Equipment List

Primary Cooking Equipment

Outdoor

• Traeger BBQ055 - Wood pellet grill/smoker
  • Temperature range: 180°F - 450°F
  • Hopper capacity: 20 lbs
  • Status: Refurbished 2024

Indoor

• Gas Oven - Standard kitchen range
• Toaster Oven with Convection - Countertop unit
• Pressure Cooker - Electric multi-cooker

Precision Cooking

• Sous-Vide Cooker and Tank
  • Temperature precision: ±0.1°F
  • Tank capacity: 12L
• Vacuum Sealer
  • Dry rub technique: 80% vacuum for 4-24 hours
  • No liquids (prevents mushiness)

Cast Iron

• Dutch Oven - Cast iron with lid
• Baking Pan - 15.5" x 10.5" cast iron

Accessories & Consumables

• Digital meat thermometer
• Vacuum seal bags (various sizes)
• Pellets: Oak (primary), Competition Blend (backup)

Maintenance Schedule

• Traeger: Clean firepot monthly, grease trap every 3 cooks
• Cast Iron: Re-season as needed
• Vacuum Sealer: Replace seal bar tape quarterly

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Last Updated: October 2024