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Welcome, you've come to the right place. I bought a Traeger about a year ago and I found that the Traeger pellets didn't seem to impart any flavour. I found a thread on here about that and purchased one the brands that were talked about and that did the trick. As I have been here in England...
Not sure about that. Finish the first pair in the oven and do the others all the way in ur Traeger. When the ones in the oven are done, wrap in foil, then in a towel and put in a cooler until the others r done. Otherwise, if u have time u could do one set a day or to
ahead and reheat while ur...
I'm thinking it may be the 150*. I've done it four times using Pops brine and kept smoke temps under 100*. Mmmmm bacon, think I'll go fry some up right now:drool
I have two offset and a MES30. I bought the MES so I could keep smoking all winter long. Now the snow, wind and cold don't stop me at all. Something to think about. If it's windy I just put a soup can that I removed both ends so I have a little stack. I believe that helps. I do think I picked up...
Good luck with ur project. Unfortunately I cannot contribute anything but ur in the right place. Wanted to let u know I am looking forward to following along:welcome1:
I've had my MES30 over 3 years now with plenty of smokes and I have never had any thing close to this thing called "black rain" dripping on my food. :grilling_smilie:
Thanks guys! Planning doing this over 3 days. No leaks around the gasket. Thanks "themule69". Also, I did adjust the vents but what u said made me think I need to be more aggressive. Probably easier to heat temps. up than cool down with one of these. I have the plate setter and thanks for...
I'm in the UK right now and bought a BGE. I've got to do two pork butts, a brisket, 4 or 5 sets of ribs, and two chickens for a party on Monday. I did a trial run of ribs on Sunday. When I opened the ribs I got from the butcher I see that they like to take that slab of meat off the outside of...
I'd like to think so, mine came frozen. Also, I brined mine and then skinned it. Can skin it after smoking it also.
Good luck with it. I don't think you'll eat store bought again.
Happy smoking,
Big AL
In the brine two and a half weeks(POPS). Decided to take skin off of this one.
In to the fridge for a day. Smoke em up tomorrow.
Happy smoking,
Big AL. :grilling_smilie:
I get most of my info at www.northernbrewer.com I've got an IPA and a Scottish ale fermenting right now at around 63 degrees.
Mon. or Tues. I plan to move the IPA to secondary and make a Black IPA and pour it on that yeast cake.
Happy brewing,
Big AL