New to Smoking

[franny]

Just bought a Traeger grill last week and learning the ins and outs of smoking,  So far we've done pretty good.  Only hamburgers a bit overdone once.

Looking forward to recipes and advice.

Nice to meet you all.

 

[ats32]

Welcome aboard!

Do a lot of reading on here...you shouldn't be smoking hamburgers anyway in my opinion.

 

[davidhef88]

:welcome1: glad to have you with us. We all learn from our mistakes. Smoked burgers are great, next time stuff them with some of your favorite cheese and pull them off a little earlier. Put hamburgers in the search bar and you should get some great ideas.

 

[smokeringking]

Hello, and welcome from Maine! Keep visiting this site and you will be a pro in no time. I have a culinary background and have some advice to throw your way as well. As far as smoking goes you need a low and slow temp around 220*- 230* too high and you will be releasing soot in your smoke and that is no good. As a result the cooking process is low and slow, which is great for what smoking was created for (long before we picked it up for BBQ) the low and slow cooking method is perfect for tough pieces of meat full of rubbery connective tissue and cologen. This type of food is what is known for BBQ such as pork butts (actually shoulders go figure), ribs, beef brisket and so on. the slow cooking time melts all that connective tissue and fat as well as injecting intoxiating smoke flavor and makes moist tender meat. To do this it takes a very long cooking time usually well over your average meat temps of 140-165 all the way up to sometimes around 200* at final. Now this process can also be used on more tender and quickly cooked meats (and non meats) such as chicken, sausage, "fatties" (stuffed meatloaf wrapped in bacon I understand I havent experienced the glory as of yet.), and more including veggies and even cheese. However burgers I would think too small to really benefit from the smoking process although now that I am at the end of this and thinking about the whole fattie thing it may just work. Now understand I am not saying you are doing anything wrong by any means just thought I would try to impart some knowledge I have. I think the biggest thing I have learned from SMF is experiment and try what strikes your fancy, if you like it go with it, HAVE FUN!, and most importantly to be good at this craft and make it in this group you must follow one simple rule......................................

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[s2k9k]

Hi Franny! 

 to SMF!!! We're glad you found us!

 

[smokinhusker]

Hello Franny and welcome to SMF! Small world really because I'm originally from just a bit south of you, Caldwell! Anyway congratulations on the new Traeger. There are some members that have

Traegers and there's probably tips, tricks etc here on the forum. Just use the search bar at the top! 

I have an MES 40 (electric) and I've smoked burgers: http://www.smokingmeatforums.com/t/117193/elk-burger-steaks-quick-friday-night-dinner  and they were absolutely delicious!!!

So you are only limited by your imagination and taste! TulsaJeff offers a free smoking basics e-course if you're interested. 

You can sign up here:http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[scarbelly]

Hello and 

 to SMF - glad to have you here