Fat fingered the keyboard the web site is www.traegerindustries.com


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BarNone BBQ
Kenny Morgenroth
(210) 845-9721 Cell
(210) 599-1649 Home
> wrote in message
news
> If you enjoy the taste of smoking or grilling with Real Wood, but like the
> rest of us just don't have the time or space to coupe with a traditional
> stick pit. Check out www.traegerindusties.com these are wood pellet
> cookers. We are the local stocking rep in San Antonio.
>
> We used the Big Tex grill in local competitions, placed 4th Place
> Balcones Heights Sept 05 -- 3rd Place SA Rodeo Cook Off Jan 06 and 5th
> Place La Vernia Aug 06
>
> --
> BarNone BBQ
> Kenny M
>
>
> "Nonnymus" > wrote in message
> ...
>> Years ago, I became enamored of smoked meats, such as butt, sausage,
>> brisket and ribs. I certainly am not of a competitive quality cook, but
>> do OK by my own standards and have noticed that friends and family don't
>> make excuses when I invite them over for supper. Over the years, I've
>> built or bought many different smokers, from the R2D2-type up through a
>> very heavy steel one I welded up myself. I've cooked over briquettes,
>> lump and gas and have smoked with as many woods as I could lay my hands
>> on. Now, however, I've gone from living out in the boondocks, where I
>> could stack wood, and toss ashes to my heart's content to living in the
>> city, on a tiny lot that's mostly pool, spa and palms. From a practical
>> standpoint, I'm out of the real smoking end of cooking and relegated to a
>> gas grill, dampened chips in foil or a tray, and some really serious
>> char/rare cooking on a separate grill I built.
>>
>> When I used to have plenty of time to tend the smoker, nowadays I'm at
>> the mercy of schedules and have some responsibilities I've not had in the
>> past. Without further explanation, I simply cannot do a decent job
>> smoking ribs or a butt overnight or all day. It's sad, but life is full
>> of transitions and the smart person will adapt.
>>
>> Now, here's my question for this group: What experiences have you had
>> with an electric fed and temperature regulated smoker, such as sold by
>> Bass Pro Shops? http://tinyurl.com/yepbba From what I've seen and
>> heard, it's a pretty decent compromise for a person in my position. Now
>> that we're older and the kids are gone, my smoking is primarily for the
>> wife and me, with occasional bigger batches for visitors. I want
>> something I can "charge up," and forget while I tend to the new, other,
>> things in my life. From what I've seen, the temperature inside the
>> smoker is regulated by a digital thermostat and there's a second heating
>> element that fires off the wood or charcoal to provide the smoke. On my
>> limited real estate, I'd place the smoker on a concrete pad beside my gas
>> grill/ infrared cooker, so it'd be right by a 120v GFCI outlet. The
>> released smoke would be minimal and probably would not irritate my
>> neighbors too much.
>>
>> Looking back over the years, one thing I've not done personally is
>> sausage. I have a meat grinder on order and plan to play around making
>> some smoked sausage.
>>
>> Please, remember that I appreciate the difference between a butt cooked
>> in a masonry smoker over pre-burned wood and what's produced on a gas
>> grill. I'm looking for something reliable that would produce an
>> acceptable smoked rack of ribs or butt, without a lot of intervention and
>> hassle. Any thoughts?
>> --
>> ---Nonnymus---
>> In the periodic table, as in politics,
>> the unstable elements tend to hang out on
>> the far left, with some to the right as well.
>>
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