Swamp Yankee
TJ Enthusiast
I have a offset smoker that can also be used as a charcoal grill, low and slow with a piece of oak wood or applewood set on the lump charcoal for flavor.
How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
MikeM
TJ Enthusiast
I love cooking on my smoker I built.. u have to have some time set aside to get ready.. but that’s what cold beverages are for
Today's fare, this is the first batch, with a dry rub, number 2 will be Jack Daniels BBQ slathered. The little pouch of wood chips gives it a nice smoky flavor.
I just cannot believe the aroma that a gas grill can make with a few wood chips, I am drooling with batch #2
Those little smoke bombs are magic for a gas grill, what wood are you using? I've used apple for pork but never tried chicken.
Hickory, my hands even smell like smoked bbq sauce....yum!
Treated myself to a Pitt Boss for father's day... On sale at Lowes. So easy to use a vegetarian could do it!
Grabbed a $7.00 chuck roast yesterday, rubbed it and let it sit over night, then threw it on at 220 for 5 hours. Best $7.00 piece of meat I've ever had!
Grabbed a $7.00 chuck roast yesterday, rubbed it and let it sit over night, then threw it on at 220 for 5 hours. Best $7.00 piece of meat I've ever had!
Smoked peppers, stuffed with cream cheese, cheddar, onion, garlic and bacon on top 2 hours at 225 with a pellet mix of hickory, cherry, apple
#UtahSecrets
Hell yeah I usually stop there on the way home from work on a daily basis. Full racks for $10, ribeye's half off... Only thing is you have to cook it pretty quick, but I'm good on the fly.
I also use a Pitboss pellet grill/smoker. We smoke ribs, chicken, even pizza and grill steaks, burgers, and hot dogs. It was cheaper than the Traeger and does a fantastic job. We have been really pleased with it so far. Had it a little over a year.
Yeah, I've been using it for just about everything, I prefer to cook outside just for the sake of not heating up the house in the summer when it's hot as hell. I did porkchops on it today @ 400 and really didn't notice much of a smoke flavor, just a mild wood tase. Of course at that temp you're just rifling through pellets which aren't exactly cheap, definitely something to keep in mind with these things if you think you're going to use them a lot
I just bought some at Walmart, apple mix, pit boss, 20 lbs for $9.
They could suck, I haven't burned them yet.
They could suck, I haven't burned them yet.
Did you pre-cook the bacon or did it get that crispy over 2 hours?
Edit: I fucking hate this thread. Makes my fat ass want to go eat something topped with bacon every time I get in here.
Nope used about a 3-4" piece across the top, no pre-cook. I did cut out some of the 100% fat sections off the bacon but the smoker crisped it up nice. It never got above 260 at any time during the smoke. I thought I might have to broil it in the oven for a few minutes to crisp up but was not needed.
If you really want to go crazy visit smokingmeatforums.com and you will go nuts!
Tonight's fare, ribeyes, steamed broccoli and rice pilaf
I did not get pictures today but it was St Louis style ribs, bacon wrapped jalapeño poppers and spicy sausage tonight. It was all great!