Weekend Smoking

Steeleshark2

Member
Joined
Nov 28, 2020
Messages
54
Media
26
Reaction score
38
Location
Virginia
I made some 321 baby back ribs Saturday. I don’t like fall off the bone as I like my ribs slightly firmer. These turned out Perfect! While I was at it, why not cook the entire dinner for 4 plus leftovers on the Traeger? I had enough room for baked beans on a skillet, smoked corn on the cob, buttered French bread and smoked potatoes.
E43BDBCE-9B1C-47E4-83C0-1EA70CD0DB93.jpeg
 

Attachments

  • 07FB3774-2FDB-453C-B544-116B2B70DE71.jpeg
    07FB3774-2FDB-453C-B544-116B2B70DE71.jpeg
    193.1 KB · Views: 64
  • 8F7EEB72-32B3-44A8-BF66-493083A702B8.jpeg
    8F7EEB72-32B3-44A8-BF66-493083A702B8.jpeg
    201.8 KB · Views: 65
It is new! Lol!
That was my second cook on Saturday for the Timberline. On Sunday, I just did my first pork shoulder as my third cook. The Timberline does need a good cleaning now! This is my first pellet smoker. I love it!
 

Attachments

  • D6F0540B-9702-430A-A044-192CAE5D3625.jpeg
    D6F0540B-9702-430A-A044-192CAE5D3625.jpeg
    265.3 KB · Views: 58
  • 0F74B8FE-C5ED-4335-B327-F00CF5B15DE6.jpeg
    0F74B8FE-C5ED-4335-B327-F00CF5B15DE6.jpeg
    317.4 KB · Views: 59
  • 6798442B-2C1D-4785-BD7B-4917BA3C48DC.jpeg
    6798442B-2C1D-4785-BD7B-4917BA3C48DC.jpeg
    239.9 KB · Views: 57
How the hell do you keep your grill so clean?

You do not want the grill to be too clean. If you go in a smokehouse from a a hundred years ago or longer, you will find that the walls, floors, and support timbers are all saturated with wood smoke and covered in residue from the cooks. You can still smell the smoke even if there has been no fire in the smokehouse for decades. That is how you want your grill. You do not want a buildup of grease and creosote so thick that it becomes a fire hazard, but a thin layer of deposits adds to the character of the smoke and the flavor of the cook. Clean the firepit, grates, drip tray and grease chute but leave the stuff that accumulates on the hood and walls of the grill.

When I used to travel up to Minneapolis for work, there was an old supper club in the northwest suburbs that had been there since the 50s. The walls were pine paneling. The wood had absorbed all the aromas accumulated over 50 plus years. I have not been up there in a while, so I do not know if it is still there.
 
Back
Top