Like I said we have our different ways. Some people only do what they were taught and some goes a bit further to test the waters and come up with something new or just a bit different.
Like today , used some Burmese teak shavings to braai(BBQ) .
You would probably never use it.
I moistened them and strategicly placed them in areas where I thought would delay drying them and causing it to catch fire, it worked for me.
where you would probably only use pellets or shavings bought from a shop.
There is nothing wrong with experimenting. That’s the way new dishes and ways of cooking are invented.
Agreed! But don’t discount my experience with pellets. Sure, I’m only about 5 years into owning a pellet smoker, but in that time I’ve encountered a few things
Here’s a good demonstration of what happens to wet pellets.
The smoldering thing I did when I had a Weber kettle. And there I did the same thing.
The issue with that is my family don’t really eat meat so I would do that once in a blue moon.
I suppose it’s another thing I should be thankful for. My whole family are carnivorous.
Hey, can you describe the taste you get off of the teak? I know, that’s probably not so easy but is there something I may be familiar with to compare it to? Oak, hickory, apple, peach, cherry, mesquite etc?
I’ll try. A deeper more flavoured meat and chicken. Totally different to all of the above but close to the combination of oak, hickory,cherry and plum and mahogany.
Doesn’t get bitter from oversmoking and isn’t too fruity either like what you get from berry wood.
I haven’t used apple in ages
Wow, missed a few posts here, while finishing up, hehe.
Yes @Resistance that smoke tube was the smoke-a-booster. I did try once using pellets, but it just wasn’t the smoke I was looking for, as it was a clean, as the pellets already in the hopper. Ended up getting quite a few bags of chips (not chunks), and I pack them in the tube, and torch it up. Luckily have had NO issues with it dying out, and because they’re chips, I could soak them if needed.
Used Traeger’s Signature pellets, with Applewood chips in the tube.
The ribs while quite good, were a little drier than I would have liked. Not oversmoked (duh, pellet grill), and I don’t think I have EVER tried naked, non-rubbed ribs before, and with just salt, pepper, and no-foiling, they were actually damned good.
What was the cook temp and time for the unwrapped? Inquiring minds want to know
Oh and today I did fire up my small kamado grill. Got a full chimney of coals going and dumped those in. Charred me up 6 ears of corn. Once done, I grilled a pineapple cut into spears. Next was to put my cast iron skillet on and I blackened some sea scallops. Pulled that skillet and then did some jumbo shrimp skewers.
This was the first time my granddaughters had scallops. Yup…the apple doesn’t fall far from the tree. The only thing left after we all ate was some blank corn cobs and shrimp tails.
I think that was on your drum smoker, right ? If so, I can’t even compete, smoke wise with that bastard !!!
I’m still GLAD you mentioned comparing rubbed/foiled, S&P no foiled, as I actually liked them naked. I didn’t have the smokestack barrel smoker like you, so (as per our previous conversations), I DID have to suppliment with the smoke tube, but even then, nowhere near oversmoked. But, such is life with a pellet-er I guess.
I don’t usually spray any apple juice during cooks, only use a mop sometimes, on bigger cuts. I’ll figure out the dry-ness sooner or later. The funny thing is/was, that when comparing the naked to rubbed, I actually didn’t miss all those profiles, as the S&P and smoke did just fine.
You know what it is? I love the tinkering. Playing with the dampers to keep the temp right, choosing different combinations of wood chunks etc. It’s fun. But I also truly LOVE my pellet smoker. To my tastes, the milder smoke is still smoke. Undeniably so. I think what you might find to be a great experience to appreciate that Traeger is to cook a rack on the pellet smoker and a rack in the oven. Season the same, wrap at the same stage. Do everything identical as possible. What I think you’ll discover is the smoke received by the ribs in your pellet smoker vs zero smoke in the oven is actually quite good, even without a smoker tube delivering more. Plus ribs cooked in the oven are still badass.
