Recent content by Buddy55

OK, I will do some more thinking on this. But it was fun, and a good learning curve thingy.

Well I had a Masterbilt Analog that was on it's last legs. The controller was flaky at times, and sometimes just stopped. I was deep into finding another smoker when I came across this (My NEW Baby) in Facebook. And I am sure that the thermometer was not accurate. (though when testing it, it did...

Thanks. I had searched, but did not find much. maybe I have a bad searching technique. I tried 'dry pulled pork' , but did not find any thing. Then when reading I did not notice anyone saying they wrapped or sealed it, then bump the temp up. I will definitely need to reread them. And yeah...

I wanted to do some pulled pork the other day - it was really cheap. this is the first I tried on the Traeger. I wanted to do pulled pork and it did not work so well. It was a LOT different! I set the Traeger to 220. It seemed good. I dry brined the pork for about 2 hours. I usually injected it...

Hi Guys, I have read a bunch of the stuff on dry/wet brining, but have a question or two. I guess really just one. After you are dine brining and before you add the dry rub, do you wash/rinse the salt off, I have not seen this question answered. Or I have managed to skip over it in every...

OK. Thank you for explaining it to me. It makes a lot more sense to me now. I will try it next time I am brining and smoking. Although it might a while, with the Traeger broken. I will just have to wait until the controller gets here. Another question is: Does everyone only use sugar, white...

THAT is what I am trying to find. The spot where it is not over or under salted. The question is : How much salt or seasoning to use? And when getting there, Is there you (everyone) starts at? which is where I am at now (or was - half is still too much). I do not know if I am over thinking this...

I have never heard of that "cure in equilibrium". What is that? Cuz 'Alexa' says itis what you do for balance. ?? Don't get it.

Yeah, that looks like a pretty good idea. I will have to think about something similar, maybe.

That is a big 'No'. The wife is happy all the others are gone now. She does not want to start that again. I had a Bradley, a charcoal Masterbilt, A digital Masterbit and an analog Mastervbilt.The Bradley was old and the electronics were getting flakey, the digital Masterbilt burned, caught fire...

I am FREAKING out! I went brine, smoke some salmon two days ago and everything started well. I did about a 2 hour cold smoke (the Traeger does not do a 'good smoke' for such a short time). then when I started the Traeger, it would not start. Freaked me out. I finished cooking the salmon in the...

No, not directly. I pulled it out about 35- 55 minutes before I started

Well I was smoking some cheese today (sorry, I can not seem to get photos to download). It seems to be sweating a lot. Is that oil from the cheese or something else?? The last few times, I never noticed it. Or is something else happening? Should I be worried? It looks good although sweaty and a...

I guess I am confused. Why is smoldering bad? Or maybe what is smoldering?

Yes, thanks. It was a great day and time. I enjoyed my birthday party. As for the food, I like it when it is all gone, I know that it was good. I just like to whine a little. I am really happy that I do not have to dispose of it. I did follow 'Third Eye's' recommendations (some if them). And it...