Food Smokers and Smoking Tips/Tricks/Techniques

Looking good

 

Smoke 'em if you got 'em.

 

All ‘n All, it’s just another Brick in the wall.

 

Today at work I smoked 6 turkeys and fried 6 turkeys. To my knowledge, there is no photographic evidence.

With that said, the Trager did not do well in the 40s; it couldn't get up to or hold temperature. The RecTec needed a wifi puck to even get started. After that it had a hard time holding temperature. The star of the day was a 10-year-old Pit Boss that ran a little hot, but finished 5/6 turkeys.

 

Pit Boss for the win!

 

Just curious why did the Recteq need WiFi? I know it needs it for the app but didn't think it needed it outside of that.

As for Trager I got the insulation package for mine and used to smoke in the middle of winter with snow and big wind gusts with no issues. Helped a LOT.

My Recteq I just got it was 40's when I stated my smoke and about 50 and super windy the rest of the day and it held steady at 225 the entire 11 hour smoke.

Glad the PitBoos worked good for you at least. My friend has one, been working like a champ for 5+ years now. I gave my Trager to my in-laws and it's now 10 years old and still going like a champ.

 

The RecTeq wasn’t my machine and the owner was there running it. I’m not sure why he needed it, but he was getting it going and had to go get a WiFi puck before it would start up. Maybe he just wanted to be able to use his phone to control it, but I’m not sure.

When I had my Trager and lived in Alaska, I had the full insulation package, as well. It smoked all winter with no problem. Here in Texas, that’s normally not needed, but I was still surprised at how poorly it performed.It was also one of the larger models and mine was smaller; maybe that has something to do with it.

 

When Traeger sold out and started having their stuff made overseas, the quality went way down.

 

Same with pretty much everything

 

Smoking the worlds smallest turkey breast! I've been looking for fresh not frozen, and found this 3.2lb bone in breast. Pretty sure I've still got a tenderloin attached, lol. Deboning was easy as it was already halfway done before I got it. I'll update on how it comes out. Did not brine.

Also smoking some trusty pork tenderloins.

 

Pork Tenderloin. My favorite. Fast, cheap, big reward.

 

Smoked turkey breast results. Temped to 160. Came out slightly dry. All the videos saying you should brine turkey breast, are true! I definitely recommend a brine, vs dry smoking a turkey breast.

For $7 in meat, I'm super happy with the results. Very tasty. Not as juicy as I think it should be.

 

I know this is old - and to piggy back, "rest" - I rest for 4ish hours usually. The rest is crucial.

WOW. I need to step up my game! I do about 12 blocks and I'm full

Everyone flocks to brisket, I flock to the turkey, sausages, and pork tenderloins (like this). Looks great! Might have to do some next week. Probably going to find some discount turkey soon!

 

It’s already been running for about 15 minutes in this picture. Took a while to warm up but the Thanksgiving brisket is on and running for the night. Hopefully the pellet hopper lasts for about five hours until my alarm goes off. Set at 225° but it’s -24° outside dropping close to -30° and I’m sure it’s going to be burning way more than normal.

 

Get some insulation on that thing!

 

I’m guessing you’re right on the wanted to use the app thing. Tried mine the other day and no issues with it not being online. I just used the controls on the machine itself to get it going.

I’ve heard on some of the older smaller Traegers the PID controller wasn’t as good as the larger more expensive ones. I had one of the larger ones and it worked and still works like a champ for my in-laws. I put the turkey on the Recteq about 9:30 today and it’s holding solid just like it did for the 11 hour smoke the other day. So far in my limited use of this one I’m pretty darn impressed with it.

 

Yeah, definitely in the to buy list.

How about a frozen grease waterfall?

 

Yeah, but No Bugs

 

Thankful for all you turkeys