Peter Devon - The Grill Bible • Traeger Grill & Smoker Cookbook: The Guide to Master Your Wood Pellet Grill With 500 Recipes for Beginners and Advanced Pitmasters
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The Grill Bible • Traeger Grill & Smoker Cookbook: The Guide to Master Your Wood Pellet Grill With 500 Recipes for Beginners and Advanced Pitmasters: summary, description and annotation
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BECOME A MASTER OF GRILL IN A MATTER OF DAYS USING THE MOST DELICIOUS RECIPES
Are you the kind of person who just loves properly cooked meat?
Have you never caught yourself cooking the same boring dish over and over again?
Would you like to have a tool that would support you every time you begin looking for new smoking, grilling, roasting, or baking ideas?
If you answered Yes to at least one of these questions, then keep reading
THE GRILL BIBLE
Now imagine yourself having a tool that is going to leave all your kitchen equipment behind, a tool that is going to give you the ability to grill, bake, roast, and smoke any food in the same place.
Now imagine yourself having a cookbook with 500 most amazing recipes. Everything from smoked chicken wings to NY steak, from seafood to pizzas, this recipe book probably has every single recipe you could think about. But it is not only about the quantity; these recipes have been tested a lot of times to make sure that the quality of taste is up to our standards.
And I put everything in these 3 profound books:
WOOD PELLET SMOKER AND GRILL COOKBOOK
THE ULTIMATE TRAEGER GRILL SMOKER COOKBOOK
Here are a few other things you will get out of this book:
- 500 delicious recipes
- Detailed cooking instructions next to each one
- Why a Wood Pellet Smoker-Grill?
- How to bake and cook with your Traeger, because the fun doesnt stop at smoking!
- Cooking tips and tricks
- How to prepare your grill to start making the best possible food?
- Step-by-step guides to maintain your Traeger grill in perfect working conditions
- Much much more
This book is a perfect start-up tool for beginners with no previous cooking experience, as long as for already experienced Pitmasters who want to improve their knowledge and expand their cooking assortment.
The book includes a complete guide to smoke pork, beef, lamb, poultry, and game, as well as fish and seafood (including how to get your very own cold-smoked lox!) with easy step-by-step explanations of all the secret pitmasters techniques.
Scroll up, click on Buy Now and start grilling the most delicious meals!
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The Grill Bible Traeger Grill & Smoker Cookbook
The Guide to Master Your Wood Pellet Grill With 500 Recipes for Beginners and Advanced Pitmasters
PETER DEVON
Contents
Copyright 2020 by Peter Devon - All rights reserved.
This content is provided with the sole purpose of providing relevant information on a specific topic for which every reasonable effort has been made to ensure that it is both accurate and reasonable. Nevertheless, by purchasing this content you consent to the fact that the author, as well as the publisher, are in no way experts on the topics contained herein, regardless of any claims as such that may be made within. As such, any suggestions or recommendations that are made within are done so purely for entertainment value. It is recommended that you always consult a professional prior to undertaking any of the advice or techniques discussed within.
This is a legally binding declaration that is considered both valid and fair by both the Committee of Publishers Association and the American Bar Association and should be considered as legally binding within the United States.
The reproduction, transmission, and duplication of any of the content found herein, including any specific or extended information will be done as an illegal act regardless of the end form the information ultimately takes. This includes copied versions of the work both physical, digital and audio unless express consent of the Publisher is provided beforehand. Any additional rights reserved.
Furthermore, the information that can be found within the pages described forthwith shall be considered both accurate and truthful when it comes to the recounting of facts. As such, any use, correct or incorrect, of the provided information will render the Publisher free of responsibility as to the actions taken outside of their direct purview. Regardless, there are zero scenarios where the original author or the Publisher can be deemed liable in any fashion for any damages or hardships that may result from any of the information discussed herein.
Additionally, the information in the following pages is intended only for informational purposes and should thus be thought of as universal. As befitting its nature, it is presented without assurance regarding its prolonged validity or interim quality. Trademarks that are mentioned are done without written consent and can in no way be considered an endorsement from the trademark holder
200 Delicious Recipes to Master the Barbeque and Enjoy it with Friends and Family
PETER DEVON
The clinical definition of a wood pellet smoker-grill is a barbecue pit that uses compressed hardwood sawdust like apple, cherry, hickory, maple, mesquite, oak, and other wood pellets to smoke, grill, roast, and bake. The wood pellet smoker grill provides you with flavor profiles and moisture that only hardwood cooking can achieve. Depending on the manufacturer and model, grill temperatures range from 150F to well over 600F on many models. The days when people say you cant sear and grill on a wood pellet smoker-grill are gone! Wood pellet smoker-grills provide succulence, convenience, and safety unmatched by charcoal or gas grills. The smoke profile is milder than other smokers you might be used to. Because of their design, they produce the versatility and benefits of a convection oven. Wood pellet smoker-grills are safe and simple to operate.
