Food Smokers and Smoking Tips/Tricks/Techniques

As much as you smoke and grill sure you already know this. But just in case not, throttling with the exhaust (top vent) can cause bitter smoke. Controlling temps from the bottom vent with air intake usually is cleaner. I always seem to have a hard time with how many lit coals to begin with also usually in a hurry and put in too much and have to wait for it to cool down. So try to smart small with a fire cube starter in each basket now, let it go for a bit, then put the lid on and wait. I'm pretty sure those beans are going to turn out great though

 

Speaking of snug 8 chicken thighs fill up my 14.5” WSM.

Though I’m stoked to be smoking

 

Just brought home a Traeger Pro Series 34!!! My local rural king sells the Lumberjack pellets too!

Later.

 

Ok?

Bye!

 

Meant to add that I can't wait to get something on the grill!

 

Test run with a small corned beef brisket in preparation for next weekend. I'll also be baking my first loaf of bread at the end of the cook while the brisket is resting. Hungry already.

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He’s just so damn excited.

 

Don't notice any spices and all.....did you use the packet usually included with corned beef brisket??

 

Rinsed the brine off and the spices went with it. In the past when cooking on the stove I'd throw all that into the water used to cook the brisket but wasn't sure how that'd work on the smoker with sporadic spices on it, and no packet came with.

I'm following the technique at this link: http://www.stubbsbbq.com/recipe/stubbs-smoked-corned-beef-and-cabbage/ but open to any and all suggestions. Thanks!

 

Same same. My roof overhangs my deck but it’s still open air, so I just put the cover on it. It works great and keeps both rain and snow out of the grill.

That’s awesome my dude! Be sure to share your first cook with us!

Traeger pro tip: Cover the drip pan with foil and line the drip bucket with foil. Makes cleaning easier and reduces food cross contamination.

 

^^This!

 

I feel foil is any type of smokers’ best friend. I even wrap my aluminum pans in aluminum foil and reuse the pans.

 

Dinner time!!!!!!!

 

Yum

 

Ok. Gonna have to do some ribs and beans tomorrow... This all looks great and I'm hungry now

 

Yeah wonderful, 10:00 at night and now I am wondering what to eat, hungry. Again. I want what is on the monitor screen though!

 

10 more minutes and I will be chowinf down on the fresh killed beef ribs from this morning.

 

The corned beef came out juicy and tasty but chewy, probably didn't stay at the higher temps long enough for the collagen to break down enough. Next weekend

The corned beef came out juicy and tasty but chewy, probably didn't stay at the higher temps long enough for the collagen to break down enough. The technique called for 275 until 160 IT, then in a pan with water until IT was 195. The water phase dropped the temp to 150 and stalled it for a while, then once it took off it barely spent any time in the optimal temp zone. Next week I'll start at with a GSP rub at 225, pull it at 170 for the water, and cook until 210 IT. Fingers crossed!

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The bread was great - it ain't meat but I do like some carbs. Can't wait to do that again.