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  1. smoketrailsteve

    Suggestions for new smoker as a gift - supplies etc?

    Maybe throw some fresh spices in with the smoker for rubs, marinades, brines, sauces etc.? No better time to replace that three year old bag of paprika!
  2. smoketrailsteve

    Got a new smoker

    My MES has an internal smoker element (I think most of them do) so it's tough to smoke at low temperatures like 100 or 120 because the chips don't really get going. I'm sure there's tons of workarounds out there for that kind of thing but I found using a little smoke box (like the amazn or the...
  3. smoketrailsteve

    Can't Keep The Pellets Lit!

    Just got a butane torch so it should be easier and faster to light now. I was using fondue fuel to get it going before lol!
  4. smoketrailsteve

    Can't Keep The Pellets Lit!

    Used the "Bear Method" for using the Amazn pellet smoker in my MES and it worked great. No issues with it going out.
  5. smoketrailsteve

    Smoked Salad Dressing

    It's tough to find (need to go to one of those specialty health food stores/whole foods maybe) but it tastes great.
  6. smoketrailsteve

    Smoked Salad Dressing

    ​The salad dressing in the picture is home made. It goes really well with the smoky flavour. Here's the recipe: 1 cup sunflower oil; 1/2 cup lemon juice; 2 tbsp tamari; 1/3 cup nutritional yeast; 1/4 tsp garlic powder; 1/4 tsp dried basil; pinch salt and pepper (Blend until...blended)
  7. smoketrailsteve

    Easy Smoked Salmon

    Oh man that looks good! I'm smoking some salmon tomorrow for sure.
  8. Smoked Salad Dressing

    Smoked Salad Dressing

  9. smoketrailsteve

    Smoked Salad Dressing

    Salad? That's what food eats! But if you like salads (I do) this might seem like a weird one but it actually turned out pretty good. Put your favorite salad dressing in a shallow pan and throw it in the smoker for about an hour (I used apple wood). It gives a nice kick to your dressing. .
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  11. smoketrailsteve

    Smoked Brisket (THICK bark)

    Thanks! Will use that next time.
  12. smoketrailsteve

    Question about grinder plates

    Thanks I'll take a look at the tutorial (didn't know you could maintain grinder blades - I thought you just throw them out and get new ones:) Will also try the freezing method. I think one issue is my plate may be too small so it gets clogged easily. I might try a course die.
  13. smoketrailsteve

    Smoked Brisket (THICK bark)

    Smoked this baby in my electric smoker for 20 hours (no crutch) and it turned out pretty juicy. I used a full water pan to keep things moist for the whole smoke. I used 3 tbsp. pepper, salt, paprika and crushed red peppers. The bark turned out super thick and spicy.
  14. smoketrailsteve

    First PBC Brisket

    That looks awesome. Nice smoke ring.
  15. smoketrailsteve

    Question about grinder plates

    Hey all, My hand grinder is starting to get clogged up with sinews whenever I grind and is barely functioning now so I think its time to change the plate and blade. Any recommendations on when/how often the plate and blade should be changed? Also, I heard your supposed to keep the blade...
  16. smoketrailsteve

    Fresh Meat From Alberta, Canada

    Hey all, I've been using all the great info on this site for a while now so thought it was high time I joined the forum. I'm from Alberta (Canada). I have a Masterbuilt (Bass Pro) electric smoker (chips, sawdust or pellets) and an Amaze-in cold smoker. I've been smoking just about everything...
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