Food Smokers and Smoking Tips/Tricks/Techniques

Thats the site, been awhile since ive been on.

 

Forgot to take a before pic. All that’s left of this tri tip. SPOG. Smoked. Reverse seared. Delicious.

 

The Big Chief did not disappoint on the salmon. The thicker pieces are a little soft (not a problem because I think this goes great on bagels and some other stuff) because this smoker just doesn't get very hot and I didn't want to leave it in longer than the 6 hours it had already gone. The thinner pieces are spot on for any smoked salmon I have done in the past though.

Learned I need to make sure the front panel is seated all the way down or the chip pan won't sit flat on the element and get hot enough to get good smoke off the chips. The Little Chief I used to have was a top loader so this is new to me. All in all though I can say it works like a charm for the intended purpose.

Mostly Coho salmon but a couple chunks of Chinook. Brined overnight with salt, brown sugar, soy sauce, chopped garlic and a little bit of Mexican Coke (has to have real sugar) all mixed in some water. Smoked for ~6 hours in the Big Chief using alder chips and shavings.

 

Looks great

 

nice, looks like I'll be going with the Jumbo Joe for the road. Its be much easier to set up while car camping

 

Thanks! I ended up cutting off the point. Too soft for burnt ends, so I shredded and mixed with drippings. Came out great. I waited and waited for flat to soften, but it never did. Finally pulled at 204 and rested for 2 hours. It had great flavor but had little bend and was dry. Live and learn I guess.

 

Looks awesome! Pretty close to how I make it and always have. Think it is an unwritten law someplace, must use alder for Salmon, steelhead and trout, I swear that is what it exist for. Hate the pinstripping alder has given me many times



But at least it has a purpose in life. To make smoked salmon taste like smoked salmon Not the store bought fake stuff. Great write up and review!

First time I did smoked trout for the Ex as I was making it she went on and on how smoked foods are carcinogenic and bad for you, blah blah blah. I'd bring it inside as the pieces finished at different rates due to thickness and set them on the kitchen table to cool. When I was finished smoking it was almost all gone LOL. She didn't save me much of it.

 

You ever smoke chum salmon? It’s great

 

Good Morning Smokers

 

The Horror...

https://www.breitbart.com/politics/...es-neighbor-to-court-over-bbq-smoke-and-odor/

 

What a nut case!!

 

Smells like victory

 

Seems like a deal for a small kamado style bbq. Only bad review are due to how small it is...

https://tools.woot.com/offers/lifesmart-lonestar-15-kamado-style-grill-bundle

 

Just imagine being that miserable of a person. Maybe if she ate some meat, she might cheer up a bit lol

 

The video is awesome.

"See you next Tuesday" comes to mind...

 

I think if you started making lawyers pay for everything resulting from bat shit crazy people suing that a lot of these suits would stop. This woman is bat shit crazy.

 

I'm getting better but am still new to the pellet grill thing. Has anyone cooked a apple, pumpkin, pecan, etc. pie in the smoker? Is the smoke flavor weird on a pie? I think I would like it but my wife is the most fussy food person in the world. She doesn't even like BBQ sauce on stuff and I love it. I was thinking about cooking my famous pumpkin pecan pie and using pecan pellets in the smoker. I'm thinking that since you cook at 350-400 degrees it isn't going to smoke that much.

 

I've done a dump cake and it added a nice note to the flavor profile. I used a pellet blend of maple, hickory, cherry. I've been thinking about doing a bourbon caramel apple pie in the smoker soon I think the flavor would be outstanding.

 

I never tried that, but cook pizzas all the time on my Traeger. Unless you're at the lower "smoke" temps, it shouldn't be overwhelming. Search online for temps/times for which pie you want to cook.

 

There are lots of recipes on the traeger site that I use as guides at times.