Smoking & Grilling

@DougSmokes Looks great, glad they came out well! I hadn’t cleaned my pellet grill in a while and I started it up on my deck, my neighbor was walking past and rang our doorbell panicking thinking our house was on fire!

@Jonathon Rec Tec customer service is fantastic, like Walton’s. Their new rigs are the BFG, Beast, & Wyldside. Looking at the Wyldside as my next addition.

@Jonathon It really was the best one I’ve had to date. You wouldn’t think that Chile Lime would be the right choice for venison but it was. Perfect seasoning and injection to introduce venison to a wild game hater as well.

@PapaSop Good job on laying them instead of hanging them, hanging fresh collagen is a recipe for heartbreak!

Its as tender as my Heart… Especially those ribs… lol

@deweymeats Adding a picture can take a little bit of time depending on your upload speed. You hit that white arrow in the black cloud above (pictured below) then navigate to the pic you want. Glad the sticks came out good but yes a water pan should make it even better. If you are looking to try something really cool (at least I think so) check out this video on using large auto sponges/rags to increase the relative humidity of your smoker. https://www.youtube.com/watch?v=ZBjEqOfyeEI [image: 1565031486495-capture.png]

@1GRINDER If I can add another little tidbit for other grill gadget users… On my recent experience of the Pit Boss I also see wild fluctuations. I expect this out of a non-insulated grilling device so I generally set the temp lower than my target. It is HOT in these parts right now and it seems to have little impact on temp fluctuation

@Jonathon Yep, worked out very well. Only thing I’ll change up is bringing a grill for brats and dogs. They just need that grill taste to them.

Agreed. I will mix smoke 30 minutes 130 C and later 30 minutes 71 C After that will finished 100% grill on fire… I hope to get flavour and safety even to take in refrigerator Sorry for boring, I will talk to my meat guy if possible to cure all my coarse chopped meat only for me in this case. If positive reply, I will start back smoking topic

For anyone interested it looks like we will be carrying these shortly. I think the original and the pk360. We are carrying the grill grates for both of those models, as well as the ne designed for the GMG/Tragaer pellet smoker/grill combos.

@Darkfish89 I just spent 5 minutes trying to figure out how you made Pina Coladas with meat! Then I realized you also made ina Coladas, brain dead moment there.

@raider2119 Achieving a good pelicle will help with fat retention and smoke adhering to the meat.

@craigrice I have a question on dried beef , if I use black bull and a tumbler then smoke at a slow rise in temp. on whole muscle then dehydrate in my oven on its dehydrate cycle then slice paper thin , is this possible?

@Jonathon I’ll have to take your word for it on the balls. lol. I used some yesterday on a Tri-Tip and it turned out great! The lack of enthusiasm that Austin had when he introduced himself in the video was apparent. He sounded very sad to be Austin that day.

@Jonathon LMAO

@Lance There are a couple of stores in my area that sell an excellent landjaeger but it’s pretty spendy. Both of them definitely get them from the same supplier. While neither of them have divulged the exact source one did mention they are from Seattle. I suspect it is from Bavarian Meats. https://www.bavarianmeats.com/

@Sydik-Farms I rub and sous vide most mine now 24ish hrs. then a 2hr smoke at around 240 in a pan. Take the bear claws to it. Add some pan juice back to it. and then smoke for another hr at 160 and stir it every 15min. To add a little more flavor. Smoke done on tregger pellet grill.

[image: 1558276752168-cooked-bisq.jpg] [image: 1558276770080-cut-bisq.jpg] good and tender 14 hrs. meant to wrap it sooner but got stuck at local bar eating mudbugs before season ends Ha, but still was plenty moisture. Next time I warm it (today) I[ll put in a pan with a cup of water cover and steam it up a little mmmm ! that hot spice rub gave some good burnt ends.

@craigrice I’ll check it out.