Thread: Sausage and Smoke Cooking

Originally Posted by HARRYWALLY

My little guy staring at me out in the rain.... Wont stop me today. I'm responsible for bringing pork and beans for Easter dinner tomorrow. I'm going to whip it up today so it's ready to go. I'll pull my little guy under my steel Costco gazebo and get at it. I have some thick cut pork belly I'll smoke with applewood, and then my beans I'll smoke for a bit on there as well. Molasses, brown sugar, apple cider vinegar...... Any other secret ingredients you guys can think of adding?

Mustard powder, black pepper, worcestshire and Guinness, because Guinness makes everything taste better.. If you want a bit of a kick, add some dried red chilli peppers.

It’s coming along nicely!!

This morning was my first cook with the Traeger. I'm going to be heading out to help my old friend Annie as her pickup won't start and she needs it to haul yard waste and do other projects and even though Lent has ended she requested Salmon for supper so I decided to use my new toy.

I lightly seasoned the fish with salt and pepper and in they went.



I do have some concerns as I set the cooker at the lowest setting which is 'Smoke' the next setting is 185 F, however once going both the factory temp probe and my ThermaTemp Smoke's probe read 196 F and ended up at 201 F. I've sent an email to the company questioning this problem and I do hope it's solved quickly and to my satisfaction as that kind of inaccuracy for the price I paid isn't acceptable.

I had made some clarified butter then simmered some yellow onion slices in it along with a bit of white wine until the onions had released some of the oil but were no where near cooked then removed the onion.

After about 45 minutes I brushed the flesh with it and did so off and on until the internal flesh was 140 degs. I had set the internal probe for 146 and when it went off I immediately pulled the fish.



I've got the fillets cooling in the frig as I write and once cold I'll pack them in vacuum bags, remove the air and seal them. Once it's time for supper I'll use 140 deg water on the stove to gently rewarm them. I've done this many times and the food comes out like it was just taken off the heat.

I'm sure I'm really going to enjoy this new cooker. Even with the inaccurate controller it was a pleasure to use.

Roy, sometimes the probes location makes a huge difference in the readings. My thought is, your chamber is in the 185f range. Looks like your probes are right near the top of your plate. Not the most accurate place in my opinion. But that would explain why they are reading that way. Now their site says +/- 20 so your temps were in their range of "float". Brother, when cooking with wood/pellets, temps will vary and we just do our best to hold the range we want.

Any grill/smoker has many different heat zones, in your seasoning did you notice the probe side cooking hotter?

I haven't 'seasoned' the grill as it's porcelin coated rods.

As I posted I was surprised at how close the factory probe and my ThermoTemp probe were given that the factory probe is much higher up. I'm thinking that due to the fan constantly moving air that's what makes the readings close.

Anyway as I predicted the salmon warmed perfectly was a huge hit. I've got a whole chicken in a brine of 1/4 cup plain salt and 1/4 cup white sugar in a gallon of water and I'll be baking/roasting it later today.

Happy Easter All!

Guess what landed at my buddy Ski's place while I was out of town and I picked up earlier today ---------------------------
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Originally Posted by cudarunner

Guess what landed at my buddy Ski's place while I was out of town and I picked up earlier today ---------------------------

Congrats Roy, I've been cooking/smoking on a pellet pooper for some time now, there was not a single thing I did not like that came off it.
The latest were reverse seared pork chops. Here is the recipe: Videos: Reverse Seared Butterflied Pork Chop with Pan Sauce | The Sauce by All Things BBQ
Also take a look at Lumber Jack Pellets and PelletHeads Pellets. Great variety and all natural wood. Don't subscribe to the Traeger marketing scam that you only have to purchase their pellets!
Cheers Friend!