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Old August 21st, 2012, 08:50 PM   #251 (permalink)
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Point taken. No I've never attempted such a meal. I suppose I could smoke some pork and do my lomein noodles and rice. Would be fun to do. I can see myself now telling my neighbor what I'm grilling lol. ...he always asks.
we must be doing something right if the neighbors come out and say whats cooking, smells good!!

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Old August 24th, 2012, 10:31 PM   #252 (permalink)
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One of joys of smoking meats. The entire neighborhood will smell great,
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Old August 24th, 2012, 10:50 PM   #253 (permalink)
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been just about a week since grill was running, oh no!!!!

take care of that this weekend as long as storm doesn't put a damper on things
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Old August 25th, 2012, 01:02 PM   #254 (permalink)
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Think I may try to squeeze in one more grillin this summer... Practically out of propane (i know, i know, lol) and want some steak and brats one more time
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Old August 25th, 2012, 01:51 PM   #255 (permalink)
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Think I may try to squeeze in one more grillin this summer... Practically out of propane (i know, i know, lol) and want some steak and brats one more time
Just one more time.. oh come on now. It's time for another tank and that crisp winter grilling experience. Keep in mind that your grilling libations will stay cold longer when the ambient temperature nears freezing.
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Old August 25th, 2012, 01:57 PM   #256 (permalink)
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Just one more time.. oh come on now. It's time for another tank and that crisp winter grilling experience. Keep in mind that your grilling libations will stay cold longer when the ambient temperature nears freezing.
LOL! It sounds good (especially since last winter it didn't even really get cold)

We'll see. I may have more free time than usual this winter
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Old August 25th, 2012, 02:45 PM   #257 (permalink)
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one thing nice about fla you grill comfortable all year round here. in ct i still grilled all year round too. so just a grillin thing!!!!
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Old August 25th, 2012, 04:03 PM   #258 (permalink)
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I grill year round. I have a cover over my patio so I've grilled in rain storms and I've grilled in snow storms. I love cooking out. I can't pack that all in just because of the weather. The winters may be cold around here but if you stand close enough to the cooker... it's not half bad. Besides... cuts way back on the bug factor.
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Old August 25th, 2012, 08:03 PM   #259 (permalink)
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I ran to the store today to get some steaks. I ended up grilling KC strips on the old Jenn Air. It hasn't been fired up since I bought the Traeger. I forgot what a pain it is to lite with it's electronic starter broken. It grilled great however and the steaks were yummy. They spent a couple of hours in a marinade of Allegro Original marinade, Shiner Bock, and some of McCormick's Montreal Steak seasoning prior to grilling.

Two racks of ribs jumped into my shopping basket while at the store. I guess I'll be forced to smoke ribs tomorrow. I have them rubbed down in the refrigerator as I type. It's impossible to say no to ribs when they are on sale.
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Old August 26th, 2012, 04:45 PM   #260 (permalink)
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I ran to the store today to get some steaks. I ended up grilling KC strips on the old Jenn Air. It hasn't been fired up since I bought the Traeger. I forgot what a pain it is to lite with it's electronic starter broken. It grilled great however and the steaks were yummy. They spent a couple of hours in a marinade of Allegro Original marinade, Shiner Bock, and some of McCormick's Montreal Steak seasoning prior to grilling.

Two racks of ribs jumped into my shopping basket while at the store. I guess I'll be forced to smoke ribs tomorrow. I have them rubbed down in the refrigerator as I type. It's impossible to say no to ribs when they are on sale.
why does that always happen???? stuff always jumps or falls into our cart too. the wife says i'm not really allowed to go shopping beacause of this problem. she says way cheaper if she goes without me.
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Old August 26th, 2012, 07:49 PM   #261 (permalink)
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why does that always happen???? stuff always jumps or falls into our cart too. the wife says i'm not really allowed to go shopping beacause of this problem. she says way cheaper if she goes without me.
My wife just recently had knee surgery. She told me there is no insurance to cover my shopping at the market. I guess I do somewhat impulse purchase at the grocery store. Everything always looks so good

