Food Smokers and Smoking Tips/Tricks/Techniques

Smoked the Ribeye to IT 130F then reverse seared it on the grill to a medium 140F IT.

Smoked potato rubbed with olive oil and kosher salt and black pepper topped with thick cut bacon pieces, shredded cheddar cheese and crema.

Salad with shredded cheddar cheese, thick cut bacon pieces and a Bleu Cheese dressing.

 

What temp did you run and how long did the potato take?

 

250F... potato took right around 2 hours.. the ribeye took about 35-40 minutes

 

Kinda what you’d expect from a Smoker that wasn’t involved in a Street Fight.

 

Thanks, I bet it was delicious

 

I wasn't even talking about the first busted Traeger, I meant a cheap propane vertical smoker I got off of Craigslist for $25.

I could only ever get it to smoke when it was at 300+ degrees and then it would only char the outside of the wood, never smoulder it so the smoke wouldn't last. I tried all the suggestions I could find online but gave up on it. The Traeger is virtually foolproof.

 

Cooking meat!

 

Yew! That’s a meal!

 

Peach Habanero Glazed bone in Pork Chop with Mexican Street Corn and grilled potatoes.

 

@bvbull200 i had a 1/3 rack of ribs and a few slices of the sirloin and loin and one each of the chorizo/sausages.

I had wayyyyy less than you and near the end “shit I’m just tired of eating right now” reminded me of that haha.

 

It's a different level of fatigue, isn't it?!?!

Food looks great!

 

I stopped at Sams club today and pick a bag of this stuff up. I have never tried it but for $15 for a 40 pound bag........

 

Is the species of wood listed, other than hard wood?

 

It says hickory, oak, maple and cherry.

 

Wings on the new kettle, first time cooking them. Doing them for the wife for moms day.

 

On the back of the bag it says “ signature blend of hickory, oak, maple and cherry” no artificial ingredients. Low moisture content premium hardwood dried at 1300°F equates to less water and more wood in every bag. Less than 1% Ash content, smokehouse removes the bark from all hardwood in the manufacturing process. Good for beef, pork, poultry, seafood and vegetables.

www.smokehouseproducts.com

 

I’m blind apparently.

That mix sounds good. Let us know how they do.

 

Also says: beef, pork, poultry, seafood and vegetables

 

New to smoking, dumb guy question.

My Traeger says to only use Traeger pellets. Obviously they want more of your money but is there any difference or reason to use them versus another brand?