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Smoking with a traeger

Discussion in 'Food Talk' started by VanillaGorilla, Sep 29, 2011.

  1. Sep 29, 2011 at 5:54 PM
    #1
    VanillaGorilla

    VanillaGorilla [OP] Itsnevertoearlytostartbee fingupyourobituary

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    Going to smoke some food today with a buddies traeger.

    What are your tips when smoking food?

    whats a good heat to start smoking at?
    How long do you usually smoke it?
    How do you tell when its done? Color? inside temp? sight?


    I've grilled tons of times on propane and charcoal but never a smoker.



    Thanks everyone!
     
  2. Sep 29, 2011 at 6:08 PM
    #2
    Crazyfrog

    Crazyfrog Well-Known Member

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  3. Sep 29, 2011 at 6:10 PM
    #3
    Warhorseforever

    Warhorseforever Will The Thrill

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  4. Sep 29, 2011 at 6:15 PM
    #4
    VanillaGorilla

    VanillaGorilla [OP] Itsnevertoearlytostartbee fingupyourobituary

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    perfect answer thank u my good man +1 for u
     
  5. Sep 29, 2011 at 6:23 PM
    #5
    Crazyfrog

    Crazyfrog Well-Known Member

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    So.....your killing me here dude.
    What the heck are you gonna smoke?
    Beef, Pork, or Puoltry?
    I just did a turkey breast last weekend, and then threw some wings on for a couple of hours before it was done. Marinated in McKormics Mesquite for 2 days, smoked on Hickory. Damn, I'm makin myself hungry! LOL
     
  6. Sep 29, 2011 at 7:18 PM
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    VanillaGorilla

    VanillaGorilla [OP] Itsnevertoearlytostartbee fingupyourobituary

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    haha my bad just found out a bit ago but we'll be doing beef, unsure what cut it is though.
     
  7. Sep 29, 2011 at 9:31 PM
    #7
    LUSETACO

    LUSETACO Central Scrutinizer

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    Mix up a brine solution of 80% water 10% salt and 10% sugar and let the meat marinate for an hour or so before smoking.
     
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