Food Smokers and Smoking Tips/Tricks/Techniques

Most Cabela stuff is not the most robust. Finding parts? Unknown!

 

any error codes? I like pit boss prices. I got mine on clearance. It doesnt have wifi though not that i really need it.

 

I'm in the market again also, my Masterbuilt electric crapped out. It's not the control panel (swapped it out and sent the new one back to Amazon when it made no difference) I don't need anything huge, it's usually just the two of us

 

WiFi is a gimmick that I don’t use. I don’t trust it

 

No, it just pops the breaker in the plug on the wall and shuts off. No codes

 

Yep

 

I may just grab one of these. Reviews say it's built better than my Masterbuilt and I usually use a smoke tube anyway
https://www.eastoak.com/products/30...mNrEAnzxPSVID_ViQJ69iFj9Hn8uRQKxoCCEMQAvD_BwE

 

You cleanout the ash cup? It should have one.

 

Like my Trager 575

 

I love my timberline

 

Once they replaced the broken parts, my Traeger Mesa 22 has been solid. Ended up getting enough pieces to make an entire smoker so I sold it to a coworker for half price.

 

Yup, cleaned that, vacuumed the whole inside as well.

 

Thinking about selling this bad boy, I don’t get enough use out of it as I would like. Dam thing is just so heavy

 

Super happy how these came out

 

me as well, any leftovers ?

 

Brother, a lot of left over. Rib tacos so to come.

 

Alright, divisive question, as I also did ribs this weekend (forgot to take pics, sorry).

For your ribs. Fall off the bone? Or do you like a little chew and have to gnaw at the bone for it?

I guess for competitions they do some chew, but man I really really prefer not to have to be a hamster on that rib and it to just fall off. I don't get it.

 

A bit of a tug but I’m not too picky

 

With ribs either way as long as the flavor is good and not too chewy

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Smoked stew meat spicy stew

 

I want it to stay on the bone (consistent enough to slice), but fall right off when you bite. It needs texture, but not be chewy.