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Smoking In Seattle. Hey, it's legal!

post #1 of 7
Thread Starter 

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

post #2 of 7
Welcome Stuart! Don't be afraid to show off your smokes both successes and failures. That's how everyone here learns!

Hopefully you burned all that tofu off your vegan smoker!
post #3 of 7
Quote:
Originally Posted by dirtsailor2003 View Post

Welcome Stuart! Don't be afraid to show off your smokes both successes and failures. That's how everyone here learns!

Hopefully you burned all that tofu off your vegan smoker!

 Burning off that tofu residue is tougher than than burning in the factory coating when new!! Might have to bless it with some pork fat in some kind of carnivorous ceremony, lol.

post #4 of 7

Welcome Stuart!  Like you said, different cuts cooked with different methods.  It's all fun though and we want to share in all your experiences.

 

Mike

post #5 of 7
Thread Starter 

Thanks for the warm smokey welcome.  :oD

 

I'll get my camera going next time. It gets dark early here these days though! 

 

On my to-do list: brisket (texaslike, and also a rinsed corned beef experiment) - what do you guys think of smoking a corned beef? 

 

In a few weeks, I'll garlic-stud and use a bright rub to smoke up some round for Italian Beef sandwiches - Italian Beef Combo with bumpy rough italian sausages. Not sure where to get that texture of sausage around here but I do have some Vienna giardiniere chillin' in the fridge.

 

I'll likely do a couple of pork shoulders for pulled pork before I do a big beef smoke. Also, there are at least a few kinds of ribs I intend to do.

 

More salmon. Damn that was good a few days ago.   :)    I saw jumbo prawns at the store that day (but not today) and thought they might be good to try. 

 

I tried to use some store-bought gyros strips as though they were chopped and formed beef jerky... g.i.g.o. 

 

I wish this pellet grill had a setting lower than 200. It's PID controlled so I haven't bothered lifting the cover to run cooler... it would just burn more. 

 

Thanks again, smokey people. 

post #6 of 7

Welcome to the board! Salmon is fun and there are so many ways to smoke it - and smoked salmon is stupid expensive!

post #7 of 7

texas.gif  Good evening and welcome to the forum, from another pretty nice day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

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