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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Oct 18, 2017 at 12:26 PM
    bvbull200

    bvbull200 Well-Known Member

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    Speaking of burgers, I read somewhere an idea of mixing the meat from bratwurst with ground beef. I grew up on Johnsonville brats, so I used those and did a one-to-one mix with beef. Man, those were good burgers. I haven't done that in a couple of years, though. Might have to bust out the method this weekend or something.

    Wow, what a picture! That looks like a stock photo. Not to take anything away from the food, though, because that looks pretty spot on. How'd it turn out?

    Some fine looking food. Looking forward to hearing the results. BBQ is usually just a weekend thing for me and my schedule. That's what I love about this thread - get to follow some awesome BBQ stuff during the week, too.
     
    wilcam47 and camit34[QUOTED] like this.
  2. Oct 18, 2017 at 12:32 PM
    camit34

    camit34 Well-Known Member

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    Thanks, it was a combo of a shallow depth of field and a little bit of post processing. The belly just melted as you at it. The spam is always good no matter what wood I use.
     
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  3. Oct 18, 2017 at 1:02 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    EXACTLY what I was going to say. I switched to lumberjack pellets and it was night and day difference on the smoke flavor.
     
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  4. Oct 18, 2017 at 1:06 PM
    azhiaziam

    azhiaziam Well-Known Member

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    You use,non treager pellets in your traeger?
     
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  5. Oct 18, 2017 at 1:08 PM
    horstuff

    horstuff Re-member

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    Everybody I know with a Traeger uses non-Traeger pellets.
     
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  6. Oct 18, 2017 at 1:08 PM
    t4daddy

    t4daddy Well-Known Member

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    DCE891FA-5F86-4C35-A1BF-DE8CC47EF885.jpg
    Pulled at 142, rested for a few minutes, pretty much perfect. I usually just grill these, but I’m thinking that’s about to change.
     
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  7. Oct 18, 2017 at 1:09 PM
    azhiaziam

    azhiaziam Well-Known Member

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    Good to know
     
  8. Oct 18, 2017 at 1:10 PM
    t4daddy

    t4daddy Well-Known Member

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    I don’t have a Traeger, my brother does, and the Traeger ones are very bland.
     
  9. Oct 18, 2017 at 2:32 PM
    Cold Iron

    Cold Iron Well-Known Member

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    One of the benefits of living in the frozen tundra not sure about the rest of the country. Johnsonville sells brat patties here. My favorite happen to be Bacon, cheddar brat patties. Last week hunting did up some one night. They are even great left over cold. Will be taking King Hawaiian rolls with me next week though instead of onion rolls too much bread on those.

    johnsonville brat patties.jpg

    There are those damn grillgrates on the Jumbo Joe again. For this they work extremely well too.
     
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  10. Oct 18, 2017 at 2:44 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Any rub that's worth a damn will be gluten free. Its like when I see a bag of beef jerky that says gluten free. Uh, yeah, no shit. F'n Americans.
     
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  11. Oct 18, 2017 at 6:46 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    I only use non Traeger pellets in mine. Not a fan of theirs, good for making heat in there but not for adding flavor. Warranty may say it's voided if you use non Traeger pellets but that's not legal. :)
     
    scottalot likes this.
  12. Oct 18, 2017 at 8:50 PM
    camit34

    camit34 Well-Known Member

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    Not trying to start anything, it's just the only one that specified it. Being that it must be avoided because of a medical issue and not preference, we're playing the better safe than sorry game since the sorry part is a day or more of pain.
     
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  13. Oct 19, 2017 at 4:18 AM
    Soflanick

    Soflanick Well-Known Member

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    Yep I forgot to take pictures, started drinking too early lol
     
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  14. Oct 19, 2017 at 4:53 AM
    t4daddy

    t4daddy Well-Known Member

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    If your going to drink all day you’ve got to start early.
     
  15. Oct 19, 2017 at 6:05 AM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Sorry, didn't mean for it to sound like an attack on you. I just get annoyed by all the marketing pandering to dumb dumbs who can't turn a product over and read the list of ingredients. I do understand that not all spices and ribs mixes divulge all the ingredients though.
     
  16. Oct 19, 2017 at 8:50 AM
    gilligoon

    gilligoon Well-Known Member

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    You just sold a STŌK™ grill! :cheers:

    I am for sure going to buy that insert for my Weber!
     
  17. Oct 19, 2017 at 9:30 AM
    horstuff

    horstuff Re-member

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  18. Oct 19, 2017 at 9:45 AM
    t4daddy

    t4daddy Well-Known Member

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    That STŌK stuff is very well built. That’s what we use for cooks at work.
     
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  19. Oct 19, 2017 at 9:45 AM
    horstuff

    horstuff Re-member

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  20. Oct 19, 2017 at 9:49 AM
    bvbull200

    bvbull200 Well-Known Member

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    I've learned a lot about this sort of stuff, lately, as you can imagine. If it is an FDA approved product, the only thing that isn't fully disclosed in the ingredients are items that fall under the term "spices", which is anything on this list, though "natural flavoring" and "artificial flavoring" can be an umbrella statement as well. The full list of ingredients for our rub is something like 14 items long, but the FDA approved list will show something like 5 because so many fall under the "spices" category. It isn't intended to be misleading or especially secretive, as the key still lies in the ratios, it just makes the list tidy while still conveying enough important information.

    I don't know much about gluten or what folks with celiac disease have to go through, but I don't think that any of the ingredients that fall under the umbrella of "spices" contain gluten. Someone please correct me if I'm wrong, though.

    And, if I'm understanding you correctly, we shouldn't put "gluten free" on our label?!?! :p
     
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