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Thanks Everyone. Talked with the family CFO and she is on board with getting a griddle. Now to decide brand and size. Looked at the store yesterday at a 28 and a 36.
Sorry to dig up an old thread.
Is the Blackstone product worth the extra cost of basically the same thing of a knock off name? 28 or 36 inch for a family of 6? How important is number of burners?
It seems that the flip up lid is preferred on this thread which I would want as well.
Very...
So I have this idea of trying to smoke a prime rib.
Its on sale right now for like $7/lb so a $9/lb savings.
I know it is supposed to be an amazing cut but I am not a fan of the medium rare parts of the cut. Was considering leaving it on longer to get it up closer to medium. Medium rate is 130...
From Google, knock off the obvious poop spots and allow any wet spots to sun dry. Start a fire with clean wood. Add the suspect wood to the fire. Above 167F nothing will live
It’s hard to say how well it will feed in the screw. I have wood chips left over from when I used a smoke box on my gas grill, I might try to use them like you would in a smoke tube.
Visiting relatives last week and got to use their Pit Boss smoker. We did turkey breast 1 day and a brisket flat another day.
We have a Traeger Pro 34 so we liked the more digital temp controls on the Pit Boss. Can set in 5F precision on the PIT BOSS while our Traeger can get set to about 25F...
Pellet does seem to produce less smoke than a stick burner. You can drop the temp to the 180-200 F range to get optimal smoke from a pellet. You can also add a smoke tube as well that will give you about 4 hours of smoke.
Woke up to light rain but the smoker is still doing fine. Pellet hopper about at the level I expected. IT is sitting around 155, again right about where expected. It’s kind of an ugly shape but it’s the how it was after trimming. Walmart meat department. Looked okay until we opened the package...
As the title says, gearing up for an overnight brisket and the temps will be mid 60s with patchy rain.
Do I let the Traeger just do its thing naked or should I dig out the thermal blanket to help with heat control in the potential wind and rain?
Heads will roll in the secret service over this. Why in the holy eff was that rooftop NOT secured BEFORE the rally. Very obvious line of site potential shooting platform.
Decided earlier this week to do a smoke this weekend but wasn’t sure about brisket or a butt. Hit the store and came home with both as it was good prices. Decided to toss the butt on last night about 7:30 PM. Ran it overnight at 180 on the Traeger Pro 34.
At 6 AM it was 159 so I turned up the...
Well problem solved for now. Went shopping and came home with an 11 lbs brisket and an 8 lbs pork butt. Now just have to decide which to smoke and it will be an overnight smoke this time around.
Well I have not bought the cut yet so that is my fault BUT . . . for a smaller cut it sounds that an AM smoke start is the better option.
All I know is we want to shred it so we will aim for 205 when we do.
So we have grown accustomed to the overnight low and slow smoke and pretty much do that all the time now for butts and the brisket we did. We are getting ready to smoke a beef cut (not brisket) soon and I had questions on size and time.
For the butts they have been 8 - 9 lbs and do great...
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