What's on the smoker today?

[MTLabrador]

This thread is making me really want to finally get a pellet grill, but those funds have been set aside for a spotting scope upgrade. Good looking stuff here...

 

[thatsjet]

Make sure you verify the temp of your smoker with an accurate thermometer.

Ditto this. The brisket I did recently apparently killed my Traeger temp controller and fan. It was reading 250 when my wireless thermometer was reading 210. I ended up having to move it into the oven for the last 3 hours during the crutch and come to find out my oven isn't any better! I had to set it at 270 to get it to maintain a temp of 225. LAME! Traeger is fixed but now I think I might be shopping for a new oven.

 

[thatsjet]

This thread is making me really want to finally get a pellet grill

You're going to need one to cook what you kill this year ;-)

 

[SaskHunter]

Didn't take any pics but did a chunk of bear back strap on the smoker last night!!!

 

[JFish]

Let us know how it turns out. I smoked a bone-in pork butt once. It tasted great but it was not falling off the bone tender, I sliced the meat off. It was because the temp stalled at about 160° and it was getting so late I pulled it at about 190°.
Know that I know about this I will have to try it again.

It turned out awesome! Toasted buns and homemade sauce. Can’t beat staring at a grill for 8 hrs all day. Well worth it the wait.

 

[undercover]

Just pulled 6lbs whitetail venison summer sausage with cheddar and jalapeño off the trays. no casings as I find I get a nice Rhine from the bradly. Really like this high temp cheese as it adds some visual along with solid flavor. The jalapeño is seeded and de veined so no heat but great sweet notes of freshness as my posse have tender pallets(bunch of rookies).

 

[thatsjet]

whitetail venison summer sausage with cheddar and jalapeño

Hope it tastes better than it looks!

 

[kwyeewyk]

Looks good to me, just the way I like em with no casings, the ends are the best!

 

[Dave N]

Getting ready to burn some apple.

 

[Dave N]

St. Louis cut ribs ready to go in.

 

[Dave N]

Ready to be devoured.

 

[Bigmo58]

Smoked this for the wife’s birthday. Everything on the plate was done with camp chef competition blend.

 

[geetar]

Just finished this red snapper on my Traeger for lunch with the wife and kid.

 

[thatsjet]

Baby backs going on low and slow. Hope I made enough. Happy fourth everyone!

 

[rwc101]

Couple more hours to go.

 

[huntandfly]

2 hours down 4 to go

 

[Bulldog0156]

Ribs have been on the smoker for 5.5 hours so far. Got a few to go. The Distiller's edition Lagavulin 16 goes well with the wood smoke smell and helps to pass the time. Happy 4th everyone!

 

[Ppartin4570]

Ditto this. The brisket I did recently apparently killed my Traeger temp controller and fan. It was reading 250 when my wireless thermometer was reading 210. I ended up having to move it into the oven for the last 3 hours during the crutch and come to find out my oven isn't any better! I had to set it at 270 to get it to maintain a temp of 225. LAME! Traeger is fixed but now I think I might be shopping for a new oven.

Camp chef

 

[thatsjet]

The final product. The family approved.

Recipe:
Preparation

• Strip skin from back of ribs (don’t skip this step)
• Pat them dry and apply Jer’s bbq rub generously to both sides
• Let set 2-4 hours or more in fridge

Cooking

• Set pellet grill to “smoke"
• 0:00 - 1:00 hour: Smoke ribs right out of the fridge, bone side down
• 1:00 Raise temp to 225 and spray with apple juice
• 2:00 Spray with apple juice
• 3:00
  • Cut two sheets of heavy duty foil 6” longer than the ribs
  • Make into a boat and lay on rack
  • Pour in 1 cup of apple juice
  • Transfer in Ribs and pinch top together, fold up sides
  • Raise temp to 350°
• 4:00 Check temp, should be over 200 (or feel, rack should bend easily, meaty parts should give without being mushy)
  • Take up and let set about 30 mins
  • Coat with BBQ sauce and serve

 

[elkantlers]

Smoking a few Kokanee fillets.