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Not sure the difference between wood pellets and propane smoking but the temp is always fluctuating with wood burning, it feeds the fire pellets when the temp drops.Quote:
Originally Posted by Dantheman
https://www.traegergrills.com/recipe...baby-back-ribs
3hrs works too, just looks like you keep it a 300 the whole time. If I’m in a time crunch I’ll use this.
https://www.traegergrills.com/recipe...baby-back-ribs
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My outdoor grill is done for. Does anyone have a Blaze grill?
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No, but I'm sure that's what you'll be doing when you're using it. :)
https://media1.tenor.com/images/7c34...temid=17059187Quote:
Originally Posted by Trashcan
Check out the TEC too.
I like the TEC grills and my brother has a couple of them. At BBQ guys, they only have 44 and 26. I am really looking for something in between. I'm putting in a big burner next to it as well. I also really want a rotisserie for chicken and pork.
Rotisserie work pretty great on my TEC though I rarely use it. I use the smoker for those kind of cooks.
So I finally said I surrender to the Big Green Egg and bought a Traeger 780. So far, some success, still trying to get the time and temperature in check.
Picking up a prime rib to smoke for the holidays. About a 15 pound one.
Suggestions on coating, time and temps would be appreciated.
Working toward medium rare, and for those who want medium, will probably stick them in the convection oven for a few minutes.
Thanks in advance,
Ken
I have not done prime rib, but I do have a pellet smoker (Grilla).Quote:
Originally Posted by TNKen
Key things:
1. Good pellets. Traeger's are decent and there's a bunch of others out there, but this is the first key.
2. Don't leave the pellets in once you're done - they pick up water like whoa and cleaning out the pellet auger is a gigantic pain.
3. Put the meat in when you start up, NOT when it's up to temp. The best smoke comes as it's heating up, so make sure it's in there when you start it up.
My Montreal smoked meat. 2 weeks pickling, 8hrs on the Acorn (big green egg knockoff) at about 250F, 3 hours gentle steam later.
It's probably my 6th attempt and best so far. I think I have it dialed. It's like angels waltzing on your tongue.
Giving away most as presents to people. Give the gift of meat!
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Thanks. I've got a Bass Pro beside the house and they have a bunch of different pellet brands. A bunch of Cabela's on the shelf, and a small section of Traeger.Quote:
Originally Posted by schuss
Figured out you have to start with low temps to get any smoke. Otherwise, only heat.
Good point on the moisture properties of the pellets. This thing has a dump hatch so I can put them in a 5 gallon bucket and seal.
Didn't think about the start up smoke.
Traeger website has a ton of ways to do it. I usually follow their guidance with the cook times and temps but do my own thing with spices and rubs etc.
The comments sometimes have good tips.
Digital meat thermometer is helpful too so you don’t have to open it up to check temp
https://www.traeger.com/recipes/slow-smoked-prime-rib
Never used Pecan pellets, I actually like the blended pellets for everything.
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Comments seem more helpful sometimes than the steps.
FYI, avoid the Momma's Meatloaf promo.
Traeger 780. Prime rib was 16 pounds. Started at 2 hours on 175 for smoke. Cranked it up to 225 for 4 hours. Got it up to about 115. Cranked it to 250 to finish it, and let it get a little too done. 141 yields medium. Wanted medium rare. Flavor was good. Tender. No objections from the crowd and it went away somewhere. :-)
Threw a chicken on the WSM yesterday. No photos but it turned out awesome.
Dry brined the bird. Ran the WSM hot. Vents wide open, full basket of lit charcoal, no water pan, no wood chunks…
Might be my new favorite way to a cook a bird.
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Awesome! How hot is “hot?”
warmer than “warm” I’d imagine
Oh yeah, whole chickens on the smoker are dead easy and always perfect.Quote:
Originally Posted by nickwm21
Apple wood is the call for smoking birds IMO.
Did a 16 lb brisket for my memorial day BBQ. Came out pretty solid but had to hold it for too long. Still have probably 3 lbs in the fridge.
That thing maxes out at like 375ish… so hot for aQuote:
Originally Posted by bodywhomper
smoker…
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That sounds about right. 375 is good temp for my birds (chicken and turkey) w/o drying parts out. Our kids got super picky about poultry lately, which is a drag.
Grabbed this Weber Smokefire EX6 off of the classifieds last week for $450.
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My Sam's Club $199 special was just small enough to be frustrating when it was time to move the meat around.
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The Weber is pretty amazing. It easily got up to 600 degrees and was also able to hang at 225 when I threw a turkey breast on it on Sunday.
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It's going to be a good summer.
She’s beautiful.
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Bought a Camp Chef Woodwind pellet smoker recently. Sprung for the propane burner/griddle side attachment too. So far I've done bacon wrapped chicken tenderloins, salmon, ribs, burgers, steaks, and a pork shoulder and they've all come out pretty fkn awesome without really knowing what I'm doing. The side burner attachment has actually been awesome for reverse searing after taking burgers and steaks off the grill/smoker. Totally sold on the thing.
The ease of pellet smokers allows even chumps like me to turn out amazing meals on the regular. It's been one of my best ever purchases. I still smoke something at least once a week. https://uploads.tapatalk-cdn.com/202...c4391dff1d.jpg
A recent pic of my butt: