Food Smokers and Smoking Tips/Tricks/Techniques

A year ish

 

Looks quite good.

 

That is quite the impressive bacon weave. I need to try to do one here soon but something tells me mine is going to look a whole lot sloppier than that.

 

I'd hit that like a desparado.

 

I would give Costco a call they are fantastic about stuff like this.

 

I put one bacon strip across the bottom of a piece of parchment paper horizontally. This tells me the width. I then put strips vertically next to one another, touching, but not overlapping. Give the bacon a slight tug, but don't 'stretch' it, per se.

When you fold up every other piece to make the weave, place the horizontal pieces so that they're touching, but not overlapping. I make sure not to leave gaps, but I don't pull the weave tight or anything.

The beauty happens when you turn the weave 45* and wrap the fatty diagonally. The point from one of the corners goes down over the end and when you roll it up, the next two corners should end up next to each other, not overlapping. The last corner covers the other end. Trim as desired, though if I have excess, I usually just leave it on the bottom side because more bacon that way.

Hope that makes sense, but it probably doesn't.

Maybe I'll make a quick tutorial next time I'm at it .

 

Stop talking about me like I'm a piece of meat.

 

This looks amazing!

 

Diagonal weave FTW!

 

Stuffing jalapeno poppers in a fatty is next level though @bvbull200

 

Don’t worry... many are.


Apparently some of the lower end, especially the Costco models, had/have issues with catching fire.

I don’t know. Someone here was talking about it, so it’s hearsay from me. Mine hasn’t caught fire.

 

I wanna see!!! When can you be here?!

 

Click around here:

https://www.google.com/search?client=firefox-b-1-d&q=my+traeger+caught+on+fire

Also can happen in any pellet grill when pellets get wet, blow up, then dry. Sawdust everywhere starts burning........

Simple to prevent, gotta know pellets

 

So who here has a good pastrami brine recipe?

 

@uhplifted

 

Hardy har har

 

https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

I've used this for all sorts of things from pastrami to pulled ham... Some people will be naysayers because they don't understand science but I have no problems with it.

 

Actually in Some cases it is. TONS of smoke when relit followed by a boom and flames.

 

It’s all good. 5 years and 0 splosions on mine.