The basic components of a wood pellet smoker-grill are:
HOPPERThe hopper is where the wood pellets are stored. Ensure that you maintain an ample number of pellets depending on the length of the cook, the temperature of the cook, and the hopper capacity.
AUGERThe pellets are then fed through the auger, the feed mechanism that delivers the pellets to the firepot.
FIREPOTThis is where the wood pellets that heat the grill are ignited and burn. The large hole in the firepot is for the pellet tube, which houses the auger; the lower center hole below it is for the igniter rod, and the other holes are for the fan airflow. Its a good practice to empty or vacuum out the ashes after every few cooks in order to allow the igniter to work more efficiently.
IGNITER ELEMENT/RODThis rod ignites the wood pellets in the firepot. With the firepot removed you can see the igniter rod and the pellet feed tube that the auger uses to deliver pellets to the firepot.
FANThe fan is very important as it maintains a variable and/or constant flow of air, keeping the pellets
HEAT DEFLECTORThe heat deflector is a specially designed plate that covers the firepot. Its purpose is to absorb the heat and spread it out evenly below the grease/drip pan, effectively turning your wood pellet smoker-grill into a wood-fired convection oven. burning in the firepot and resulting in convection cooking.
GREASE/DRIP PANThe grease pan is used for indirect cooking, smoking, roasting, and baking. It routes the grease produced during cooking to the grease bucket. Scrape off any caked-on residue from cooks as required. If using foil (highly recommended), replace the foil every few cooks.
FLAME ZONE PANFor direct grilling at high temperatures. Used in conjunction with searing grates and griddle accessories.
GREASE BUCKETThe grease bucket collects runoff grease and fat from cooking sessions. Grease accumulation depends on how much you choose to trim fat caps and excess fat from meat and poultry. Lining your grease bucket with foil helps with cleanups. I like to use an old coffee can to store my runoff grease. Its safe to dispose full coffee cans in your garbage.
When looking for your next outdoor cooking device for your barbecue needs, your best option on the market today is a wood pellet smoker-grill. Youve used the rest, now use the best! No more buying a new grill every few seasons or needing more than one grill. Wood pellet smoker-grills, allow you to smoke, cook low and slow, roast, bake, and grill, and like propane grills, they preheat in 10 to 15 minutes. With its indirect heat design there are no flare-ups, and youll never have any of the harsh smoke flavors sometimes generated by charcoal or straight wood fires. A wood pellet smoker-grill not only produces the best moist foods youll ever experience, but it is by far one of the easiest to operate and maintain. Everything is automated. Merely ensure that your hopper is full of wood pellets and that your unit is plugged into a power source. The only movable parts in a wood pellet smoker-grill are the auger and fan. The tricky part to other types of smoker-grills has always been the necessary monitoring of the units to keep the temperatures steady. This is not necessary with wood pellet smoker-grills because they are designed to maintain temperatures within set guidelines.
Its all about control. To quote Ron Popeil on his Ronco rotisserie, Set it, and forget it! As we learned earlier, the controller adjusts the rate of pellet flow and the fan to maintain your set-point temperature. For the most part, most manufacturers choose a third-party controller or design their own. Obviously, not all controllers are created equal. Some are just better than others and should be a strong consideration when selecting your wood pellet smoker-grill. Look for a controller that provides pinpoint heat control. Basically, there are three types of controllers: analog, digital, and PID. Analog controllers are the most basic unit. They only provide three positions, known as LMH for low, medium, and high smoke. These controllers are mostly found on entry-level units. They typically do not have an RTD or thermocouple temperature probe to provide a feedback loop. This is the least desirable controller, and I would not recommend a unit with one of these. The temperature on these units wildly fluctuates and is unable to correct itself for ambient temperatures. The auger on and off durations for low, medium, and high is the only control you have and is usually set by the grill manufacturer.
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