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  1. savannahsmoker

    Even an long time Smoker needs help sometime.

    I attached a Masterbuilt Smokehouse 2 door propane to my Traeger Pellet smoker for the added space and it works great.  The next step is to be able to use the Propane smoker without the Traeger running but I am running into a problem getting the normal thin blue smoke I am use to. Please...
  2. savannahsmoker

    Awesomest BBQ Chicken

    My eleven year of grandson’s Awesomest BBQ Chicken, his name,  for Family Day. After the pieces spent a day in brine and a good rinse he adds the seasoning. Final adjustment to Traeger In went the chicken pieces with little brother’s help. Time to flip. Applying his BBQ sauce.  BTW...
  3. savannahsmoker

    Smoking a Brisket, First Time

    Been smoking pork and birds for years just never smoke brisket. I use the same smoking procedures as smoking butts. Low and Slow until Done.
  4. savannahsmoker

    Smoking a Brisket, First Time

    Saturday 10:10 PM and it time to pit up the brisket. First put the mop on the grill side burner so it ready to go. Smoker computer is set to 180 and pit temp is 185 so it time to throw that mohunker on the smoker. Will change the pit temp to 225 later tonight. Sunday Morning 3:30 AM and it is...
  5. savannahsmoker

    Smoking a Brisket, First Time

    Friday night and it is brisket prep time. This is my first time smoking a brisket so wish me luck. To start, we opened the package in the sink and washed it with cold water and patted it dry. Trimmed off the excess fat and silver lining. Did some research and called a couple of Texas friends...
  6. savannahsmoker

    Smoking/Roasting in Traeger/Smoker, Roaster, Grill a 16 lb Turkey

    First day: After trimming and washing in cold water we put the turkey in a bath for 24 hours. Second Day: We remove turkey from fridge, rinse in cold water and soak in cold water for 30 minutes. Put the dried turkey on a rack sitting on paper towels in a pan uncovered in the fridge for 24 hours...
  7. savannahsmoker

    Grilled London Broil and Baby Reds

    London broil is a preparation, not a cut of meat. It is a steak that is pan-fried (and therefore not grilled) over high heat only to medium rare.
  8. savannahsmoker

    Sunday Evening smoke w/ Qview

    Good ring and pullback on those ribs. How long did you smoke and do you foil. Myself I donnot foil.
  9. savannahsmoker

    BBQ Ribs in a Traeger

    Mustard, Rub and cover with orange slices Pulled at internal temp of 195. Will wrap and rest. Cut and ready to serve. Nice and juicy and tender.
  10. savannahsmoker

    BBQ Ribs in a Traeger

    Wife and I decided to do some ribs today. Rub was applied yesterday Rack of Ribs with Mohunken Rub, Mustard, orange slices and wrapped just out of the fridge to warm up a bit. Firing up Old Smokey. Smoker Temperature is 185 degrees and time to put ribs in the smoker for about 6 hours. More...
  11. savannahsmoker

    Traeger and Cold Smoking

    We are doing a Traeger Smoked finished in The Big Easy Turkey. I am testing a cold smoke setup at the same time. Traeger smoker with a dryer hose going into my grill. If it works I will take out my old Charbroil barrel smoker and use it as the cold smoke end. Here are some pics. So far I...
  12. savannahsmoker

    cold smoking 175 degrees in plastic lined fridge

    You are not cold smoking at 175 degrees you are Hot smoking. Cold smoking is under 100 degrees.
  13. savannahsmoker

    Smoked & Seared Ribeyes, Chops, Brats- Q-view

    First good looking steaks and again I need to find a way to cold smoke with my Traeger.
  14. savannahsmoker

    Hickory Smoked, Charcoal Seared New York Loin & Chucks

    Those look so good but now I have a problem. Not sure how I am going to cold smoke for a hour on my Traeger. Question, do you get much smoke taste after one hour?
  15. savannahsmoker

    Steaks Tonght for Dinner

    Thanks for the comments on my wife's settings. Not sure at what temp I pulled them because I just go by feel. As far as sear I get the grill up about 650 degrees before I throw the steaks on.
  16. savannahsmoker

    Buttermilk brined cut up chicken - w/qview

    All the women cooks here in Savannah use buttermilk for fry chicken so I will have to try this idea. Waiting for more pics.
  17. savannahsmoker

    Smoking a Brined Turkey in The Traeger, and The Big Easy

    I think the final temperture of whatever one is cooking is up to the one cooking. I pull at a breast temp above 170, meaty part of the inner thigh over 180 and juices running clear.
  18. savannahsmoker

    My first full turkey

    My problem is I do not get a crispy skin, family wants it, when I smoke. Is the key 275 degrees smoker temp and if so how much smokes get in the turkey. By the way good looking turkey.
  19. savannahsmoker

    Brine for process turkey

    The least processed turkey I can fine here has an 7% solution injected with 2% of the being salt. Should I take this into account when I brine the turkey?
  20. savannahsmoker

    I'M a newbie AND NEED SOME HELP WITH BRINING

    Remember if you add ice you need to treat the ice like water because of melting. A gallon of water is equal to 8,34 pounds of ice.
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