"I blame Costco for my new patio addition," in the Other Home Decorating & Remodeling Projects forum, begins: "OK, just went to Costco to get usual stuff, Bread, milk, cheese blah, blah, blah. Came home with this.....
Had ..."
Ok now before you cook anything be sure and season the cooker. If you season it good you will not have a metal taste or rust.
I like to take peanut oil and use a paint brush put oil on all the metal inside and out. Then fire up the fuel to high heat and leave it alone until fuel is burned up and cooker is cool.
When cooking with that unit alway leave about 1/4 of space as a bail out point to be able to remove your food from the hot cooking to one that will still food to cook, but not as intense or hot.
Ok now before you cook anything be sure and season the cooker. If you season it good you will not have a metal taste or rust.
I like to take peanut oil and use a paint brush put oil on all the metal inside and out. Then fire up the fuel to high heat and leave it alone until fuel is burned up and cooker is cool.
When cooking with that unit alway leave about 1/4 of space as a bail out point to be able to remove your food from the hot cooking to one that will still food to cook, but not as intense or hot.
Its the Treager Texas Grill, A couple of my freinds came over to stair at it and take turns smelling the insides after i smoked a turkey, My wife just staired at us like we idiots ( Duh ), Its a guy thing i guess.
The treager guy said you get about 40 hours on a full hopper on smoke setting, goes a lot faster on high.
I know others can add to this, but here is what I like. One, I don't like beef after being in a smoker. Don't like the taste, and for me, the best way to ruin a nice Tri tip.
Hickory and mesquite and very strong flavors, I stick with apple ,alder, or perhaps another fruit wood. Less it more, and it doesn't take much. One of our favorites right now, is fresh fish, seasoned with a bit of lemon pepper and dill, and cooked with apple wood. The Kokanee are in full swing now, and its hard to fins a tastier fresh water fish.
A simple chicken recipe, is to halve a chicken, then rub fresh lemon juice all over, then apply your favorite seasoning salt, my favorite is made by McCormack, but Pappy's is good too. Place in the 'fridge overnight.
Slow cook with apple again, when it reaches 165 at the thigh, I remove it, wrap tightly in foil, and place it in an appropriately sized insulated ice chest, and let it rest for an hour or so. Falls off the bone.
Last one, good for ribs. I used this Friday on some country style ribs, which is sliced pork shoulder. I rub them with good old yellow mustard, then apply your favorite pork rub. I use one called the "Best Rub in the Universe". I give them about an hour of smoke, then wrap them in foil, add some apple juice or cranberry juice, seal tightly, and then place over hot coals, divided in half, and pushed to the sides, on your BBQ. The juices steam the ribs, once fork tender, (about 1 to 1 1/2 hours) remove from foil and place over the coals, apply your favorite sauce. Once glazed up, I place them in a casserole dish, cover with foil to rest 20-30 minutes.
I use a 50 Gal. barrel as my smoker cooker, but you can adjust your times to suit your unit. It will take some time to get it dialed in, but try and stick with a just a couple meats, and a wood or two, until you find the right combo. I find a tendency to under salt, and over spice, is pretty common.
I know others can add to this, but here is what I like. One, I don't like beef after being in a smoker. Don't like the taste, and for me, the best way to ruin a nice Tri tip.
Hickory and mesquite and very strong flavors, I stick with apple ,alder, or perhaps another fruit wood. Less it more, and it doesn't take much. One of our favorites right now, is fresh fish, seasoned with a bit of lemon pepper and dill, and cooked with apple wood. The Kokanee are in full swing now, and its hard to fins a tastier fresh water fish.
A simple chicken recipe, is to halve a chicken, then rub fresh lemon juice all over, then apply your favorite seasoning salt, my favorite is made by McCormack, but Pappy's is good too. Place in the 'fridge overnight.
Slow cook with apple again, when it reaches 165 at the thigh, I remove it, wrap tightly in foil, and place it in an appropriately sized insulated ice chest, and let it rest for an hour or so. Falls off the bone.
Last one, good for ribs. I used this Friday on some country style ribs, which is sliced pork shoulder. I rub them with good old yellow mustard, then apply your favorite pork rub. I use one called the "Best Rub in the Universe". I give them about an hour of smoke, then wrap them in foil, add some apple juice or cranberry juice, seal tightly, and then place on the coals of your BBQ. The juices steam the ribs, once fork tender, (about 1 to 1 1/2 hours) remove from foil and place over the coals, apply your favorite sauce. Once glazed up, I place them in a casserole dish, cover with foil to rest 20-30 minutes.
I use a 50 Gal. barrel as my smoker cooker, but you can adjust your times to suit your unit. It will take some time to get it dialed in, but try and stick with a just a couple meats, and a wood or two, until you find the right combo. I find a tendency to under salt, and over spice, is pretty common.
