Treager grills
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Bob Stehlik how do you smoke peanut butter ?
craigrice We put the peanut butter in a Pyrex/glass pie plate and stir in your spices; apple pie spice or pumpkin pie spice or cayenne pepper,maple syrup or powdered honey. Then we smoke for about 2 hours on smoke and stir every 20 minutes or so. It becomes very smooth and easy to stir. Every time you stir lick the spoon to see if you want more spice, sweet or heat. When done spoon back into the jar and let sit for 3-4 days to mellow. My wife has actually become the “expert “. We sometimes add smoke roasted sunflower seeds to the creamy and that gives it a toasted flavor. Austin & Jon tried this on a “Will it BBQ? “ .
Improvise, Adapt and Overcome! Semper Fi
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craigrice We put the peanut butter in a Pyrex/glass pie plate and stir in your spices; apple pie spice or pumpkin pie spice or cayenne pepper,maple syrup or powdered honey. Then we smoke for about 2 hours on smoke and stir every 20 minutes or so. It becomes very smooth and easy to stir. Every time you stir lick the spoon to see if you want more spice, sweet or heat. When done spoon back into the jar and let sit for 3-4 days to mellow. My wife has actually become the “expert “. We sometimes add smoke roasted sunflower seeds to the creamy and that gives it a toasted flavor. Austin & Jon tried this on a “Will it BBQ? “ .
Bob Stehlik man that sounds really good. I’ll be trying this. Thanks
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gdub3542 You can place a rack over a roaster full of ice cubes and crack the lid with piece of a 1x1/1x2 to let some of the heat out. It’s also very important to keep the sun off of your unit as well. I use my easy up or a 9ft diameter umbrella. I also have an Amazin Smoke Tube that works well, you don’t even have to turn your Traeger on in order to smoke cheese. I’ve had a Traeger Lil Tex since 2005 and put a Traeger Cold Smoker on the end of it. I smoke about 50+ lbs of cheese a year, but I usually smoke it between November & into April to take advantage of the cooler temps. I also smoke a lot of nuts, seeds, peanut butter and salmon on the Traeger.
Bob Stehlik said in Treager grills:
gdub3542 You can place a rack over a roaster full of ice cubes and crack the lid with piece of a 1x1/1x2 to let some of the heat out. It’s also very important to keep the sun off of your unit as well. I use my easy up or a 9ft diameter umbrella. I also have an Amazin Smoke Tube that works well, you don’t even have to turn your Traeger on in order to smoke cheese. I’ve had a Traeger Lil Tex since 2005 and put a Traeger Cold Smoker on the end of it. I smoke about 50+ lbs of cheese a year, but I usually smoke it between November & into April to take advantage of the cooler temps. I also smoke a lot of nuts, seeds, peanut butter and salmon on the Traeger.
The smoking tubes are really handy. I’ve got one myself and it’s been a favorite gift/stocking stuffer of mine for friends and family over the years. Cheese is my main purpose for it but I’ve smoked salt, nuts, Deviled eggs and such with it too. It opens a lot of doors.
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gdub3542 I usually smoke the PB on the Traeger on smoke or 180. The hard boiled eggs for deviled eggs are usually done on smoke over a pan of ice cubes and cold water, they usually will pick up enough smoke after 15 minutes or so. One hint for doing the PB is to wipe down your pie plate with a little cooking oil to make clean up a lot easier.
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gdub3542 I usually smoke the PB on the Traeger on smoke or 180. The hard boiled eggs for deviled eggs are usually done on smoke over a pan of ice cubes and cold water, they usually will pick up enough smoke after 15 minutes or so. One hint for doing the PB is to wipe down your pie plate with a little cooking oil to make clean up a lot easier.
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Bob Stehlik 
They turned out good. I ended up with way more than expectedgdub3542 Repost your picture please. You kind of left us hanging.
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gdub3542 Repost your picture please. You kind of left us hanging.
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gdub3542 Looking good. That is a bunch of snack sticks. They look awesome. Good job.
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gdub3542 good work right there.
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gdub3542 if that is just half then you have got a huge load of sticks. They look great. Enjoy
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gdub3542 I’ll bet it did. I only do 12.5lb batches since that is all that will fit in my smoker and that looks like a bunch of sticks.
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WOWWWWWWWW!!! I was not going to click on this link because I have a Louisiana Grill but smoked PB??? gdub3542 I do have to mention that those meat sticks look awesome. How did you manage the thermal cycle? Did you use a smoke tube or did you crack the Traeger as suggested above with the pan of ice? OR did you cook them straight up until they reached internal temp
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I tried cracking the lid and the lowest I could get it was 150. So I put them in about an hour at 150. Then I let it cook at 165 for another hour. Then I added a 1/2 gal pan of water with a towel hanging out. Cooked like that until done. Went through about a full gallon of water. They turned out really nice
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