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  1. E

    Scallops question

    Does anyone do any ‘prep’ to scallops, such as dry-brining? Going to try them on the smoker tomorrow, with a piece of salmon that went over very well last time with SWMBO.
  2. E

    Tri-tip was success, now for a small Picanha

    Trying this similarly to the tri-tip. 225 to an IT of 110, now I’m cranking it to 500 to reverse sear (as well as I can ‘sear’)
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    Remnants of my first Tri-tip

    Used Jeff Phillips’ recipe for simple smoked Tri-tip. this was the first pic I got, a lot of it was already gone. The juices are just what cooked out, I did his ‘dry brine’ and after it rested and I sliced it, I poured the juice on top.
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    Help a newbie that doesn't like salmon smoke some....salmon

    My wife loves it, and we have a piece, so I thought I'd try it on the smoker for her. It's frozen, so I'm looking for SmokingSalmon101. What do I need to know in terms of time/temp? I don't have many pellet options, but what do people here recommend? Do I use the same leave-in probe for the...
  5. E

    Popping my cherry on a butt…

    Using one of Jeff’s recipes, I put this small butt on at about 6:30 this morning. Just waiting to hit 160, almost there..then into the pan, and cover it til 205.
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    Grilled chicken on smoker, first try.

    The wife already had some chicken breasts marinating, so why not smoke em? 225-250 with super-smoke on the Traeger til 160. Now they’re resting, which I read should allow them to reach 165(?)
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    Rookie setup question

    So I have an ironwood 650, and on recs from here got an Inkbird irf4s. One of the probes doesn’t have a point, so my sharp-as-a-hammer mind says that should be the one for smoker temp, instead of relying on the one in the smoker that everyone says isn’t accurate. Would this be a good place to...
  8. E

    Hi from a rookie

    Hi all. Just registered here, Hoping/needing to learn a lot. I have a Traeger Ironwood 650 I'm learning on, with mostly just my wife and I. We have family reasonably close, and I'm planning to use them as guinea pigs as the learning progresses. I'm not someone who grew up around grills/smokers...
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