My ribs turned out great. I smoked them very slowly today. I put them on before seven so I was in no hurry. I can't say they were more tender than normal.. they almost always are falling apart.. but it did prove I could leave them smoking all day while I worked if need be.
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Old August 26th, 2012, 07:49 PM   #262 (permalink)
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A new Fairway opened nearby. My wife apparently insane decided to go to the grand opening. She managed to snag a whole filet from the grand opening sale. Last night at the cabana, when everyone else was grilling burgers and dogs, we had bacon wrapped filet minion, grilled corn, grilled fingering potatoes w/garlic oil and rosemary. Grilled pineapple for desert. There was a lot of envy going on. I got 6 filets from the center and made shish kabobs from the ends,marinated in teriyaki,garlic and herbs. We call them steak McNuggets. Serious meat sweat territory. I'll be eating chicken for a while.
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Old August 26th, 2012, 08:49 PM   #263 (permalink)
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Wow... that sounds wonderful. That makes me feel somewhat lazy. All I did was smoke a couple of racks and had some store bought potato salad. I did consume some home made zucchini cake the wife made from our garden zuchinni... does that count? Oh, I did make a queso from my peppers, tomatoes and some white cheese this afternoon. I had fun.. but it sure wasn't fillet minion. Your steak McNuggets sound very interesting. We get a fillet roll or a KC slab now and then and I always try to work the ends into my cuts. I will definitely try my hand at your McNuggets.
Great idea!
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Old August 26th, 2012, 09:19 PM   #264 (permalink)
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A new Fairway opened nearby. My wife apparently insane decided to go to the grand opening. She managed to snag a whole filet from the grand opening sale. Last night at the cabana, when everyone else was grilling burgers and dogs, we had bacon wrapped filet minion, grilled corn, grilled fingering potatoes w/garlic oil and rosemary. Grilled pineapple for desert. There was a lot of envy going on. I got 6 filets from the center and made shish kabobs from the ends,marinated in teriyaki,garlic and herbs. We call them steak McNuggets. Serious meat sweat territory. I'll be eating chicken for a while.
I always struggle with bacon wrapped fillets. I love the idea but because I like my steaks rare/mid rare I can never get the bacon done to my liking

i think I need to revisit this idea.... maybe par cook the bacon before wrapping the steak
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Old August 26th, 2012, 09:33 PM   #265 (permalink)
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I always struggle with bacon wrapped fillets. I love the idea but because I like my steaks rare/mid rare I can never get the bacon done to my liking

i think I need to revisit this idea.... maybe par cook the bacon before wrapping the steak
I found that zapping the bacon in the microwave prior to wrapping the fillets works well. Just to give the bacon a head start if you will.. for I like my steaks on the rare to med rare as well. You don't want to completely cook the bacon for it's the juice from the bacon added to the beef that makes the filet mignon IMO.
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Old August 26th, 2012, 10:05 PM   #266 (permalink)
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I always struggle with bacon wrapped fillets. I love the idea but because I like my steaks rare/mid rare I can never get the bacon done to my liking

i think I need to revisit this idea.... maybe par cook the bacon before wrapping the steak
that is the best way .
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Old August 26th, 2012, 10:10 PM   #267 (permalink)
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I found that zapping the bacon in the microwave prior to wrapping the fillets works well. Just to give the bacon a head start if you will.. for I like my steaks on the rare to med rare as well. You don't want to completely cook the bacon for it's the juice from the bacon added to the beef that makes the filet mignon IMO.
about 2 years ago i got rid of the micro. we now have a convection bake toaster oven which can hold two full size plates. which is just about as fast. the micro - take two cups of dirt and plant a seed in each, water one with tap water and the other with micro water that is cooled down, and the micro water one will never grow.
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Old August 26th, 2012, 10:11 PM   #268 (permalink)
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I cook them on their sides. Simple as that. All the filets were rare/med rare and the bacon was crisp. Ripping hot fire, no microwave required.
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Old August 26th, 2012, 10:14 PM   #269 (permalink)
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I cook them on their sides. Simple as that. All the filets were rare/med rare and the bacon was crisp. Ripping hot fire, no microwave required.
never thought of that, thx!!!!!! one of those stupid things that someone else points out and we never see.
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Old August 27th, 2012, 07:03 AM   #270 (permalink)
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never thought of that, thx!!!!!! one of those stupid things that someone else points out and we never see.
At least 3 people walked by the grill and seeing the fillets on their sides said something similar. I can't take any credit, I learned it from friend who is a chef. Down with rubbery bacon!
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Old August 27th, 2012, 08:08 PM   #271 (permalink)
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i love cooking and grilling and this thread is great, learned so much from here. thx everyone that contributes here.
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Old September 1st, 2012, 11:54 PM   #272 (permalink)
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Have any of you smoked a ham? Sounds like something yummy for Monday to me.
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Old September 2nd, 2012, 12:34 PM   #273 (permalink)
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Did it once. Went high and fast @300 because ham has less fat than a butt (hehe). Came out ok, but not much better than from a deli. Finding raw ham isn't easy around these parts (Li ny)
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Old September 3rd, 2012, 12:13 AM   #274 (permalink)
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That will likely be my problem as well. Most all hams at the store are smoked or cured already. I might just have to do a roast cut instead.
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Old September 3rd, 2012, 08:44 PM   #275 (permalink)
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I ended up turning the Traeger on high and grilled a couple of KCs. I chopped up some potatoes, added a bit of butter, a dash of garlic and pepper, and some Parmesan cheese. Wrapped it all up in foil and tossed them on the grill as well. Was a lazy dinner but was pretty dang tasty.
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Old September 4th, 2012, 05:30 PM   #276 (permalink)
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this is a grill that i'm looking into and can do so much with it and they have so many accesories. the owner of a store i go to says they even cook a cake in it and she says it is the moistest cake ever and never cooks them any other way. you can smoke, slow cook, all sorts of stuff. i like it!!

