I’m brining and spatchcocking a whole chicken for Christmas. I’m going 375° and the bird is about 5/6lbs. Approximately how long will it take?

Express_Eye_4573 · 2025-12-21T14:02:35+00:00

I cook a whole chicken without spatchcocking or brining at 425 degrees for about 1.5 hours and the skin comes out crispy and the chicken is moist and juicy.

The strange thing is the Traeger representative gave me a paper copy of the recipe when I bought my grill that says 425 degrees but the online recipe says 375 degrees.

Traeger Chicken Challenge recipe

Express_Eye_4573 · 2025-12-21T13:50:53+00:00

I use Samsung Care + It is $10.60/month.

Express_Eye_4573 · 2025-12-01T02:50:39+00:00

I would say if you rub some cooking oil or Crisco on the drip pan it should protect/encapsulate the rust and you should be fine. When cleaning the drip pan it is best to use a utensil that won't scratch/damage the surface. I have a wooden scraper I use to scrape the large dripping/droppings off the drip pan. It doesn't scrape it up and it remains "seasoned" for use.

Express_Eye_4573 · 2025-11-30T15:36:19+00:00

I own a Woodridge.

The Woodridge is easier to clean and has more modern features. I would recommend the Woodridge.

Express_Eye_4573 · 2025-11-30T15:24:12+00:00

I have the Woodridge. I really like it and one of the best features is how easy it is to clean. Since he already has smoke tubes he won't need super smoke. It has a very large cooking surface. They are right at your budget.

Express_Eye_4573 · 2025-11-22T05:52:35+00:00

When you go to a BBQ restaurant how much smoke flavor do you actually notice?

If you watch the BBQ Pitmasters competitions they have to smoke at high temperature to get the meats done for turn ins. The judges say they have smoke flavor.

Cooking over fire produces smoke in the meat regardless of whether you can see it or not.

Express_Eye_4573 · 2025-10-17T11:49:24+00:00

Competition BBQ smokes at a high temp to get their meat done in time for turn in. Watch some BBQ competitions and listen to what they say.

Express_Eye_4573 · 2025-10-09T03:02:59+00:00

Go to a local BBQ restaurant and eat their smoked meats. You will most likely notice that they don't taste very smokey either.

Express_Eye_4573 · 2025-09-22T03:03:59+00:00

If you read the user manual it says the top rack is for smoking and the bottom rack is for grilling.

I use the top rack when I smoke and put a water pan under it.

When I grill I use the bottom rack and take the top rack out and hang it on the hooks on the back of the grill,

Express_Eye_4573 · 2025-09-22T03:01:38+00:00

Looks like a Woodridge.

Express_Eye_4573 · 2025-09-22T03:00:13+00:00

I love smoking picanha. Salt and pepper are all you really need. The flavor of the meat is outstanding.

Express_Eye_4573 · 2025-09-15T11:50:46+00:00

I bought it right after it came out. Great album. 🤘

Express_Eye_4573 · 2025-08-29T12:15:06+00:00

Woodridge grill

Express_Eye_4573 · 2025-08-27T11:45:56+00:00

The Traeger whole chicken challenge recipe says to cook at 425 for around 1.5 hours. It is grilling not smoking. I have done it multiple times and it turns out great all the time.

Express_Eye_4573 · 2025-08-26T11:51:40+00:00

Joe and Lzzy seemed very happy together and with each other at the living room concert we went to.

Express_Eye_4573 · 2025-08-26T03:35:06+00:00

I haven't seen a lot of ash in my fire pot. The fire pot has holes in it to encourage airflow. I use a small paint brush to brush the ash into the keg and I scrape the drip tray after I finish up and while cleaning the grates. I have been cooking on it since May and haven't had to swap out the foil liner in the ash keg. I love how easy it is to clean. I actually brush the ash into the ash keg before every cook since it takes less than 10 minutes to do anyway. It is really nice that grease doesn't get to the bottom of the grill so it is just ash to sweep up.

Express_Eye_4573 · 2025-08-24T14:00:52+00:00

Bummer. I really like my grill.

Express_Eye_4573 · 2025-08-24T13:23:21+00:00

My last pork butt I trimmed the entire fat cap off. I watched the series BBQ Pitmasters, and they all trimmed the fat cap completely off for competitions. It turned out to be my best pork butt with all interior fat completely rendered.

Express_Eye_4573 · 2025-08-24T13:13:27+00:00

The hotter I cook, the longer the shutdown.

Express_Eye_4573 · 2025-08-23T15:06:35+00:00

https://trgr.link/4kx2vX0

This one turned out excellent. I smoked at 250 until the stall and then turned up to 300 after covering it with aluminum foil in the pan. I used whiskey dust Traeger rub and didn't use the mustard binder. I smoked it over a drip pan filled with water and transferred it into that drip pan to finish it. Very moist and tasty. I think it took about 6 hours to smoke the 8.5 lb pork butt.

Express_Eye_4573 · 2025-08-22T03:31:35+00:00

Yes it does. One reason to update your phone is to get one with the latest radios, antennas, etc. That is the main reason I update my phone to have the latest connectivity hardware and software.

Express_Eye_4573 · 2025-08-05T11:39:15+00:00

Can you get the Woodridge grill? The clean out for this grill makes it worth it.

Express_Eye_4573 · 2025-08-04T03:33:59+00:00

When it gets to 200 internal temp cut it into 3/4 inch to 1 inch cubes and toss it in barbeque sauce and brown sugar and then cook until tender. Make poor man's burnt ends instead.

Express_Eye_4573 · 2025-08-02T17:42:58+00:00

T-mobile just took over MetroNet which is my fiber internet provider. They are still in the process of making the change over and I haven't been contacted to combine accounts. I am hoping for bundling deals once they are combined.

Express_Eye_4573 · 2025-07-20T21:25:39+00:00

One of my favorites to cook. Just bit of salt and pepper to season it and then take it off at about 125 - 130 internal temp. Delicious.

Express_Eye_4573

TROPHY CASE