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what's the name of the plant that dangles behind you bro?

I need how I have equipment

Can you give us an update after 3 years?

My pink fittonia is still bushy but now I know what to do if it becomes leggy. Thanks for your effort to show the updates. That is great 👍

Blessed timing to find you & your valuable advice ❤👏 Thank you

My igniter quit, replaced igniter made sure little fan in back spinned. But tested igniter and glowed Now im not getting forced air to the firebox, it is dropping pellets in box, but not hearing gushing air!all it does is smolder hot , no heat.

good tips Steven, gets me to thinking about the problem.

Your stress on the word hydroton is amusing. :) Nice, going to try this. I think it might work better just let the moist hydroton hold the water though, to minimize chance of rot, especially for any expensive seeds.

Setting the temp lower than recipe calls for seems counter-intuitive BUT you're absolutely correct. My CampChef's T sensor is close to the side wall and I think the grill will overcompensate to keep it "happy"!. I put a meat sensor in the middle of the grill and set the temp to satisfy that one instead. For example, if the recipe calls for 225, I need to set the grill to 205-210 so the center of the rack stays at 225. I did this for a 10# brisket and an overnight cook with perfect results. The problem is that you have to monitor the temp of the meat probe and compensate for temperature and wind.

3 years 😂😂

Thank you so so much

I know it can live in low light but i have mine in soil,in the sun outside and it's so full and the leaves aur twice as big as these.

Thanks for showing us a recipe for "Jalapeno and Bacon Poppers". I'd like to learn this recipe. It is TOO EXPENSIVE to eat BBQ out anymore, so I am gonna learn how to make BBQ and many sides at home. Also, I got sick a month ago at McDonald's (due to their onions on my QPC), and I'm still working on getting better -- nearly month later. So, I've been watching videos on learning how to cook more at home, because I'm not 100% sure of the safety of eating out. Yeah, I've had gastrointestinal issues from 10-22-2024 (Tues @ 3pm) until 11-18-2024 (Mon). But, I am feeling better and have been getting medical assistance, but this is worse than food poisoning. It's an E. Coli infection (I think) which happened from unwashed, contaminated onions.

Here's my suggestion. Maybe just smoke them on the pellet grill and not try to sear on a pellet grill. Just save your pellets. Then, come inside and sear them BOTH SIDES in a cast iron skillet.

Just reading the title, that's the biggest damned thing that has happened to me a few times. I get some error code (about half-way through the damned cook) that is "LEr" or something like that. And, the Traeger turns off. And, the food is not even half-way cooked yet. So, we have done it overnight, then wake up and find that it's cold and not finished. So, it pisses a person off, because it has plenty of pellets. But, ours has the fire pit that gets too much soot in it and puts out the pellets. So, that's why it is important EARLY ON to run it awhile, get it hot, and have it fully cleaned from the last cook. But, I almost (seemingly) have to clean it out, mid-cook, but I don't. So, that's why we have taken the brisket inside after so many hours (say 7 or 8) on the Traeger and finish in the kitchen stove. But, yeah, I hate this so much when it happens.

[Moving additional comment where other people can see it too ...] Really, thank you for sharing these instructions. I am going to read them and follow them on my next cook. Because store-bought stuff is TOO EXPENSIVE now. So, we are trying to learn how to make BBQ at home along with homemade lunch meats and deli meats. We just can't pay $16 per pound for stuff now, and it's so easy to do it at home, if you will spend the time to do it yourself.

Thank you for finally explaining this, because I sure have wondered. I always put my meats on the Smoke Setting for an hour or so, then I would crank it. But, I realize now that I wasn't cooking it hot enough, I think. Because it took far longer than it should, so we always took it inside and finished it -- just because it was taking forever.

You saved turkey day!!!!!

Will the mother plant continue to grow where you did the cutting?

On the traeger website, it says the smoke setting is 60C, it's just the lowest temperature available. I always use the smoke setting for jerky, it doesn't fluctuate more than any other temperature setting. As for cold smoking, use a smoke tube, 60C is too hot for that.

Can i just propagate all of the cutting in one large pot? My fittonia are having root rot and a fungus on it. I cut the healthy one

Just found your channel, enjoy the content. Not sure you make much these days though?

First traeger was great. It was about 10 years Ago. Second one from Costco total garbage nothing but headaches misfires . The first original was great. This one is really miserable. You better have a wet and drive back on standby suck out that firebox all the time.!

Thanks man! New trager owner. Was wondering why it would smoke on the snoke setting and when i was seasoning the grill on high it seemed like there was barely any smoke. Now i know.

You just need to let it soak for longer

I use smoke setting all the time. Low and slow

thank you for sharing this experiment!! i’m a newbie at taking care of a fittonia plant. i was wondering if you have any tips on how to know if your fittonia is ready to be propagated?

Nice drip pan

I had no idea this was available on my Traeger. Thanks for a great video and keep up the good work. Stan.

Thank you for the advice. I am watching your video and turned mine down and the smoke increased. Thanks again.

*Use* smoke setting until internal meat temp is 20 degrees less than internal goal, *then* switch to a fairly high temperature setting of your choice to get some browning and remove the meat when internal reaches 5 degrees less than the goal. In other words maximize time on the smoke setting, then work on the surface browning (sear or bark)

Thank you.

What is the default P setting?

You answered my question!

If it's using pellets with smoke flavor as the fuel.. Hour can you avoid the smoker taste??

I just bought a Pro 22, thank you for this video, I had no idea when or how to use that "Smoke" setting, the instructions included with the smoker did not explain any of this! And thanks for that additional info about the P setting! Great video!!

The issue is that S setting will swing anywhere from 150 to 225 as to 180 or any of the numbered setting it will stay at or around a 5/15 degree difference, it wont have that huge temp swing

The frozen meat should be smoked 1 hour longer than the thawed meat, maybe the result would be a tie

Yeah that's not a smoker, that's an easy bake oven...smoke ring may be there but the flavor isn't.

Thank you! for this info!!!

If my smoker has that controller on it originally and I swapped it to the updated 2 probe controller do I still need to worry about the p setting?

Good vid.... and by now, you might realize, the reason that one plant had the smallest roots is because it had the most leaves.... Thanks for your info...

love you brother

How do you keep the Treager smoking during long cooks ie a Brisket? I clean it out before smoking but 4-6 hrs in I get LEr. I have to take the brisket out and remove everything and clean it again. Is this just the nature of the smoker and long cooks?

Great info! Thanks for solving a problem that I thought was my traeger! Turns out or wasn’t the smoker, it was the dummy using the smoker!!

First

Im glad you made this video! I absolutely hate dealing with soil. I've been thinking about this for a very long time, and everyone I spoke to about it says it is impossible.

66% germ rate is not good. There's a reason rockwool is used instead of straight to hydroton. It provides a more stable foundation for initial root development and will result in a thicker root collar.

Don't be afraid to cut back that motherplant further. And second tip: as soon as the cuttings have developed a strong web of roots: cut back just 3 to 5 cm above the soil. Even as they grow keep on cutting them back quit agressively

But, great results! Thank you.