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Originally posted by BradM
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Have you ever smoked a loin before? -
Ever smoked anything? I smoke almost everything (except fish) @ 185.Comment
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Yeah, I've smoked tons of beef, pork, and poultry. 185 couldn't even get a brisket to temp.Originally posted by goofygrin View PostComment
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No, but it gets it a nice smoke ring and a ton of flavor. For briskets, I smoke them for 2-3 hours @ 185 then go to 225 for the rest of the cook (well, to 160ish, then foil, then to "stick a fork in me, I'm done", then I take the point and make burnt ends).Comment
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Man, that just sounds crazy to me. Do you do any chicken or turkey that way? I never have a problem getting a nice smokering.Comment
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I'm using a pellet smoker that's on the small side (Traeger Jr), so I admittedly have to do things somewhat differently... but I also am able to maintain a lot more stable temperature (especially while I'm sleeping).
Turkey has come out very good. I haven't smoked any chicken (wife's allergic [well maybe, she had her gall bladder taken out a few months ago and seems to be getting better]). Ribs come out really good, steaks (reverse sear, smoke for ~1hr then sear on the grill), pizzas, salmon, etc.
Maybe I'm just lucky or not really picky
. Noone has complained though when I've cooked anything.
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That explains one of the things I was wondering. I couldn't imagine havin to tend a 185 degree fire for an eternity. I didn't realize you were rocking the Ron Popeil set it and forget it style.Comment
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pellet smoker = no smoke, aka an oven ask Chris
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hmm... tell that to my eyes and the smoke ring on my food... and the neighbors that thought my house was on fire...
Is it better than a wood fire? No... as good as? Likely not 100% as good. But it's a damn lot easier to cook with
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