Ha! Well done.
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Ha! Well done.
A meatloaf is going on the Traeger this afternoon.
So we have a cherry tree that didn't make it. It was about 8' tall and maybe 2.5" in diameter at is widest point. I pulled out out of the ground and set it aside with the intention of cutting it up for smoking pellets. Think it'll still give good smoke even though it's so young?
Maybe, once it's seasoned. Your smoker use wood chips, or pellets?Quote:
Originally Posted by Irving
It uses whatever I put in there. Tree has been dead for a while. I'm going to cut it into rings, then split the rings, then store. I plan to use as I go as by the time I use the smoker again, everything should be seasoned anyway.
Smoked a pork loin yesterday... it was amazing
I had some unseasoned cherry wood, it worked ok as chunks in my pit barrel cooker, but the pieces I set aside for another year gave a much more flavorful smoke flavor to the cooks
Trying some ribs on my new-to-me Master Forge propane smoker today. Realized they are beef ribs and not pork ribs. Whatever, I bet they'll still come out just fine. Trying the 3-2-1 method.
https://lh3.googleusercontent.com/zY...=w1619-h910-no
Smoke 'em if you got 'em. [Coffee]Quote:
Originally Posted by Irving
Those seem kind of pink for beef ribs. Not sure if the cooking times are the same for beef, but what could possibly go wrong?
What are the cook times for that?
For me beef ribs are pulled @ 140 tops. They're ribs not a brisket.Quote:
Originally Posted by ChickNorris