Food Smokers and Smoking Tips/Tricks/Techniques

Thanks guys, not going to lie, it’s not been easy. However I was looking through some old pics just the other day and couldn’t believe the transformation....my CCW and driver licenses will most likely be balked upon...

I actually got heavier after this older pic. I avoided even being in pics..

again, I still have work to do, but I’m growing closer.

 

GMG here too. Loving it!

 

Where’d you find the sugar free Whiskey?

 

From another forum I'm on - Wal-Mart is blowing out the Pit Boss Kamado 22" ceramic for $169 in the Chicago area (versus $599 at my local Costco or $700+ on Amazon). SKU 46716275, use Brickseek.com to check inventory.

My wallet is happy there are none near me. I don't need another smoker, but then again it's not usually about 'need' anyway....

 

All y’all need to stop talking about diets and weight loss and such. You’re making me think that I’m a disgusting fat body.

I like my Traeger. There are pluses and minuses - maintaining temperature and cost of add-ons, respectively, as an example. But overall, I like my smoker, and a Traeger will definitely get you the ‘set and forget’ that you’re looking for.

Like you, I’ve only tried one brand. There’s only so much you can do to judge a smoker while it’s sitting brand new in the store and you can’t use it. But I do have to correct you on one thing: My Traeger gets a good sight higher than 500F. Of course, that’s because I set it at 450F and it runs way too hot, but I’ve learned that it’s very predictable. Wait, does it sound like I’m making excuses???

How accurate is the auto temperature setting on yours?

With the insulation blanket on it, my Traeger rarely swings more than +/- 20F. As stated above, I’ve had to keep an eye on temperatures because setting at 300F gets me 350F, but once it gets there it tends to stay there.

 

Alcohol sugars don't really count against your carbs. Well there is some debate on that now. Dr. Atkins didn't even like you drinking caffeine though.

Been basically fighting weight my whole life. Was border line most of my career in the Navy. A lot of control over what you have available to eat on a ship out to sea, but still struggled. By the end of the 70's had figured out Carbs were basically poison to me. And sugar, any sugar, was bad. Best blood work I have ever had was after 6 months of Atkins and starting off the day by eating half a pound of bacon with 4 eggs. My primary care physician at Mayo Clinic said he couldn't condone it but what ever I was doing keep doing it. But it is hard to sustain it forever. I know, been doing it on and off since the 70's. 13° right now and the thought of choking down a salad makes me gag. But I really warm up to the idea of eating carbs.

There is a lot of evidence out there now that fatty meats aren't bad for your heart like taught for the last 50 years. But carbs and sugar are bad for heart disease. Going to take them a long time to turn that ship around. Eventually it will though there is no doubt in my mind at this point.

Somewhere on Meatheads website Amazing Ribs he talks about sugar in rubs and downplays it. He claims that the amount is insufficient enough per portion that it doesn't matter. But from personal experience it does to me. ANY sugar is off limits, for me, when I am working on loosing weight. Your mileage may vary we don't all process carbs the same, something the medical field is finally coming around to also. But no one really still understands why yet.

Keep saying next week the mac and cheese and beans aren't going on the smoker with the meat. And no more sugar rubs, just S&P with onion and garlic once in awhile. That next week keeps rolling out to the next week. Good on you all that have stayed the course, well done Turn 60 in less than 2 months and was hoping to fit into some older nice clothes that I have for work. Not going to happen Next week...

 

I've never noticed more than a few degrees swing. I don't watch it closely tho. Set it and forget it.

 

I have a GMG and been enjoying it. Customer service has been great when I had an issue and sent me the part I needed super fast on their dime.

 

Nicely done, congrats!

It does get more difficult as we get older IMHO,,, start slowing down physically and metabolically. Definitely keep going, I went through a process of getting 105 lbs. down, but in 3 years, pretty much same type of process as you, but I also had to get into my psychology some to keep from feeling like I was on a "diet" (a 4-letter word in my mind that I just don't use) by still eating a fair amount, but changing what I'm eating and when, I also just made 1 or 2 changes at a time, integrated them into my life, made another change or two, etc, etc. I cut WAY back on stupid carbs, and those are basically all I "count", otherwise RRE (reduce, replace, eliminate).

Anyway, keep it up, and make whatever you do fit your mindset. Too many people try to conform themselves to someone else's plan, and that just doesn't usually work long-term.

 

Thanks! I’ll keep that in mind and look Around!

 

This is exactly what I went through, and why I eventually just bit the bullet and ordered a new one. You could get two really nice or new 22"s for less money, but having one grill at almost 50% more space than the 22 was enough to sell me on it. I thought I'd regret it, but I'm glad I did it. But I'll still probably grab another 22 if I happen to see a great deal variety is the spice of life right?!

 

@scottalot check this out...

https://spokane.craigslist.org/grd/d/big-green-egg-large/6530708620.html

 

Help me! About 5-6 (maybe more. Maybe less) of of y’all posted a very good/detailed how-to on temp, time, foil wrap, spritz with juice... I can’t find it...

 

For what cut of meat?

I have a brisket guide in my signature that details using foil wrapping.

 

Could have been but Im sure it was for ribs. Something about bone side down/up/flip/wrap/spritz...

 

Well i went to Cabela’s because they seemed to have a good selection of pellet grills and really lucked out! They had one previous generation magnum model left. One of the biggest problems in looking at other units other than traegers was that it was hard to find one with the size of the traeger 34. This unit has plenty of room for large smoking sessions and ended up only costing me $503 after various discounts. Half the price for what seems to be a solid unit so far. Starting to season it now. It’s a tight squeeze with the gas grill and my old offset charbroiler, but it will work.

 

That window tho! Would be nice to have that on my smoker lol

 

Yeah, I don’t know how effective that window will be once it goes through a few smoke sessions, we’ll see. I’m going to do a little research h to see what others have done to keep it clear

 

Absolutely 100% congrats!!! Keep up the good work!