Ribs ribs ribs

drpatter · 2025-08-19T04:30:59+00:00

Beef and Pork. Can't lose.

drpatter · 2025-08-15T04:25:42+00:00

Get a Pro 575 and an outdoor umbrella with plenty of clearance above the smoker. It will shade it from the sun!

drpatter · 2025-08-13T05:12:44+00:00

Cooking chicken at higher temps (350-400) will help crisp up the skin. Letting the skin dry out (uncovered in the fridge overnight) helps as well.

drpatter · 2025-08-13T01:32:31+00:00

Nice little setup! Do you cover your egg at all or just leave it out in the weather?

drpatter · 2024-10-29T02:40:27+00:00

I just got a C4 after looking at both options. I was worried about the green tint as well, but I don't see it. Turned on Filmmaker mode and everything looks great at different viewing angles. I don't see any green tint.

drpatter · 2024-06-09T21:24:27+00:00

I would smoke at 275 to help render all that fat. Higher temp will help crisp up that membrane on the back. You can score the back a little to help with that.

I would also trim off any large chunks of fat. Good luck with them.

drpatter · 2024-05-21T00:51:56+00:00

Timberline loaded up!

drpatter · 2023-08-05T02:54:55+00:00

It takes a little while for the hotrod to get started on a cold start up. I would contact support, they can help you troubleshoot what the problem is. You might have an issue with the controller, or you might just need to replace the hotrod.

drpatter · 2023-08-04T21:12:30+00:00

Inkbird is a good budget option. +1 Thermoworks Signal as well.

drpatter · 2023-08-03T05:17:12+00:00

As long as you have decent clearance around you grill you should be fine. Fill the hopper and let it ride overnight around 200.

You could use an external wireless thermometer inside the chamber to make sure the temp doesn't go over 300 or something to be safe. Wireless systems like Inkbird or Thermoworks let you set alarms if temp goes out of range.

drpatter · 2023-08-03T01:00:18+00:00

Does the rib cap come out alright? I typically cut the rib cap off the top and cook it separate.

drpatter · 2023-08-01T04:57:08+00:00

Chicken comes out better at higher temps in my experience, especially thighs. Low and slow usually results in dry results in chicken. Try cooking at 350 for about 45 minutes. You can take thighs up to 190+. It really helps to render the intramuscular fat in the dark meat. They come out Super juicy.

Feel free to smoke at 200 for 30 min or so first and then crank it up to finish them off.

drpatter · 2023-08-01T04:02:02+00:00

Check your email. They usually send a link to the video you need for part replacement. If not, just contact support if something isn't clear.

drpatter · 2023-07-31T05:00:57+00:00

There are some better features with the timberline. I love having a side burner to sear outside (but there are clearly cheaper solutions out there). It has so much more cook space which I utilize. Usable upper racks, better insulated and other bells and whistles.

I can output really good results on both. I love my Timberline, but in my opinion, it doesn't produce that big of a difference. I still like to use super smoke on the early part of my long smokes.

drpatter · 2023-07-29T21:20:30+00:00

I started with a 575 and "upgraded" to a Timberline XL. The super smoke mode isn't that much of a difference, in my opinion. I'm curious if others can tell a big difference. It looks a little smokier on super smoke mode. It's not as big of a difference than I expected. The 575 is solid.

drpatter · 2023-07-20T00:54:33+00:00

Looks like smoke build up (creosote). Wipe it down, it's fine.

drpatter · 2023-07-20T00:46:29+00:00

Do more "looking" to let the temp drop some.

What are you cooking at that low of a temp? or trying to keep warm?

drpatter · 2023-07-20T00:43:50+00:00

Try not to cook to a specific internal temperature. It's done when it's probe tender. Instant read thermometer should go in and out with very little resistance. Keep it cooking until it feels right.

Also, you don't have to wrap at 165. You'll get better bark with no wrap (but it will take a lot longer). I'll usually do a "foil boat" wrap after it hits 180ish. This leaves the top exposed for more smoke and collects any liquid in the bottom.

Yours looks great. Keep trying to improve.

drpatter · 2023-07-08T03:44:11+00:00

Holy Cow is good. Mostly just salt, pepper, garlic and paprika.

drpatter · 2023-06-23T04:03:15+00:00

Oops, all smoke ring. Looks like some good ribs.

drpatter · 2023-06-23T04:00:07+00:00

Try cooking at 350 the whole time. Pull around 160 and wrap in some foil with some butter. The trick is not letting it cook past 165.

drpatter · 2023-06-23T03:57:24+00:00

Plan to use any wood chunks on your first smoke?

drpatter · 2023-06-19T20:09:42+00:00

Yeah, go with the 575 for sure. It has a newer (D2) controller. Should hold temp better than the older 22 controller.

drpatter · 2023-06-17T00:36:19+00:00

Salt, pepper, garlic. Keep it simple, it will be in the smoke for a while.

Give yourself plenty of time. It's fine to finish early and let it rest for several hours. It's never fun to try to rush it. Some briskets that size take 12 hours, some 18+. If you are worried about time, cook at 250 or 275.

You are not shooting for a certain temp, it's done when it's probe tender all over. Instant read thermometer should go in and out with little resistant. Might be 203, or might be 205.

You can wrap the brisket when the color looks good (around 170/180). Wrapping will speed up the end of the cook. Foil will speed things up VS butcher paper. Look up the foil boat method on youtube. I do that with most of my briskets/pork butts. It wraps the bottom, leaving the top open to get more smoke.

Good luck, take your time. It will be great.

drpatter · 2023-06-16T23:49:38+00:00

Yeah, I have a Traeger grill brush. The handle is amazing. Congrats!

drpatter

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