Teams
Forum List
Toggle sidebar

Smoking Meat Questions and Discussion

9104Griffith said:
Do you mind sharing the details?
I would love to try that this weekend.
Click to expand...

It was incredibly easy, to the point I wish we'd tried this a long time ago.

Fire up the smoker with the pizza stone inside. I have an 'old' one that I don't use in the house any longer. Work the smoker up to 500-550F, let it soak there for 15-20mins before you put the pizza on.
Pick your favorite dough recipe, make up the pizza. My wife made a basic flour-water-yeast-salt recipe, probably some oil in there.
(sometimes we've partially baked the crust before putting on toppings, did not this time)
My wife insisted using the parchment paper -- I was afraid it would catch fire at this heat, but this time was okay! Maybe because it's a quick cook.
Slide the pizza (with paper) onto the pizza stone. Pizza peel is highly recommended.
Bake for at least 15mins. I think we ended up going 20-22 minutes to get the crust looking great and the cheese browning. The time is really your preference.

That's it!

Having a preheated pizza stone is definitely part of the magic to getting a great crust.

Plus having just that tinge of smoky flavor from the wood pellets really kicks the flavor up a notch.
 
  • Like
  • Informative
Reactions: NWICY, hiltonisheaven and 9104Griffith
spierceisu said:
My old Traeger (Silverton model) is from around 2018. I use it at least once or twice a week (even in the winter). The controller went bad and Traeger wanted $165 for a replacement, and I thought it wasn't worth it given the age and condition of the grill. I did try to get an Amazon knock off and the wiring has a different connector on one part. I am thinking I am just going to upgrade. I have been pretty happy with Treager but open to other options. I know the founders of Traeger sold it and went to work for Pit Boss. I have heard good things about Rec Teq, but wanted to get some opinions on what everyone likes. I would like to stay in the $800-$1000 range due to my current budget.
Click to expand...

I yanked the connections on the board for my Pit Boss when doing some other service (replacing the burn pot is not as easy as it looks), and I was so ticked. After much research online, I went the route of a knockoff controller from Amazon, and it was a drop-in replacement, fired right up no issues...$50.

If the wiring looks correct but the connector is just wrong, can you take the connector off the old board and put it onto the new board so it will connect to your harness on the smoker?

You can probably take the connector apart or at least splice the wires if that's not possible.
 
BACyclone said:
It was incredibly easy, to the point I wish we'd tried this a long time ago.

Fire up the smoker with the pizza stone inside. I have an 'old' one that I don't use in the house any longer. Work the smoker up to 500-550F, let it soak there for 15-20mins before you put the pizza on.
Pick your favorite dough recipe, make up the pizza. My wife made a basic flour-water-yeast-salt recipe, probably some oil in there.
(sometimes we've partially baked the crust before putting on toppings, did not this time)
My wife insisted using the parchment paper -- I was afraid it would catch fire at this heat, but this time was okay! Maybe because it's a quick cook.
Slide the pizza (with paper) onto the pizza stone. Pizza peel is highly recommended.
Bake for at least 15mins. I think we ended up going 20-22 minutes to get the crust looking great and the cheese browning. The time is really your preference.

That's it!

Having a preheated pizza stone is definitely part of the magic to getting a great crust.

Plus having just that tinge of smoky flavor from the wood pellets really kicks the flavor up a notch.
Click to expand...
The crust looked really good so I was wondering if it was pre made or from scratch
 
nhclone said:
Keep eating 10 pizzas at a time and it won't float for long
Click to expand...
juggnard-over40pizzas.gif
 
  • Haha
  • Like
Reactions: hiltonisheaven, BillBrasky4Cy, BACyclone and 2 others
Finally struck up the motivation to break out the Traeger for the fist time this spring. Smoked up a 5.5lbs pork loin. Brined it for about 5 hours, then seasoned with Meat Church Gospel and Holy Cow rubs. Smoked at 180 degrees for about 90 minutes before bumping up to 250 for another 90 minutes until it hit 134 internal. Rested about 25 minutes with butter under foil before slicing into it. Got four chops and a bunch of thinner slices for sandwiches out of it, plus the end cuts where I squared it off as a snack.
 

