Recent content by bregent

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bregent

    What are your tips and tricks for making bread???

    What ratio of salt are you using? Also, 100F is pretty warm for proofing. Slower fermentation usually results in more flavor. For English muffins I always do an overnight cold ferment in the fridge.
  2. bregent

    Wagyu Beef Shoulder Roast

    Thanks Chile. I've no experience with Wagyu. So you think cooking a 2" thick shoulder to medium rare will be tender enough?
  3. bregent

    Wagyu Beef Shoulder Roast

    I picked up this beef shoulder roast from Costco the other day. I was thinking about smoking and then pan finishing for either sliced or pulled beef. What are your thoughts? Do you think there's enough fat for the higher finishing temps? Any specific techniques you'd recommend?
  4. bregent

    How do I get the temp down for cold smoking on a Zgill 1000

    You cannot cold smoke on a running pellet grill - the operating temperatures are much too high. What some folks will do is cold smoke on the grill using a pellet tube or tray with the grill powered off. However, IMO this produces a very poor result as there is not enough draft to move the smoke...
  5. bregent

    My first venture into kraut

    Nice. Haven't tried red cabbage yet. How does it taste compared to green? I do a lot of kraut, kimchee, green beans and pickles. Since trying fermented pickles, I don't care much for the taste of vinegar pickles anymore. If you like bloody Mary's, home fermented veggies are great to have on...
  6. bregent

    Making Lox and maybe sushi?

    Yeah, you definitely want to go light. I'd suggest using a very light flavored wood like alder and use dust and sample it along the way. If you can, use something like a mailbox mod which will allow the smoke to mellow before getting to the chamber. I use a 15 - 20 foot SS dryer vent.
  7. bregent

    New traeger.... Need a Lil info...

    Well, I would start by calling tech support. But know that this model uses a dumb controller and many folks experience the same problems that you are describing and struggle to keep them lit. Is it possible to return and upgrade to a better unit with a PID controller? I had the same problem...
  8. bregent

    Pellet Standards

    Cool, thanks for sharing. On a different subject, you're not by any chance the jliddil of rec.crafts.brewing fame, are you?
  9. bregent

    Disappointing Smoked Turkey

    Sure, it's very possible. If you did everything the same, but the bird did not have the 4-8% solution that you typically get, then you could certainly expect a difference. What temp was the breast when you pulled it? Spices really don't do much in a brine - they absorb too slowly. It's best...
  10. bregent

    Traeger Owners.. some interesting info I found in an old pm..... Ortech controller

    As a non PID controller option, I know folks that installed the Ortech and say it works much better than the stock Traeger controller and is reasonably priced.
  11. bregent

    Griddle For Pellet smokers

    Griddles don't work well in pellet grills. Pellet grills are like an oven and are meant to heat with the lid closed. You could heat the griddle up with the lid closed, but it will cool off rapidly once you open the lid. And even if you have a pellet grill that sears, you'll have a tough time...
  12. bregent

    Oklahoma Joe Pellets

    If by 'filler' you mean wood that is a different species than what is listed on the bag, then I doubt these are 'no filler'. 100% flavor wood pellets are clearly labelled as such.
  13. bregent

    Pizza Dough Recipe

    Brian, '00' flour is great if you are making true Neapolitan style at extreme temps, but can be counter productive for the type of pizza you are looking to make. Stick with bread flour for the pizza dough and save the '00' for hand made pasta instead.
  14. bregent

    I joined here specifically to master smoked brisket and I’m 0-3 (.000) so far, attempt 4 starts tonight

    You still haven't mentioned what went wrong with the previous ones. When are you pulling them off the smoker? How are you holding them before serving?
  15. bregent

    I like dry rub ribs. Suggestions for a rub?

    I almost always use the Fast Eddy rib rub recipe: ½ cup white sugar ¼ cup Hungarian paprika ¼ cup Lawry’s seasoning salt 2 tablespoons garlic salt 1 tablespoons allspice 1 tablespoons cumin 1 tablespoons onion salt 1 tablespoons fresh coarse ground black pepper 1 teaspoon of celery seed
Clicky