The Culinary Arts Thread

#73,676
#73,676
JustFunnN'Orange said:
Keep us posted on how it works!
Click to expand...
Still having issues with the controller but the new one is supposed to be here this week sometime. Hopefully. But when it works its awesome.

Pellets that came with it sucked. Don't know why but they did. Tried different brand and flavor and it made a difference.

My only gripe about it is exactly what Ive heard all along and after my next smoke if there is no change Im going to put the new controller on it and sell it.

I love everything about it except there is hardly a smoke flavor with anything. Ive smoked 3 butts 3 different times, short ribs, baby back, St. Louis, spare ribs 2 differenttimes, pack of large chicken breast twice and 3 pizzas two different times.

All but one, the very first time was cranked up to 10 on smoke. Goes from 1 to 10 in increments of 1. Nothing has had more than just a faint smoke flavor that I had to look for.

Everything else about it is pure awesomeness.
 
#73,680
#73,680
Behr said:
Still having issues with the controller but the new one is supposed to be here this week sometime. Hopefully. But when it works its awesome.

Pellets that came with it sucked. Don't know why but they did. Tried different brand and flavor and it made a difference.

My only gripe about it is exactly what Ive heard all along and after my next smoke if there is no change Im going to put the new controller on it and sell it.

I love everything about it except there is hardly a smoke flavor with anything. Ive smoked 3 butts 3 different times, short ribs, baby back, St. Louis, spare ribs 2 differenttimes, pack of large chicken breast twice and 3 pizzas two different times.

All but one, the very first time was cranked up to 10 on smoke. Goes from 1 to 10 in increments of 1. Nothing has had more than just a faint smoke flavor that I had to look for.

Everything else about it is pure awesomeness.
Click to expand...
Get you one of these:
Tube Smoker

I use it to smoke cheese and always run it for extra smoke on any run. There are many out there but I like the expandable one, 2 to 4 hours of smoke.
 
#73,681
#73,681
Section N Row 5 said:
Get you one of these:
Tube Smoker

I use it to smoke cheese and always run it for extra smoke on any run. There are many out there but I like the expandable one, 2 to 4 hours of smoke.
Click to expand...
I actually looked at those and boxes Saturday but just didn't think they would add enough for the difference I'm looking for.

You use it with a pellet smoker?
 
#73,686
#73,686
Behr said:
Okay Im listening.

Probably dumb questions but this is new to me.

What is in the tube?
How is it burning/smoking?
What is the temperature outside?
Click to expand...
All good questions.

Just use whatever pellet flavor you want. I have done smokes with a blend and then the tube was cherry or apple.

Pack the tube with pellets, I use a small torch to light the end. Like one with a trigger for plumbing.

Temp is going to depend on doing hot smoke or cold smoke. Hot smoke does not effect my normal controller, just smoke normally.
Works great when doing salmon, short cook and adds more smoke flavor.

For the cold smoke, it is going to depend on the outside temp.
Example, cool rainy day 70 to 80 degrees, internal temp is not much more than the outside temp. Hot day with the sun beaming down, would be enough to melt the cheese.

Smoking Cheese: I just buy a big block and cut it up in equal size pieces. (I use the Kroger brand a lot)
Smoke on a cool night or rainy day during the summer, anytime during the winter. The cheese matters too, softer cheese like mozzarella will melt easier.
I usually use apple or cherry and smoke 4 hours. after that wrap in butchers paper and refrigerate 24 hours.
Then if you have a vacuum sealer, break it down into serving sizes and refrigerate for 2 weeks. (gets the ash taste out), if you don't have a vacuum sealer, I've had some friends use the water and Zip-lock method.

May have given you more than you wanted but I do use mine every time, no matter what.
 
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#73,687
#73,687
Section N Row 5 said:
All good questions.

Just use whatever pellet flavor you want. I have done smokes with a blend and then the tube was cherry or apple.

Pack the tube with pellets, I use a small torch to light the end. Like one with a trigger for plumbing.

Temp is going to depend on doing hot smoke or cold smoke. Hot smoke does not effect my normal controller, just smoke normally.
Works great when doing salmon, short cook and adds more smoke flavor.

For the cold smoke, it is going to depend on the outside temp.
Example, cool rainy day 70 to 80 degrees, internal temp is not much more than the outside temp. Hot day with the sun beaming down, would be enough to melt the cheese.

Smoking Cheese: I just buy a big block and cut it up in equal size pieces. (I use the Kroger brand a lot)
Smoke on a cool night or rainy day during the summer, anytime during the winter. The cheese matters too, softer cheese like mozzarella will melt easier.
I usually use apple or cherry and smoke 4 hours. after that wrap in butchers paper and refrigerate 24 hours.
Then if you have a vacuum sealer, break it down into serving sizes and refrigerate for 2 weeks. (gets the ash taste out), if you don't have a vacuum sealer, I've had some friends use the water and Zip-lock method.

May have given you more than you wanted but I do use mine every time, no matter what.
Click to expand...
Yeah I was asking what the temp was in that picture lol.

I thought the tube was for wood not more pellets. I don't see the point in buying a tube for more pellets because my pellet smoker isn't giving me the smoke flavor I want and can get from a wood smoker.

Seems like a good idea for cheese though!

Thanks for your time I appreciate the info.
 
#73,692
#73,692
Behr said:
Yeah I was asking what the temp was in that picture lol.

I thought the tube was for wood not more pellets. I don't see the point in buying a tube for more pellets because my pellet smoker isn't giving me the smoke flavor I want and can get from a wood smoker.

Seems like a good idea for cheese though!

Thanks for your time I appreciate the info.
Click to expand...
Traeger says hey.
 
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