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  1. iebbqman

    Favorite Pellethead wood fuel

    I use only one brand. It is from cookingpellets.com. It is called the perfect blend. It is a mix of hard maple, hickory, apple, and cherry. I cook all types of meat with it. There is no oak in it. It burns long has a great smoke flavor and leaves very little ash behind. I put over 200 lbs...
  2. iebbqman

    Favorite Pellethead wood fuel

    Everyone has a different level of smoke flavor.  I do not use anything to increase the amount of smoke inside my cooking chamber.  I keep it around smoke or 180 on my traegar until my meat reaches 160 degrees.  Once it reaches that temp the meat will not take anymore smoke flavor into it.  I...
  3. iebbqman

    Looking for Butcher in Orange County for dry aged meat

    Check this unit out.  I have one on order but two of my fellow smokers are using them like crazy.  Had some of their beef and it was amazing. http://www.drybagsteak.com/
  4. iebbqman

    NEW GUY SPORT650

    Smokin it up in corona, CA.  I do a monthly smokeout in Norco.  Msg me for more info.  don't want to violate forum/website policies.  Can't afford advertising yet.
  5. iebbqman

    Got Wood?

    For briskets the best price I have found so far is Smart and Final.  They are packer cuts and are usually less then $2.50 per pound.  Not sure on orangewood suppliers, but check with any tree removal company they may call you up when they take and orange tree out.  You never know.
  6. iebbqman

    Calling all backyard So cal cooks!!

    Not going to be able to enter this year at least, but if I can possibly make it to this event is it okay to be a spectator and cheer the teams on?
  7. iebbqman

    New guy

    If your talking about California Pellet Grills, they are great. I get my pellets from them. They have a pellet smoking tube there that you fill with pellets light one end and throw it in the back of you smoker on the grate. Works great, also they have a great selection of pellets to choose...
  8. iebbqman

    Affordable Cooking Pellets

    I use the perfect blend and I do 12 hour and longer cooks on my grill at no higher then 250. I buy 40lb bags and I find use less the 20lbs between both grills. I did a 24 hour cook with both grills going the entire time and I did not use an entire bag. So while the cost of shipping them makes...
  9. iebbqman

    Pellet Consumption

    The dialed in is knowing that the displayed temperature is the same are real close to what shows on the display. Seasoning the grill is running just wood at high temp to coat the walls with wood smoke. This allows for better flavor during your first cook and so on. Not sure about bacon burning...
  10. iebbqman

    Treager troubles

    Recommend you either upgrade to the digital temp control which is very nice. Or better yet go with a savannah stoker, The savannah will give you the ability to control your temp in single digit increments. It is plug and play and I am gonna be replacing all my controllers to them.
  11. iebbqman

    Traeger Temp control

    How long was the Traeger on before you put the meat on.  When you first fire up the treater the temp will go a little high before settling.  This is because of the speed of the auger dumping pellets into the firebox to get the temp up.  It usually take about 10 minutes from the time it lights to...
  12. iebbqman

    Just got a Traeger - any words of wisdom?

    Save for the upgrade! Just kidding, you enjoy it. I recommend covering the drip pan with foil, it will make cleaning that pan easier. It is the shiny metal one you see through the grill. Get a shop vac to clean it out. I have one just for my grills. Also plan on wanting to cook everything on...
  13. iebbqman

    Bonesless pork shoulder questions.

    You may notice a slight difference in flavor in the meat, and I mean slight because of all the seasoning we put on our pork.  As they say cooking meat on the bone gives it more flavor.  I would not worry too much about that.  Hope it turns out great.
  14. iebbqman

    WHICH WOOD GIVES THE SWEETEST TASTE??

    your sweet woods, will tend to be your fruit woods.  Such as apple or cherry.  They will give your meat a slight flavor as the smoke they produce is more subtle.  Enjoy your mesquite for some it is the best thing to cook with.  An oak pecan mix will make for some very good base wood to use with...
  15. iebbqman

    Brisket...what am I doing wrong?

    Left over brisket, makes some of the best chili ever.  Especially the outer edges of the brisket.  But glad to hear you got your first one down.  
  16. iebbqman

    New to smoking

    Butts, Beans, and mac and cheese with some coleslaw.  For the amount of people 2-3 will work fine.  You will find it is very forgiving and easy to work with.  In regards to wood, I recommend some apple or cherry with pork.  If you cook ahead and need to reheat, put some apple juice in the bottom...
  17. iebbqman

    2nd attempt at Brisket

    Some people trim the meat between the point and the flat on their brisket.  Unless yours was missing one of those parts.  this will reduce the cooking time and also allow you to get more seasoning on the meat.  Keep cooking fat side up, and I do inject my meat with beef broth in order to help...
  18. iebbqman

    2nd attempt at Brisket

    Use the temp probe to make sure you reach temp.  Remember after the internal temp reaches 160 degrees the meat will not take much if any more smoke flavor at all.  Most people run their brisket to the 200-205 range.  Personally I use the push the temp probe in and see how easy it goes in.  If it...
  19. iebbqman

    Help, I'm Smoking Pulled Pork in advance for a graduation open house

    You can also use apple juice to help reheat your meat.  This will help keep it moist, but I agree with OB 1 in regards to the vacuum seal. 
  20. iebbqman

    1ST Smoke planned Sunday 5/19 - Your advice on menu mix ??

    Great spot for your beans is right under the Brisket.  This will add great flavor to have the drippings in your beans.  But yeah keep chicken at the bottom.  Cause if it drips on any other meats, that is no bueno.
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