What's cooking today? 🔥 Pics are necessary!

[Francis Ramey]

OVERNIGHT huge Chuckie, foil boat method

Turned out great, I know the science behind the smoke ring but I never did a paper wrap chuckie that had a smoke ring like this one.
I'm just saying...

View attachment 26484

View attachment 26485

The wife and I wrapped once in paper. Wasn't impressed.

 

[Francis Ramey]

8 lb Braided Pork Loin.
Just landed on the smoker.
Braided Pork Loin
Following a couple of different recipes.
We are over nighting the pork loin in a brine solution in the fridge.
Brine
1 cup kosher
1cup brown sugar
2 gallons Cold Water.
2 oranges 4 quarters
2 lemon. 4 quarters
4 Sprigs Fresh Rosemary
4 sprigs of thyme, leaves only divided

Beans
2 cans Bushes Country style
1 can pinto
1 can white beans
1 can black beans
brown sugar
Sweet Baby's Rats Bbq
JD pork rub
Sucklebuster Hog Waller
Meat Church Gospel
Meat Church Blanco
Weber Dry Rub
McCormick Mesquite
Kinders Wildwood
As for rub, we used Traeger Herb and Garlic with Olive oil as a binder. Rubbed all 3 braids , top and bottom.
It's an 8 lb. loin, it will go on the grill at 225. Other recipes say 300 @ 1.5 hrs or 145 Internal.
We want a smoky flyover
Cook 4.5 hrs ,Pulling off at internal temp of 145.

 

[Slimpicker]

The wife and I wrapped once in paper. Wasn't impressed.

I have done nothing but paper for my beef, the paper methods is always renders lots of juice and tallow

The foil "boat" method seemed to be almost dry as far as juices left in the bowl... but the meat itself was juicier

 

[Mickholt]

New Traeger owner (IW650), picked up from a friend of my wife. They used it maybe 4 times he said...I am doing a few things today, I grilled some yard bird for lunch, pic attached, making a small brisket and wings later and working on a smoked queso dip, as we speak...well, as I type...gonna get plugged in and ask LOTS of questions...

 

[Mickholt]

New Traeger owner (IW650), picked up from a friend of my wife. They used it maybe 4 times he said...I am doing a few things today, I grilled some yard bird for lunch, pic attached, making a small brisket and wings later and working on a smoked queso dip, as we speak...well, as I type...gonna get plugged in and ask LOTS of questions...

Well, I never got a picture of the brisket, me and my kid destroyed it...it was OK...it was small and preseason from Aldi...might skip them for the next one but we both wanted brisket...the cheese turned out delicious and the wings were good...my fav or the first couple cooks...gotta see if there's a way to improve the smoke flavor, for that to be lacking on all three dishes...
*forgot I had a pre-cook Pic of the brisket and cheese...so here they all are

 

[Hogan]

Top Sirloin Cap roast (aka Picanha, rump cap). First time trying this one. Maldon salt flakes and coarse grind pepper as the rub, onto the Traeger with Furtado hickory and pecan pellets for lots of smoke. Cooked at 225º for 4 hr to IT of 130º, rested for 1 hr, then seared the cap on the grill at 550º. Evenly cooked, succulent, tender - a definite winner, and less costly than a rib roast. (Still need to get a stronger smoke flavour; hard with a pellet smoker.)

 

[RustyJake]

Top Sirloin Cap roast (aka Picanha, rump cap). First time trying this one. Maldon salt flakes and coarse grind pepper as the rub, onto the Traeger with Furtado hickory and pecan pellets for lots of smoke. Cooked at 225º for 4 hr to IT of 130º, rested for 1 hr, then seared the cap on the grill at 550º. Evenly cooked, succulent, tender - a definite winner, and less costly than a rib roast. (Still need to get a stronger smoke flavour; hard with a pellet smoker.)

Nailed it!
Looks amazing

 

[Mickholt]

My son asked for bacon wrapped chicken tenders...they turned out pretty well...used Trader Joe's Everyday Seasoning...Next time I'll try brushing them with some sort of sauce the last 20 or so minutes and use a different spice.

 

[Parrothead1809]

Don't worry guys I've been lurking, just not posting. Anyway we had a hankering for ribs and I had this rack in the freezer. So, a little Meat Church Gospel and a light coat of Meat Mitch and a plate of fresh Jersey corn (it just hit it's peek!) and Mrs. P and I had a grand ol' dinner. I did try the smoke tube again. And again, it didn't provide much in the way of smokiness. However the ribs were still great.

Pictures Below...

-PH

 

[Slimpicker]

I did try the smoke tube again. And again, it didn't provide much in the way of smokiness. However the ribs were still great.

So, what do you put in the tube???

I just did chicken leg quarters, I knew I wanted them as slow and smokey as I could get this time...
I almost do 50/50 very small hickory chips to pellets ( sometimes a variety of wood including whiskey barrel)
Smoker set to only about 230° and my tube only half full...
Took the quarters to 175, I never would have gotten them smoke flavored without that tube...
In fact, I just went to the frig, opened the one leftover leg quarter and smelled it, nice strong smoke smell

Traeger does do SMOKE different than any stick burner mostly because of the big air movement, not really because of the lack of burning wood.
ALSO, it is always easy to "nose blind" ourselves while cooking and others who were not involved in eating think it really was smokey... I think that has a lot to do with ME, my wife will go "WOW" and I will say "I was looking for more smoke"

I'm not singling you out PARROT, I'm just posting in general

 

[Parrothead1809]

So, what do you put in the tube???

