Food Smokers and Smoking Tips/Tricks/Techniques

I don't recall that recommendation, but it sounds like BS to me.
I seasoned mine with meat.

 

you can get a tube for pellets to add smoke:

https://www.amazenproducts.com/product_p/amnts.htm

And as Curt said... Season with meat! all stainless, no need to season and wipe with oil like some other pits. Just run it.

Bacon. every square inch with bacon.

 

Nuh uh!

I have been burning burgers on the flat side, I like the overall sear.

 

Touché salesman. was thinking more exterior bits

 

Nice lookin’ unit!
Just rub some Pitfaced on ‘er & don’t forget to throw some behind your back before you light ‘er up.

 

Supposed to be going on the smoker, but i have to go back to work tonight. Hassleback potatoes with some bacon jammed down the middle for extra flavor. Hoping the fat helps baste them and get them crispy. Brushed olive oil, and SPG on them as well. The sausage i was going to smoke will be grilled over coal instead.
The bottom potatoe is about 6-7” long

 

Returning to work is always a Hassleback after preppin’ food for smokin’. Sometimes I add a bay leaf if I’m baconless.

 

They look good so far. Just brushed with more oil, salt and garlic.

 

I did chicken wings on the weber kettle this weekend. I have a traeger, had a WSM and a masterbuilt electric and I like the plain old weber kettle the best though.

Charcoal was natural briquette with apple wood chips in the snake fashion.

Rub was paprika, brown sugar, pepper, Jamaican curry powder, italian seasoning and salt.

 

About to throw on a few “boneless ribs” on the charcoal grill.

 

I’m putting some black fin shark on the smoker in a few minutes.

 

Turned out pretty good.

 

Mine did not. I think it was too thick so it didn’t cook right. Next time will make it thinner or possibly cube it and do kabobs.

 

Anyone with experience using a traeger? My boss gave me one for my 5th anniversary and ive never dabbled in the art of smoking outside my Savinelli. Can I assume the principles and recipes are similar with time and method adjustments needed?

 

I’m fairly new to pellet poopers myself, well around a year now. Just jump in it’s hard to blow it so bad it’s (the food) is uneatable. Start with a Boston Butt, very forgiving, tons of recipes/rubs/directions right in this thread. Just search inside this thread.

 

Damn i wish i got that for 5 years. Didnt even get a raise for that year granted they implemented other company wide policies...

 

I went with the chicken sampler cook tonight. Clockwise from the tenders I did Owens BBQ Buffalo tenders, Owens BBQ Buffalo thighs, Pitfaced Unicorn thighs, and finally some salt and pepper thighs.



I got a free bottle of the buffalo seasoning when I bought my vortex so I figured I'd give it a try. It aint bad. Nothing compared to my usual buffalo sauce but for a dry rub I'd say it's pretty good. That unicorn rub though..I could literally eat that shit by the spoonful. I don't know how my sampler packet has lasted this long but as soon as it comes to market I'll be first in line to buy some. The more I try it the more I love it. Especially that celery powder. @bvbull200 I hope you don't change a thing when it comes to the final product!

 

I’ve had one for a few years. My best advice: Don’t use Traeger pellets and stay away from any recipe that requires Traeger’s rubs, sauces, or marinades. I use Cabela’s pellets because I can’t get Lumber Jack, which is what most folks will recommend.

Oh and eat Pitfaced.

 

Why stay away from traeger pellets? Out here in Hawaii we’re pretty much stuck with traeger or pit boss pellets

 

Awesome! Good to hear! It's being worked on as we speak. I should been able to greenlight the final product for packaging within the next couple of weeks. It moves slowly, but I'm trying my damndest!