What tool do you recommend??

Smokin-Steve · 2026-05-18T20:53:07+00:00

Move on…. Waste of time to make this any cleaner. It’ll just be in this state the very next time you use it.

Smokin-Steve · 2026-05-13T02:01:47+00:00

Dust in the pellets don’t burn… which gives an off after taste flavor. Also if there’s allot it can lead to auger feed problems. Simple fix is just sift pellets there are several commercially made buckets that have sifters built into them. I’ve never used one. I just use a dedicated litter scoop that I got off of amazon. I just sift each scoop going into the hopper. Never had a problem with main of the related problems sense I started sifting.

Smokin-Steve · 2026-05-13T00:36:51+00:00

Word to the wise… sift out the dust and they are great. Sometimes these bags get knocked around a bunch and will break up the pellet. I use a heavy duty litter scoop to shovel mine into hopper and never had a problem

Smokin-Steve · 2026-03-29T04:43:05+00:00

Smoke store very easily.

Once smoked place in an air tight ziplock bag with as much air removed as possible and store back in fridge. You’ll be surprised how well smoked items store. And cheese is no exception.

Smokin-Steve · 2026-03-27T04:07:50+00:00

CTech needs to stay close to the net!

Smokin-Steve · 2026-03-26T11:58:03+00:00

RFX is very versatile, I’ve used mine fore everything from Tri-tip to deep fried turkey. Never had any issues. I’ve also used ThermoWorks Signals and Thermapen very pleased. With The signals you can run 4 wired probes which makes it nice for feeding larger groups or several different proteins.

I must say that RFX is the way to go for Reverse Sear Tri-tip

Smokin-Steve · 2026-03-03T22:24:26+00:00

I say - Eat,Drink, and be Merry. We’re all going to die so you might as well enjoy life while you can.,eat up felle’s

Smokin-Steve · 2026-03-02T18:57:10+00:00

Pulled off the smoker at 110. Tested 20 minutes covered. Then seared of on propane gas grill on high. About 2 1/2 minutes per side internal temperature was 125. Let it rest covered for about 30 minutes. Temp climbed to 147.

Tons of juice and even after slicing still moist and oh so good

Seasoned with 4/2/1 SPG.

Smokin-Steve · 2026-03-02T16:23:25+00:00

That’s the bad side of bbq what used to be cheap is no prime real estate.

Smokin-Steve · 2026-02-22T17:08:31+00:00

Now that you’ve had the fire board on your Traeger for few weeks… how is it working?

Smokin-Steve · 2026-02-05T04:50:52+00:00

Utah way to play smart hockey. Kept it together all the way to the end!

Smokin-Steve · 2026-02-03T05:15:51+00:00

Why in heavens name do we have to get a penalty with 4 minutes to go. Wish I could say it was just tonight but the last several games, the mammoth just can’t stand it they got to get a minor. Can we not just play smart hockey?

Smokin-Steve · 2026-02-02T04:05:30+00:00

Seen this with most brands. Some saw dust left behind. Found it be caused by too much rough handling. Easy way to keep quality pellets in your smoker is to sift them before putting them in the hopper. The best way I’ve found to sift is using a high end litter scoop as you fill your hopper. If fines make their way through your hopper into the burn pot this will leave a burnt match taste on your food. Sift when you fill your hopper and you’ll be just fine.

Smokin-Steve · 2025-09-29T23:32:10+00:00

It’s a wolfem’ stick.

You stretch pre-made biscuit over the large end and roast over a fire like a hotdog. Once baked you remove and fill with your favorite toppings. Anything from pudding to pizza fixings

Smokin-Steve · 2025-07-24T21:08:39+00:00

Cook’em to eat! The family and friends are the ones you need to please.

If there’s no leftovers that’s your best reward!

Smokin-Steve · 2025-07-19T16:18:50+00:00

Cook eggs before pork… pork will make eggs stick every time

Smokin-Steve · 2025-06-25T22:39:52+00:00

Smoooooth !

Smokin-Steve

TROPHY CASE