??

He means very little

A screwed up Monday when I didn't post this before pic and didn't get an after pic of the slow-smoked salmon effort. Yeah, it was awesome. My God it was good.

https://uploads.tapatalk-cdn.com/202...3ba630b2f1.jpg

Also, for low-temp smoking on a less expensive smoker like mine that already struggles with constant temp, especially at low temps where getting smoke from the electric element into the chip pan is tough, this smoke tube has been a gem. 130-150 with good rolling smoke is easy as pie now that I have it. One of the best investments "cheap" I've made..

https://uploads.tapatalk-cdn.com/202...f9af4488f3.jpg

I have two sizes of smoke tubes. Works great for gas grills too. I think the full sized tube I got about 2.5 hours of steady smoke and would’ve kept going a little while longer if I didn’t pull it off. Worked great for some smoked wings in the gas grill. Also did a reverse sear on some thick steaks with a 45 minute smoke and turned out awesome.


Great little product,

Fully packed I get ~5 hours from my tube. But I've learned how to load it about 25% full, tilt it back toward the opening, then carefully tilt it back to level so it's all near the opening. That provided ~2 hours. And yes, it's awesome...

24" firebox and 48" smoke chamber?

Would you invest in the wheels and tires if you had to do it again?

Don't have very many pics of the new smoker. The iPhone slid out of pocket, on Cycle at 50MPH, right into a 5 foot deep culvert full of water....Had to use spare phone with defective front camera

You like the 10mm square, solid rod, 17" wide racks that side out? There's one for the fire box for searing that gets so hot it glows.

https://i.postimg.cc/C5XysGJx/bbq.jpg

I'm horrible at taking pictures. But I did an overnight brisket the other day. Put it on at midnight @200, then wrapped it at 8 am with butcher paper, then took it off at 5 pm.

It was perfect.

I don't remember so I'd have to go read specs or measure it. I had it custom built but I would do it again. It's cool! And easy to move.

Pull two wheels and tow? That would kick ass

doing a 5 lb pork loin and 2 racks of ribs + a half-chicken on the smoker...
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Who is, what smoker? who's smoker?

If you're cooking, bet you burn the loin. ;););)

Today I’m bored and going overboard.

I’ve got some 2” thick tenderloin filets in the sous vide set to 120 for 2 hours, so under rare.

When that’s done, I’m going to throw them on the Traeger to smoke for 20 mins, and then throwing them in a cast iron pan on the Weber gas that I’ve turned on full blast for the sear.

I was worried that smoking with meat that thick would dry it out and lead to inconsistent results in the middle.

Sunday night ribs

E: I'll try to suck less next time with the pic