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Char Griller Wood Pellet questions
In regards to what you should / shouldn't have bought - Traeger and Char Griller are about the same quality product in my opinion. I don't think you'll see a significant difference until you jump up a level or two in the pellet market. In regards to smoke output - the truth is that you are...- westby
- Post #6
- Forum: Pellet Smokers
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New member, Pulled Pork smoking question
Another opinion on fatcap - I trim as much off as I can. I like the bark and if you end up peeling off the fatcap at the end, you effectively lost a good percentage of your potential bark. It will not dry out as there is plenty of intramuscular fat in the meat. -
Brats and Andouille
The NOLA recipe mentioned above is the only way to go AussieJonl. That is exactly what I use. -
New member, Pulled Pork smoking question
The iGrill is a good thermometer, but you should validate the IT with another quick read thermometer if possible. I've had some instances where my Maverick and Tappecue meat probes read a higher IT than what my Thermapen quick read told me it was (and I have validated my probes are accurate in... -
Water?
My thoughts are that a water pan is used more as a heat sink and helps stabilize temps if you have problems with that for your particular type of smoker. You can do the same with sand in the tray. Water in the pan adds a marginal amount of humidity, but isn't helping much in that regard...- westby
- Post #3
- Forum: General Discussion
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Benefits of brining?
Vinegar may have been your problem - along with the meat brining too long. Basic brine is 1 gallon water, 1 cup kosher salt, 1/2 cup sugar. I also add about 1/2 cup of my homemade rub. -
Breakfast links
It looks like there is enough fat in them - I would say overcooked. I'm not a fan at all of collagen casings. I prefer natural casings for everything I do - but some will disagree. -
Stuffed pork loin and armadillo eggs
- westby
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Stuffed pork loin and armadillo eggs
I found pork loin on sale for 1.29 lb and picked up a 13.5 lb loin the other day. I decided to use a bit of it for a stuffed loin and I cut up the rest into 2" chops for later brining / grilling. Stuffed the loin with a stuffing, sausage, onion and mushroom mixture that I cooked up. I... -
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- westby
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- Comments: 0
- Album: Stuffed pork loin and armadillo eggs
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- westby
- Media item
- Comments: 0
- Album: Stuffed pork loin and armadillo eggs
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Brats and Andouille
They turned out fantastic. They have a nice subtle flavor of the morels and a little texture from the rice, but they do not have as much rice in them as a boudin would have. This is the third time I've made them. Every year that we get morels, we find a bunch that have a bad spot or two on... -
amazin pellet smoker vs tube smoker
You had them flame up and they all burned up. No way they smoldered through that fast. I caught mine flame up this past weekend. I had it exposed to too much air / oxygen and it re-lit. I was able to catch it early because I saw my temps rise on my Tappecue and I went and checked on it.- westby
- Post #59
- Forum: A-Maze-N Smokers
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amazin pellet smoker vs tube smoker
Low end of the pellet grill market and many known issues. Don't give up on pellet grills - just get the right one.- westby
- Post #52
- Forum: A-Maze-N Smokers
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Cold Smoker Box from Rec Tec
Cold smoke box is a bit of a misnomer. You will not be able to smoke cheese in it - it gets too hot and the cheese will melt.- westby
- Post #7
- Forum: Pellet Smokers
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- westby
- Media item
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- Album: Brats and Andouille
