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  1. 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
  2. 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...
  3. 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...
  4. 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...
  5. 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...
  6. papa g

    My second Brisket (Qview)

    Wow, I thought my first brisket on New Years Eve was amazing in my Masterbuilt 40-inch Smoker Christmas present, but this pre-fourth of July practice brisket blew it out of the water. The only main difference was I used the Amazn Smoker with the hickory pellets. The pellets gave it a nice...
    • papa g
    • Thread
    • Replies: 2
    • Forum: Beef
  7. papa g

    Smoky flavor lacking on Chicken

    OK, I've had my MES 40 since this past Christmas and I've upgraded to the retro bigger chip tray and just bough the amazn pellet smoker and I'm having problems it seems with chicken getting the smoky flavor to penetrate the meat. It looked great. It's juicy and tons of smoke in the skin, but...
  8. papa g

    Jerky making was easier than expected-- (witih Q-veiw)

    I used my MES 40 to make jerky out of sliced up bottom round (two pounds at $6 per pound) I removed fat off the ends of each piece. Over all it looks good, smells good and tastes good. I was given a Hi Mountain cure and seasoning sample pack as a gift over two years ago. I used the hickory...
  9. papa g

    OMG--I'm Hooked!

    Yesterday I was on the fence whether to put my 15# brisket (cut into 2 pieces) on my regular smoker I use or take a leap of faith and use my MES 40.After searching SMF for a cooking procedure, I finally decided to take a leap of faith and settled on a procedure that started off cooking around...
    • papa g
    • Thread
    • Replies: 14
    • Forum: Beef
  10. papa g

    Test run complete

    Today I tested my MES 40 i got last week for Christmas with some chicken  leg quarters. I made  a  pineapple  brine I found online somewhere. The biggest thing my wife noticed was the skin was edible...when I use charcoal/wood smokers, I'm using some some pretty high intense heat that makes...
  11. papa g

    To crumble or not to crumble?

    I searched around the forum a bit trying to find some previous posts on this subject, but came up with nothing--but here is what I was wondering: I got a MES 40 almost a week ago Christmas and since, I've spent hours on this site and scouring the Internet looking for tips and just background...
  12. papa g

    DIY Aging beef process

    I've always wanted to try my hand at aging beef and wonder if any has done it and how easy/tedious it is. Don't ask me why I want to do it, it just seems like it would be pretty cool to say  you aged your own beef when serving it...! g
    • papa g
    • Thread
    • Replies: 11
    • Forum: Beef
  13. papa g

    Greetings from St. Louis

    I don't know why it has taken me so long to join this forum...Just one more to a ton of which I belong. Looking forward to participating. g
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