Food Smokers and Smoking Tips/Tricks/Techniques

Tomorrow I am doing two racks of ribs and two salmon fillets. Making a batch of beans too. Yay for cold weather!!

 

Carefull smoking ribs and salmon. Some flavor transfer could occur. I always cure my salmon before smoking it. IDK if this will prevent transfer or not Nothing worse than fishy ribs

 

lol the salmon has been in brine for 36 hours and is drying on the rack right now. I am cooking them separately of course, I should have specified. I can't imagine fishy ribs or ribby fish haha! Plus I do them with different woods .

 

Cool, post pics when done. We'll eat with our eyes first, then we'll be over

 

Ill try and remember to! Unfortunately it all has homes already. One salmon fillet is for a girl I'm talking to, the other and the ribs are for clients this weekend. We need a cook meet!

 

Any of you Traeger guys have the additions on your grill? I'm trying to figure if the shelf and second rack are worth the money...

 

I don't have any additions, but I think the extra rack would be nice.

 

I'm torn on it. I like the space I have for larger items, but if I'm doing a lot of smaller items, like jalapeños, it would be great to have

 

Is this a decent deal or not?

http://annapolis.craigslist.org/for/4749355833.html

 

I wouldn't touch it! I don't like pellet grill/smokers. I prefer to smoke with real wood chips. Widely avail. from multiple manufacturers.

 

Awesome price! And for the novice smoker, you can't go wrong with one!

 

Very good deal.

 

If that's the type of smoker you want, take it.

 

I do have that decision to make as well.

Good to know. I have been smoking meats and fowl for a few years now but with an inexpensive Brinkman smoker. Regulating tempt is non existent with the simple Brinkman.

Thank you

I know a lot of people like the Traeger grill so it cannot be that bad.

The plus is I do not need a huge grill because I do not cook for an army usually just 3 to 5 persons.

 

The traeger is a great thing to have. People using them have actually won bigger awards than some traditional smokers. I would love to have the big one, or have a NEED for the big one. But I don't have many parties, or a big family.

 

Which is the reason why I thought the smaller grill would be a better fit for me.

 

Picked up this little guy over the weekend. Ended up smoking two beer can chickens and a couple racks of ribs. Extremely happy with it so far for 250 bucks. Propane makes it sooo much easier to maintain a temp than the little charcoal brinkman I have been using.

 

Anyone doing a turkey for Thanksgiving? I have a 14 lb bird thawing right now. It will go in brine tonight, and then on the smoker Thursday. Done lots of chicken, but this is my first turkey (fingers crossed).

 

I'm not doing one for t-day but I am doing one for christmas dinner. I've never cooked a turkey, let alone smoked one so I will be doing some practice runs. Don't imagine I'll have any problems, though

 

I usually beer can turkeys on Thanksgiving. The one time I smoked one. I did pieces. Just be sure to get the internal temp. upto 165*F You'll have a hard time getting there if you're smoking low and slow. Be patient.