A-maze-N-Smoker Tutorial

DMW

@BizGreenEgg Thanks for the tip, just ordered.

caliking

Darn it. Tried to use the code and it says its not a valid code.

Edit - Never mind. the code worked when I typed it in instead of copying and pasting it in. Shipping is minimum $10.54, so I'll just order through Amazon Prime.

QDude

It is cheaper thru Amazon with the free standard shipping option.

The Cen-Tex Smoker

I use Treger pellets. I'm pretty sure they do too. You can buy them in smaller bags but the 20lb bags are by far the cheapest. i really only do bacon so i bought 20lbs of apple. I've gone through 3lbs or so in several loads of bacon. It's probably a year supply for me.I do keep them in the garage though. If they get at all wet they turn to dust right away. I lost a bag that got dripped on in a rain storm in my deck box.

otter

I see no top cap, bottom vent wide open? When I did some last weekend it seemed like lots of white smoke. Will try and fry some today or tomorrow and see how it turned out.

bettysnephew

Regarding pellets:

Traeger and most brands of apple and cherry pellets are a mix of oak/hardwood and flavoring or a %age of the flavor wood, not pure apple  or other, check the label.  I have gotten pure apple pellets from BBQr's Delight brand, but the largest size I found was 3 lb.  Don't really know if it makes all that much difference but just a heads up.  Personally I really cannot tell all that much taste differential of the smoke of the various woods.  Perhaps I am over smoking.  It still tastes good to me, just not that I can readily tell one from the other.

caliking

Thanks for the pellet info, CT & @bettysnephew. How long do you rest cheese/bacon/fish after smoking? A week? Do you vac suck it for the resting period?

The Cen-Tex Smoker

I rest bacon 30 seconds before eating ). I don't do anything else but bacon this way so I'll let the others chime in. I have heard that cheese is better after a rest but I cook the bacon right off the egg.

The Cen-Tex Smoker

otter said:

I see no top cap, bottom vent wide open? When I did some last weekend it seemed like lots of white smoke. Will try and fry some today or tomorrow and see how it turned out.

Correct. No top, bottom wide open. This is different that the white smoke we avoid when hot smoking.

caliking

*sigh*. Ordered. Should be here Thurs. I hate all of you.

I had heard that cheese needed a rest. I'll post up results when things get going. 

DMW

@caliking I read that cheese should be vac sealed and in the fridge for 4-5 days. I did that and it was great. Not sure how needed the rest is or not.

henapple

Sports academy has pellets...

smbishop

Thanks for the post! Purchased...

caliking

@DMW - that's what I thought I remembered. Thanks.

@henapple - who says you don't have moments of clarity? Academy is 5mins away. Thanks. 

BizGreenEgg

@caliking we are all just a bunch of enablers around here. 

caliking

BizGreenEgg said:

@caliking we are all just a bunch of enablers around here. 

Don't I know it. I only spent the money to buy my large. Everyone else spent the rest for me on the other eggs, accessories, etc. 

otter

So true caliking...

QDude

I ordered one and got a message back from the company that I should get the smoke tube instead because of the altitude on Colorado.

NDG

Very Nice Post - Bookmarked - i had issues in the past with mine going out . . . 

bettysnephew

 

caliking said:

Thanks for the pellet info, CT & @bettysnephew. How long do you rest cheese/bacon/fish after smoking? A week? Do you vac suck it for the resting period?

I vacuum wrap cheese and let sit in fridge for 2 weeks before eating.  Don't use SWMBO good refrigerator in the kitchen, not a nice reception after that one.

henapple

caliking said:

@DMW - that's what I th ought I remembered. Thanks.

@henapple - who says you don't have moments of clarity? Academy is 5mins away. Thanks. 

I ordered some hickory off of amazon... I'll be smoking that #@& forever...

Wolfpack

Has anyone cold smoked some salmon- would be interested in the results

henapple

Wolfpack said:

Has anyone cold smoked some salmon- would be interested in the results

No but I will. I threw a few different things on Sunday... I'll see when I get home and egg this weekend.

billybon

Wolfpack said:

Has anyone cold smoked some salmon- would be interested in the results

I frequently cold smoke salmon. Lately I have used alder chips to cold smoke salmon that I have brined for a couple of hours. After smoking, I vacuum pack individual servings to be sous vide cooked for 3.5 hours at 130F. Packages then go into an ice bath to chill down for storage in the refrigerator.

caliking

@billybon - is it ready to eat after SV? or do you sear/grill it before serving?

billybon

caliking said:

@billybon - is it ready to eat after SV? or do you sear/grill it before serving?

After it is chilled I put it in the refrigerator and eat it cold without a sear. If you have a SV set up you should give it a try. The salmon is pasturized at that point and can be kept for weeks in the refrigerator. Of course, in my house it never lasts that long.

Angus1978

Funny ya'll should mention this....I ordered my A-maze-in pellet smoker this past weekend, and plan to do up some cheese and salmon Saturday....great minds fellas!

bettysnephew

bettysnephew said:

Regarding pellets:

Traeger and most brands of apple and cherry pellets are a mix of oak/hardwood and flavoring or a %age of the flavor wood, not pure apple  or other, check the label.  I have gotten pure apple pellets from BBQr's Delight brand, but the largest size I found was 3 lb.  Don't really know if it makes all that much difference but just a heads up.  Personally I really cannot tell all that much taste differential of the smoke of the various oods.  Perhaps I am over smoking.  It still tastes good to me, just not that I can readily tell one from the other.

FYI:  I ran across a Q & A where Candy Sue of BBQr's Delight recommended NOT using 100% Apple for pellet smoking.  She related that the flavor is too strong for many things and it does not burn particularly well (which I think can leave an acrid taste).  She recommended using their Oak\Apple blend as it burns more consistently.  Nice to see an honest answer from a supplier that could just say use the more expensive product.  I would still use blends that are XX% flavorwood and XX% hardwood, not chemically enhanced flavorings.

MrCookingNurse

mountaindewbass said:

What temp are you cold smoking? I would be afraid the meat would be in the danger zone for to long by cold moking. Do you cook the meats first. Educate me please

I thought you left this place??

double

Just received 20lbs of Belly from my dealer ready for another round!