Filet Mignon Extra Smokey

Extra Smokey Filet Mignon

When to Cook Low and Slow

It is so confusing.  When do I cook hot and fast, low and slow or perhsps both?

Perhaps this article will help Click here

Sorry Traeger

After 4 plus years my Traeger Jr just decided to stop being reliable.  I made a decision after much thought to purchase a Cabelas pro series 24 inch ellipitacal grill.  It has 670 sq in of grill real estate with 500 on the primary grill rack.

It is made by dansons the same company that makes pit boss and Louisana Grills. It is priced at $600 cheaper then the Louisana Grill and more expensive then Pit boss. It has 671 Sq in of grilling real estate so I am comparing to the 700 sq in versions of the other 2. It is extremely feature rich and in my opinion the best bang for the buck. They also have a 1000 sq in one

After using a Traeger Jr for 4 plus years this pit is plenty big for me.  Here are some of the main features that made me feel its the best bang fo the buck.

It came pre built

A digital push button thermostat with 2 meat probes and PID controller.

It has a see thru window on the lid (now I can be cooking and Looking)

Flame broiler which works with a simple lever( cook over open Flame).    The handle to operate the Flame Broiler is huge.  The Pit Boss does not have a handle.

Pellet clean out shoot.  It's opens to easy so I  just ducted tape it shut! It's not a feature I plan on using often.  The only time I would use this is if I take apart my grill.
         I am sorry to say the Pellet cleanout shoot didn't work very well only about 1/2 the pellets came           out.  Had to remover the honeycomb hopper screen to remove all the pellets.

          I also duct taped it shut since it was way to easy to open.

Ash clean out. (This is amazing being 6" 4' with a bad back I hated taking apart my Traeger to vacum out the ash)  In practice I still need to take apart but it is taller and much easier to work with.
          A great feature on paper but in practice not so much.  I find I still need to take apart the grill to           clean it out.

A 30lb hopper with see thru window. (More then twice as big as my Traeger and larger then most others)

Very large side shelf..  When the Pellet hopper is closed this acts as a 2nd side shelf.

It appears to be well made.

A lifetime warranty.  Cabelas will fix it replace free at three discretion.

Even tho some of the features didn't work as well as I wanted them too the Pid Controller, Grill size and sturdiness still make this a tremendous value for the price.

Watch the video. https://www.cabelas.com/product/Cabelas-Pro-Series-Elliptical-Pellet-Grill/2706548.uts

A few things I've noticed just from the burn in.. 

My Traeger Jr  Extra Shelf fits in nicely with the warming rack in place for extra grill real estate.

Bringing the total cooking space to about 900sq inches.

The pellet release hopper opens to easy. Easily fixed with duct tape. It opened while I was removing the cover and dumped about 5 lbs of pellets.

I had it set at 450 on the burn in .It was running has high as 490.  I'm not concerned about this temp swings are normal. 

The honey comb grate  on top of the hopper makes it hard to smooth out the pellets and add my hopper extension. (This looks removable not sure I will need too the hopper is huge.)

A few more observations
It has 2 ports for meat probes but only came with 1 probe. (Not a big deal since I use my Thermoworks Smoke and Igrill 2)

The ash cleanout system isnt very robust and you still need to take it apart and vacuum out the ash.  It does get blown all over by the fan.

The customer service is great, long wait time in early PM.

Not many accessories available the two items I'd be most interested in is a front shelf and insulation blanket.

Don't Forget to open the Chimney.

Thermoworks Smoke Review

The Thermoworks smoke is an leave in Thermometer by thermoworks.

First impressions on unboxing. It is extermely well made and heavier then the others.  They are suppose to come pre paired the Reciever and transmitter.  In my case they werent but a fast search of there website and I synced them is less then 5 minutes.

The Thermoworks smoke is the best leave in thermometer I own. I do have an Igrill 2 , I grill mini and a Maverick.

The I grill2 works well with some quirks, the app needs to be reset a lot.  The bluetooth needs to be repaired often. The maverick seemed to work well when it was turned on but I had a hard time turning it on. 

