Food Smokers and Smoking Tips/Tricks/Techniques

Looking at the Nano you might want to reconsider. The mount is narrow and doesn't look removable. You'll be condemned to only using it on pots or thin walled vessels if not removable. The mount on mine is wide enough to fit across the divider of my kitchen sink and is a godsend for making cheese. I can also quickly slide my Anova out of its mount and slide it into a cooler for larger or normal size long duration cooks. A cooler is waaaaay more efficient than a pot or a cambro container.

Honestly the Nano is only like $24cheaper than the BT model and the limitations may not be worth the savings.

 

Valid points to consider. Not sure how much the full size is in the wild (149 on website) but the preorder was $69. The removable mount for the full size does sound nice for versatility though. Will dig around a bit more and see if it's worth it.

 

Versatility is worth it. The full size BT model is $124.99 lots of places. It is 100 watts less than the WIFI model. Honestly I never got the WIFI to connect and if I had to do over again using a cooler the extra 100 watts isn't all that dramatic. So knowing what I know now I should have just bought the BT model.

The reality is like my BGE and BBQ guru once I set the temp I forget about it. So having WIFI is silly. Doing micro changes or monitoring is senseless. If I set the temp its going to be there. If an anomaly like a power outage happens WIFI is moot.

If you interested in seeing my cooler and mods I can post pics. If you like what you see and what one of my adapters I can fashion one for you. Cover shipping and its yours.

 

I know the streak is broken, and that felt good in of itself. But I have a really good feeling about McDermott, his style and the front office. Next year will be fun to watch, fortunately again!

 

Gonna look at it later. And thank you. Will let you know if I go that route for the adapter. The wifi i agree seems overkill. Gotta weigh the options and think if I'll ever cook over 3 gallons worth of water. Double the price but more versatility.

 

My cooler is 25 quart and I can Sous Vide a full packer brisket or 1 chicken wing. It all depends on how much water I put in the cooler. A 3 gallon pot of water will be somewhat limiting and inefficient.

 

How does a sous vide full packer brisket turn out? Do you just throw it in with the original cyrovac packaging or do you trim first?

 

Random video I watched at one point on this subject. Just one of many methods I'm sure.

 

Suspenders...

 

Thanks for posting that. Watched 3/4 of it, meh. Looks dry and like a fckload of work. Just smoke the bitch like normal. I don’t see a benefit, looks like a useless science project.

 

Had smoke rolling, so... also wilted spinach, baked tater, and toasted ciabatta bread. Nice rib-eye from my new go to butcher.

 

Couldn’t find a way to incorporate any pit face with my beer, but here’s my new favorite beer.

Plan on killing a 12 pack of these this weekend while smoking a shoulder.

 

Anyone ever reverse seared a steak starting in the traeger as the oven then finishing on the charcoal grill? Also who's got a red meat rub they really enjoy, store bought on a new one online. Have been looking at the hardcore carnivore ones lately

 

After a 12 pack of those, dipping your finger in the PF rub as a chaser will be (or seem) awesome.

 

I don’t see why it wouldn’t work as you described.

Rub for steak, I normally just use SPOG. I also dry brine with kosher salt for a few hours before cooking.

 

O is for onion powder? I did equal parts SPG as a rub (nearly a dry brine, it was on there for 30 min. before the cook started) and the tri tip was as good tonight cold as it was four days ago when I smoked it. Love the simple recipes!

 

The big O is onion powder. I started dry brining my steaks a whole back, won’t ever go without it again if I can help it. I normally salt one side, fridge for an hour, other side then for an hour. Then cook
It.

 

I only dry brine too. Good technique with the halftime flip.

 

@scottalot @greeneggsnspam Does this look like what I think it looks like? Think we should get BOB to replace the current one?

 

When I do steaks on the Traeger, I do a thickness- and size-appropriate time on the Smoke setting (160F) then just crank it up to high (450F) until the outside looks how I want it. Done right it’ll take on a very nice red color. For a normal steak it’s an hour or two on smoke and 15 minutes on high.