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Quoted from Rodent:My least fav task with ribs is removing the membrane, but that effort is soooo worth it
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If anyone has a trick for removing the membrane easily, please share! Some racks ...it just doesn't want to come off. is that a freshness, or freezing issue?
Quoted from Hougie:Smoked this loin yesterday. It turned out beautifully.
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How long, what temp? that looks awesome.
Quoted from Bowlingpin:13 pound brisket smoked at 180 for 9 hours bumped up to 230ish for another 4-5 hours..
No Spritzing and did not wrap during stall.[quoted image][quoted image]
pellet smoker?
OK I just picked up a big slab of Sockeye Salmon from Costco. Anyone have a good recipe for smoking it in the Trager?
Quoted from zermeno68:Yup… agree with the smoke tube. Also, highlight to put the salmon away from your hot spot.. or at least put the thicker side near the hot spot if unavoidable.
Cook mine a few weeks ago marinaded Asian style (ginger, garlic powder, soy sauce, olive oil) at 190 for 2 hours or more.
I put a meat thermometer to make life easier.
Also, if presentation is desired as it cooks you can scrape off the chunks and the bubbles to keep surface looking clean.
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Oh man, that looks delish! I'm gonna try it for dinner tomorrow night. the chunks of fresh ginger must give it some excellent tang. a squeeze of lemon and all is right. thanks.
I've found that an electric knife is just the 60's throwback that I need for super-thin slicing without having to freeze the meat!
Quoted from vid1900:This should be the same for any other Chinese made smoker, as they all tend to have the same glowrod, fan and auger parts.
You know a lot about many things Vid. do you know if the Trager line operates the same way? Does a glowrod burns the pellets by heating the steel burn dish?
I have to replace the whole hopper/motor/delivery assembly on my trager.
Quoted from vid1900:Trager, for about the last 15 years, has had the same Chinese mechanism that 99 percent of all pellet grills have.
Do you know the model and age?
Does it have a digital PID controller with temp probes ? If not, you probably want to get an aftermarket kit that upgrades that too
I have a Pro Series 22 Pellet Grill. bought it in 2018. it came damaged, and they sent me another control box+augur/burner assy. which I have not installed yet since the grill worked OK. It just stopped working though, I may do the surgery this weekend.
pasted_image (resized).jpegQuoted from zermeno68:https://www.yummly.com/thermometer?irclickid=0XMXfY304xyNR3lXany953ZtUkDSyUx-NxuERY0&irgwc=1
So, I’m in the market to experiment with wireless thermometers and wired systems as well.
Is Black Friday a good time to look? What are good “deals” for wireless options?
Recommendations welcomed… I have little over 2 weeks to research and will include suggestions here.
Oh, I’m looking for wired systems that can support 2-4 probes.
I'm looking for a thermometer that I can leave in during cooking. not a wireless probe, just a thermo that's designed to operate at high temps. any suggestions?
So it's after Christmas and I found a fresh 16 lb turkey marked down to $6.49! (sitting right next to a 5 pound Purdue chicken for 14 bucks!) I did a bit of Youtube research...found this very good video and followed the instructions to a T with the exception of the injection part since I didn't have an injector.
I have to say, it turned out exactly as it should have. I ripped a bit of skin off to test it's crispiness and it was fantastic! 3 hours of smoke at 250 in the Traeger, then crank it up to 350 for the finish. took about 5 hours. Turned out so well I have an injector on order.
Injector:https://www.amazon.com/Grillin-Pros-Stainless-Injector-Syringe/dp/B09RSFX7K3/ref=sr_1_6
PXL_20221227_223039524 (resized).jpgI'm cooking up a brisket for a dinner party tomorrow night...has any of you done a 5-hour low temp smooke on a friday night, then wrap and oven-finish overnight at 220? I'm thinking turn on smoker at 7, pull at midnight, wrap and into the oven until 10AM. then move to the cooler.
would that work?
Backing into a 6PM dinner.....including a 2 hour cooler rest I guess I could get a good 10 hour smoke if I started it at 6AM. I'm a lazy sack so get up at 0-0dark-thirty isn't real appealing. I may suck it up and do it the less risky traditional way.
Quoted from romulusx:Oven firing for 10 hours is expensive!!
I don't know the $, but I imagine that the electric smoker running 10 hours + the cost of pellets would be more expensive thatn just running my electric oven. Anyone ever done that math?
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