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I have a Traeger electric pellet smoker and I get a smoke ring.
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Jun 8, 2013 17:16
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| # ¿ May 14, 2024 03:41 |
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There's a reason everyone says low and slow. You can't rush barbecue by turning the heat up.
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Aug 8, 2013 14:51
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Crazyeyes posted:Could you (or anyone) comment on how much pellet is used at a time? I understand it depends wildly on what is being done specifically but, for reference, how much is used in a complete fill of something like this? A pound? More? Less? I just am trying to figure out how much should be purchased and how long it would last. I just packed my AMNPS with pellets and they weigh about 15oz (433g).
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Aug 31, 2013 19:14
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I have a Traeger that has no trouble doing that. It's an electric pellet smoker, I'm pleased with the results.
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Nov 11, 2013 02:20
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I live in California and keep it outside. Probably not a helpful answer.
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Nov 19, 2013 04:11
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Nobody cares that barbecue isn't the healthiest thing you can consume.
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Jan 31, 2014 19:54
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Raging River is good on salmon.
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Mar 15, 2014 14:55
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Since you skipped steaming them I'd try steaming them.
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Jun 10, 2014 05:44
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Just heat up some oil and throw your cold pulled pork in there. Fry it up into carnitas.
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Aug 4, 2014 23:39
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MrUnderbridge posted:flour tortillas Nope.
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Aug 5, 2014 02:34
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Yeah, vac packed pork always smells like it's bad.
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Sep 15, 2014 00:32
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There's more to it than that. I get nice smoke rings on my Traeger which is electric.
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Sep 30, 2014 21:11
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Woof! Woof! posted:So, electric smokers as defined as hot plate chip smokers, do in fact fail to produce significant smoke rings - even though your electric Traeger does. I guess I didn't know that other electric smokers worked crummier than the Traeger.
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Oct 1, 2014 03:26
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I chose the Traeger because I live in a townhouse and the rules explicitly forbid non electric smokers.
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Oct 1, 2014 07:39
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Foodsaver bags.
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Oct 21, 2014 07:29
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There's no such thing as USDA prime for pork. The USDA doesn't grade pork. USDA.gov quote:Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.
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Mar 28, 2015 22:20
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Pron on VHS posted:What do you guys think of this: I've heard mixed reviews. I needed an electric smoker because my HOA forbids me from just getting a Weber Smoky Mountain. I bought a Traeger which uses wood pellets and I really like it. I have this one: http://www.traegergrills.com/shop/detail/TFB29LZA#.VX3nATPASOA and it's nice because it has a hopper full of hardwood pellets that it feeds in at the right rate to maintain the temperature you want. Also unlike some electric smokers I always get a smoke ring. They sell them at Costco a lot, there's a schedule floating around of when they're at each location. Edit: http://www.costco.com/traeger-schedule.html
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Jun 14, 2015 21:42
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AllPraiseToAllah posted:What the gently caress? Your hoa forbids bbq? I live in a townhouse so it's not completely crazy. They don't care about my Traeger so I'm not that concerned.
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Jun 17, 2015 05:37
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El Jebus posted:To be fair it is a town house, so he shares walls or something with neighbors and it is often a rule at many apartments. It makes sense if it is in an area where fire code is the reason more than hoa or coa or whatever rules, too. I think it's a fire code thing. My neighbors on both sides enjoy delicious BBQ luckily so nobody cares that I smoke all weekend.
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Jun 17, 2015 06:16
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It's just a hopper, I bet if you took like a big plastic jug you could fill it, turn it upside down and dramatically embiggen the hopper when needed.
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Jun 30, 2015 04:23
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I moved from the east coast to the west coast. I think the no pizza thing boils down the same way sushi does but in reverse. On the east coast 9/10 pizza places are great. 9/10 sushi places aren't. On the west coast 9/10 sushi places are great, 9/10 pizza places aren't.
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Jul 4, 2015 04:54
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Searing before sous vide doesn't work that well, you'd still need to sear afterwards. I agree with the earlier poster who also pointed out you'll dry the surface out while smoking which will make it easier to sear. I'd think about freezing the steak for an hour or so before smoking to keep the core temperature down.
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Jul 8, 2015 17:30
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Duzzy Funlop posted:No, he can't, he's trolling. I think people recommend boiling spare ribs before cooking them in an oven, but obviously that doesn't apply to baby backs in a smoker.
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Jul 10, 2015 16:36
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Looks pretty good to me.
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Jul 11, 2015 16:35
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There's nothing wrong with liquid smoke. Real smoke is better, sure, but if you don't have access to a smoker it's perfectly fine.
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Sep 13, 2015 03:30
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They sell salt free broth yes. Add gelatin to it.
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Dec 12, 2015 18:16
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Smoked a tritip yesterday for the first time ever. About 2 hours on smoke and then I finished it in the oven at 450F. It's rubbed with Dizzy Pig's "Raising the Steaks" which is their Montreal steak seasoning. 
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May 16, 2016 19:33
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You shouldn't use too much of it, but if you don't have a smoker and want ribs I think it's essential to use.
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May 20, 2016 17:15
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Bear claws are like $8 and are awesome. Hurf durf unitaskers I have $8 and like them.
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May 27, 2016 19:14
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Traeger at costco is a traveling sale. They probably won't have floor models because they'll be at a different store soon. http://www.costco.com/traeger-schedule.html
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Jun 7, 2016 02:22
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I use my regular oven probe thermometer.
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Jun 24, 2016 19:47
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Why tie them? If they're spread wide open isn't that just more area to develop more bark?
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Sep 22, 2016 21:24
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jonathan posted:That stupid avatar some mod put it there and then another mod probated me and said "by the looks of your avatar you're a sexist douche" or something. This is some good work.
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Sep 28, 2016 00:51
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It's like Indiana Jones only one BBQ place in town is good and the rest will kill you. Choose carefully.
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Sep 30, 2016 07:38
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I like my Costco Traeger. It works well, pellets aren't too expensive, and I get a nice smoke ring.
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Sep 30, 2016 23:18
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I get two pork butts or three racks of ribs in my small Traeger no problem.
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Oct 1, 2016 16:51
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I love my Traeger. I won't claim to be a barbecue genius or an authority but the stuff I've made on it has been really good. You need to buy better pellets than their ones but they're easy to find.
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Dec 8, 2016 05:15
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PuTTY riot posted:How long is too long to hold it though? Two weeks.
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Dec 22, 2016 22:29
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Isn't the flavor of that derived from smoked meat aka pastrami? I bet it'd be good you're basically just skipping the curing step.
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Mar 4, 2017 18:35
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| # ¿ May 14, 2024 03:41 |
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Somewhat Heroic posted:What is your favorite choice of pre-packaged rubs? I like stuff from Dizzy Pig BBQ.
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Jun 7, 2017 23:12
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