Recent content by mrq

I have a Traeger Junior with an Ortec controller and firebricks that I'm mostly happy with. The problem(s) when my Traeger Jr is set to 180 or when I increase the temperature during a cook. Sometimes the flame will go out and over flow the firepot, other times it will overfeed the firepot and...

I guess mine is a different issue. Thanks

I have the same or a similar issue. How was this resolved? I have an Ortech controller and I see the problem(s) when my Traeger Jr is set to 180 or when I change the temperature during a cook. Any guidance or insight would be greatly appreciated.

I had wild temperature swings and added kiln bricks to increase the thermal mass, per another user's suggestion. This was sufficient for me, but I wouldn't write off the blanket suggestion. Anything that can smooth out temperature should help.

On YouTube search for Aaron Franklin brisket

part B: Brian, a lot of the rules have changed since I contracted. At the time, a contractor you can put a good chunk of change in a SEP-IRA (self employment). I don't know what dollars they count, but this could be away to bring it down. Ask an accountant.

Congratulations Brian. If you don't need the money, I'd pass. That said, an extra $24K less taxes would buy a nice introduction to retirement road trip. There are sites with dog approved hotels. Our dog got a bath at Petco while we went to the one place we wanted to go that wouldn't take him.

Obviously I want to make this too, but am a little challenged. 5 onions, a lot of shallots, (1/3 - 1/2 the volume of the onions?) * carmelized till brown, not burnt then chopped garlic for (I'm guessing a minute or so) till you can smell it. I think the garlic is the white hunks, so maybe 4...

I'm another bacon newbie and greatly appreciate the recipes. If someone could add times and temp, I'd appreciate it. I tried making 1lb with applewood today. Tasty, but needed a little more salt. I rinsed it off after the brine. Should I have just gone from brine to smoker?

Have you tried baking in your smoker or bbq? A baking stone really helps.

Happy Thanksgiving to you all!

I bought mine at Ace Hardware. I think you want kiln bricks, from a pottery supply store, or other high temp bricks, like those from a pizza oven. When I combined these with my Ortech controller upgrade, my smoking temp's smoothed out.

Thanks for the info on the grinder.

Tropics, I have a raincheck for a few .99/lb pork butts and your recipe (Thanks!) has jumped the line of things I want to try. What meat grinder do you use and how do you like it? Thanks Again for the Inspiration

I'm a newbie. I'm about 10 pork butts , 12 racks of ribs, some trout and salmon into smoking. I read on another thread about folks buying a lot of pellets when they come on sale. Assuming they are kept out of the sun in a dry spot, a garage or vented shed in my case, how long will they keep...