Hey smokers! And Welcome to Smoke and Pellets BBQ at smokeandpellets.com. My name is Paul.
Now, very recently I decided pretty much on a whim to purchase myself a Traeger Pro Series 22 Pellet Smoker. I have never used one of these before however do have a bullet charcoal smoker which I have been 'playing around with' for a few years.
Now, I want to make one thing clear from the get-go: I'm not a chef, nor a professional cook - in fact I am barely an amateur cook for that matter. And I can guarantee you that fine people of Franklin BBQ etc. are not going to be contacting me to be their pit master anytime soon.
What I am going to do though is use this site as a running commentary of everything I do on that smoker - from the view of a beginner. Then, hopefully, one day as an expert.
Anyway, check out my video below as I unbox and put it all together and then let's get smoking!
Mine is in Celsius so I am assuming it is adjusted per country. The numbers are for the Fahrenheit settings though - as my preset temps are 107C, 139C etc. which converts to roughly 225f and 250f etc. hope that makes sense. Paul
IDK about traegar but pitboss tell you to not put any liners like aluminum foil in the bottom of the grill. I just use a plastic scraper to take off gunk when I open it up to vacuum. Good advice though, especially adding pellets. It literally saves 5+ minutes of waiting
From what I can see, Traeger doesn't say anything about it (I may be wrong) but I have often wondered if alfoil on the bottom of the tray could affect the cooking temps etc? Thanks for letting me know though..
2:50 Space requirements....for a canopy cover and grill? Anyway, good review, thanks. I'm in the market for a pellet smoker. Is the Pro 22 big enough for a full packer brisket, around 15lbs or so?
Hi James, yeah, it will fit that. I haven't done one that big myself (my biggest was around 8lb) but I have seen many comments on FB pages etc/ of people who have.
@@smokeandpellets Thanks for letting me know. I did an 18lb brisket for a birthday party last week on my barrel smoker. Took me about 20 hours. Tending fire that long got rough, so I'm looking for something that I can "set and forget" whenever I'm doing those long, overnight cooks. I'm in Texas where brisket is King, so if it can't fit a "big boy" then it has no room in my garage! Again, thanks for putting out this good review, 👍
@@jamesbuchanan3145 Hey James, That is the exact reason I went to the pellet smoker myself. the set and forget is the best (just check that you always have enough pellets in there). I was in Texas last at Christmas (I live in Australia) and loved it. It is part of the reason I got my new smoker as well!
Note: I was a little vague in the video but the mac and cheese did include the following: 1 pound elbow macaroni 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups whole milk 1 cup heavy cream 4 cups shredded cheddar cheese 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and pepper to taste 1 cup panko breadcrumbs 2 tablespoons melted butter 1/2 cup grated Parmesan cheese
Paul’s rub (the one I used) Onion powder Garlic Powder Chili Powder (Cayenne if you like it extra spicy) Smoked Paprika Cumin Salt Pepper Raw brown sugar I use a around 2 to 3 tbs of each then around a half cup of sugar. Add more or less of whatever suits you. If you don’t like spice, leave the chili out.
Paul's rub (the one I used) Onion powder Garlic Powder (Cayenne if you like it extra spicy) Chili Powder Smoked Paprika Cumin Salt Pepper Raw brown sugar I use a around 2 to 3 tbs of each then around a half cup of sugar. Add more or less of whatever suits you. If you don't like spice, leave the chili out.
Paul’s rub (the one I used) Onion powder Garlic Powder Chili Powder (Cayenne if you like it extra spicy) Smoked Paprika Cumin Salt Pepper Raw brown sugar I use a around 2 to 3 tbs of each then around a half cup of sugar. Add more or less of whatever suits you. If you don’t like spice, leave the chili out.
Paul’s rub (the one I used) Onion powder Garlic Powder (Cayenne if you like it extra spicy) Chili Powder Smoked Paprika Cumin Salt Pepper Raw brown sugar I use a around 2 to 3 tbs of each then around a half cup of sugar. Add more or less of whatever suits you. If you don’t like spice, leave the chili out.
