Food Smokers and Smoking Tips/Tricks/Techniques

Damn, that sucks. Just a little crud or is it going to get worse?

Time for some whiskey to help with the recovery .

 

Let’s call it a stomach bug.....

I was able to eat and hold dinner down yesterday. I believe it’s all over now.

 

Just remember that for proper food safety, when using a jaccard you need to cook to at least 145F internal temperature and hold for three minutes before carving. The blades can push any surface pathogens to the interior of the cut. Probably not an issue if everyone's immune system is doing good, but just be aware of the risks.

https://www.fsis.usda.gov/wps/porta...ers/food-safety-fact-sheets/food-labeling/mtb

 

Ya it was pretty good. I had the steak on the rock and it was super thick. So I would slice off a hunk sear the outside and then eat that. Was a pretty good meal all in all.

 

Very nice views for grilling up some meat.

 

Love me some scallops. Looks very tasty.

 

Yeah a lot of debate, sometimes heated, about them.

A ribeye cap steak, spinalis dorsi, is pinwheel rolled so externally exposed meat is already internal therefore so is any bacteria.

What a lot of people don't realize is that many Costco steaks are already blade tenderized that is why they are so good.



Guess I better hurry up and freeze that package. Costco recommends 160° to cover their butt. I figure how many million steaks they have sold over the years and people don't seem to have a problem I don't worry about it so much.

It is very important to clean a jaccard thoroughly at home, no doubt about that!

 

It's the internet, folks will have a heated debate at what you mean by "Have a nice day"...

Good reminder. Though cooking a ribeye to 160F is a sin.

Generally I don't think it'd matter for most folks. Where I'd be more concerned would be if cooking for folks with weakened/suppressed immune systems. Small children, elderly adults, or those on immunosuppressant medications. The latter you don't always know about.

 

Does size matter??

Our first pooper is the GMG Davy Crockett. I like it. A lot. But Im finding that the surface area for cooking may just be too small... We got it for what we had intended. Just the two of us, maybe if we went camping, I would lug it along. (maybe not, but it was small enough to consider).

Now that we are settled here and the husband has a great work team, Im considering making a monthly lunch for them. And I know the DC will not be enough. Already looking into the Daniel Boone model...

Anyone else have size regrets? Have you upsized? will you?

Thankfully I already have a buyer if I decide to sell...

 

I knew right off the bat that size mattered so I went with the largest Traeger had at the time. I knew if I didn't then I would be mad and wanting a new one soon. Now I am happy with the size of mine but still want a new one lol. So while size did matter it still didn't stop me from wanting MORE.

 

I've had my DB for nearly three years. Great smoker and a good size. Easy to do enough for two, easy to do enough for a crowd. Add additional cooking space with the "front shelf mod" in which you buy the GMG fold-down front shelf and simply mount it inside. Gives approx 24x12" additional grid.

Without the front shelf I can do four 9lb+ butts at a time, ~36-38lb raw weight. Easy to do three slabs of ribs flat, six laid flat is feasible with the upper shelf, though its a little crowded. Haven't tried to do more than one brisket at a time.

I've never wished for the JB, the DB has been enough for all my needs.

Also, with this from Amazon and a set of three half-sheet bun pans, you have a ton of space for short stuff. Smoked nuts or jerky anyone? https://www.amazon.com/Betty-Crocker-3-in-1-Baking-Rack/dp/B0018DYW8

https://www.webstaurantstore.com/18...d-glazed-aluminum-sheet-pan/407HALFFPERF.html
https://www.webstaurantstore.com/ch...e-sheet-pan-wire-in-rim-13-x-18/32640857.html

Now if you want to really go for the gold, check out the Yoder YS480 or YS640.

 

Have the 14.5" WSM and wish I had gotten the 18" almost every time I use it.

That's why my next grill is going to be a 26" kettle. I keep seeing the 22" kettle for screaming deals but i'm holding out!

26" doesn't seem to go on sale very often.

 

Just tossed some PitFaced on some chicken breasts and tossed them on the smoker. Did 6 nice sized ones, some will be for dinner and some I'm going to make into chicken salad for lunch.

 

Anyone grilled those Bubba Burgers on a Traeger? I know, I know, I know...they're frozen and such and making my own burgers is the way to go, but for a large group, Bubba Burgers are a bit more economical and time saving.

Tips? Thanks.

 

The 18" WSM is right in the middle and a good all around size, until you try to fit a large full packer brisket on it. Then wish I had the 22" although got the stacker for the 18" to hang large chunks of meat. Hanging a $50 Costco Prime brisket isn't something I have done yet but is coming up. If a can under the center of it on the 18" rack isn't enough to make it fit until it shrinks

I use the 18" Jumbo Joe most of the time with steaks. But the 22" kettle gets a work out when it comes to wings & chicken. Really wish I had a 26" kettle but yeah they don't ever go on sale. And have the roti for the 22" which is about perfect. But with a second 22" coming I can put a hurting on a bunch of wings using 2 in rotation every half hour cycling between them.

Starting to understand why some people have so many grills and smokers. I'm still thinking an electric or pellet pooper would be good for a dedicated fish smoker. The size of my house is fine. But I need a bigger deck!

 

I haven't tried hanging yet. Although I think with the 14.5" the distance to the coals can't be much longer than the diameter of the grill, so probably would add anything.

I have a buddy with a UDS and he swears by hanging.

I want the 26" so I can fit a normal sized turkey or full packer and still have the ability for indirect heat (hopefully). Tired of playing tetris to make more than one small piece of meat fit.

Might just bite the bullet and order one. I need to wait until I finish moving though, deck/patio at the current house is too small. New house has a nice big deck ...perfect for my gaser, wsm, and hopefully soon kettle!

 

Them steaks you has there is quite tasty!!

 

Never tried them at all, seen em in the store though. Usually when we are doing a BUNCH of burgers I just get the pre proportioned ones from like Sam's Club and use those. I usually just do Salt/Pepper/Garlic on them, toss them on the Traeger to smoke for a about 15 minutes then I push the heat up to max and grill them as normal. Always come out tasty.

 

For a large group that isn't a bunch of BBQ judges with prizes to hand out, I think those would be more than sufficient. Just do good cooking them and they'll be a hit.

 

I’ve never done those kind on my Traeger, but if you have a grilling shelf it’s a great way to do lots of thin things - like burgers - at a time. My go-to for burgers is a 6oz patty, smoke setting for 30 minutes, then highest setting for 15 minutes. Cheese goes on for the last 2-3 minutes.