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  1. papa g

    Over salted my belly

    I too cured some pork belly for bacon and thought it was a bit to salty even after rinsing it thoroughly after the curing. I put the sliced bacon in bowl and ran cold water over it for 5-10 mins -if that and was a noticeable difference in the lack of salty flavor.
  2. papa g

    Cherry wood question

    Good advice Civilsmoker. I've never been a fan of soaking wood, but thought soaking and letting it dry over a day or two before using it would add some of the moisture back to it. Sounds like extra steps and unnecessary time.
  3. papa g

    Cherry wood question

    Cherry has become my Fav for poultry also. Great flavor for Chicken and Turkey as well as great color to the skin. I might try soaking the wood in water for a day or so and letting it dry for a day or two to add some moisture back to it.
  4. papa g

    Cherry wood question

    That's the first thing I asked him and it's not treated. I'll have to traded him some smoked meats for the favor. Thanks
  5. papa g

    Cherry wood question

    I have a friend who builds cabinets and furniture and uses cherry a lot. He has offered to give me his scraps for smoking. Just making sure it will be fine to use for smoking meat. Thanks
  6. papa g

    Foil pan catch drippings

    I was experimenting with the pans a little larger than the half size steam pans from Sams Club using a tube smoker. I bent the rim of the pans up all the way around and filled it about half full or water. Before, I would wrap the factory pan in a couple layers of foil and add water to it...
  7. papa g

    Cure for lack of air flow in the Traegers snuffing out smoke tubes/trays?

    I'm going to give it another shot this weekend to see if the air flow was the issue. Out of 4-5 times using the smoke tray it went out each time.  Hope it works for you. Makes me wonder why they don't put closable air vents on the left side of the smoker. Guess one could modify it themselves...
  8. papa g

    Cure for lack of air flow in the Traegers snuffing out smoke tubes/trays?

    I've read where people are using smoke tubes and trays for extra smoke and until my last smoke I have been unsuccessful to get mine to stay lit no matter where I put the smoke tray. It would seem the moving air would make it burn faster but I think the problem was lack of air flow. Finally, I...
  9. papa g

    Where do you place your smoke tube in your Traeger?

    No problem with the circulating air putting it out? It seems it would burn faster.
  10. papa g

    Where do you place your smoke tube in your Traeger?

    I can get decent smoke flavor with my Traeger with everything except chicken. I'm curious for those using smoke tubes if you place it on top of the grate or down in the belly. I have the a-maz-n smoker, but its the tray maze  style. I tried to use it and placed it on top of the grate and the...
  11. papa g

    Does pellet flavor matter at high heat?

    Just added a Traeger Texas Elite to my museum of grills and smokers here in St. Louis.  My question is if I'm finishing a piece of meat off at a higher temp that was smoked with hickory at a lower temp does it matter that much what the flavor is at the higher temp if i add a different flavor...
  12. papa g

    First Cheese Smoke---uggg!

    UPDATE:  I rolled out the Monterey Jack at my office and over all was well received. The "house fire" smell wasn't as bad. The smoke flavor was super intense on the outside of the cheese and the inside without the "shell"  resemble smoked gouda in taste. Will give the cheddars a couple of weeks...
  13. papa g

    Why one should learn to control their smoke when smoking cheese or other products.

    Can't wait to try it again, but using a lot less time and the sampling method during the process. Thanks for the thread. g
  14. papa g

    First Cheese Smoke---uggg!

    No just one end. I even opened the door to the smoker to try to bring the temp down.
  15. papa g

    First Cheese Smoke---uggg!

    That was one suggestion I saw when researching and of course slipped my mind when I tried it. This will be my plan of attack on the next session. g
  16. papa g

    First Cheese Smoke---uggg!

    Sampled it after it came out and the day. I did vacuum seal most of it and will try it over the next few weeks.
  17. papa g

    First Cheese Smoke---uggg!

    Welp! My first dive into smoking cheese didn't go so well.  The outside temp was in the mid 40's and in the mid to high 40's on the second batch. I read a lot of people prefer using apple for flavor and to give it some color to smoke so that's what I used in my amaz-n-smoker tray. Was't sure...
  18. papa g

    First cheese of 2017

    Curious what your outside temp was and how long do you let it sit before sealing it up? Looks great. Also one thing I'm still confused on are some people not refrigerating some cheeses after they are sealed?
  19. papa g

    New to the site.

    Welcome. It's a great community here.
  20. papa g

    First Prime Rib W/ Q-View!!!

    Thanks, G
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