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Old September 4th, 2012, 06:09 PM   #277 (permalink)
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Big green eggs are great. Really efficient with fuel. The downsides? They're expensive, heavy and somewhat fragile. Not ideal if you leave your grill out for winter as they can shatter in extreme cold. The other thing to keep in mind with any circular grill is that when cooking things long straight items like ribs, they don't have a lot of capacity. Personally, how a grill cooks a cake means nothing to me, how it cooks a steak..... That's the thing! I would love to own one, but not as my main grill. As it stands, my stable is full and the price is too dear for me. I'll have to envy you (maybe)
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Old September 4th, 2012, 06:24 PM   #278 (permalink)
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Big green eggs are great. Really efficient with fuel. The downsides? They're expensive, heavy and somewhat fragile. Not ideal if you leave your grill out for winter as they can shatter in extreme cold. The other thing to keep in mind with any circular grill is that when cooking things long straight items like ribs, they don't have a lot of capacity. Personally, how a grill cooks a cake means nothing to me, how it cooks a steak..... That's the thing! I would love to own one, but not as my main grill. As it stands, my stable is full and the price is too dear for me. I'll have to envy you (maybe)
they say to do ribs you stand them up on end. also there is a forum for it, going to check that out first too. still looking into it and i live in fla, so not so bad winters. thx for input though.
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Old September 4th, 2012, 08:04 PM   #279 (permalink)
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Using a rib rack? I have 3. My barrel smoker probably has a similar grill area to the large green egg BUT with rib racks I can smoke 18 racks at a time. The egg? 6. Not a huge reason not to buy one though. I've never met a BGE owner that wasn't thrilled with their rig!
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Old September 4th, 2012, 09:20 PM   #280 (permalink)
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Using a rib rack? I have 3. My barrel smoker probably has a similar grill area to the large green egg BUT with rib racks I can smoke 18 racks at a time. The egg? 6. Not a huge reason not to buy one though. I've never met a BGE owner that wasn't thrilled with their rig!
again thx for the info all is good to hear. gonna keep researching.
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Old September 5th, 2012, 12:04 AM   #281 (permalink)
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Ok... when you buy that baby... I want a full report
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Old September 8th, 2012, 06:38 PM   #282 (permalink)
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Ok... when you buy that baby... I want a full report
looks like the end of the month i should and will let everyone know how it is and will take a little while to get used to it anyways. looking forward to it.
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Old September 9th, 2012, 09:57 PM   #283 (permalink)
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I bet you are excited. I well remember how excited I was prior to mt Traeger purchase.

I cooked out all weekend... enjoying the great weather. Friday night I grilled burgers. Saturday I cooked some chicken. I smoked some breasts with ribs for a couple of hours. I then turned up the heat and finished them off with a good grilling while I grilled some bone out thighs slathered in BBQ sauce for my wife. Today I tossed a fully cooked shank ham on and smoked it at 185 for 4 hours. I then wrapped it up in foil with an apple juice bath for an hour at 225. Was super good.. and the ham was only a buck a pound. So, good and cheap!
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Old September 17th, 2012, 07:57 PM   #284 (permalink)
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might be a small delay here but will be soon and posts will be plenty.
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Old September 17th, 2012, 11:27 PM   #285 (permalink)
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Cool. I'm anxious to hear your take on the cooker.
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Old September 21st, 2012, 06:03 PM   #286 (permalink)
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Cool. I'm anxious to hear your take on the cooker.
pretty soon here, prolly next month will have.
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Old September 24th, 2012, 10:00 PM   #287 (permalink)
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Getting closer and can't wait. The grill now is falling apart quickly.
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Old September 26th, 2012, 09:56 PM   #288 (permalink)
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Getting closer and can't wait. The grill now is falling apart quickly.
Isn't that the way it goes? Just as long as it lasts until the new grill is hot. I didn't cook anything exciting this past weekend. I grilled out some burgers and dogs.. nothing fancy. It was some good eating though.

