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  1. dasmoker

    Question or 2 about maple

    Good morning all. So my Traeger arrived last night, and will be assembled when I arrive home today after work.  I had ordered 4 - 20 lb bags of wood pellets, hickory, apple, cherry, and pecan.  But they ran out of hickory so they removed the charge and threw in a bag of maple for free. Yay...
  2. dasmoker

    New Platform - What do you think?

    I am sorry to say I am hating it. I hate that almost 1/2 of the available space is not chopped off by ads and such.  I really do love this site, but not to the fanboy extent where it can do no wrong. I find myself not wanting to come here to read under the new layout.  Shame, because this was my...
  3. dasmoker

    New Smoker.. First Que.. with Q-View

    Looks great. I have a question though. You said you put rub on the ribs, then let them sit, then applied mustard to them in the morning. May I ask why you applied mustard over top of the rub? I use mustard on my meat to kind of act as a glue for the rub, so the mustard goes on, then the rub on...
  4. dasmoker

    Blasphemy!!! Another Brisket Breakdown

    Nothing against this awesome forum, as it is where I always come for great ideas for smoking, but the link the OP posted is a much better link for the beginners (Then the one posted above) since there are many many pics to help with all the questions that arise. I know for me, pics are...
  5. dasmoker

    Traeger Pellet Grills

    I just purchased the Traeger Lil Texas Elite with the digital 180 therm for $799 plus a 5% discount at checkout and free shipping. I ordered from www.irawoods.com
  6. dasmoker

    Wife's Birthday Butt

    Looking forward to many pics of your wife's butt. :)
  7. dasmoker

    Big Block GOSM is on its way

    Wow man, you live right near me. I am in Bristol pa. And I am currently eagerly awaiting delivery of my Traeger Lil Texas Elite pellet fed smoker. I am where you were a few days ago. lol. We outta get together a couple times and share the smokes. Good Luck with it. Looks beautiful.
  8. dasmoker

    Anyone do Overnight Smokes?

    I have not yet done over night smokes. No way my cheapish brinkman could last even 2 hours with steady temps. BUT, I ordered a Traeger Lil Texas Elite over the weekend. Should arrive next week. Suffice to say, yes, I will do overnight smokes with the Traeger.
  9. dasmoker

    searing meat

    I am not sure what the problem is. I sure don't need temps of 700 - 800 to get sear marks on my steaks. I use a basic webber charcoal kettle. I light a batch of coals in my chimney starter, when glowing I lay them out in the kettle, I put the lid on for a few minutes while I get the steaks...
  10. dasmoker

    Jeff's Rub

    I usually just coat the skin, then pour a little rub in the neck cavity as well, but I would see nothing wrong with putting some underneath the skin as well.
  11. dasmoker

    Jeff's Rub

    So I purchased Jeff's Rub recipe and am very pleased with it. Of course, I have tweaked it and made it my own. I have changed the amounts that go into the rub a bit, added an xtra ingredient or 2, and I end it by adding a packet of unsweetened black cherry Kool Aid to it as well, but it is...
  12. dasmoker

    How long??

    I dont smoke my fatties by temp because the pork area is usually too thin and I fear my probe will be probing more filling then pork. But, I smoke them for 3 hours, and I have not yet had a fattied under done. I have used as much as 2 lbs of pork for a fattie, and my temps range from 240 - 270...
  13. dasmoker

    first pulled pork quesion

    I really like the sound of your sauce and am going to try something similar. If you are not a fan of the vinegar sauces (as I am not), I would steer clear of the vinegar sauce in the sticky. I made that with my 1st butt and no one in my house liked it. We live near philly and don't have much...
  14. dasmoker

    Boneless pork butt?

    Check my recent thread for pics. The 6 lb butt I did last Sunday was boneless, and was the best pulled pork I have ever eaten. It came out perfect. I have heard some say the bone in ones have more flavor. I have now done bone in and boneless and I loved them both and did not find one more...
  15. dasmoker

    Sunday's Q

    I actually did try it on my last butt. I am not a fan. Being in the Northeast, I haven't much experience with vinegar based sauces, so I am not sure yet if I am just not a fan of vinegar based sauces, or just that one. This time around, the meat was so moist, it really didn't need any sauce...
  16. dasmoker

    Sunday's Q

    lol, Thanx for the reply. Was beginning to think maybe the beef forum woulda been more responsive. LOL. Just kidding.
  17. dasmoker

    First Butt W/Q-view

    Awesome job!!!! My butt on Sunday was just the opposite. Everything was crusing along, everything I smoked was done except hte butt, but it was cruising along. Hit 158, great, 7 more degrees before oven time, maybe I can make my son's ballgame at 4, when, the PLATEAU hit. Stayed on 158 for...
  18. dasmoker

    question about the "basic pulled pork" sticky above...

    I do fat side down. I think besides the fat cap, there is plenty of fat still on a butt, that even if you do fat side down, you are still getting all the fat the meat needs to make it nice and tender and flavorful.
  19. dasmoker

    Sunday's Q

    Well I smoked Pork and Beef, but since I also smoked a fatties, the pork wins out and I will post here. Spent all of Father's day by the smoker. Not complaining, I did not mind at all. Picked up a bunch of meat, which leads me to a question or 2. I wanted to try a Tri Tip. I asked my butcher...
  20. dasmoker

    First Smoke woes

    Yea, but 265 would not dry his ribs out, at least I would not think so. Most of my smoking is done in the 250 - 270 range, only because thats the temps i can hold it steady at for the longest, i got a cheapie brinkman vertical charcoal smoker. I have now done 2 pork shoulders, a very small...
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