Hey all, just joined up so I can participate more as I read.
After seeing the Traegers at a Costco roadshow, I googled and saw they were functional on a good day, but not that great. I ended up buying a Memphis Advantage off of some nice vegans on craigslist. Loving it so far! I've done a few smokes in the last ten days.
So yeah, I'm in Seattle. I'm shopping for meats at Costco, Cash and Carry (got pellets from both of those stores), Market House Meats (can't wait to try a brisket from them!), etc.
Successes so far:
First real smoke was a tri-tip. I was aiming to do a low and slow, but I read recipes here, thanks all. I've quickly learned that all cuts require a completely different cook and mindset, though the spices overlap a lot. So, I did a two-hour ten minute smoke @240 and foiled and toweled it for a rest. Very tender and rare, light smoke that was delicious! Mostly served it sliced on a plate with sides. : )
Next smoke was two sides of farmed salmon... omg, so good. I did a dry brine (improvising with Costco festive turkey brine mix) and let it rest under weight for ~10 hours, then rinsed it. Three hour smoke, including 30 minutes past 145. Was tender and moist, fed most of it to a visiting band for their welcome dinner. I can't wait to do that again!
Instead of learning on a turkey for my guests this week, I ordered a roasted bird from a local Chinese restaurant, Kau Kau... they don't brine it (I asked) but they do slather it with their own soy/five-spice flavoring that makes their whole turkey moist, crispy skin, and delicious. it's just not smoked! I have some russets for smoked mashed or potato salad alongside.
Thanks for the fun forum! I'm new to smoking and I'm hooked!
Stuart
After seeing the Traegers at a Costco roadshow, I googled and saw they were functional on a good day, but not that great. I ended up buying a Memphis Advantage off of some nice vegans on craigslist. Loving it so far! I've done a few smokes in the last ten days.
So yeah, I'm in Seattle. I'm shopping for meats at Costco, Cash and Carry (got pellets from both of those stores), Market House Meats (can't wait to try a brisket from them!), etc.
Successes so far:
First real smoke was a tri-tip. I was aiming to do a low and slow, but I read recipes here, thanks all. I've quickly learned that all cuts require a completely different cook and mindset, though the spices overlap a lot. So, I did a two-hour ten minute smoke @240 and foiled and toweled it for a rest. Very tender and rare, light smoke that was delicious! Mostly served it sliced on a plate with sides. : )
Next smoke was two sides of farmed salmon... omg, so good. I did a dry brine (improvising with Costco festive turkey brine mix) and let it rest under weight for ~10 hours, then rinsed it. Three hour smoke, including 30 minutes past 145. Was tender and moist, fed most of it to a visiting band for their welcome dinner. I can't wait to do that again!
Instead of learning on a turkey for my guests this week, I ordered a roasted bird from a local Chinese restaurant, Kau Kau... they don't brine it (I asked) but they do slather it with their own soy/five-spice flavoring that makes their whole turkey moist, crispy skin, and delicious. it's just not smoked! I have some russets for smoked mashed or potato salad alongside.
Thanks for the fun forum! I'm new to smoking and I'm hooked!
Stuart
