Free: Contests & Raffles.
Quote from: CAMPMEAT on May 17, 2014, 10:23:42 PMI wish some of you would share the rubs you use for your various meats.Best pork shoulder recipe i have found. Pulled pork masterpiece.http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241
I wish some of you would share the rubs you use for your various meats.
Quote from: kenzmad on May 18, 2014, 12:46:32 AMQuote from: CAMPMEAT on May 17, 2014, 10:23:42 PMI wish some of you would share the rubs you use for your various meats.Best pork shoulder recipe i have found. Pulled pork masterpiece.http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241You just wanna come over to dinner. It says it serves 16 people........... I don't have 16 friends anyhow, I have no friends...
Someone mentioned that you don't get as much smoke in your meats from a Pellet stove as you would with a stick burner. I gotta tell you, I have never cooked with a stick burner before, but I have NEVER not been able to get enough smoke on my meats from my Pellet Grill. Here are a couple from the Rec-Tec.A 14 pound full packer Brisket.A couple of 8 pound Pork Butts.Brisket Burnt Ends.
Quote from: CAMPMEAT on May 18, 2014, 07:34:47 AMQuote from: kenzmad on May 18, 2014, 12:46:32 AMQuote from: CAMPMEAT on May 17, 2014, 10:23:42 PMI wish some of you would share the rubs you use for your various meats.Best pork shoulder recipe i have found. Pulled pork masterpiece.http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241You just wanna come over to dinner. It says it serves 16 people........... I don't have 16 friends anyhow, I have no friends... The reason you don't have friends is because you don't lime deer jerky!!
The smoke ring suffered with the problems I had with the treager, had it not died at 5am It still tasted awesome though. I chopped the smaller portion and burnt ends for BBQ sammy's.
Well this instance the burner pot was full of unburnt pellets, the hot rod had shut off. The auger stopped auger'n, but the blower was blowing. I unplugged it, vacuumed the pellets, plugged it in and the auger started dropping pellets, the hod rod got hot and it lit up and ran normal for the rest of the day. pellets were fresh and tight and hopper was almost full, the auger wasn't stuck. I dunno, it just has different glitches now and then. Not consistently the same glitch. Sometimes the burn pot spills over with unburned pellets and it makes a pile of pellets in the main barrel. Sometimes the pot fills full of pellets then it smolders for a long time and throws out clouds of smoke. Always something I keep it cleaned out, shop vac the ash out all the time too so not like I just run and run and run it without cleaning.
Quote from: KFhunter on May 18, 2014, 08:15:19 PMWell this instance the burner pot was full of unburnt pellets, the hot rod had shut off. The auger stopped auger'n, but the blower was blowing. I unplugged it, vacuumed the pellets, plugged it in and the auger started dropping pellets, the hod rod got hot and it lit up and ran normal for the rest of the day. pellets were fresh and tight and hopper was almost full, the auger wasn't stuck. I dunno, it just has different glitches now and then. Not consistently the same glitch. Sometimes the burn pot spills over with unburned pellets and it makes a pile of pellets in the main barrel. Sometimes the pot fills full of pellets then it smolders for a long time and throws out clouds of smoke. Always something I keep it cleaned out, shop vac the ash out all the time too so not like I just run and run and run it without cleaning.I too had this problem once but never since
the treager doesn't go below 180 in my experience, unless it's cold outside. but I did make some fantastic fish out of triploids, not a favored species around here to the die hard trout guys. But holy cow did they taste good hot off that treager. the fat did break down and pooled on top the fish, pour it off and chow down treager is not a cold smoker, nor is it a grill. It's just a cooker is what I call it now. makes great ribs and briscuits, but don't do a ribeye on it. Only reason I use a pellet cooker is for convenience, a true smoker will do a better job for smoking - but it's tedious if you just want a couple chickens or rack or two of ribs for supper. For a convenience cooker I want it reliable so I can do chores around the house while supper is on, not flame snuffing out or a pot full to spilling over of un-burnt pellets.
If I had my druthers, I'd start the extra thick cut ribeye on the treager to give it some smoke, warm it up good...then I'd finish on a ripping hot grill. yummmm!
Quote from: KFhunter on May 23, 2014, 06:54:38 PMIf I had my druthers, I'd start the extra thick cut ribeye on the treager to give it some smoke, warm it up good...then I'd finish on a ripping hot grill. yummmm!I did my ribeyes on the traeger for 1 hour on smoke and then burned the piss out of them in a smoking hot cast iron skillet. They turned out amazing.... About 30 seconds on each sid :drool:e.
