Who likes to smoke their meat?
- Thread starter walter
- Start date
Last night, I know it should have been corned beef for Irish Christmas, but lady called for salmon.
Fine. But I’m smoking it.
Slathered in Dijon and brown sugar. Yum
Then this morning I had a whim to make things right.
2.5 hours before the annual JORBA meeting, I decide it’s on.
Frantic shopping trip and some quick prep....
My first time smoking CB.
Pretty damn good.
Looking forward to the hash in the morning, and reubens....
And I love the Traeger. The app makes it dead simple...
Fine. But I’m smoking it.
Slathered in Dijon and brown sugar. Yum
Then this morning I had a whim to make things right.
2.5 hours before the annual JORBA meeting, I decide it’s on.
Frantic shopping trip and some quick prep....
My first time smoking CB.
Pretty damn good.
Looking forward to the hash in the morning, and reubens....
And I love the Traeger. The app makes it dead simple...
Captain Brainstorm
Well-Known Member
Everyone I know with a Traeger and Recteq loves them, try your local Ace. If they don't have one, they'll order it for you. I ended up going with the Egg for the simplicity and flexibility of it and also because once it comes up to temp, it stays there. I'll start a 15lb brisket around 8 at night, go to bed, wake the next morning to the same temp. Whatever you end up getting, invest in a quality thermometer like the Smoke from ThermoWorks. The system will only be as good as its weakest link.