What's the best way to use this? Before during or after barbecuing and how? Thx
1097946
I mix it in with the spices and olive oil that I rub on the meat prior to cooking. I make a paste. You could also mix it in the bbq sauce. It does not take a lot. I also add it to the broth/sauce when I slow cook brisket in a crockpot.
1097947
HI! There are all kinds of options you can use for your preference. You can marinade before you bbq or sprinkle a few drops and rub it over the meat before cooking. Some like to add the flavoring after cooking. A couple drops do go a long ways and it can get a little bitter flavor if you use too many drops but it's how to your taste. I like to apply mine before bbq but it can be anytime. :)
1376314
I am currently using my first bag of Apple pellets. I have used my grill about 8 times and have enough left for at least 1-2 more uses. It depends on what you are cooking. Most of what I have cooked takes about an hour and a half including the preheat process. A whole roasted chicken about an hour and a half. Pork tenderloin hour and ten minutes. The Traeger baby back rib recipe call for six hours, so depends what you are making will make your pellets last. Great way to cook though! Like a buddy told me, he'd install his in his kitchen if his wife would let him.
453656
I've found that to brown things it is a good idea to preheat the pan (with lid on) before putting the food in. I usually give 2 minutes on high before doing chicken breasts, fish, or hotdogs/sausages. Otherwise the food is overcooked before it browns.
1882209
My wife and I just cooked it tonight. We have had the same question but have cooked the chicken first...almost thoroughly before adding the paste, butter, and water. We then simmer in a covered pan for about 15 minutes and feel safe that everything is cooked well but not overcooked. We don't turn up the heat at the end as suggested but I'm sure that would be fine to do.
985411
I would recommend doing half before and half after. However if that is too troublesome after is better than before. I usually do mine on an empty stomach and do not have issues.
2200172
Get some crisco and rub the wik down lightly , put in oven at 200 degrees for 2 hours or more . You will love cooking with this . It will last a lifetime
1513289
Try smoking it for 6 hrs or so and then wrapping it in heavy duty foil with 3/4 cup of liquid (your choice) in the foil. Then cont. cooking until done. I have done this cooking method from 18 to 22 hrs and the meat was tender and juicy multiple times. After you pull it off the smoker, wrap it in an old towel (it becomes pretty nasty) and put it in a cooler for 1-2 hrs to rest. Brisket takes a long time to breakdown the connective tissues to make it tender. If you cook it this way you will have everybody begging for more.
718550
I simply let the grill burn off at high heat and then clean off the ash with a wire barbeque brush. You could use an oven cleaning product but one of the secrets to great barbeque is the conditioning of the grill. Have fun!
2020680
cover it with a towel- then place in boiling water for about 15 mins. use tongs to check that its liquid and to remove - then let cool for a few mins before you use it for heat
747690
I agree with all the above comments. Its a learning process versus other BBQ but it is worth spending time learning how to make it work . I have been using mine for over a year and it keeps surprising me as wooooo this is good bbq. Easiest is steaks and hardest to do is chicken but once you get the wood/air/fan speed level combination the concept is amazing. I quit using my other barbecues. That's how good this is. (for example 2 faux filet Costco quality is about 10min of use from the start of the BBQ using 1 or 2 pcs of wood)
704109
Use it quite abit. Chips burn fast, soaking them in water for about 1/2 hr slows that down. For longer burn/smoke use wood chunks for bigger cuts of meat. I like chips for burgers more then anything else. Mixing different types of wood produces nice flavors to. IE: Oak/Mesquite & Oak/Hickory are good choices
1278519
Just got it a few days ago. Not sure how helpful this is, but immediately after using, I typically rinse the areas that would have come in contact with food, then dry with a towel. I suppose you could fit a damp/soapy q-tip behind the cutting blade if something got really stuck in there, then rinse lightly and dry. As someone already suggested, a small brush or even toothbrush seems like a good idea.
419309
I do the same as James and Amy: Use water and a stiff nylon bristled brush, towel dry and finish drying over a burner. Then coat with cooking oil.
2120248
I bring the food to a simmer first, then put the mat diffuser under the pan and adjust the heat. I use the mat until the food is done.
1203173
Kathleen: I have no idea. I use a Tablespoon or so when cooking veggies, or whisk in similar amount into mashed potatoes, also good in gravies. Put s teaspoon or so on the hot side of a steak coming off the grill. I add some to lot of stuff I am cooking (when I think of it) always tastes a little better. Mine has lasted forever; and I will reorder.
1589976
I let it run longer after the last batch. This will release more of the sugar and leave less to burn. There will always be some smoke, but you can cut it way down by letting it run dry for about 2-3 minutes.
595284
Hmmm. Mine is pretty well seasoned so nothing really sticks even when I overcook. I wonder what would happen if you heated it up again (with good ventilation so your smoke alarm doesn't go off!). Maybe it would burn off like what you'd do with your gas grill. It might even help to brush some cooking oil on the remnants to help them burn/flake off. Otherwise I guess you can try just scraping with something that won't scratch it too much; maybe try wetting the grills a little by placing some wet cloths on them (since you can't actually soak them); then either scrape or see if it will cook off once the burnt stuff is softer. Good luck. I hope I'll be able to see a response that states how you made out. Hmmm. Mine is pretty well seasoned so nothing really sticks even when I overcook. I wonder what would happen if you heated it up again (with good ventilation so your smoke alarm doesn't go off!). Maybe it would burn off like what you'd do with your gas grill. It might even help to brush some cooking oil on the remnants to help them burn/flake off. Otherwise I guess you can try just scraping with something that won't scratch it too much; maybe try wetting the grills a little by placing some wet cloths on them (since you can't actually soak them); then either scrape or see if it will cook off... » Read More Hmmm. Mine is pretty well seasoned so nothing really sticks even when I overcook. I wonder what would happen if you heated it up again (with good ventilation so your smoke alarm doesn't go off!). Maybe it would burn off like what you'd do with your gas grill. It might even help to brush some cooking oil on the remnants to help them burn/flake off. Otherwise I guess you can try just scraping with something that won't scratch it too much; maybe try wetting the grills a little by placing some wet cloths on them (since you can't actually soak them); then either scrape or see if it will cook off once the burnt stuff is softer. Good luck. I hope I'll be able to see a response that states how you made out. « Show Less