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Recent content by wannasmoak
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Looks beautiful, I ended up just cutting my turkey into 2 breasts, 2 thighs, 2 legs, etc and curing each individually, then going for a 250 smoke for 3 hours and finishing hot in the oven. Turned out okay, but I think next year I'm going to try deboning the whole thing like you did.
Damn really? I feel like I've heard this before and tried it but definitely going to try again. My climate is so incredibly dry here I can't imagine them being moist but definitely worth the trouble if it works.
Edit 11/5/2018: Holy crap Mike, that worked so well. I accidentally did 3 minutes...
I've done this before, but obviously I can't run chicken on smoke for 2 hours before cranking it most of the time. After no luck with the tube, though, I'm running smoke setting for 3 hours before I really get started cooking. I agree, if you have the time, this can get lots of smoke.
I've...
This sounds like a really good idea... anyone tried this? I'm guessing it just sucks air through the bottom of the pellet container where the little fan seems to be. I'm about to do a test run of smoked mac and cheese tonight to prep for a bbq tomorrow night (a beautiful 6lb brisket point) so...
Currently its the Maple, Beech, Cherry blend from Lumberjack, but I've used a lot of other pellets including directly from the AMNPS website. Always stayed lit and burned beautifully in my old MES before I moved, which is when I bought this Traeger and left the MES behind.
I can not, for the life of me, keep either my AMNPS tube or tray lit in my Traeger. I LOVE this device and it's the only thing that made my old electric smoker worth it. I'm also loving my Traeger, but it's damn near impossible to get good smoke on a short cook like the chicken thighs I'm doing...
I think the most universal rules are the prohibition on eating certain types of animals and the way they are killed and prepared... I agree that these rules are important for safe food handling just as much as tradition...
But based on the Torah, the rule of mixing dairy and meat isn't clear...
Just as a disclaimer... I am not a food scientists nor do I have the equipment to test if this is safe... BUT.
I use an UNGLAZED mexican tile from Home Depot. Cost me $3 and it works pretty damn well. I did a lot of research that led me to believe this is perfectly safe, and I've used it for a...
I tried for quite a while to get my chicken thighs to have crispy skin like they do when I cook them hot and fast at 425, but I've finally submitted to the clean bite through method as well. HowToBBQRight had a thigh video, don't remember which one it was, but basically his skin was so soft it...
I ate kosher most of my life until recently, so I've done a LOT of beef back ribs. My go to is light mustard to wet, a Mephis Rub (yes, I'm serious). I know some might think the sweetness is a bad move... but from someone who never ate pork ribs, it was great to have a sweet sticky bbq meat...
Well, I live another day. Char Siu on the traeger today! I think I'll be using the leftover guanciale in a shanghai bok choy rice, kind of like sausage. Just need a way to pull some of the salt out. Is it safe to soak it in cold water even though it's already been cooked?
Right here: https://books.google.com/books?id=JccF30nq8QwC&pg=PA162&lpg=PA162&dq=shortcut+guanciale&source=bl&ots=0arp4a_aqm&sig=wrHiTGC1EEpUo-KfOsCUrMjdCx0&hl=en&sa=X&ved=2ahUKEwjC3avHmt_dAhUvIDQIHeDdDt44ChDoATAIegQIBhAB#v=onepage&q=shortcut%20guanciale&f=false