Awe inspiring ain't it?
Wannabe...
Big Green Egg my big ole hairy butt.
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Awe inspiring ain't it?
Wannabe...
Big Green Egg my big ole hairy butt.
WB Traeger is the smoker I was gonna tell you about. Never mind now. What brand is that? Sweet looking rig. Looks to be well built.
Attachment 36678
Introduced in 1992, this grill has become our most popular model. Designed after the traditional Texas Style wood cookers, this unit brings old fashioned wood cooking into the 21st century by featuring a high-tech auger-fed burner, electronic Autostart, solid state control system and EZ-drain grease system. Forget fire tending and temperature control problems. This unit automatically augers wood pellets to accurately provide three different cooking temperatures: Smoke, Medium and High. Traditional design combined with "state of the art" technology deliver Minnerman results every time you cook
Yeah, I read some about the Traeger. Expensive. This one is made by Old Country in Laredo TX. Picked it up from Academy on clearance. Heavy dude too. They say it's 1/4", but I think it's prolly 3/16. Even still I stained my pants unloading it. About 600% better than anything else I saw all over Jackson this weekend. Closest to it was one at BPS for about twice the price. Everthing else I saw was made of sheet metal measured in guage.....chinese crap.
Picked up 4 pounds of rub this AM before work too.
Only thing I gotta do now is figure out where the gas line gets hooked up. :)
Wannabe...
Thicker the metal the more heat it retains and the less you'll have to FEED IT. Nice looking smoker. IF you need any advice of slow smoking, let me know. I may only be a decent crappie guy but I can flat out cook on a smoker
YUCK, I make my own and it's better than anything you buy. Just remember that IF you are cooking pork, ADD BROWN SUGAR to the rub. Pork needs sweet and heat form the spice rub
Good looking smoker WB...I think you will like it a lot.
sweet lookin rig. You cooking for the Grenanda T now, RIGHT?
DD, This pains me. OK, so I see references to getting meat to a certain temp. Question is, how do you measure that and still keep from opening the smoker so often which completely hoses your cooking temp?
They say it's 1/4", but I think it's more like 3/16. Still, it's a heavy dood. If you go up on the second floor of BPS and check out the 1400 and the 900 job, that's the same weight as this one.
Wannabe...
Gotta be really quick. :pQuote:
Originally Posted by Wannabe...
Just did a google on those wireless temp deals. There's one by Maverick that tells the cooking chamber temp and the meat temp. Question is, is it ok to just let the cord run out the door or would I need to drill the lid and run it in that way. Sat will like this part, JB weld in place. ???
Wannabe...
You go back to BPS and get ya a digital meat thermometer and ya dont have to open the top at all cept to turn it over ifin ya needs to.
I got one and the line just hangs out the door , just dont SLAM the lid ya dummy.
Oregon Science or something like that. It's OK and has a range of 50 feet
What he said!Quote:
Originally Posted by DonDon
Have one and it works great. Xmas gift from momma bear :D
Getcha one of these. http://www.cooking.com/images/produc...dde/658737.jpgI've had one for about 10 years, never had to change the battery in it. It'll alert you when you hit a target temp, or use as a count down timer.
Stick the probe in the thickest part and leave it there. Don't pull it out until ready to carve. This means you leave it in while the meat rests. For smoking, I don't use it. This is not a technique that relies on hitting a temp and coasting to a perfect "done" temperature while resting, like roasting a turkey. Its a low and slow. The temp of the smoking chamber is more important than the inside of the meat. When you're talking about 10 hours of smoking, its gonna be done fi you've kept your smoker temp where it belongs.
I paid like 15 bucks at a local kitchen gadgets store.
BTW... I think you will find it much easier to make your own charcoal for this type of smoker. I burn down seasoned wood and shovel the coals in. I start with about 4 good logs and remove 1/2 of the coals to fire with and use the other half to toss on a couple more chunks.
BTW, I don't think you should be using this smoker without Gonnabe's supervision.
but brickette's in my Brinkman. Reason is that it's easier to know how much I'm putting in the firebox. In the brinkman offset smoker, I'll put 10 brickettes of charcoal and a baseball sized piece of water or Apple juice soaked wood in each hour, just seems like that's the right amount at the right time to keep the temp level. I run mine at 225 normally. Hey, WB, make sure and check the temp gauge on your grill. Mines off 50 degrees. LOL Easy way to check it is to take it off the grill and set the probe in a glass of ice water. If it reads 33-35 degrees, it's good to go.
After you kinda figure it out you will go by time more than temp of meat.When I load mine up I know by the hr's when my stuff is done.Big stuff like brisket's 12-15lb and whole boston butt's 8-10lb 10-12hr's,rib's 6hr's,whole chicken 3-4hr's the only thing I temp check while cooking is deer meat like it about 135 degrees.
to run for almost 20 hours. It'd hit 175 or 180 internal and just stall for some reason. I will not pull my meat til it's 195 internal. Butts usually run for 10-12 average though
DD i heard you would pull your meat a lot quicker than that...lol
pull my meat whenever I want to, thank you sir