The first recipe is my go-to when not grilling/smoking. They come out with a good texture and crunch. And when you're in a rush and drunk, don't forget that it's Baking powder and not Baking soda.
yeah, from the serious eats link is where i followed it from, makes a pretty substantial difference but that's when i've baked them in the past assume on the grill would be the same way
Bought my Bradley smoker (shun the electric guy), but should be easy enough. Think I'll throw something on Monday. What should I start out with that I get get my feet wet? Probably doesn't need to be something where I will have a TON of meat, but I don't mind some hefty leftovers
Anyone else taking off work early Thursday ? Gonna get done around 230 and start grilling some shit for the 6 PM game
Began discussing Smokers at the office. Coworker says he loves to smoke, does it about every weekend. Then says he has a Traeger. Is it just me, or is that more like wood oven baking?
I was looking for the inside scoop. Never trusted Jorts through that transaction. Is mine missing the easy bake button?
Have borrowed his gadget for when I could not stay at the egg. Really like the regulation part when I do not have to leave the premises.
treagars burn pellets. whether they are electric depends on how you choose to use the term. if you classify a cooker by its heat source, then the treager isn't electric. the electricity is used to monitor the temperature and activate the auger that feeds pellets into the fire to maintain temperature. the heat that cooks the food comes from the burning of 100% wood pellets. if you say that because it has to be plugged in to work it's electric, then it's electric.
I was under the (perhaps ignorant) understanding that the pellets were burned by an electric heating element. Confirm/deny?
No it's solely plugged into a wall outlet. I'm not sure how it works, honestly. Just know a buddy has one and it burns the pellets with a fire.
a heating element may be used to start the fire, but once the fire is burning, its maintained without the heating element. if you're going to consider that electric, then my weber kettle is a gas grill because i use a gas lighter to get the charcoal going.
Video says that as wood pellets are pushed into the burning reservoir, they are ignited with a "heat rod".
guy, I wasn't accusing the Traeger of being electric, nor do I care if it is.. I just didn't know how the treager worked
Here's what KCBS has to say: Fires shall be of wood, wood pellets, or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted.
It seems like the heating element gets so hot that it ignites the pellets (around 5 minutes)? I'm not a scientist and I was maybe mistaken earlier
probably shouldn't have included that last line as it wasn't really directed at you. just a general thought i wanted to throw out.
I figure this is a good time to remind you that you owe me $30 for breaking a probe while borrowing my Guru.
pellets are dropped into a pit by an auger that speeds up/slows down based on current/desired smoker temp there is a small heating element that sets the pellets on fire and then a fan controls the burn from there as more pellets drop from the hopper
The house I just bought has a gas line outside. I will get an akorn for the slower cooks, but are there any real disadvantages to getting a natural gas grill vs propane for my other grill?
how do yall organize wood chunks/chips in the egg for a smoke? and how much? for example lets say we are smoking an 8lb butt. Im trying to eliminate some of the white smoke i have before it turns to blue. I could just be putting way to much wood in
I dump the bag upside down until my XL BGE is full. I then stop pouring. When done, I shut her down and save as much lump as I can for my next cook.
made a variation of this but used red beans and baked beans and added sauteed onion, red bell pepper, jalapeno and garlic.
I do not give a fuck how you cook your meat if the end product is tasty. As long as you know how to run your equipment, use whatever you like.
I have had my Masterbuilt electric smoker for about a year (booo, hiss, electric bitch). Anyways, for some reason it just randomly shuts down like a bad connection between the heating element and the outside probe now. Used to be able to leave it for 6-7 hours and temp wouldn't move 10 degrees either way. Woman is gonna keep me on a budget so what is something in the $300 range I can get replace it. BTW no complaints about that smoker before now, yeah it's electric, but didn't have to watch it and maintened temp well
So as a new BGE owner I have only used their lump for my first few bags. Was at Home Depot this weekend and picked up two bags of Royal Oak lump based on the suggestions on this board. Used it for the first time last night, gotta say I was really impressed with the quality of the pieces in the bag, the price is great and burns really well. Thanks for the knowledge boys.