I have also done queso, and jalapeno mac and cheese on the smoker
Smoking Meat Questions and Discussion
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I love my Weber Summit Kamado. I did a brisket overnight without adjusting any air vents and when I went to bed it was at about 250 and it was like that when I woke up in the morning. I then put on four racks of ribs in the morning on the same load of charcoal. In total, I ran it from 9 p.m. on friday night until about 3 p.m. on Saturday afternoon and I still had enough coals left over for probably at least another 12 hours.
Then I turned around and cooked steaks on sunday night at 700 plus degrees. This thing is a beast and I haven't touched my WSM or Weber performer since I got it.
Then I turned around and cooked steaks on sunday night at 700 plus degrees. This thing is a beast and I haven't touched my WSM or Weber performer since I got it.
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Watch the outside air temp. It can easily get to 100 degrees with a tube or a maze inside the box. Then you get a mess. Unless you have a cold smoke attachment.
Is that the E6 or S6? Looks like you can get a lot of food on it. Did you get the SmartHub?I love my Weber Summit Kamado. I did a brisket overnight without adjusting any air vents and when I went to bed it was at about 250 and it was like that when I woke up in the morning. I then put on four racks of ribs in the morning on the same load of charcoal. In total, I ran it from 9 p.m. on friday night until about 3 p.m. on Saturday afternoon and I still had enough coals left over for probably at least another 12 hours.
Then I turned around and cooked steaks on sunday night at 700 plus degrees. This thing is a beast and I haven't touched my WSM or Weber performer since I got it.
It is the original Weber Summit Charcoal Grilling Station. Basically the older version of the S6. Don't even know what the SmartHub is. LOL. Guess I don't need it at all. Once you get this grill figured out, it takes zero babysitting and is set and forget. It can easily get 30 plus hours on one load of charcoal and very little movement of the air dampers. Once it is settled in, it just stays steady for hours and hours.
I've only ever used commercial slicers (Hobart) back in my Hy-Vee days. I really would like to get a slicer for bacon, beef jerky, etc. but I don't want to spend $500+. Are the $100 ones on Amazon complete junk? Any recommendations?
One of the IG accounts I follow is @meatdad1 and he frequently posts videos about saving cash by making your own lunchmeat. Look him up and a couple of his recent videos are just that.
In the one where he shows making sliced chicken breast, he recommends Chard Products slicers. They look to be reasonably priced. I have no personal experience, but I'm with you, I'd love to procure a good slicer myself. I'm sure the cost and quality of making your own lunchmeat etc. would certainly be worth it. In the video it appears he's using Chard's "heavy duty" slicer ($190) but they do have cheaper models.
Meatdad1
Chard slicers
There might be better options with better reviews on Amazon, but at least that's one point to say that it can be done with an inexpensive slicer.
Already Traeger experts, last time I smoked something, the flame went out on me. I presumed it was due to crappy pellets that had disintegrated partially that I stubbornly used anyway. I vacuumed out the hopper and what I could reach out of the auger. I went to fire it up to day to start with some new pellets I bought and get the thing to work through whatever broken down ones were still in the auger and I tried to click it on and…. Nothing. No juice. No nothing.
I plugged something else in to my extension cord and it worked just fine. No issues.
What the hell is going on with my smoker?
I plugged something else in to my extension cord and it worked just fine. No issues.
What the hell is going on with my smoker?
If you ran it out of pellets, you will have to add more and then prime it. There should be a button on the front controls. Did it turn on, just no fire?
I love using mine, however there are so many failsafes with them that it can be an annoyance. You could have blown a fuse at the controller, have a broken power cable from the grill itself, or if you had any rain/significant moisture get in the grill itself, the wet pellets can cake the pellet chute/auger, inhibiting its ability to rotate, which results in the device not turning on
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Are you saying you plug it in, turn it to "on" and nothing happens? It's dead Jim? If that's the case -- I'm not a Traeger owner -- but is there a reset button that you can press to get it going? It sounds electrical. Maybe your flame-out tripped a safety failsafe. Consult YouTube university experts online, that's what I would be doing.
The flame pot heats up with electricity to get the first pellets going, then the actual burning pellets take over (plus the fan) to create your heat and smoke. Here's what I've found are common flame-out causes:
1) Too much leftover ash in the beginning from last cook(s) -- It's a pain, but make a habit to vacuum the fire pot out (and the inside while you're at it) every time before a cook
2) Ran out of pellets -- I don't like to leave my hopper FULL, so I typically let it run down. There can be pellets in the hopper, but the screw only takes from one spot, so I always check the pile and re-dome it over the screw intake to make sure it's always getting pellets.
3) Open the lid too much -- if the temp goes down in the smoker, the only play your smoker has is to feed more pellets. If it piles in too many pellets in a short time, it will choke out the fire pot.
4) Bad/old/crusty pellets. Obviously if it can't feed or use your pellets to get fire...no bueno. I don't empty my hopper ever, but I try to "run it down" by the end of my cook, and keep it out of direct rain, and keep it covered when not being used. No issues as long as I buy good pellets.
If none of those might be your culprit, it's some kind of mechanical/electrical issue.
I have a knob. It’s not because of pellets, I’ve done that and it didn’t do this (no juice, nothin)
The problem here is I’ve called Traeger and they told me there’s no certified mechanic in NE Iowa.
I have a 70 dollar one from 15 years ago at a hardware store Use it 10-15 times a year. Bacon, dried beef, brisket flats.... Still does the trick. I have figured out the time with an electric knife it takes versus the cleaning of a slicer. The perfect slices and cleaning the slicer outweigh the ease and inconsistencies of the electric knife.
I’ve had a GMG for 8 years now and have used it a lot. I all my years of smoking with it. I have never had an issue with damp pellets. I have a cover for it and keep it covered outside so I am surprised I haven’t.
I’ve gone through a controller as one of the temp arrows quit functioning. Pulled the auger out twice as smoke backfeed through it and it gummed/tarred the auger up. Made a horrible screeching sound.
I would look to see if it has a fuse on it to see if it is blown or not. Might be just an easy fix.
I’ve gone through a controller as one of the temp arrows quit functioning. Pulled the auger out twice as smoke backfeed through it and it gummed/tarred the auger up. Made a horrible screeching sound.
I would look to see if it has a fuse on it to see if it is blown or not. Might be just an easy fix.
Have you reset it?
Turn off and unplug your grill.
Flip the power switch/press the power button to the on position.
Wait 10 seconds.
Flip the power switch/press the power button to the off position.
Plug in and turn on the grill
I would also suggest the fuse on the controller
Yeah, I have a fairly cheapo one as well. Slices great. Made my own smoked pastrami and it chewed right through consistently. My only complaint is cleaning it. I suppose if I used it with more frequency, Id move up to a better one.
A sharp knife does wonders also. I alway will partially freeze bottom round to make jerky to get nice even slices. Pork belly the same or I will leave it in the fridge to solidify after smoking, just because I can't wait to fry it up and taste it.
I have this one, and have had it since 2014
$140 and it works great.
I would assume the newer model would be good too, but I do'nt know.
I've also never used a proper one like a Hobart, either.
After doing a little more research, I thought I'd need to spring for something like this. Although that one you have listed lasting for almost 10 years has me questioning that research
