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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.
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?
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...
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...
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.
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...
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...
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.
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...
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.
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.
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
I keep the bulk of mine in a shed in the original bags which have small holes in them. I have a few bags that are several years old and I've never had a problem with moisture. For my working quantity, I keep in Weber charcoal storage dispenser on my deck These are not water proof or airtight and...
I've had 100% success rate repairing probes that got wet but putting them into a 300F oven for a few hours. Obviously, keep the plug end out of the oven.
You might want to consider a double wall stainless steel smoker. Double wall insulation provides better heat retention than thicker grade steel. And high quality SS will give you lifespan comparable to thick steel, with less maintenance. They also heat up faster, weigh much less and are easier...