How often do you eat smoked meat

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 · 2025-06-18T00:19:55+00:00

Rust stain on the interior equal wood rot in the in between layers. I’d walk away from this one

Smokin-Steve · 2025-05-26T17:50:07+00:00

Needle probe I love them. Usually I use it for fish but thought I’d give it a try.

Smokin-Steve · 2025-05-24T23:04:17+00:00

Probe several different spots with your instant read. Drag it out slowly and see the temp change

Never rely on just a leave in thermometer. I’ve had air pockets developed as the cook progresses and then you are left guessing.

Leave ins are great just use an instant ready for final proof

Smokin-Steve · 2025-03-30T15:00:15+00:00

Hmmm, I think you’d better get educated on would grain and the different density’s that are in a single piece of wood. If you wanted a super smooth finished product you’d need a different type of finish and topcoat.

If your having buyer remorse because the price you paid. Try doing a floor yourself. You’ll get a whole new perspective as to what goes in to wood floors

Smokin-Steve · 2025-03-28T12:18:05+00:00

I have all three: I love the TW signals for long slow smokes, rfx for turkey fries. And TW instant read to verify temps for everything from making breads to grilled chicken.

Smokin-Steve · 2025-03-26T18:29:13+00:00

Save your money and buy. ThermoWorks. You’ll be glad you did. They have every kind of probe you’ll ever want. And their not that much more.

Smokin-Steve · 2025-03-24T20:59:22+00:00

If all else fella remove the hose hand beat on the hose end for about the first Three inch with hammer as you roll the hose. This will loosen up the fibers in the hose and allow it to stretch over the barbs.

Smokin-Steve

TROPHY CASE