I talked to my butcher. He said he'd be getting in some uncooked hams late next month. I'm still anxious to smoke me up one.
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Old September 29th, 2012, 11:10 PM   #289 (permalink)
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Still no hams in sight so I'm smoking a pork butt tomorrow. It's hard to beat some pulled pork sammies. I'll likely put it on and smoke it slow for three or four hours at 200-225 F... for max smoke... stick it in a foil roaster and tent and crank up the heat. I'll finish it off at 275-300 F. I'll bake me some beans along the way.. watch me some football... enjoy the early fall weather. Sounds like a plan.
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Old September 30th, 2012, 08:53 AM   #290 (permalink)
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Still no hams in sight so I'm smoking a pork butt tomorrow. It's hard to beat some pulled pork sammies. I'll likely put it on and smoke it slow for three or four hours at 200-225 F... for max smoke... stick it in a foil roaster and tent and crank up the heat. I'll finish it off at 275-300 F. I'll bake me some beans along the way.. watch me some football... enjoy the early fall weather. Sounds like a plan.
That is a great plan! and sounds good! Here it doesn't feel like fall yet still around 90 day and 73 night. Nov to Dec is when fall like sets in here. Oh well just gonna have to enjoy swimming and boating longer I guess.
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Old September 30th, 2012, 07:17 PM   #291 (permalink)
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Oh...you poor soul lol. Pulled pork was excellent. Football could have been better but I'm sure that's debatable. The weather was ideal for smoking some pork butt. It is often windy here in Oz which makes it harder to maintain a consistent temp... or with my Traeger.. it burns more pellets. It was a most enjoyable day. Man I ate too much.
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Old October 2nd, 2012, 10:18 PM   #292 (permalink)
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I've come to the conclusion that all steaks are not created equal. Today I did a bit of backup work for a top executive for Cargill. Earlier this year... when I was doing the woodworking in his new home.. he grazed me with a slab of KC strip. I cut them thick and they were excellent. Today after completing the few chores I had to do, his wife went to the fridge and gave me a sack of KC's that they had cut the night prior. I cooked a couple of them out tonight. I've never seen a steak with so much marbling. It was late so there was no prep time. They got some salt and pepper and were tossed on the Traeger. I don't know that I've ever had a more tender tasty steak in my life. It was obvious that this hand picked slab for the BIG GUY was far superior to that he had gifted me earlier. His steaks were to die for.. I kid you not. I'm in awe.
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Old October 2nd, 2012, 10:32 PM   #293 (permalink)
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I have no idea how I haven't been more involved in this thread, its right up my alley. I use a smokin tex electric smoke and a Holland grill. I shovel the snow off my deck and grill year round like olbriar. I've been meaning to do a brisket and this thread is making me crave one even more.
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Old October 3rd, 2012, 12:06 AM   #294 (permalink)
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Tex electric smoke?? I'm curious. As you well know if you've read any of this thread that I'm a noob to smoking with my Traeger pellet grill. How does an electric smoker work?
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Old October 3rd, 2012, 08:20 AM   #295 (permalink)
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I had a cheap one that was pretty cool and used up north. Not much to it just an element on the bottom and a tray above it that you put water in with the chips and turn on. Then had to finish cooking on a grill it would only smoke fish to done for eating. Like said was a cheap one prolly way better today.
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Old October 3rd, 2012, 12:43 PM   #296 (permalink)
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Tex electric smoke?? I'm curious. As you well know if you've read any of this thread that I'm a noob to smoking with my Traeger pellet grill. How does an electric smoker work?
It uses an electric heating element similar to one inside a stove along with a thermostat to control temp from basically 200 to 250. There's also a wood box inside where you can place the small chips you can find about anywhere. I only need about 6-8 small chips unless I'm smoking a shoulder, then I'll use more. Otherwise its a set it and forget it type of deal.

Some of the guys at work use Traegers and really like them but I think many of them have modified the pellet hopper to be larger. One guy I work with uses nothing but homemade 55 gallon drum pits. Another of my coworkers was on the Pitmasters TV show twice. We like our BBQ here.
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Old October 3rd, 2012, 01:03 PM   #297 (permalink)
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Head to eastern North Carolina, good barbecue there my friends.

Vinegar based, and man is it tasty.
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Old October 3rd, 2012, 05:43 PM   #298 (permalink)
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Head to eastern North Carolina, good barbecue there my friends.

Vinegar based, and man is it tasty.
That's the only way I like brisket. Mustard/vinegar sauce.
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Old October 3rd, 2012, 07:58 PM   #299 (permalink)
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That's the only way I like brisket. Mustard/vinegar sauce.
I have yet to smoke a brisket. I will have to do some r&d. Mustard and vinegar sauce sounds interesting.
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Old October 18th, 2012, 08:04 PM   #300 (permalink)
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Putting the order in next weekend and then soon we will find. Can't wait.
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