Bread/pizza oven thread

 " Some of what I need down at weekender for the next brick oven build. I can lay..."

backyard smoker build

 "I say bravo sir. I am a conventional type cooker myself. Again a nice looking cooker."

Woods For Smoking

 " My personal favorite for turkey is pecan or apple. "

Which electric smoker should I get-choosing between Charbroil, Brinkmann, Bradley, Old Smokey, Academy Sports

 "Visit the smokin-it Facebook page. There is a 5% discount on SI smokers."

Burgers: Seasoned Turkey Burgers

4.41 / 5 Stars | 457 Reviews

by Kym 22

"A turkey burger seasoned with onion soup mix, pepper, and soy sauce. Easy to make and great for dinner and barbeques."

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2014 South Florida Gathering (November 7-9)

 "Quote: Originally Posted by jarjarchef  Layer in a pan that will with wax paper..."

Tuna steak (w liquid smoked) and exotic mushrooms

 "sorry I'm having issues with my phone...."

Problems trying to get a good smokey flavor.

 "Quote: Originally Posted by radioyaz    That is pretty curious?? If you had wood smoke..."

Finally Got To The Polish

 "Reinhard   Those look great.  Everytime my wife and my parent go camping and I cook..."

New Guy and this will be my 1st Reverse Flow Smoker Build

 "Quote: Originally Posted by DaveOmak  Yep.... and also the area under the RF..."

Burgers: Grilled Lamb Burgers

4.65 / 5 Stars | 15 Reviews

by Jo

"These lamb burgers are seasoned with oregano, red pepper flakes, mint, and sherry."

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What's your occupation?

 "Commercial Finance. http://www.tfmsinc.com "

Pre-boiling leg quarters.

 "Thank you!"

How to Roast a Pumpkin on Your Traeger

'Tis the season to pumpkinate everything. But first you've got to get your mitts on some pumpkin puree.

Sure. You could go buy a can of pumpkin puree but we both know that it has that hint of metal tin taste and you'll pay so much more for that tiny can than you will for roasting several pounds of sweet pumpkin. 

Our Traeger'ed pumpkin turns out deliciously smooth and smoky. And you can even freeze some of that autumn pumpkin meat to use on a later date.

TRAEGER ROASTED PUMPKIN

PREP TIME: 5 minutes
COOK TIME: 1 hour 20 minutes to 2 hours
RECOMMENDED PELLETS: Apple or Cherry
MAKES: as much roasted pumpkin as your Traeger can hold

INGREDIENTS

1 sugar pumpkin (you could roast several at a time)
Olive oil

PREPARATION

Get your Traeger started on Smoke, lid open, until the fire is established (about 5 minutes).

Start with a good looking pumpkin that doesn't have any bruises or soft spots. Give it a good rinse to prepare it for the slaughter.

Slice the stem off before slicing in half to give you a level bottom to stabilize the pumpkin. Cut it in half.

With a sharp-edged spoon scoop out the seeds & guts. (a metal ice cream scoop or cookie dough scoop works great!)

Brush inside with oil (you don't have to but it keeps it moist) and place face-up on a parchment lined baking sheet. Put the pumpkin on the Traeger and smoke for 30 minutes to 1 hour.

Turn the pumpkin halves over on the baking sheet so that they are face-down. Turn the heat on the Traeger up to 350F.

Roast them for about 40 to 50 minutes. (Depending on the size of the pumpkin(s) it could take more or less time). When it's ready the skin will be slightly darker and you'll be able to easily poke through the fresh of the pumpkin with a fork.

After you take the pumpkin off the Traeger let it cool for about 10 minutes before handling.

Peel the skin off the pumpkin or use a large spoon to scrap out the flesh.

You can cut it up and use this form of the cooked pumpkin in soups, casseroles, sides, etc.

You could also throw the flesh of the pumpkin into a blender and process until smooth. Add it into your favorite pasta or sauce or dessert. YUM!

TRAEGER ROASTED PUMPKIN:

Roasted Pumpkin Recipe.docx (11.85 kb)

My 1st cookoff with the team

 "Some good smoke penetration on that Brisket! "

First snack sticks...

 "When I smoked cured sausages (regular size) it's usually 6-8 hours with the PMC pellets..."

Newbie from So. Ca

 "Looking better and better   Gary "

Burgers: Goat Cheese and Spinach Turkey Burgers

4.31 / 5 Stars | 195 Reviews

by NWITOVER

"Pile on the condiments, and a enjoy one of these tasty turkey burgers today! These are great when cooked on the grill."

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Burgers: Goat Cheese and Spinach Turkey Burgers

4.31 / 5 Stars | 195 Reviews

by NWITOVER

"Pile on the condiments, and a enjoy one of these tasty turkey burgers today! These are great when cooked on the grill."

