Food Smokers and Smoking Tips/Tricks/Techniques

I only dry brine too. Good technique with the halftime flip.

 

@scottalot @greeneggsnspam Does this look like what I think it looks like? Think we should get BOB to replace the current one?

 

When I do steaks on the Traeger, I do a thickness- and size-appropriate time on the Smoke setting (160F) then just crank it up to high (450F) until the outside looks how I want it. Done right it’ll take on a very nice red color. For a normal steak it’s an hour or two on smoke and 15 minutes on high.

 

I never get grill marks out of my traeger

 

Not a slight against you, but a legitimate question: So what?

 

I like the char / sear texture

 

Not a Treager guy, however just remove for a few minutes, bring up your temps, then throw on your steaks onto a “hot” grate. That’s where your “marks” come from...

 

Outstanding!

 

"Just smoke the bitch like normal"

I like watching the same episode of my favorite TV show over and over. It never gets boring!

 

Me too



Those cast iron grates have pretty much rusted away now so I sear a bit longer with coals just touching the bottom of the stainless steel grate.

I salt heavily with Kosher then leave sit at room temperature for an hour on a metal trivet so air can flow around the meat.

Morton Kosher Salt, Coarse, 16 Ounce

The 1 lb. Morton Shakers work great and I leave one on the counter because I use it so often.

Think it is CurtB who said that the grill grates allow him to get searing on his pellet smoker.

 

You are correct sir. We eat with our eyes, is that the saying?

 

I go about the same way, though I don't make it a couple hours on smoke usually an hour or less. I then pull the steak bring it up to it's hottest temp and then put the steaks back on. Some of the best steaks I've ever made have been on my Traeger using this method. So much so that now when I don't do them this way everyone in the house makes some sort of comment lol.

 

Fair enough, but that recipe looks like a shit ton of work for an inferior result. Could be wrong, just my opinion.

 

I find that reverse searing is easier and tastes better by searing on a red hot cast iron pan with butter and garlic.

 

Infuse the butter with roasted garlic then let that set up for a while. Put a nice pad of that butter on the steak when it's done cooking to melt over the top of it.

 

got my coals started for a 10lb brisket. Just using the S&P and mesquite/applewood smoke....I dry brined it a couple days ago so the flavor should be good.

 

Think tonight or tomorrow I will make a run up to Costco and see what meat they have that looks good. Also need to find this Ribeye Cap steak goodness.

 

I can buy a 1-1/2lb block of cheddar cheese for $4.32 that is ready to eat. Or I can spend over $14.00 in raw product spend 8 hours making a 1-1/2lb wheel of cheddar and waiting 140+ days before its ready to eat. So making my own is a shit ton more work for a end result that isn't a whole lot different than something less expensive, way less labor intensive and ready to go now. It's not always about the amount of work or money needed to put into something. Sometimes it's about taking the road less traveled because you choose too.

 

Waiting on pics.....

 

When time allows and I remember I set a stick of butter on the counter to soften. Then put in a bowl add in a bunch of herbs then whip together. After mixed put on a piece of wax paper and roll up into a log then back in the fridge to set and let the flavors meld. Then when steaks are resting after the cook a pad of herbed butter on top to melt. Yummy.