Be careful with your smokers.
- Thread starter Nick87
- Start date
WildWill
Well-known member
Naw she wanted to go to her favorite restaurant. Damn fine seafood oyster sampler platter to start and halibut for the main.
Gellar
Well-known member
As long as one of the items is 150 count package of mini hostess muffins it’s all good.I know...always feel isolated when we go to check out at Costco with like ten items.
Nick87
Well-known member
https://www.tractorsupply.com/tsc/product/pit-boss-7-series-vertical-wood-pellet-smoker?cm_vc=-10005
Went with this one, it's pretty good size but there's years I'll do 100lbs of sticks and jerky with friends/family
Hem
Well-known member
Seems like a good price point.
Nick87
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Yah for the size it sure seemed to be.
Nick87
Well-known member
Yes sir. Smoker worked great. Sticks turned out good, real good texture. Tried seasoning from ps seasoning (I used honey bbq this batch). I don't know that I'd go back to the other brand I was using. This time around I was using goose breast and made my mix 50/50 with pork trimmings. Used to always do like 80/20 I think I'll stick with 50/50 maybe 60/40. Another thing I tried different this time was I layed the sticks on the racks instead of hanging them. Worked so much better, hanging them the bottom always melted the fat before the top was cooked.
@Hem so far I would recommend the pit boss.
wolfpup
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- Joined
- Jul 14, 2015
- Messages
- 496
Pit Boss for me. Not a competition guy or anything but I figured I could have 2 Pit Boss's for the price of 1 Traeger. Just so happen I had to replace my Pit Boss this fall after 5 years. I don't cover it or bring it inside when not in use which may help it last, but its used at least 2 times a week and more in the summer. As others mentioned, clean it after a large batch of greasy items. If your going to do pulled pork or brisket, I would clean every other time honestly. Fatty burgers or anything real saucy adds up too. I use a scraper and a shop vac to clean. Doesn't take long nor does it have to be that pretty. For a pulled pork, I will season and slap it on the smoker at 225 at around 11 pm or so and just leave it all night. Then when I wake up, I wrap it in foil and put it in the oven on 200 until we want to eat. We will leave it in there until late afternoon or even all day for dinner. It's ready when we are. It's never dry and tastes great and is super easy. Next time I will probably push it a couple more feet from the house just to be safe.
Gellar
Well-known member
Kept smelling smoke last night, I just figured someone was burning a field to the west. Came out this morning and saw smoke rolling out of the pellet hopper on my traeger. Best I can figure is the wind blew a spark from the firebox to the hopper and ignited it.
Gellar
Well-known member
We are having twins!
Addicting
Well-known member
How has this held up over the last 8 months?
Nick87
Well-known member
So far so good. We've been happy with it.
Glad it's working good! I got my wood supply stocked up again so I'm good to go for a while with Hickory in my stick burner. I'm a cheap bastard!
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