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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...- dasmoker
- Thread
- Replies: 7
- Forum: Woods for Smoking
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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...- dasmoker
- Post #51
- Forum: For New Members
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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...- dasmoker
- Post #13
- Forum: Propane Smokers
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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... -
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- dasmoker
- Post #14
- Forum: Wood Smokers
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Wife's Birthday Butt
Looking forward to many pics of your wife's butt. :) -
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.- dasmoker
- Post #13
- Forum: Propane Smokers
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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. -
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... -
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.- dasmoker
- Post #3
- Forum: Sauces, Rubs & Marinades
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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...- dasmoker
- Thread
- Replies: 10
- Forum: Sauces, Rubs & Marinades
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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... -
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... -
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... -
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... -
Sunday's Q
lol, Thanx for the reply. Was beginning to think maybe the beef forum woulda been more responsive. LOL. Just kidding. -
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... -
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. -
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... -
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...