View Complete Recipe Details and Reviews

Playin' with fire - Weber 26 OTG - Cold Smoke & Sear: Ribeyes (Lotsa Q-View)

 "Hey All!   I got a new Weber a few weeks back...the BIG dog...well, 2nd in line to..."

Introduce yourself to the BS - Brick Smoking page!

 "Quote: Originally Posted by portsmokers  Hey wes i got a question how did you cap..."

Rub washes off before smoking

 "Hello,I usually cook Boston Butt  in my Masterbuilt 30 " smoker.The last time the temp..."

Weber Sale - UK

 "Thanks for the info Wade.  If someone is thinking of buying a Weber, now would be the..."

Weber Sale - UK

 "Thanks for the info Wade.  If someone is thinking of buying a Weber, now would be the..."

Burgers: Spicy Chipotle Turkey Burgers

4.66 / 5 Stars | 454 Reviews

by mbaucum

"With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!"

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Brisket this weekend!

 "Quote: Originally Posted by Demosthenes9        Sounds like a good plan. I'd add..."

Can't get ribs right, what am I doing wrong.

 "What Master Foamheart said   I too have a WSM.  I throw my SLC spares in a 235F smoker,..."

BD Makes a Roux . Fall Is In The Air!

 "Quote: Originally Posted by Foamheart      You know there is a load of most..."

Pozole

 "I too love a Red or Green Pozole, some really good comfort food on a cold drizzly day...."

Bearcarver inspired Sunday Prime Rib Go Bills!

 " It looks very tasty! Happy smoken. David "

Burgers: The Labor Day Burger

4.5 / 5 Stars | 1 Review

by The Bachelor Chef

"Enjoy the last sweet weekend of the summer with this deluxe cheese-stuffed burger served on buns with tomato and avocado slices. The recipe makes two large servings."

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Lox not smoked

 "Quote:Originally Posted by graywolf1936 Made mine tonight. bowl on botton, one covered..."

Lox not smoked

 "Quote:Originally Posted by graywolf1936 Made mine tonight. bowl on botton, one covered..."

Too Much Fire!!! Traeger help sought

 "I have had my Traeger for almost a year now. I had it really catch fire one time, a lot..."

Snack Stick - Going back to Basics

 "yup.. results will be MUCH better with the generator... with temps that low the heat..."

Strong Hold Cabinet Conversion

 "Nice score! Definitely gas assist to get that mass up to temp. Oh the things I would do..."

Strong Hold Cabinet Conversion

 "Nice score! Definitely gas assist to get that mass up to temp. Oh the things I would do..."

Looking to start smoking in Nova Scotia, Canada

 "Hi there! I've been doing a little research on smoking for my family. We have a small..."

Looking to start smoking in Nova Scotia, Canada

 "Hi there! I've been doing a little research on smoking for my family. We have a small..."

Next batch of CB!!!

 "Gonna get me a tenderloin today. "

Burgers: Mexcellent Cheeseburgers

4 / 5 Stars | 3 Reviews

by FOXCAT

"My burger combines delicious toppings with a mild heat and a great taste on an English muffin."

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Bourbon Glazed Pork Chops

 "Tried the bourbon glaze on some chops I smoked with peach - mmmmmmmmmmm good!  Thanks..."

Babybacks with Q-view!

 " Unwrapped and ready for a little sauce! I wish I could add the smell to my pictures! "

Babybacks with Q-view!

 " Unwrapped and ready for a little sauce! I wish I could add the smell to my pictures! "

GET TO BOOKING YOUR PITCHES

 "thanks ill bring that anyway. have you tried the recipy? . was thinking of doing..."

I'm still here :)

 "When I went to a comparison supermarket ASDA seemed to be the only one offering it -..."

I'm still here :)

 "When I went to a comparison supermarket ASDA seemed to be the only one offering it -..."

Oh No! Need help with pre-cooked ribs!

 "Hey everyone, so here is the problem, my brother in law is a chef and he brought me a..."

Burgers: Triple Bypasses

4.38 / 5 Stars | 38 Reviews

by HOLSINAR

"Awesome for a barbeque. Can't decide whether to have hotdogs or hamburgers? Well, try the ultimate grilled concoction."

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More smoke in the meat...

 "Quote: Originally Posted by smoked alaskan    With regards to getting permission......."

More smoke in the meat...

 "Quote: Originally Posted by smoked alaskan    With regards to getting permission......."

First Baby Backs, lots of QVu !

 "I am really impressed with this. My first ribs were no where as pretty as these...."

First Baby Backs, lots of QVu !

 "I am really impressed with this. My first ribs were no where as pretty as these...."

Smokin In The Rain

 "Don't know what type of smoker you are using but the last time I used my offsetsmoker..."

