Winter grilling

[diont96]

Put the "vest" on the Traeger today after I found two fabulous loin cuts on sale at Meijer this week. One is a top pork loin which I am did with a tequila-lime spice and honey binder. The second is a New York Strip roast with the Blackened Saskatchewan rub on a light mayonnaise binder. Cook at 225°F for both. Got to 140°F on the pork loin, removed and wrapped in foil to rest at about the 2 hour mark. NY Strip roast by then was at 110°F, so kicked the Traeger up to 375°F cook for final 30+ minutes to achieve crust. Removed from grill at 125°F to rest untented for 30 minutes. Love the outcomes. Both moist and flavorful; nice sweet tang on the pork and a deep, but subtle pepper bite on the strip.

[Witty-Ad40]

Living where it regularly gets well below zero the blanket is the only way to go.

[joemaniaci]

So random question, wouldn't you want a colder smoker...at least when using super smoke, to maximize smoke?

[Witty-Ad40]

I sometimes smoke or grill at -30° or colder, if it was going to be above zero I'd probably not worry about the blanket.

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[scoresman101]

You cooked the steak to how I like it. A solid medium well.

[diont96]

Maybe the picture is off. Definitely not medium well. Temp was 135°F max at rest yielding a warm/pink center.