Recent content by Glock_21

Anyone smoking anything good in these frigid temperatures? I think I will cold smoke a batch of cheese this week.  Seems like the right weather for it, LOL.

Here is my most recent attempt at cold smoking cheese with the Bella on a Model 3. In previous attempts I have struggled with temperature and moisture in the box. There were similar struggles in this attempt. Temperature outside was around 50 degrees. SI Model 3 Bella smoke generator Traeger...

I have a Vacmaster sealer but not this model.  I have been happy with mine.  If you're in the market for one 50 bucks is hard to beat...

I saw a Facebook post about a new Model 3.5. It's supposed to bridge the gap between the 3 and 4. Tony, how long has this one been on your patio? ;)

Did a pork butt a couple weeks ago for nachos/tacos.  I used Tony's brine and then some taco seasoning for the rub.  Most of the taco seasoning cooked out.  I have another butt in the brine for a Wednesday meal.  I added some taco seasoning to the brine this time.  I'm trying to get more of a...

My patio smells wonderful.

Prep work is done for a small smoke tomorrow.  A rack of baby backs and my first attempt at a sausage "fatty".  I figure 3 ish oz (maybe 4) of Smokinlicious cherry should do the trick.

How does everyone handle different meats with different cook times?  I always try to get things done around the same time.  Most of the time that involves two or more smokers/grills depending on what is being prepared. Here is the dilemma that I ran into today. 3 different meats, a small pork...

The #3 is getting a workout this weekend.  Pork loin and baby backs for this round. I mixed up a batch of Tony's pork loin brine and let it soak for around 12 hrs.  Cut into two pieces for easier handling.  I also wanted to try two different rubs.  The loins went on the #3 along with 2 slabs of...

Prepping a batch of brine (DM's recipe) for a couple pork shoulders (~16 lbs total) for a gathering on Sunday.

There's a 14 lb brisket in the fridge just waiting to go into the #3 later this evening.  I mixed up a batch of Tony's injection recipe and shot the brisket full last night.  Can't wait to see how it turns out.

Amazon has the iGrill 2 for $65.94 for 13 more hours. I have seen mixed reviews on this unit but that is a good price if anybody is looking for one. http://www.amazon.com/gp/product/B00NC4KU42?ref_=gbps_tit_s-3_0822_41271475&smid=ATVPDKIKX0DER

So, Who else is willing to admit that they forgot to put the drip pan under the smoker and returned to find a nice puddle underneath? On a positive note it was only 2 racks of St Louis style ribs. On another positive note, the ribs were awesome.

Starting a new thread to avoid hijacking Kevin's thread.  Tony will you please move the relevant posts here? Seems like the cook times on my #3 have been long from the start.  Here is a link to a thread about my initial smoke with the #3. http://smokinitforums.com/index.php?topic=3620.0...

I'm looking to upgrade to a good remote thermometer with multiple probes. iGril2 or one of the Maverick models?? Why? Opinions/experience please Thanks in advance