Food Smokers and Smoking Tips/Tricks/Techniques

CL about a month ago

 

I even messaged the San Antonio TW group to get it for me and pay them extra $40 but seller never replied. In sure it sold right away

 

@Misplaced Nebraskan here you go. San San Antonio

 

The 14" has two racks, right? An 8 lb pork belly, when cubed, takes up a whole 22" rack, for reference.

 

There have been a few of those around he lately. One as cheap as $40 in good condition.

 

My God....I want that so bad. Too far for me.

Get on it @Misplaced Nebraskan!

 

Fucking work. If I didn't work tomorrow and the damn hurricane wasn't landing tomorrow. I'd get it

 

So it should be doable on the 14 using both grates. On average, what is the cook time for that in particular?

I am sure I can time the brisket and shoulder pretty easily, starting the night before. I would only need a few hours in the early afternoon for the tri tip.

 

5 hours.

3 unwrapped, 2 wrapped.

You can definitely pull off a 60 person cook with your arsenal.

 

Emailed not sure if repainted or it looks weird around the lid seem. But

 

Awesome. I think I am inspired.

 

Speak for yourself man, if it ain't fit for human consumption when I make it then I just "PLANNED" to cook the dog a darn good meal.

 

That venison looks GOOD. One of my friends is going hunting soon and said if he ends up with what he has the past few years then I need to make some room in my big freezer.

 

U should tag along with him and harvest ur own free range organic pile of tasty lean protein lol.
Some great grouse hunting in Michigan too.....just saying
Grouse is the sweetest tenderest delishest meat you'll find

 

I can't get the time off, I was going to this time. Later in the year I may go trying to figure out when he is going again so I can schedule time off. Been a few years since I last went hunting but I still go shooting lol.

 

You are correct, honestly I haven't screwed anything up that badly either. Had some stuff where it ended up needing big time doctoring. Couple beers always helps out though.

 

I just got an email with a recipe from Traeger. Might have to try this out. I may sub the pea's though for another veggie since I think pea's are nasty lol. Will probably also make my own cream of mushroom soup (or heck may use a good canned one to try it out). Could do this on any smoker just need to bring the heat up. Use a good cast iron dish. Simple dish but just sounds really good.

Baked Venison Tater Tot Casserole

Ingredients

• 2 LB GROUND VENISON
• 2 CANS PEAS, DRAINED AND RINSED

• 2 CANS CREAM OF MUSHROOM SOUP

• FROZEN TATER TOTS

Preparation
Cook ground venison in a medium sauté pan over medium high until browned. Drain off excess fat and set venison aside.

In a 13x9 pan, combine venison, peas and soup. Top with tater tots.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10-15 minutes.

Place casserole dish directly on grill grate and cook for 30 minutes. Serve hot, enjoy!

 

Buddy is starting a brisket today. I need to get over there tomorrow to try some.

 

yup, love it. Use it mostly for smoking honestly

 

Planning on re-finishing outside of an old barrel/bullet smoker to take to tailgates this year. minimal rust so was planning on rubbing with steel wool and hitting with palm sander, then spray with high heat paint.

Anyone done this and have any tips or things to keep in mind?