What is everyone running for wood pellets? I have been using the Traeger competition blend from Costco but would be interested in swapping for better flavor or value.
What is everyone running for wood pellets? I have been using the Traeger competition blend from Costco but would be interested in swapping for better flavor or value.
Tried out my first chicken on the kettle. Damn good.
Something to be said about just naked, mopped chicken... garlic/soy/etc marinade, then mopped with the rest of it as it smokes. That’s it, that’s all. No sauce or anything
I've been using LJ lately. For the cost of them, its only a couple bucks more than traeger ones, can get them at airdrie canvas, paradise bay. I can't believe though, in the US guys are getting bags of LJ for $7. Its insane what we pay here for "cooking" pellets, considering what heating pellets are worthThis quote is hidden because you are ignoring this member. Show Quote
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New smoker cover, because unlike my propane grill, I believe an electric smoker can be damaged by precipitation.
Old:
New $19 Amazon cover.
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What's a good place to get wood chunks for smoking?
Bought some from Home Depot for convenience, but it wasn't great.
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
The chips / chunks I got from CT I thought weren't bad
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Chips from CT are fine, BBQ Galore should offer whatever you need for chips or chunks.
I bought some Weber chips, but some of them are massive, had to get the hatchet out.
I would support barbecues galore anyways. Not many great local shops of any sorts left.
Knocked out a couple more chickens this weekend myself
I smoked burgers for supper yesterday and they turned out incredible. 1hr at 225 with maple in a Bradley digital. I'll definitely be doing that again!
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That massive outdoor shop at Cross Iron had a nice selection of chips.
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Recipe?
Superstore has all their seasonal bbq gear on clearance, picked up some nice tongs and a flipper for $2.40 each.
Walmart too. Most hardware stores will be doing that soon. Discounted floor models.
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Just grab those Angus burgers from Costco. If you are feeling triple meaty, the Silver Sage ones are pretty good also.This quote is hidden because you are ignoring this member. Show Quote
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I always make my own burgers. Usually I use the following as a general guideline but play around with it depending who I am cooking for.This quote is hidden because you are ignoring this member. Show Quote
For 1 lbs of ground beef
- 1 large egg
- 1/4 cup of steel cut oats (ish, I usually eye ball it, you just want it to act as a binder)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp cumin (I usually heap the cumin scoop because its tasty)
- 1/2 tsp salt
- 1 tbsp pepper
- 1/4 tsp of cayenne pepper or smoked paprika (do this one to taste. Start here and increase the amount)
I have a burger press so I aim for 3-4 patties per lbs of meat. Then on the smoker at 225F for about an hour, maybe a bit more. Aiming for 160-165F. If you want cheese put it on with 10-15 mins left.
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I used to add all sorts of shit to my burgers, but lately it's just beef, Montreal steak spice and that's it. Don't find any issues without a binder either. No press so I hand firm the patties. Have never smoked. Will try it out sometime.
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Y no pork and msg. Need some fat and flavor. Hiiiyaaa.This quote is hidden because you are ignoring this member. Show Quote
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There is no place for fillers in a burger.
2/3 Beef , 1/3 Pork. Doing this alone will lead to the best burgers you have ever had.
From there I season the meat with Salt, Pepper, Worchestershire, liquid smoke, mustard, onion powder, garlic powder. All of which are essentially optional.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Liquid smoke is fine, but you gotta get even distribution. If you are lazy, getting too much in one spot can ruin it. I stopped using it for that reason.
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