Wood pellet BBQ smokers such as Traeger ?

[/pine]

As a contrast...for us the holidays mean smoked fish and seafood...Always do a salmon filet and usually a bucket of prawns and as many oysters I can get in the room that's left on the smoke racks...

Also make a lot of jerky (the old fashioned way)

use primarily pecan wood...

 

[tractorshopper]

Made myself a mushroom Swiss burger explosion with a bacon weave wrap with bourbon brown sugar seasoning on the bacon. Smoke with hickory and added some bbq sauce at the end! Fantastic!View attachment 546523View attachment 546524View attachment 546525View attachment 546526View attachment 546527View attachment 546528

Umm, recipe please!

 

[tractorshopper]

As a contrast...for us the holidays mean smoked fish and seafood...Always do a salmon filet and usually a bucket of prawns and as many oysters I can get in the room that's left on the smoke racks...

Also make a lot of jerky (the old fashioned way)

use primarily pecan wood...

I'm guessing you do a low and slow on that? Sounds really good. What temp/time does a salmon filet usually take if I were to try this?

 

[/pine]

I'm guessing you do a low and slow on that? Sounds really good. What temp/time does a salmon filet usually take if I were to try this?

Yes low and slow...I try to keep the temp about 200*-210*...I usually brine the salmon for half an hour or so prior...6-8 hours on the smoker depending on the thickness of the filet...it is great when it's still warm but it's always better after it's chilled and firmed up...

 

[tractorshopper]

Must have put these on another thread. Smoked meat loaf. Best meat loaf I've ever had by a long shot. Instead of ketchup, I glazed at the end with an apricot amaretto mix.

Sauteed onions and minced garlic for a little bit before putting the mix together. Sausage, ground beef, sweet bell peppers, some pablanos for spice, onions and garlic, Italian bread crumbs. Formed patties. Can't remember what internal I went for, maybe 160 or 165. Took a few hours at 225.

 

[ray66v]

Ditto on the smoked meatloaf.

It is a very big hit around here.

You can use 80/20 ground meat, because the fat drips away as it cooks. So, it's a great low cost meal.

I like glazing it with 12 BBQ sauce, and 1/2 ketchup.

 

[om21braz]

What temp did you run for the 3 hour cook? I usually do the 3-2-1 on mine at 215 or 225. I'd like to find the sweet spot with a little more tenderness.

I was at 215 for two hours and 350 for one hour. This gave a finished internal temp of 185-190 and the meat was not fall apart tender, but easily freed from the bone. I have since tried the 3-2-1 (6 hour total) method and I think I like the quick method better. I like a little bit firmer ribs. Those done in the 3-2-1 came off in pieces - really done.

 

[om21braz]

Thanks! It was pretty delicious!

My father in law asked the same thing. Temperature is EVERYTHING!

Recently went to a local store where they had the Memphis Grills rep onsite. They did a Boston butt at 200 for 12 hours (overnight). They took a big, big spatula to get it off and then proceeded to take a set of tongs to just pull it apart - tender as it could be. Delicious!

 

[ray66v]

I was at 215 for two hours and 350 for one hour. This gave a finished internal temp of 185-190 and the meat was not fall apart tender, but easily freed from the bone. I have since tried the 3-2-1 (6 hour total) method and I think I like the quick method better. I like a little bit firmer ribs. Those done in the 3-2-1 came off in pieces - really done.

I do mine unwrapped, at 250F.

At 2.5 hours I start checking for doneness, by picking the rack up in the middle with tongs.

If they crack in the middle, when picked up, I consider them done. Usually, that is at 3-3.5 hours. But, thick slabs can take up to 5 hours.

That point gives tender ribs that still have a slight chew.

If you want them to fall apart, go 30 minutes longer.

 

[goeduck]

Must have put these on another thread. Smoked meat loaf. Best meat loaf I've ever had by a long shot. Instead of ketchup, I glazed at the end with an apricot amaretto mix.

Sauteed onions and minced garlic for a little bit before putting the mix together. Sausage, ground beef, sweet bell peppers, some pablanos for spice, onions and garlic, Italian bread crumbs. Formed patties. Can't remember what internal I went for, maybe 160 or 165. Took a few hours at 225.

View attachment 580777

Man, that looks like it is going to taste good. :licking: :licking: