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So I want to replicate the thin sliced smoked salmon that you can buy in the stores. My idea is to buy a fillet and low smoke it (165 F) What I am curious about, is what temp should I cook it till?

So I used to just cut meat up, and put in a foil tray, or wrap in foil. I noticed it would dry out, so then I started using zip lock bags. (I would pull pork, and store, squeezing air out). For brisket though, I was going to use cling film. What do you folks use? I also see BBQ restraunts...

Still having issues with Timberline, yesterday it stopped burning, but filled up my pellet burn pot with pellets. 3 times. Had to take everything off, and re-ignite. Re-igniting take about 20 mins, which seems way to long. No help from Traeger, asked if I ever clean it. Of course I do Any...

Got a new Timberline, and what’s the first tho bro to do? Start drilling holes to add a shelf!

So the hot rod on my Traeger stays on all the time. Unless I unplug from the wall, its always on. Any remedies? I have emailed Traeger twice, and no response. Not sure whats up with that.

Anyone use marinades from off the shelf from Krogers, etc. to inject? I was thinking of a cajun chicken marinade and inject the turkey then smoke.

Got another bird to smoke. Krogers north of Cincy has fresh Turkey 59 cents a pound. Also still have some frozen for 37 cents.

looking for a true wifi thermometer? Something that I can check my temps when out and about away from the house.

Got a couple small turkeys to smoke, was going to do something with one and bacon. Would stuffing the bird with bacon work out, or do you think it would be a uncooked greasy mess?

So I cannot find a insulating blanket to get by tommrow for a brisket. Its going to be negative balls out, so I wanted to insulate my smoker. What do you think about a moving blanket, draped over the top to insulate? I will be at 225 F max, I cannot think that it would do any harm to the grill...

Kroger SW Ohio has brisket packers for $1.99lb. Not sure how many to get, 5 or 10!?

So after doing a couple small birds, I am now up to a 29lb bird for this weekend. I did the smaller ones at 225 and they were perfect at 160 in the breast. For a bigger bird, I am worried the breast will be done first, what do you guys think? Gonna shoot for a 8-10 hour smoke, but can...

http://www.fieldandstreamshop.com/p/masterbuilt-30%E2%80%9D-electric-smoker-kit/15msbu30ssdgtlsmkcfp?camp=PromoEmail:20151129CyberDealsAM:Body-Masterbuilt&csm=832345691&csc=21576&csa=831302101&csu=21621&mcid=21130953 Seems like a good price

So I have a turkey to smoke tonight, 12lb bird. I am spattlecocking it, and going to smoke at 225 on my treager. I heard that check the thigh for temp and when hits 160 pull it and let rest. I suppose I should check a breast also to make sure its at 160. Where do you guys check temps and what...

I have a Lil Tex with a digital thermostat. When I put it on smoke, it only gets up to about 135-140, but on the next setting 225, it reads 225 pretty constant. I have tried cleaning the pot, etc. It seems to be a lower temp smoke. Should I worry, or should the temp be higher on this model? Thanks

Meijer has Grade A chickens on sale for 89 cents a pound. Did 3 couple weeks ago, was superb as pulled chicken. Lol, any reason to get the grill going!

Doing my second butt, was going to put in a foil pan, but elevate it up off the bottom. Won't cover it till about 160, and figure the juices will be enough, maybe add a beer or home apple juice. What do you guys think? It's a boneles cut, so also may have to tie to keep from opening up

So I am going to smoke a pork butt tommorow, but the meat I bought was boneless. Would you guys tie it up before putting on the smoker, or just bunch it up and set it and forget it?