What....... no one has cooked with the plum and/or almond pellets yet???

I did try a Pecan blend. (60% Red Oak, 40% Pecan). Pretty much tasted the same as most Pellets. Except Hickory and Mesquite, i can discern those two...especially Mesquite.

Not really surprising.... 60% oak is way too much --- when I mix oak with anything its only ~20-25% - otherwise it will wash out any other flavor. Doesn't help that you just came off a bag of strait oak either....

Um, I didn't mix the pellets. They came that way.
Oak doesn't impart flavor...it's just smoke.

Delicious. Apple blend. 300°F.

Would eat.

So you mixed the "impossible" Burger with real Burger?

Yes sir. 50/50

Two raw eggs
Olive oil
Couple tablespoons of Stubbs BBQ sauce
Worcestershire sauce
Ponzu sauce
Salt
Pepper
Oregano
Two kinds of parmesan generous hand fulls
Around 8-10 smashed Saltines

Crush all the dry stuff together. Set aside

Mix the meat and all the wet stuff with hands then pour in the dry stuff mix in well.

Form a loaf. Smoke.

So far no one has figured it's not all meat. Nice smoke ring texture is great and tastes way better than grannies meat loaf.

Sounds like it was great. I have not tried that "impossible burger" yet myself.

Apple blend? Was it Lumberjack Pellets?

Impossible is odd shit, I will never eat it alone, again......well I mean unless really hungry. Let me explain.

The first time I had it by itself, it tasted fine. A reasonable facsimile of ground beef. Lean, tasty enough and no man tits.
The second time, it was OK, maybe a slight odd taste, but sorta OK
The third time, definitely an odd taste.
Fourth, barely can eat odd taste.

The stuff was not spoiled or a bad batch - I'm a supertaster, but I enjoy bitter to some extent. It was just odd.

ANYWAY - that said I started doing this 50/50 mix last year, mainly colon and other health reasons. The result is a very tasty and more nutritious meatloaf. This is maybe our 6th one, and only the 2nd I smoked. We were doing construction and everything was buried.......etc

As for pellets, yes. Lumberjack Apple blend. I am using up all my older (sealed buckets) of pellets. I forgot (I have 10+ buckets of different pellets)

Just to tease Pablo....


I'll throw in too --- my BiL smoked a meatloaf for mom for momsday with plum..... She was VERY happy with it.

The Knottywood plum is my new go to. The smoke coming off the smoker is exactly what I like. I have yet to do some ribs or a whole chicken with plum yet. I'm expecting good results tho.

spam candy..........

Gotta admit --- that looks really good! What did you use for a glaze?




More and more people are coming to that conclusion.... I know my WSM just loves the plum chunks I picked up last year! It never disappoints. I do toss a couple of chunks of cherry in with it.... gonna have to try some apple and pecan too...

The last cook of the monster legs I did was with 1/3 plum 2/3 almond.... they turned out REALLY good, but I wish the almond would come thru more..... I seem to be 'chasing the dragon' with the almond - the first cook was just so spectacular - I haven't been able to recreate it yet.

I was worried about the 1/2#+ legs being tuff --- but they were in fact DELICIOUS --- just as tender and juicy as the smaller ones. My neighbor was floored over how good they were --- and how ONE leg made a GOOD meal.

I'm doing a Brisket point for burnt ends today. Wifey found a 7 lb point packaged at Winco and she loves burnt ends! I started it at 10:00 and had a really nice bark by 2:00, then into the pan with Beef broth and covered to finish rendering it out in the Smoker.

When the probe just glides through about 6:00 pm, I'll cube it and make the sauce using the Fat separated juices and BBQ sauce. Then back into the pan with no cover to tighten it up for 15 minutes and it's snack time!

Hopefully she lets me have some, she gets kind of territorial with burnt ends.

I should have snapped a pic of the Point before going into the pan, it was beautiful. I'll try and get some later when they are done.

Here's a picture of a few of them, they were pretty good. Not my best, but in my defense the person who trimmed the point from the flat, didn't.
They just cut off the point end and left the fat line.
Oh well, not every smoke is perfect.