I am originally a Yooper and have always been camp cook whether fish camp or hunt camp and other big gatherings. I did whole hogs really well with blocks and grates for many years, but joined the precision smoke craze in 2012 with my first BGE/XL. I did really well with pork and poultry but my beef was only average. I added an early Stoker PID which increased my quality, consistency, and yield.
I later added a BGE/M mostly for fish. I smoked 30lbs salmon last year and hope for 50lbs this year.
One big focus in 2017 and beyond is smoked wild birds notably pheasants and grouse. I smoke at least 100 pheasants a year and continue to improve my results. My brine is my biggest secret and happy to share.
Since I could only fit 8-10 pheasants on the BGE/XL, I got a new Traeger Pro 34 and it can easily fit 16 pheasants which is a meaningful improvement.
My second focus is pork - notably ribs, shoulders, bacon, and bellies. Since I cannot tolerate powdered onion and powdered garlic very well, I make all my own rubs. I have a few secret ingredients but nothing that anybody here has not tried before.
My last focus is beef, both brisket and short ribs. My briskets have been OK but nothing spectacular. My short ribs are pretty good but definite room for improvement.
This place and its content and community seem like a great place to learn more and am excited to engage.
Thanks!
I later added a BGE/M mostly for fish. I smoked 30lbs salmon last year and hope for 50lbs this year.
One big focus in 2017 and beyond is smoked wild birds notably pheasants and grouse. I smoke at least 100 pheasants a year and continue to improve my results. My brine is my biggest secret and happy to share.
Since I could only fit 8-10 pheasants on the BGE/XL, I got a new Traeger Pro 34 and it can easily fit 16 pheasants which is a meaningful improvement.
My second focus is pork - notably ribs, shoulders, bacon, and bellies. Since I cannot tolerate powdered onion and powdered garlic very well, I make all my own rubs. I have a few secret ingredients but nothing that anybody here has not tried before.
My last focus is beef, both brisket and short ribs. My briskets have been OK but nothing spectacular. My short ribs are pretty good but definite room for improvement.
This place and its content and community seem like a great place to learn more and am excited to engage.
Thanks!
Comment