What are you cookin on the smoker?

[Jono]

I like to grill pizzas but have not smoked one. What wood chips do you use for pizza smoking?

http://www.livestrong.com/article/43...a-on-a-smoker/

Does anyone use a Traeger grill / smoker?
http://www.traegergrills.com/shop/grills#

[JB64]

I would probably never smoke a pizza, I like cooking pizza in a super hot oven or modified grill for a couple of minutes as opposed to up to an hour at 250 degrees. That being said if I were to try to smoke a pizza I would probably use a fruit tree wood, apple, cherry, or pecan.

I have couple of friends who own Traegers. They seem to do a good job of temperature control, the pellets can be kind of pricey. They are for the set it and forget king of people, I like to fuss with my stick burner while I am smoking.

[Jono]

Thanks for the info! I guess you could do the grillin smoke option.....having some pre-soaked chips in the container.

[Meruck]

My brother sent me this so blame him.



It does have Whiskey in it..........so that makes it healthy.

I did it and could not believe how good (bad for you) it is. A close friend prepared itand after stated "take the receipe to a pool of calm water, throw it in, if its ever needed, it will rise again".


http://bacontoday.com/whiskey-maple-glazed-slab-bacon/

[Jono]

Maybe the Lady of the Lake will throw back out!

Actually, it looks like it could be a nice appetizer.

"The glaze has pineapple, maple syrup, Irish whiskey, red wine vinegar and cayenne paper. " I think a bourbon would work better.

[Meruck]

I used Bourbon, poured it out of my Whiskey glass that's from Canada, designed in Scotland.......................................... .........

[petrel800]

8.4 lb Butt. Going to be served at a Derby Party tomorrow.

Been on for 2 hours now, grate temp has been pretty constant at 225-230, and we're up to about 100 degrees. About to snooze on the couch, looking forward to tomorrow.

[scubadoo97]

Cold smoked a brined salmon filet this morning

[Grain Belt]

This week I have been curing wild duck, wild goose, and wild turkey breasts. The duck and goose is in a corning cure like what would be used to make corned beef. The wild turkey breast has a little sweeter cure with a little garlic too. I will smoke these tasty treats tomorrow with apple wood. The duck and goose breasts will be coated with garlic and pepper and after being smoked will be a type of pastrami.

[petrel800]

8.4 lb Butt. Going to be served at a Derby Party tomorrow.

Been on for 2 hours now, grate temp has been pretty constant at 225-230, and we're up to about 100 degrees. About to snooze on the couch, looking forward to tomorrow.

Boy, this butt was a marathon, 20 hours to get to temp, but it can out excellent.