Text 24299, 122 rader
Skriven 2012-05-01 23:35:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Pellet Smoker
=========================
 -=> On 05-01-12  06:49,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Pellet Smoker <=-

Thanks for the info.

 DSac> I was at Costco a couple of days ago, and they are selling Traeger
 DSac> pellet  smokers. They look like those horizontal-barrel charcoal
 DSac> grill/smoker things by Charbroil or New Braunfels, but instead of a
 DSac> wood box on the side, they have a pellet hopper.

I'd not heard of that brand, but it does look interesting.  I see
various versions of it on Amazon priced from $350 to $700+.

If anyone is interested in looking more closely at them, I could
recommend going to

http://www.smokingmeatforums.com/

and entering a search on Traeger smoker -- 619 hits.

 DSac> an automatic ignition. The thing is designed to use hardwood pellets
 DSac> put out by the same company.

 DSac> All in all, a fairly cool idea, though I have no plans to buy one,
 DSac> especially
 DSac> since they go for upwards of $700 and more. The sales rep talking them
 DSac> up was doing a great job, though, they were flying out of there.

I'm still happy with my original Masterbuilt electric.  It cost me $169
five years ago (or more?).  I've had to do repair maintenance on it
several times, but it still does what I want.  A price of $700 is a bit
steep.  There are other versions of electric smokers in that price
range, some of which are almost professional grade.

 DSac> I wouldn't ever buy a piece of equipment from a warehouse sale if the
 DSac> item's use depended upon a reliable source of consumables. As soon as
 DSac> this season is over, Costco is never ever going to carry the pellets
 DSac> again, and everyone who bought one of those grills is going to find
 DSac> themselves stuck with a bigass grill that they'll be unable to get
 DSac> pellets for.

One of the main reasons why I chose my Masterbuilt versus the Bradley
was that the Bradley had to burn its own type of compressed wood pucks.
The Masterbuilt will use almost any type of wood chips for hot smoking.

I wonder if how many sources there are of pellets for smoking.  We once
talked about the pellets you used in your pellet stove -- they would
most likely work, although I don't recall what sort of wood they are
supposed to be.   I do recall your telling me that they do not have any
additives such as parafin to assist burning -- and that is a good thing.

 DSac> I did buy a bag of hickory pellets, though, to see how they'll work
 DSac> out in my smoke generator.

The place where I got my sawdust burner used for cold smoking (e.g.
cheese) now has a similar device for burning pellets.

http://www.amazenproducts.com/

They sell various flavors of wood pellets -- standard flavors are
cherry, hickory, maple and oak.  Speciality flavors are alder, apple,
bourbon barrel, peach, pecan and a mix of hickory/cherry/maple.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Feijoada
 Categories: Beans, Beef, Portuguese
      Yield: 6 servings
 
      3 c  Dried black beans
           Water
      1 lb Carne seca (sun-cured salted
           -beef)
      2 lb Raw smoked tongue
    1/2 lb Linguica defumada
           -(Portuguese sausage)
    1/2 lb Chuck beef
    1/2 lb Salt pork
           Salt & freshly ground black
           -pepper
      2 lg Cloves garlic, chopped
      2 ts Shortening
 
  Wash the beans well & soak them overnight in water to cover. Soak the
  dried beef separately in water to cover. Drain the beans.
  
  Add 6 cups water & cook, covered, adding water as needed, until the
  beans are tender, or about 2 1/2 hours.  As soon as the beans are
  cooking, begin adding the other ingredients.
  
  Cut the carne seca into 1 1/2" squares & add to the beans. Peel the
  tongue & cut it into large cubes. Cover with water & bring to a boil.
  Simmer 2 minutes, drain, & add to beans.
  
  Prick the sausages with a fork, cover with water, boil a few minutes,
  drain, & add to the beans. Cut the chuck in half & add to the beans.
  Cut the salt pork into 1/2" slices & add to the beans. Season the
  stew with salt & pepper.
  
  When the beans are tender, brown the garlic lightly in the
  shortening. Add about 1 cup of the beans, mash, & return to the large
  pot of beans. Adjust the seasonings.
  
  Remove the pieces of meat to a hot platter & turn the beans into a
  chafing dish or bowl.
  
  Serve with braised pork loin, collards, onions in sauce (recipes
  below), sweetened orange slices, & hot rice.  Cook the rice according
  to package directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp.
  vinegar for each 2 cups uncooked, long-grain rice.
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM


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