Food Smokers and Smoking Tips/Tricks/Techniques

Busy day at the office and all I’m thinking about is the beef marinating at home and my plans to make jerky tonight after work. Plus the beer involved with making it, of course.

 

Couldn't eat it all... steak and eggs for breakfast.

 

One of my favorite things to have

 

Someone say Steak n Eggs? Currently...

 

currently the smoker is between 225 and 250 @30degrees outside...so its going good so far

 

I must be in the minority here... but I never have leftover steak . It's just a matter of will power and complaining for hours that I'm bloated if it's a bigger portion . But then there's no need to worry about proper reheat methods... I do save some steak trimmings from processing primals for quick cooks with breakfast when needed. I know my body would prefer me to go with the former and just save some, but I'm stubborn

 

I dont like re-heated steak...I actually havent had a really good steak since leaving TX but have had some good wild game steaks

 

My wife always has leftovers so I way under-cook her steak and she eats the more cooked edge pieces that way the next day when she reheats it, it doesn't overcook.

speaking of wild game steaks... I need to dig some venison fillets out when I get home.

 

I like me some venison backstraps

 

come on 4 o'clock

 

That's my method if I'm not in a hurry, Plan on an hour or so depending on thickness in the smoker at 180F. Here is my well loaded Traeger.



And then on the fire.

 

That's how you do it.

 

FYI one of the San Diego Costcos is having their Traeger roadshow, for anyone local who is interested. The Junior Elite is $350, they also had a larger one for $799 but I forgot to grab the name/size.

 

Just got caught up on like 30 pages lol this thread’s been hopping

Thought I’d share this:

A reverse flow cooker with propane option the students at our local tech school are making
It’ll be trailer mounted and given as a retirement present to a Sheriff’s Deputy as a token of appreciation for his service

 

That's coming together very nicely. Cool of them to give it to the deputy, now he needs to invite them all over to sample the fruits of their labor.

 

Like your style sir

 

I like the sliding shelves

 

Salmon with spicy Pitfaced rub tonight!



It was fantastic! The sweetness on the front end went perfectly with the salmon, then the heat hit you on the back end just to remind you that you need to take another sip of wine.

In the background, my daughters lemon dill salmon, because I’m not going to torture a 4 year old.

Also, remember some time ago when I ruined a brisket? Maybe this is why:



This is with the set point at 160F.



And with the set point at 450F.

Clearly there’s an issue with the Traeger’s built-in probe being off by quite a bit. I can compensate for it with settings, but I’m going to contact Traeger and see if there’s something I can do to calibrate the built-in thermometer, because that’s what controls the pellet feed and therefore the smoker temps.

Thanks again to the folks who helped diagnose this issue when it happened. You were all right: My smoker was too hot!

 

I don't like reheated steak either, but this was goooood.