Treager grills
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to gdub3542 on last edited by Bob Stehlik
gdub3542 You can place a rack over a roaster full of ice cubes and crack the lid with piece of a 1x1/1x2 to let some of the heat out. It’s also very important to keep the sun off of your unit as well. I use my easy up or a 9ft diameter umbrella. I also have an Amazin Smoke Tube that works well, you don’t even have to turn your Traeger on in order to smoke cheese. I’ve had a Traeger Lil Tex since 2005 and put a Traeger Cold Smoker on the end of it. I smoke about 50+ lbs of cheese a year, but I usually smoke it between November & into April to take advantage of the cooler temps. I also smoke a lot of nuts, seeds, peanut butter and salmon on the Traeger.
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to Bob Stehlik on last edited by
Bob Stehlik how do you smoke peanut butter ?
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to craigrice on last edited by Bob Stehlik
craigrice We put the peanut butter in a Pyrex/glass pie plate and stir in your spices; apple pie spice or pumpkin pie spice or cayenne pepper,maple syrup or powdered honey. Then we smoke for about 2 hours on smoke and stir every 20 minutes or so. It becomes very smooth and easy to stir. Every time you stir lick the spoon to see if you want more spice, sweet or heat. When done spoon back into the jar and let sit for 3-4 days to mellow. My wife has actually become the “expert “. We sometimes add smoke roasted sunflower seeds to the creamy and that gives it a toasted flavor. Austin & Jon tried this on a “Will it BBQ? “ .
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Bob Stehlik on last edited by
Bob Stehlik man that sounds really good. I’ll be trying this. Thanks
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to Bob Stehlik on last edited by
Bob Stehlik said in Treager grills:
gdub3542 You can place a rack over a roaster full of ice cubes and crack the lid with piece of a 1x1/1x2 to let some of the heat out. It’s also very important to keep the sun off of your unit as well. I use my easy up or a 9ft diameter umbrella. I also have an Amazin Smoke Tube that works well, you don’t even have to turn your Traeger on in order to smoke cheese. I’ve had a Traeger Lil Tex since 2005 and put a Traeger Cold Smoker on the end of it. I smoke about 50+ lbs of cheese a year, but I usually smoke it between November & into April to take advantage of the cooler temps. I also smoke a lot of nuts, seeds, peanut butter and salmon on the Traeger.
The smoking tubes are really handy. I’ve got one myself and it’s been a favorite gift/stocking stuffer of mine for friends and family over the years. Cheese is my main purpose for it but I’ve smoked salt, nuts, Deviled eggs and such with it too. It opens a lot of doors.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to gdub3542 on last edited by Bob Stehlik
gdub3542 I usually smoke the PB on the Traeger on smoke or 180. The hard boiled eggs for deviled eggs are usually done on smoke over a pan of ice cubes and cold water, they usually will pick up enough smoke after 15 minutes or so. One hint for doing the PB is to wipe down your pie plate with a little cooking oil to make clean up a lot easier.
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Bob Stehlik 
They turned out good. I ended up with way more than expected -
Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to gdub3542 on last edited by Bob Stehlik
gdub3542 Repost your picture please. You kind of left us hanging.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to gdub3542 on last edited by
gdub3542 Looking good. That is a bunch of snack sticks. They look awesome. Good job.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to gdub3542 on last edited by
gdub3542 good work right there.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to gdub3542 on last edited by
gdub3542 if that is just half then you have got a huge load of sticks. They look great. Enjoy
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to gdub3542 on last edited by
gdub3542 I’ll bet it did. I only do 12.5lb batches since that is all that will fit in my smoker and that looks like a bunch of sticks.