Now back to the thermoworks.   The biggest thing i like about my thermomworks smoke is that it works in my basement office.  The other thermomters loose connection in my office.  I like doing long cooks while Im home working so the office connectivity is huge.

The thermoworks smoke is modular.  I can add a wi fi unit at any time and monitor my pit while I am away from home.  I havent had that need yet but Im sure there is a wi fi unit in my future.

The thermoworks products including the smoke are made for professional cooks and competiton BBQ teams and are not for there accuracy.

The cons are that it only has 2 probes so if I am cooking 2 pork butts (which I often do)  i cant monitor my pit and the food at the same time.  I do have the igrill so I can use 2 thermometers to monitor my cook.

Click the below link to purchase the smoke and view the features video.
Click here for smoke

Here is info on Wi Fi gateway click here

One last tip if you sign up for email updates you oftem hear about sales on all of the Thermoworks products.  I purchased my thermapen, thermapen mk4, thermopop and my smoke on sale from those emails. 

Time Saving Goodness Sliiced Pork Shoulder

I am not sure what I like more the Thermoworks Blog or there products.

Here is there post about slicing a pork shoulder vs Pulling it.  You pull it from smoker at 175 degrees about 30 degrees sooner Read the Article here for the details
https://blog.thermoworks.com/2018/04/smoking-a-pork-shoulder-for-sliced-bbq/?utm_source=Nl-2018Apr28&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=April2018-Smoked-Pork-cs

Pulled Pork 1/2 the time

Thermoworks has an awesome blog.  Its not always about BBQ but frequently it is.

Here is thier take on pulled pork in 1/2 the time. Ive never done it this way but who knows someday I Might

https://blog.thermoworks.com/2015/10/pulled-pork-time-temperature-matters/

Reheating That BBQ

Here is a Great chart from Foody Direct and Jack Stack BBQ on how to reheat the following foods.  Most of these foods can be reheated in the Grill, Oven or Microwave.


Baby Back Ribs
Spare Ribs
Beef Ribs
Lamb Ribs
Burnt Ends
Pulled Chicken
Pulled Pork
BBQ SAUSAGE
BBQ Wings
Sliced Beef Brisket
Hickory Pit Beans

Click Here for chart You may need to scroll to Page 2

Bbq Bologna

I have made BBQ Bologna using the Malcom Reed method it was amazing

Click here for Recipe

I also like this recipe by BBQ pit Boys

https://bbqpitboys.com/no-boloney-bologna-burgers/

The Big Steak Sear Myth

The Traeger Facebook pages have lots of posts about searing steaks.  Do you sear first, do you sear last (the reverse sear).  The Sear myth takes the form that searing steaks locks in the juices.

This article discussing that myth To sear or not to sear

BBQ RIBS Its not always 3-2-1

I have seen lots of Rib Recipes online.  Many of them are not 3-2-1.  I do plan on triing some of these in the future

Malcom Reed Spare Ribs

Quick Ribs less then 3 hours

BBQ PIT BOYS Lots of rib

Oven Temp Swings (Same as a Traeger)

So many people complain about temp swings with their Traegers.  This is no different then your home oven.  This is a good read about Oven Temperture Swings

Frozen Chicken Breast

The smoke setting usually defrosts them easily. You can check internal temp after about 30 minutes.

After they've defrosted, you can season them how you like.

Here are a few ideas ive found on facebook.

Any times are aproximate you want to cook to an IT of 165

Set the temp to 350.  Olive oil, salt pepper and garlic powder.  15 minutes then flip for 12 minutes pull off and rest for 15 minutes.

Some prepackaged chicken have cook from frozen directions on the bag.  If you can do it in the oven you can do it on tge T.

Top 13 bbq websites

http://http://www.ilovegrillingmeat.com/top-13-best-bbq-youtube-channels-for-summer-2015/-2015/

Smoked Chese

I will use the Malcom reed method

https://youtu.be/pdpBb78DvL0

http://howtobbqright.com/2015/01/16/cold-smoked-cheese-2/

Smoked egss

I still need to smoke eggs in shell.

The recipe is real simple smoke at 225 for an hour