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01-18-2011, 2:14am | #1 | ||||||
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Smokers
Just bought a Traeger wood pellet smoker and broke it in today with a couple of tri tip roasts using apple wood pellets.
Being a smoker n00b, I'd like to here what tips and tricks you use. Also, feel free to post up any favorite recipes or marinades and rubs you use. |
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01-18-2011, 8:30am | #2 | ||||||
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They look pretty nice, I'd never heard of them.
I'm not sure I can offer any tips for that rig. All I'm using is a Chargriller with the Texas Smoker attached to the side. I use lump charcoal and assorted wood chips. One thing I can't stress enough, is getting one of those remote thermometers with the dual probes. I was never able to trust any grill thermometer when it came to the task of smoking. |
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01-18-2011, 9:39am | #3 | |||||||
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It helped a lot when I made a few smoking attempts with a POS electric smoker an in-law bought me. |
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01-18-2011, 9:42am | #4 | ||||||
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Yep. My worst experience was when I smoked pork ribs the first couple of time. I was a noob and trusted the thermometer that came with the grill. Well, it turned out that my ribs came out fecked up because the thermometer was 90 degrees off! I wondered why it was so difficult to hold what I thought was a "low" temp!
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01-18-2011, 10:10am | #5 | |||||||
Vette Barn Crew
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The thermometer is a little on the clunky side with programming, but it works... |
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01-18-2011, 6:05pm | #6 | ||||||
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You don't have to buy that exact brand remote probe unit, I have a Polder dual-probe, among others, and they are fine. The trick is to never let your probes experience direct heat. 400 or below and they will last for a very long time. If they see direct heat, maybe twice.
The pros use an actual thermocouple. I haven't sprung for one of them yet but ThermoWorks is the Rolls Royce of food thermometers. I have one of their instant-read models and love it. |
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01-19-2011, 12:03pm | #7 | ||||||||
Barn Stall Owner #8
Join Date: Jan 2011
Location: I'm sittin' in a bar on the inside, waitin' for a ride on the outside in Verdi, NV
Posts: 1,795
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