Looking forward to some nice Bawbekew. Anybody using regular 100% oak pellets like Turman to grill? Or are you buying the "food" grade virgin sourced pellets?
Just bought a Traeger Pellet Smoker!
- Thread starter Phoenix Hatchling
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Bioburner
Moderator
There was a conversation on using pellets in the smokers couple weeks ago. Best ? the manufacture as to content of pellets as some use byproducts. I am looking into new bigger smoker for spring Carp run.
Bioburner
Moderator
Like to go to a pellet. Have a small Brinkman charcoal smoker. Need something that can handle hundred pounds of fish. That's only four or five carp. Start with cold smoke then crank up to finish.
pell it
Feeling the Heat
jawquin
Member
Have ran well over 1000lbs of Somersets thru Traeger 070. Runs and taste like a champ. Still going. Prefer Weber for steaks.
Bioburner
Moderator
jawquin
Member
Not sure which stoves
N
You will love your Traeger. I've had one for several years. I found a few pics from back then. Have ran on a generator too and cooked Salmon.
Bioburner
Moderator
Nice looking!Not sure which stoves
N
You will love your Traeger. I've had one for several years. I found a few pics from back then. Have ran on a generator too and cooked Salmon.
It's supposed to arrive Monday, so Tuesday I plan on christening it.
jawquin
Member
Gotcha Bio. Correct in price from a suggested price. Bought 6039 8 yrs ago for 1355 and Bixby 7 yrs ago for 1652 from a liquidation. No comparison in stoves. Bixby hands down and super simple with cable to computer to set to environment and fuel. Took me into second season to get it down pat. After that it's fill it and dump ashpan a couple times a week and run the scrapers every month or so. It's almost a hands off stove. It's too bad they went out of business. Cool thing is there are still a few new ones made in 2007 for sale and I'm gonna buy another one this summer in case rust from corn gets the one I got. Dang that corn is corrosive and I do refuse to run that in the Trager.Cheapest heat ever in my life and I'm gray headed and bald.
Phoniex, Great choice and you will love the Trager. Remember when you do chicken on it with skin to crank the thermostat to at least 325 so the skin is not chewy. Run the oak heating pellets. I won't go on a binge here but even the bag of Royal Oak I used to cook a New York strip had a Piece of rusted banding that came out of the bag and I threw out a couple of hard rocks from the previous grilling.
pell it
Feeling the Heat
I emailed Barefoot and this was the response:
"On Aug 22, 2012, at 10:18 AM, "Barefoot Pellet Company" <[email protected]> wrote:
Good Morning Ken ,
Thank you for your support of the American product. We do pride ourselves with a quaility product and have always used 100 % hardwood sawdust.
You are correct in saying manufacturing pellets does require some lubricant to the dies . We do use used veg. oil for that purpose, which is essentially dissipated by the time it comes out of the mill . So really there are no additives to the pellet .Absolutely no binders are involved , just heat and pressure.
Thank you again and we hope you will be warm all winter.
Tim McClure Sales Manager Barefoot Pellet Co."
I have been smoking and grilling with them since!
jawquin
Member
Great post Pell it. Almost the same post I got from a gal I talked to at Somerset several years ago. I'm not recommending anything to anybody but it's hiliarious to what I have seen in the bags of charcoal briquettes and Lump that we all have used for years.
jawquin
Member
Cant wait for some sweet corn to arrive to Kroger from wherever. Snip the silks on the end and put some schewers on.
It can be done without anything but wood but it depends on the species. Some species require some steam, maybe there are some that need the oil. But I wouldn't worry about vegetable oil in a grill pellet. The pellets I worry about cooking with are those with plastic resins.
rona
Minister of Fire
So Bio-Burner made friends with Jawquin another Bixby friend of mine from a few years back. Proves to be a small world sometimes. Then there is Chad with his PC45 and waterkit.
I believe spring is in the future second day with temps in the 20s.
Bioburner
Moderator
Well everything shut down around here as mother nature left snow on top of ice with howling winds pulling the temps down with it
Winter hasn't let go yet. Hope to see 40 Sunday.
What should the first item be? I guess I need to season it prior, but I'm already thinking eels and ducks!
Bioburner
Moderator
If it were me I would get a couple turkey breasts. Great fresh, and fantastic sandwiches cold. Maybe smoke some chedder to go with the sandwiches too. Ever replace the distribution fan on the Accentra? Going to look at a older Accentra freestanding and that seems to be a week point of the stove. Any aftermarket part #s?
I think the cheddar is cold smoke only, and from what I understand the Traeger goes down to around 165. As far as the Accentra goes, it's only two years old and no problem with the fans. I do have a thumping when the hopper feed drawer opens and closes, but I think this will only need some tightening of the chain or bolt. Other than that it's awesome!
Bioburner
Moderator
Cold smoking of cheese is barely above room temp 70-80 but not for long hour or less so when the smoker is under 100 degrees cooling down may get by throwing in. Lot of pellet fired smokers showing up for sale on CL in our area now.
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