#31
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Quote:
que is indirect heat, technically with or without smoke. I would add low and slow though there are certainly some places that cook with indirect heat at higher temps and wood. The thing with a salmon fillet is that it's done in less than 30 minutes at 225. It's low but pretty fast. You get a great flavor but I just have a hard time calling it que. Guess technically it is but.. Sauce, if required, means you botched the que |
#32
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depending on what you are doing you can smoke at 325 too. I do turkey's that way and they are delicious but not by definition BBQ. Whole Turkey - Honey Brine - The Virtual Weber Bullet
This is a fantastic recipe I use pecan wood for turkeys it is kinda like hickory lite
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Marantz( UD8004,AV8802a ), Oppo udp 203 JLAudio Fathom F-110, B&W( 802 series III , FCMS8, SCMS8) . WireWorld Eclipse 6 xlr(7) Sliver Eclipse 5.2 HDMI (3) electra 5.2 powercords . HRS Nimbus , lg 55 Oled Nvidia Shield PS Audio PPP System 2 Panasonic G25 Marantz av8003 |
#33
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We do 2 turkeys in the Traeger every Thanksgiving. We use a modified form of Dan Gill's brine. Last year we cooked with 40% hickory 40% apple and 20% sugar maple. |
#34
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Sugar maple is great ! How high can the traegers go Bill?
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Marantz( UD8004,AV8802a ), Oppo udp 203 JLAudio Fathom F-110, B&W( 802 series III , FCMS8, SCMS8) . WireWorld Eclipse 6 xlr(7) Sliver Eclipse 5.2 HDMI (3) electra 5.2 powercords . HRS Nimbus , lg 55 Oled Nvidia Shield PS Audio PPP System 2 Panasonic G25 Marantz av8003 |
#35
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Only about 425. There are times I wish it went higher. There are other companys' models that can cook with direct heat or indirect and go up over 600.
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