommy?
What about the idea of adding a side barrel for charcoal or wood chunks and have a tube or something routed to the back side( cut a hole on the back of the traeger). Would having the heat come through the side cook evenly? Or could I add a heat deflector to have the heat spread evenly?
Any thoughts
Thinking on it Give me time :D
I am thinking ..vertical rib box - heated with the exhaust stack - uses a harrow disk for a heat diffuser in the near bottom of it...whatcha think Tommy?
Not bad. Something like that would work
Can the traeger handle the heat? I mean the metal is thin and wouldn't it warp in high heat?