Food Smokers and Smoking Tips/Tricks/Techniques

I drove around for an hour yesterday looking for pellets. Finally found some at BassPro.

 

Don't use traeger pellets. They are oil flavor based. I'll have to find the type I use, but I get much better smoke and flavoring from a natural wood pellet

 

I bought the Myron Mixon competition mix. We'll see how it goes.

 

Absolutely.

 

To you fellows that can't find pellets locally, that's what those big brown trucks are for.

 

We're just trying to avoid shipping $. It's fairly expensive on a 20# bag.

 

I fully understand that. However, they're typically cheaper on line, and no sales tax, makes them very competive, if not less expensive in the long run.

 

You're right. "Brown" is the best way to get the good stuff. I'm looking for suggestions on what the good stuff is.

 

My pellets are for heating my home My Mastercraft (not the best) uses wood chips. I usually soak them in water before use. I can also use the wood chips on charcoal in the grill for added flavor.

 

Amazon Prime!

 

I think I like smoking on my Weber grill better than the Traeger. Never could get much smoke coming out of it today. The meat was good, but no smoke flavor

 

You have to use the smoke setting...

 

So warm it up to desired temp, then turn back to smoke?

 

No. You want the smoke to get into the meat on a lower setting. You were doing a chuck? How many lbs and what temp?

Last hunk of beef I did I sat it at low 100's for about 2-3 hours. Then raised the temp to mid 300's. Finished it in the oven.

I tend to use their recipes as a guideline, and change the areas I think will taste better.
http://www.traegergrills.com/teamtraeger/post/2013/11/10/Traeger-Beef-Roast.aspx#.VGAyWcmUWiU

 

Also, if you are thinking the outside needs to be to temp within a certain time frame, we have established earlier in this thread only the outer skin needs to be to a certain temperature early. But, that is still a mid 100's temp.

 

It was a 2 1/2 lb chuck. I started the smoker on smoke until it started smoking, then warmed it up to 300 deg and put the meat on. I'll have to experiment a bit more. Thanks for the reply.

 

Yeah, you can set it on smoke for an extended period of time. Which temp controller do you have? I have an extra digital one that needs a fuse you are more than welcome to have for shipping. Has 6 or 7 temp ranges along with multiple smoke settings.

 

That's the one I have. Thanks for the offer.

 

Ok, I'll throw it out for anyone else in here then. Who needs a digital controller for their traeger, and willing to pay shipping for it? Just needs a fuse, and you can find the size on their website.

 

What's up fellow smokers. Didn't know this was here.....sub for future questions. Only smoked a few times in the last couple years. So I'm still new at it.