Been acting up for two days doing the same thing. You have to hit the refresh button everytime for things to reappear. Thought it was my ad blocker or script safe at first, but turned everything off and the problem is still there.

wellerandrew67 I use a Traeger pellet grill with a cold chamber on the end, my controller has smoke setting, but is not temperature accurate on the hot side. The cold side always stays below 120 degrees due to being able to open or close the chimney damper more or less. Just keep the bacon up off the grill. I use my rib rack if I’m on the hot side, puts the meat about 3-4 inches off the grill.

calldoctoday will do

calldoctoday Took the flat off, usually split them differently if I’m going to use them for two different item. I was going to corn the flat for either corned beef or pastrami until I found I had two in the freezer already. So I am curing it with Maple Bacon cure, with some extra maple sugar in it. Thinking it may be like a lean beef bacon with a short cold smoke 4-5 hours then finish to 140 degrees. It was a small brisket as well, 10 lbs before splitting

calldoctoday Kind of looks like pork but is even finer, it’s a beef brisket

Kmucker Mine starts in the cold side first for four to six hours to get the intense smoke I want, then the hot side to finish.

Joe Hell Did you soak your seeds first. When I smoke barley for beer, I always soak my grain before I smoke it and let it dry in the smoker. You done want it completely sopping wet though.

The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.

spanky just watch the temps. I use my rib rack to do all my sausages, it keeps them off the grill and away from the heat. I usually just use the smoke setting on the thermostat since they aren’t that accurate for temp control, this the rack usage. The cold smoke chamber on mine doesn’t get hot enough to process the meat properly.

Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.

calldoctoday No hurricanes in Washington state, just hurricane force winds. Longest the power has ever been out is seven days. I live at the end of the grid. We have 2 generators 10K and 3.5K for just that

calldoctoday That’s why I went early and got them, picked up two small briskets 21 lbs., 20.5 lbs of boneless pork butt and 18.5 lbs of ball tips. No more room in the freezers now.

Tex_77 IBP Choice, bought two since I have two in the freezer already and it is getting full. We have two freezers, one strictly with meat products in it. They had multiple cases, figure they are restaurant order cancels they need to peddle quick. Tyson/IBP said today they were going to have a shortage for the next couple of weeks of beef, chicken and pork due to temporary plant closures

Joe Hell better check out the Smart Food Service ad tonight they have beef brisket for $1.99 lb, ball-tip for $2.49 lb and boneless butts for $1.39. Good deals this week to stock up the freezer, headed there in the morning

I use roasted garlic, butter and Johnny’s Seasoning Salt, put them on bamboo skewers, grill them and then back into the marinade until served. Easy peazy.

garden nut all wood, how about pellets. That what the Traeger burns. We are able to even burn our pellet stove up here during burn bans. That is one of our heat sources in the basement. (my wife’s)

calldoctoday 66% 93/7 ground beef 33% 75/25 ground pork, panko bread crumbs, couple of eggs and my hydrated veggies and liquids. The pork helps make it dense and firm, plus I start it in the loaf pan for and hour on the smoker to firm it, than flip it out onto the sheet to smoke and cook it for a couple hours more. The Treager doesn’t suck a lot of moisture out.

Smoked meatloaf with mashed baby reds, and NW blend veggies.

Made chicken Parmesan, got carried away and ate the after pictures before I could take them. I got a before they went in the oven though.

My Easter Prime Rib with smoked mushrooms. Six hours on the Treager then a quick sear on the Char-Broil at 500 + degrees to give it some char.