Recent content by Joe Rinaldi

Anyone used this?  I'm trying it with 25 lbs of Lebanon bologna.  Going to treat it like summer sausage but the only issue I see is with it having to go immediately into the smoker after stuffing. I usually rest mine in the fridge overnight prior to smoking but this isn't recommended using the...

I did 20 lbs of Jalepeno with Hot Pepper cheese Summer Sausage yesterday. Turned out great.  Here was my programming, 140 2 hrs. 155 3.5 hrs. 175 to IT 155. I was hoping for more smoke production at the 155 set point. I'll have to work on that. I used the jerky dryer after the first 2 hours...

I love this style chicken over charcoal so I decide to give it a shot in the 4D. I marinated 4 bone in breasts for 5 hours then rubbed with All American BBQ Rub. I smoked at 225 until IT was 140. Bumped temp to 325 with IT set at 165. Total time was 2 hrs 55 mins. Smoke time at 225 was right at...

Smoke #2 with my new 4D today. I'm doing 2 racks of baby back ribs. I coated with yellow mustard and Traeger Rib Rub last night. I'm using 4 oz of hickory and did put a can of beer in a loaf pan at the bottom of the smoker. I'll post a follow up later today.

I'm proudly seasoning my 4D tonight.  So far so good.  No real surprises unboxing and starting the process after reading everyone's great advice here.  I'm taking notes along the way and will post a full re-cap once the deal is done.  8)

I've done my homework and I'm really close to ordering a 4D. I hope to engage with you guys through this site. My primary goals for this unit are for making big batches of summer sausage and snack sticks.  And of course all the other goodness I've seen on here!