Food Smokers and Smoking Tips/Tricks/Techniques

After years of stalking this thread I present to you my first smoke ever. Fiancé got me a Traeger for my birthday and last minute decision yesterday while at Costco grabbed some pork ribs for the first cook on the grill.

We just moved this weekend so had very limited rubs and sauces on hand- went super simple just smoking them right on the rack for 4 hours. Turned out great though.

 

Nice first smoke.

Try to not kink the temp probe wire. They tend to break. I learned the hard way.

 

One of my temp probes needs to be replaced, I think.

When I started the last 2 pork butts, the 2 probes are within a few degrees of each other up until it hits about 155 and I cover the pork and crank the heat up to finish it. When I do that, one of the probes immediately (within a few minutes) jumps up to around 207 degrees and sits there while the other slowly climbs to 203 like you'd expect.

 

NICE! You have accidentally done the best thing you can do - start without all these rubs, spices, etc. You can't really start to identify the differences they make if you don't have any feel for what it is like without them!

I won't lie, I feel like an old man in this thread and completely understand why some people "like stuff the old way" - when it comes to probes.



I've got one of those. Have had it for 5 years. Never had a dead battery, or kinked line. It was 10 dollars.

You do have to check ahead though - some don't go that high, some are only up to like 150. Need to get one that goes a little higher up into the 200s for smoking. But, they make 'em and they're 10 bucks and work regardless of battery condition, etc.

That is one of my "old is better" ways - don't overcomplicate it. I can't chart my cooks, oh well.

 

See. Warned you about off brand pellets.

 

The first smoke was with the Traeger pellets. They must have started it.

 

Nice. Do you check it for accuracy? A drop to the ground will mess with those spring style gauges. Ask me how I know

I like how it has the 145f for pork. I keep forgetting about it.

 

Every so often. I make my own yogurt too. I have one of them laser guns for that but I’ll set the spike in the milk at boil and then at 110 when it’s yogurt makin time. It’s within reason close enough to the IR gun. If I pull my butts at 203 instead of 205 oh well.

 

Perfect.

I bought my dad a Weber version of the same thermometer because I dropped his last one... oops. He’s also a big fan of the style.

 

ROYALLY PISSED OFF at my wife tonite. She threw away some off MY stuff without asking me if I still wanted it.
Thanks for your post, made me laugh and forget being mad... for a bit.

 

Any word on charcoal sales this weekend? I'm not seeing anything..

 

Nothing ive seen unless its instore

 

If I know anything about 2021 I’d be willing to bet there’s a charcoal shortage and rather than get it on sale you’ll be lucky to find it at 120% regular price.

Don’t worry though, there’s an electric version of the outdoor cooking device coming that will make you forget charcoal ever existed. Reserve yours today.

 

Ha. No joke.

 

Home Depot has 2 20# bags for $20

 

Heresy!

I need to get more pellets...

 

Going to do a three pack of Costco spare ribs on Monday on my offset. Super pumped! I have ribs down pretty well at this point. I have done a few briskets on my pellet grill and they were great, want to try one on my offset soon.

 

Preview

 

What you see below is NOT a rack of ribs... it's Black Peppered Bacon On a Stick!




The St Louis cut rack of ribs was cured using Pops Wet Curing Brine and smoked on the Pit Boss Vertical Smoker along with @Cold Iron 's No Boil Smoked Mac and Cheese (the only recipe you should even consider using) as well as a full rack of spare ribs... proving that smoked food doesn't have to be blackened to be freaking delicious.