Florida Black Cherry

 "Don't put the dust directly on the fire or coals it will just flash. Put the dust in a..."

8lb pork butt cooking too fast!! Please help!

 "My butcher didn't have a 7lb butt cut so I got two 4lb cuts and he did a great job..."

Apple Juice Brined Pulled Pork

Making pulled pork on the Traeger is practically a guaranteed success. Nothing comes close to the flavor of juicy, smoky pork fresh off the smoker. You know real magic has happened when you open the lid for a peek and see that bone falling out and the meat starting to shred itself.

Mmmmmm, anybody else hungry yet?

This recipe is a fantastic try if you love your pork with a hint of sweetness and more tender juiciness than you can contain in one lowly bun. The overnight brine (that is later injected directly into the meat) makes for the most flavorful pork we've had in recent memory. The sweet and savory apple juice brine combined with apple wood smoke is a match made in meat heaven.

Apple Juice Brined Pulled Pork

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 9-11 hours
Serves: 8-10
Recommended Pellets: Apple

 

INGREDIENTS
1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
For the Brine:
8 cups apple juice
4 cups water
1/2 cup Worcestershire sauce
1/2 cup salt
1/2 cup dark brown sugar

PREPARATION:

In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill preheats, remove the pork butt from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

Generously season the roast on all sides with the Traeger Pork & Poultry Rub.

Put the roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190-195 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.)

Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side. Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

Printable Recipe:

Apple Juice Brined Pulled Pork.docx (14.83 kb)

Apple Juice Brined Pulled Pork

Making pulled pork on the Traeger is practically a guaranteed success. Nothing comes close to the flavor of juicy, smoky pork fresh off the smoker. You know real magic has happened when you open the lid for a peek and see that bone falling out and the meat starting to shred itself.

Mmmmmm, anybody else hungry yet?

This recipe is a fantastic try if you love your pork with a hint of sweetness and more tender juiciness than you can contain in one lowly bun. The overnight brine (that is later injected directly into the meat) makes for the most flavorful pork we've had in recent memory. The sweet and savory apple juice brine combined with apple wood smoke is a match made in meat heaven.

Apple Juice Brined Pulled Pork

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 9-11 hours
Serves: 8-10
Recommended Pellets: Apple

 

INGREDIENTS
1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
For the Brine:
8 cups apple juice
4 cups water
1/2 cup Worcestershire sauce
1/2 cup salt
1/2 cup dark brown sugar

PREPARATION:

In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill preheats, remove the pork butt from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

Generously season the roast on all sides with the Traeger Pork & Poultry Rub.

Put the roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190-195 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.)

Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side. Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

Printable Recipe:

Apple Juice Brined Pulled Pork.docx (14.83 kb)

8lb pork butt cooking too fast!! Please help!

 "My butcher didn't have a 7lb butt cut so I got two 4lb cuts and he did a great job..."

Burgers: Lemony Salmon Burgers

4.71 / 5 Stars | 6 Reviews

by Sara

"Pan-fried salmon patties make a weeknight burger dinner simple and delicious."

View Complete Recipe Details and Reviews

What size pipe for MES 30

 "I wanna do the mailbox mod.  What size pipe is on the MES. 2 1/2? "

Hat Trick BBQ 4 Piece Grill Tool Set with Bottle Opener

As much as we love BBQ, we really love hockey too. So when we laid eyes on this four (4) piece grill set, we were instantly in love! This set not only makes you the most extreme hockey loving grill fanatic in your neighborhood, but you are also one that believes that reusing old or used composite hockey sticks make the perfect grill tool handles. So be part of the solution and grill with these recycled materials. This four piece set was uniquely created for BBQ Pro Shop by Hat Trick BBQ. Our set contains the essential grilling tools, with stainless steel tongs, wire grill brush, spatula and the ultimate tailgating tool, a bottle opener! The spatula is cerrated so can cut meat right there at the grill and the tongs have a skate lace hanger for easy storage. A must have for hockey fans, parents of hockey players, and anyone who loves BBQ, grilling and hockey. Note: Image may not reflect exact stick type you are sent, sets are created using sticks from one of the more than 60 NHL, AHL, and NCAA teams and are filled based on availability. Most sticks are game used and could have minor imperfections like scratches or nicks that you would expect to see on a used hockey stick. Stick Materials: Wood, Metal, Composite. Regular Price: $59.99 Special Price: $44.95

Regency CI2600

The Regency CI2600 Large Wood Insert features a flush design, with 2 different stylish faceplate options – whether you prefer a contemporary look or a more traditional design. This highly efficient wood insert will heat homes up to 2600 square feet while meeting strict EPA standards.

Blueberry Crunch Coffeecake