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  1. B

    Pork smoking

    OK, I will do some more thinking on this. But it was fun, and a good learning curve thingy.
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    Pork smoking

    Well I had a Masterbilt Analog that was on it's last legs. The controller was flaky at times, and sometimes just stopped. I was deep into finding another smoker when I came across this (My NEW Baby) in Facebook. And I am sure that the thermometer was not accurate. (though when testing it, it did...
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    Pork smoking

    Thanks. I had searched, but did not find much. maybe I have a bad searching technique. I tried 'dry pulled pork' , but did not find any thing. Then when reading I did not notice anyone saying they wrapped or sealed it, then bump the temp up. I will definitely need to reread them. And yeah...
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    Pork smoking

    I wanted to do some pulled pork the other day - it was really cheap. this is the first I tried on the Traeger. I wanted to do pulled pork and it did not work so well. It was a LOT different! I set the Traeger to 220. It seemed good. I dry brined the pork for about 2 hours. I usually injected it...
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    dry or wet brining

    Hi Guys, I have read a bunch of the stuff on dry/wet brining, but have a question or two. I guess really just one. After you are dine brining and before you add the dry rub, do you wash/rinse the salt off, I have not seen this question answered. Or I have managed to skip over it in every...
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    Brining and smoking salmon

    OK. Thank you for explaining it to me. It makes a lot more sense to me now. I will try it next time I am brining and smoking. Although it might a while, with the Traeger broken. I will just have to wait until the controller gets here. Another question is: Does everyone only use sugar, white...
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    Brining and smoking salmon

    THAT is what I am trying to find. The spot where it is not over or under salted. The question is : How much salt or seasoning to use? And when getting there, Is there you (everyone) starts at? which is where I am at now (or was - half is still too much). I do not know if I am over thinking this...
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    Brining and smoking salmon

    I have never heard of that "cure in equilibrium". What is that? Cuz 'Alexa' says itis what you do for balance. ?? Don't get it.
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    Brining and smoking salmon

    Yeah, that looks like a pretty good idea. I will have to think about something similar, maybe.
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    Brining and smoking salmon

    That is a big 'No'. The wife is happy all the others are gone now. She does not want to start that again. I had a Bradley, a charcoal Masterbilt, A digital Masterbit and an analog Mastervbilt.The Bradley was old and the electronics were getting flakey, the digital Masterbilt burned, caught fire...
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    Brining and smoking salmon

    I am FREAKING out! I went brine, smoke some salmon two days ago and everything started well. I did about a 2 hour cold smoke (the Traeger does not do a 'good smoke' for such a short time). then when I started the Traeger, it would not start. Freaked me out. I finished cooking the salmon in the...
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    cold smoking cheese

    No, not directly. I pulled it out about 35- 55 minutes before I started
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    cold smoking cheese

    Well I was smoking some cheese today (sorry, I can not seem to get photos to download). It seems to be sweating a lot. Is that oil from the cheese or something else?? The last few times, I never noticed it. Or is something else happening? Should I be worried? It looks good although sweaty and a...
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    Need more smoke in pellet grill.

    I guess I am confused. Why is smoldering bad? Or maybe what is smoldering?
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    Brining and smoking salmon

    Yes, thanks. It was a great day and time. I enjoyed my birthday party. As for the food, I like it when it is all gone, I know that it was good. I just like to whine a little. I am really happy that I do not have to dispose of it. I did follow 'Third Eye's' recommendations (some if them). And it...
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    Brining and smoking salmon

    Well, I made it through. I smoked for about 2.5 hours. then cook it for about 1.5. (well until it cooked enough 145-150 degrees. I smoked/cooked 8 chicken thighs at the same time. The chicken was cooked to 165 degrees. At the meal, they ate about half. It was nice and flakey. Then as they were...
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    Brining and smoking salmon

    I have a Traeger 780 Pro. I bought it in June, 2nd hand. They said it was having problems with the auger and temp Comtrol, read-out and a few other things. I cleaned it up washed, seasoned it and have had a couple of good cooks on it. Tree times I smoked cheese. Two good, one not o good. I...
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    Brining and smoking salmon

    Hi Guys, A couple of quick questions. I started to wet brine some salmon this morning at 3:30am. I thought it was Wednesday, my birthday party day. I am doing this for my son. He helped me (an his mother) ALOT when I spent time in a coma and 5 months it the hospital (she just about went crazy)...
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    cold smoking cheese

    Hey Guys and Gals (I want include everybody ), I have a question that is bothering me. How cold can the ambient temperature be and still smoke cheese or any other cold smoking? I have read the best is 50-70 degrees. ( 68 degrees in Traeger, in the sun is not a good idea, if you are NOT keeping...
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    Attaching external cold smoker box to Traeger?

    No, I am really just a REAL amateur. This is my first (or third) time cold smoking. and I am only really starting to learn about smoking and grilling, even though I have been doing that for twenty years (or more).
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