Recent content by jrisebo

Thanks! This is going to be fun. Finally something other than Pork, Beef or Poultry.

I like the looks of that. I am using a treager to smoke. What do you think, just let it smoke with the lid up to keep temperature down, or buy a tube and put in the treager, with it off?

Thanks. How do you know if the Lox has "cured" the fish enough?? Also what temp would you smoke it to?

So I want to replicate the thin sliced smoked salmon that you can buy in the stores. My idea is to buy a fillet and low smoke it (165 F) What I am curious about, is what temp should I cook it till?

Thanks, I like the plastic wrap because I dont have to get out a vac sealer, also the rolls are 2000' long and will last my lifetime!

Biggest reason is that most of my briskets wont fit in a bag, unless I cut it up, and I dont like to cut until I serve. Also was wondering about reheating (up to a bout 180deg) in cling film, then cut and serve.

So I used to just cut meat up, and put in a foil tray, or wrap in foil. I noticed it would dry out, so then I started using zip lock bags. (I would pull pork, and store, squeezing air out). For brisket though, I was going to use cling film. What do you folks use? I also see BBQ restraunts...

Still having issues with Timberline, yesterday it stopped burning, but filled up my pellet burn pot with pellets. 3 times. Had to take everything off, and re-ignite. Re-igniting take about 20 mins, which seems way to long. No help from Traeger, asked if I ever clean it. Of course I do Any...

The shelf is from a fresher dealer, designed for the old er series grills. I had to drill the holes, whick required taking apart the whole grill, but worth it.

turned out great, Pulled it off at 205, let rest for 45 mins and it fell apart perfectly. Just as smoky and tasty as when I did it on my old Traeger.

It’s going. Of course rainy and windy!

15lbs of pork shoulder to smoke tomorrow. See if there is a learning curve from the ole 22

Got a new Timberline, and what’s the first tho bro to do? Start drilling holes to add a shelf!

What is your Cajun recipe?

So another one didnt turn out so great again. Had a overnight smoke, around 160 foiled it and brought up the temp. Around 200 started probing, but never got tender. Ate what we could, then about 4 hours in the crockpot it then was tender. Should I cook and cook it more and ignore temperature...