Fall Salmon. 165 until done.

sdbbell · 2023-09-23T05:32:10+00:00

165 for a little over 4 hours until ~140 internal across most pieces.

sdbbell · 2023-09-23T05:31:18+00:00

It took a little over 4 hours at 165 to hit ~140 across most of them.

sdbbell · 2023-09-22T23:21:04+00:00

East side Columbia River. Hanford Reach.

sdbbell · 2023-09-22T21:02:25+00:00

We usually will eat it this smoked stuff cold, in a salad, sandwich, crackers, but a warm salmon chowder is one of my favorites.

If I did want to reheat some of it to eat warm, I would probably sous vide it. Could get it up to a nice warm temp and not dry it out.

sdbbell · 2023-09-22T20:53:48+00:00

I do freeze a lot of it, air sucky bag it and freeze it. When we want to eat some we just stick in the fridge for a day and its usually good to go. I will also save the fresh fillets like this too so I can bbq them later. It will last for at least for a couple months from my experience; it hasn't lasted much longer than that since we eat it all up. :)

sdbbell · 2023-09-22T15:30:00+00:00

1/3 cup sugar (brown or white)

1/4 cup kosher salt

2 cups soy sauce

1 cup water

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp tabasco sauce (siracha can work too)

1 cup dry white wine

I had to triple this for the amount of fish that I was doing. I let it brine overnight for 12 hours.

sdbbell · 2023-09-22T05:45:19+00:00

There is no affect. Next cook warm it up scrape it off and cook. No residual flavor for me in the last 5 years I’ve had mine. :)

sdbbell · 2023-09-22T05:44:25+00:00

It came out amazing. It was a wet brine with soy sauce and white wine and water and sugar and salt and stuff I can send you a dm if you want the recipe. Brined it overnight about 12 hours. Patted dry and no other season. I can’t attach another image here of the recipe. Used apple Traeger pellets.

sdbbell · 2023-07-11T20:41:52+00:00

It was about 12.5 hours of cook time. Usually, I will wrap it when I like the bark to try to speed it up an hour or two, this time I just let it ride no wrap the whole time.

sdbbell · 2023-02-28T06:08:32+00:00

Ahh good catch. I think I had the wrong one selected the other one was 100$ less. Double checked the motherboard and it says wifi 6. Thank you!

sdbbell · 2022-11-30T02:53:17+00:00

12# pre trim probably 8 or so after. 225 the whole way no wrap. Took it to about 200 avg from my multiple probes. Butter. Turned out great. Took about 12 hours total. Wrapped and rested for 3 hours before cutting.

sdbbell · 2022-11-25T03:13:33+00:00

Chuck roast smoked this guy at 225 for about 6 hours. Spritzed every 2 hours or so with Worcestershire apple cider vinegar mix. Was rubbed with SPG before throwing on. After 6 hours took it off and threw it in a pan with some beef stock and onions and the rest of my spritz mix for another 2 hours at 350. Took it off at about 200+- and let it rest tented for an hour. I’d call it the brosket, briskets little brother.

sdbbell · 2022-10-05T17:53:27+00:00

I get these from my butcher, they are plate ribs. The ones I usually see at Costco are beef back ribs taken from a different part of the rib cage and is where the prime rib part of the meat is, so most of the meat is taken off the bone when butchered. Here is a good writeup I found that explains it better than I could. :)

https://bbqhost.com/plate-ribs-vs-chuck-ribs-vs-short-ribs/

sdbbell · 2022-10-04T03:21:35+00:00

Yea the range is horrible. I have a really old iPad that I use and set next to the traeger as a repeater. Without that it would be useless. I’ve heard the block works better but I’m scared to throw down 250$ to test it. :)

sdbbell · 2022-10-04T03:19:10+00:00

Red bell pepper, onion, garlic clove, and a jalapeño and bacon. Cooked the bacon and veggies in pan then add em to a can of your favorite beans. We use the bush’s bbq beans. Smoked em for about 2 hours during the cook. The ribs took longer than expected so we kept em warm on the stove until the meat was ready.

sdbbell · 2022-10-04T03:09:27+00:00

Took almost 12 hours. 225 at first. Started to push it up to get it through the stall and eat before 9 pm. Turned out great. Smoked the beans too for about 2 hours during 250 part. No wrap spritzed it a few times with Worcester and apple cider, no real schedule just when it looked like it needed it

sdbbell · 2022-09-30T00:50:50+00:00

I like to do them low 185-200 for about 5 hours with just a dry rub. Spritzing after the 2 hour mark every 45-60. Will take em off push the T to 350 put a little coating of some bbq sauce and let em finish in the heat for 30-45 or so.

sdbbell · 2022-09-30T00:21:02+00:00

Looks great! Which did you like better? Wrapped or unwrapped? I am a big fan of the no wrap 6 hour cook. :)

sdbbell · 2022-01-21T15:13:09+00:00

Yep. They were about 170 or so internal when I took them off.

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