Well here are some more items on our menu that turned out okay on the Pellet smoker/grill. We have Chili Verde made with smoked pork in the pot cooking on the grill right pictures to follow of that event.

Game hens with Italian sausage

Beef Jerky starting out.

Turkey legs and a sweet potato

So we did a rack of lamb on the Traeger for dinner and by starting the sweet potato about one hour ahead of the lamb both were done at the same time. We have done many rack’s of lamb but this was the best and easiest to do. Simple recipe no flare up from the fat and it was juicy and tender! The sweet potato was done and had the wood oven taste but not a smoky flavor.

So one of the experiments we did was to cook a “Cowboy” Pizza from Papa Murphy’s on the Traeger smoker/grill. It had a nice “wood fired oven” smell and taste. It was two meals and the left over’s were great heated up. Not hard to do as we had a large aluminum pizza pan that worked out great.

So we picked up a new “Pellet” smoker/grill to allow more versatility in barbecuing and smoking meals without heating up the kitchen. The learning curve was not bad and the recipes are endless both from Traeger and the web. We are looking forward to using this unit a lot this summer and next winter. I have done a Rack of Lamb, Beef Jerky, Sausage Links (large), Flatiron Steak and Cornish Game Hens along with two Sweet Potatoes all with excellent results. I did over do the Giant Turkey Legs but that will not happen again.

So the first sausages were a success and we have a second batch half eaten already. The smoker/grill created a nice smoke ring without drying the meat out. They really taste as good as they look!