Attachments

  • IMG_5537.jpeg
    IMG_5537.jpeg
    3.3 MB · Views: 19
  • IMG_5538.jpeg
    IMG_5538.jpeg
    3 MB · Views: 19
  • Like
  • Love
Reactions: NWICY, hiltonisheaven, sdclone and 3 others
Update: I found out more. It is the money muscle (first pectoral muscle) and the second pectoral the tube shaped muscle in a pork butt. Seperate it, cure and smoke it or Just low and slow, then slice dont shred.

Here is a How to video:

Pork Brisket it wasn't the easiest search, about 5 minutes. I had a pork Brisket sandwich at Pigwich in Kansas City. It is the pectoral muscle in a boston butt. They cured it and slow roasted it. It was a bit like like all meat bacon. I have read there is only 1.5 to 4 pounds of this muscle in a single hog. I will continue my endeavor to get a hold of one of these.

O

​

 
Last edited:
tm3308 said:
Finally struck up the motivation to break out the Traeger for the fist time this spring. Smoked up a 5.5lbs pork loin. Brined it for about 5 hours, then seasoned with Meat Church Gospel and Holy Cow rubs. Smoked at 180 degrees for about 90 minutes before bumping up to 250 for another 90 minutes until it hit 134 internal. Rested about 25 minutes with butter under foil before slicing into it. Got four chops and a bunch of thinner slices for sandwiches out of it, plus the end cuts where I squared it off as a snack.
Click to expand...
Pork loin sandwiches are the best. I will smoke up a whole loin then slice, divide and freeze it in a few bags that I can pull out for lunch sandwiches during the week.
 
Agclone91 said:
Pork loin sandwiches are the best. I will smoke up a whole loin then slice, divide and freeze it in a few bags that I can pull out for lunch sandwiches during the week.
Click to expand...
Pork loin is a criminally underrated cut. Delicious if you know what you're doing, versatile, and dirt cheap. I get a week's worth of meals for about $10. I do still prefer smoked turkey breast sandwiches over pork loin sandwiches, but it's close.
 
  • Like
Reactions: BACyclone
9104Griffith said:
The crust looked really good so I was wondering if it was pre made or from scratch
Click to expand...

Pizza crust hack: Take some of the Rhodes Frozen Rolls, let them rise for a few hours and stretch them out into pizza shape. Combine them for bigger pizzas. They're fantastic as a pizza crust.

Edit: This isn't something I though of, they're advertised that way on the back of the bag. It's just far cheaper and better than the other premade crust options.
 
Last edited:
  • Like
  • Informative
  • Creative
Reactions: hlb76, BillBrasky4Cy, BACyclone and 4 others
AgronAlum said:
Pizza crust hack: Take some of the Rhodes Frozen Rolls, let them rise for a few hours and stretch them out into pizza shape. Combine them for bigger pizzas. They're fantastic as a pizza crust.

Edit: This isn't something I though of, they're advertised that way on the back of the bag. It's just far cheaper and better than the other premade crust options.
Click to expand...
Here is another pizza hack:

defrost a frozen pizza
oil heated square pan and add cheese on the edges
add thawed pizza and form into square pan
add more cheese, sauce and toppings
bake
 
  • Like
Reactions: BACyclone and 9104Griffith
AgronAlum said:
Pizza crust hack: Take some of the Rhodes Frozen Rolls, let them rise for a few hours and stretch them out into pizza shape. Combine them for bigger pizzas. They're fantastic as a pizza crust.

Edit: This isn't something I though of, they're advertised that way on the back of the bag. It's just far cheaper and better than the other premade crust options.
Click to expand...
Weve recently started doing this. Absolute genius life hack
 
  • Like
Reactions: AgronAlum
AgronAlum said:
My kids love them because they're perfect for making personal pizzas. Everyone gets their own way and they can make them themselves.
Click to expand...
We have an outdoor pizza oven. they work great because you can stretch each roll out enough for a 12" pizza. Super easy for the kids to put their toppings on then throw it in the pizza oven
 
You must log in or register to reply here.

Latest posts

Help Support Us

Become a patron
Top Bottom