I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by Fire Me Boy!:
I got a tri tip at the store this morning. I’ve never cooked one. Should I smoke it or sous vide it? Mainly thinking of sandwiches.
FWIW, I’ve never sous vide one but prefer grilled over high heat to smoked tri tip any day. [Reply]
Originally Posted by Fire Me Boy!:
I could sous vide and finish on the grill... ice made some killer steaks like that.
I'd like to know how that turns out. I've tried smoking a few as a cheaper alternative to brisket, but it always falls short of a hard sear on a hot grill, imo. So, sous vide and finished on the grill sounds interesting. [Reply]
Originally Posted by KCUnited:
I'd like to know how that turns out. I've tried smoking a few as a cheaper alternative to brisket, but it always falls short of a hard sear on a hot grill, imo. So, sous vide and finished on the grill sounds interesting.
I’ll do that. I’m gonna do a Bloody Mary marinade first. [Reply]
Originally Posted by Marcellus:
Its a pellet smoker just like a Treager. I have a Treager.
There is no easier way to smoke meat.
I'm seeing reviews online that the Treagar's are great pellet smokers but the Camp Chef's are just as good for $100-$200 cheaper on a comparable model. Your experience and research confirm this? [Reply]
Originally Posted by BigRedChief:
I'm seeing reviews online that the Treagar's are great pellet smokers but the Camp Chef's are just as good for $100-$200 cheaper on a comparable model. Your experience and research confirm this?
Traeger is the name. But over the last few years there have been a lot more enter the market.
It’s hard to tell what’s what. The auger and heating units are the weak spots typically but it’s hard to tell build quality of those components. Also the steel ought to be fairly heavy for heat retention. It doesn’t need to be 1/2” steel but it needs to not be tin foil. [Reply]
Originally Posted by BigRedChief:
I'm seeing reviews online that the Treagar's are great pellet smokers but the Camp Chef's are just as good for $100-$200 cheaper on a comparable model. Your experience and research confirm this?
Camp Chef's cook fine, but they seem to eat pellets at a quicker rate vs other grills. At least the more entry level ones do.
Treagar's are more name than quality anymore. Still fine, but you're paying the uptick for the brand. Look into GMG grills or Rectec's. [Reply]
I have an entry level Camp Chef pellet smoker and while its my first and have no experience with other brands I dont see the eating pellets issue. I have been going on a 20 lb bag from mid winter till now with what I would consider heavy use grilling and smoking and I will look for pellet sales at memorial day. But I am not in fear of running out.
I like the convenience of pellets but quality of smoke flavor fall well short of Weber Smokey Mountain or a good offset smoker IMO. [Reply]
I`m smoking a tri tip at 250 right now. Once the IT reaches about 115 or so I`ll sear both sides on high heat for a couple minutes each side. Tri tips can only be ruined by overcooking. [Reply]
Originally Posted by KCUnited:
I'd like to know how that turns out. I've tried smoking a few as a cheaper alternative to brisket, but it always falls short of a hard sear on a hot grill, imo. So, sous vide and finished on the grill sounds interesting.
This is damn good. Sous vide for a few hours at 130, chilled, got my grill as hot as I could and seared about 3 minutes per side.
Originally Posted by Fire Me Boy!:
This is damn good. Sous vide for a few hours at 130, chilled, got my grill as hot as I could and seared about 3 minutes per side.