I just did chicken leg quarters, I knew I wanted them as slow and smokey as I could get this time...
I almost do 50/50 very small hickory chips to pellets ( sometimes a variety of wood including whiskey barrel)
Smoker set to only about 230° and my tube only half full...
Took the quarters to 175, I never would have gotten them smoke flavored without that tube...
In fact, I just went to the frig, opened the one leftover leg quarter and smelled it, nice strong smoke smell

Traeger does do SMOKE different than any stick burner mostly because of the big air movement, not really because of the lack of burning wood.
ALSO, it is always easy to "nose blind" ourselves while cooking and others who were not involved in eating think it really was smokey... I think that has a lot to do with ME, my wife will go "WOW" and I will say "I was looking for more smoke"

I'm not singling you out PARROT, I'm just posting in general

It's all good, Slim - I was using some wood chunks that I got as a gift for the holidays. I believe they are from bourbon barrels and have a great odor. I alternated between a couple chunks and a handful of pellets until the tube was 80% full. I did discover that I initially had it packed too tight, and once loosened the contents and the tube was on it's side (I place it on the drip tray at the bottom of the Traeger) it did smolder consistently. I gave the ribs 2 hours with the tube, then pulled the tube.

At the 3 hour mark I wrapped them (my normal practice once they have the right color & feel). I think I just chickened out with the tube and didn't want to mess up my cook. Next time I'll commit for the entire 3 hours. I used to start ribs at 200° and progressively bump the temp up to 250°, but now use 250° for the entire cook. I know the Traeger produces more smoke at lower temps, but at 250 I know the cook will start at 1:00 pm and I can serve around 5:30-6:00 pm.

Question: I've been lighting the tube at the top (where you drop in the pellets and chunks), and place the smoldering tube on the drip tray so that the top is raised. Is that the normal practice, or should I be lighting closer to the bottom, which would be a bit more difficult but would allow the burn to creep up? I know, I'm probably over-thinking this...

Thanks for any advise,
-PH

 

[Hogan]

Parrothead; I don't think there are any rules about how to use a smoke tube. Call me nuts, but I actually spent some time a few weeks ago trying different methods with my tube. What has worked for me is alternating chips and pellets ("stacking") then lighting the open end. Once it's smoking, I lay it down with the closed end propped up an inch or so so that the embers burn up, which is what fire naturally does. Just laying it on its side never worked for me, the fire always died.
I'll try your idea of laying it on the drip tray rather than the upper rack which I had been doing.
And I have noticed an increase in smokiness since adding the tube. Some pellet brands burn smokier than others; I use Furtado now - far superior smoke and significantly less dust.

 

[Parrothead1809]

Parrothead; I don't think there are any rules about how to use a smoke tube. Call me nuts, but I actually spent some time a few weeks ago trying different methods with my tube. What has worked for me is alternating chips and pellets ("stacking") then lighting the open end. Once it's smoking, I lay it down with the closed end propped up an inch or so so that the embers burn up, which is what fire naturally does. Just laying it on its side never worked for me, the fire always died.
I'll try your idea of laying it on the drip tray rather than the upper rack which I had been doing.
And I have noticed an increase in smokiness since adding the tube. Some pellet brands burn smokier than others; I use Furtado now - far superior smoke and significantly less dust.

I just thought the natural pitch of the drip try would keep the pellets from falling out, so I always placed the open-end higher. Maybe open-end-down could be just the trick to keep the burn going.
-PH

 

[RustyJake]

I am fortunate with the Yoder, the smoke tube fits under the drip tray on the rails for the slider they have. It has direct airflow from the fan fueling the pellets. So it burns great. The fan on the Yoder starts the minute you power up, so I can just use a tube with chips and have the fan cold smoke without lightning the grill.
I think with any tube and grill, you need to watch placement and make sure it is nowhere near the ambient probe for the grill. Because it will spike the temperature as it burns past the probe.

 

[Slimpicker]

Question: I've been lighting the tube at the top (where you drop in the pellets and chunks), and place the smoldering tube on the drip tray so that the top is raised. Is that the normal practice, or should I be lighting closer to the bottom, which would be a bit more difficult but would allow the burn to creep up? I know, I'm probably over-thinking this...

Somewhere in the site I show how good my tubes burn and yes, I put them on a WOOD block to raise the top (open end) up and I never have a fail, I don't know why but I always get good tube burn and smoke ... I actually "pound pack" my tube mix on a piece of marble to secure all the mix, and super burn the start and let that flame go for a couple minutes before extinguish and lay down

So I get an easy 4hour smoke from a 3/4 full tube

Next time I'll commit for the entire 3 hours.

That might make a diff

The fan on the Yoder starts the minute you power up, so I can just use a tube with chips and have the fan cold smoke without lightning the grill.

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