Recent content by bregent

Lowered price to $1500

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Selling my 2015 (made in USA) Memphis Elite. It's in great condition and was only used a handful of times each year that I've owned it. Always stored on a covered deck and only used for low and slow cooks. Comes with: 3 accessory racks and rack tool Direct Flame insert Meat Probe Cover Extra...

My son has the Instant Pot 6 Qt DUO which I've used quite a bit and liked. When he moved out, we bought ourselves the Instant Pot PRO 10-in-1. It has some additional features that I really prefer, like the grab and go handles, auto pressure lock and more granular temperature control for...

My kids got me this Weber Original for Father's day not realizing I was looking to get the 26" version. This is new in an unopened box. $100 Local pickup in the Seattle/Kirkland area.

What ratio of salt are you using? Also, 100F is pretty warm for proofing. Slower fermentation usually results in more flavor. For English muffins I always do an overnight cold ferment in the fridge.

Thanks Chile. I've no experience with Wagyu. So you think cooking a 2" thick shoulder to medium rare will be tender enough?

I picked up this beef shoulder roast from Costco the other day. I was thinking about smoking and then pan finishing for either sliced or pulled beef. What are your thoughts? Do you think there's enough fat for the higher finishing temps? Any specific techniques you'd recommend?

You cannot cold smoke on a running pellet grill - the operating temperatures are much too high. What some folks will do is cold smoke on the grill using a pellet tube or tray with the grill powered off. However, IMO this produces a very poor result as there is not enough draft to move the smoke...

Nice. Haven't tried red cabbage yet. How does it taste compared to green? I do a lot of kraut, kimchee, green beans and pickles. Since trying fermented pickles, I don't care much for the taste of vinegar pickles anymore. If you like bloody Mary's, home fermented veggies are great to have on...

Yeah, you definitely want to go light. I'd suggest using a very light flavored wood like alder and use dust and sample it along the way. If you can, use something like a mailbox mod which will allow the smoke to mellow before getting to the chamber. I use a 15 - 20 foot SS dryer vent.

Well, I would start by calling tech support. But know that this model uses a dumb controller and many folks experience the same problems that you are describing and struggle to keep them lit. Is it possible to return and upgrade to a better unit with a PID controller? I had the same problem...

Sure, it's very possible. If you did everything the same, but the bird did not have the 4-8% solution that you typically get, then you could certainly expect a difference. What temp was the breast when you pulled it? Spices really don't do much in a brine - they absorb too slowly. It's best...

As a non PID controller option, I know folks that installed the Ortech and say it works much better than the stock Traeger controller and is reasonably priced.

Griddles don't work well in pellet grills. Pellet grills are like an oven and are meant to heat with the lid closed. You could heat the griddle up with the lid closed, but it will cool off rapidly once you open the lid. And even if you have a pellet grill that sears, you'll have a tough time...