Food Smokers and Smoking Tips/Tricks/Techniques

Don't knock it, until you try it.

 

4.5 hours on the wsm, pecan, mesquite, and apple wood!

 

Posted this a few weeks ago in another thread:

Used Traeger prime rib rub, but Montreal Steak seasoning will work.
400^ for 30 min
325^ until internal temp reaches 128^
Remove from grill and wrap in foil for 15-20 min, looking for an internal temp of 140^ (Tenderloin will continue to cook on its own, while in the foil).

 

Damn that looks 'bout perfect
Nice work

 

Thank you!

You can't beat a Traeger on most meals.

 

You will find people on both sides of this, and I used to. But now, I do not let mine set out at room temp any longer than it takes to get my rub on. 225-230 is what I always use on butts. YMMV.

 

I'm not knocking it, I love mayo. Was posting because somebody said they don't. Mayo/ketchup/hot sauce = perfect fry dip.

 

When I was in W.Germany 1987, McDonalds had packets of "pomme fritz sauce" aka spiced mayo. That shit was awesome with their fries!!

I passed on the McBeer tho........

 

Pellet poppers unite!!

 

You outta try my Salmon!

 

Random....love your pic!

Not sure why, but I like the ducks!!

And the Punisher....well, love that too!! Its tattooed on me, decals on my beer fridge, hitch cover, bottle opener...painted in my friggin garage!

 

Thanks! I stole it off of Pinterest or something like that.

 

Here's my 8 lb butt.
(it's 10a.m. here in CT). Been in for 10 hours so far. It's up to 153° IT. Has a nice crust on it and smells great. My maze was out of smoke at 8 a.m. when I checked it so it didn't last 8 hours but I'm sure it got a good 6 hours of smoke. I threw some chunks of hickory in at 8, not sure if it will take more smoke at this point or not.
Chicken drumsticks and bacon wrapped jalapeños will be going in later.

 

Always start earlier than you think you need to. It's OK for stuff to be done early, but beyond frustrating if you have people to feed at a specific time and your meat is 30 degrees away from the right temp. If I wanted to eat at 4pm, I'd probably start cooking at midnight.

 

I ended up putting it on at midnight. It's been going for 11 hrs now and it's at 159° I'm so glad I did it last night. I don't wanna wrap it so well see over the next hour how it progresses.

 

Couldn't pass up the 38cents per lb drumsticks. Looks like I'll add that to the menu tomorrow

 

Traeger set at 400' cook for 18 minutes.

Best $1 wood fire grilled pizza, money can buy!

 

Make up some Cornell chicken with those drumsticks. It's amazing. My family is from Oneonta new York. Home of Brooks BBQ and the best Cornell chicken ever. I buy the sauce and rub from them. Always a hit. Everyone says it's the best chicken they'd ever had. I throw thighs and drumsticks in a pan with some sauce, smoke it for maybe an hour, then grill it to a blackened crisp quickly

 

Pellet pooper pizza is awesome!!!


Frozen pies turn out great as well!