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 Smoker thread? Smoker thread. 
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Location: Olympia, Warshington.
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Real Name: Oly Damon
codfather wrote:
Oly.....what was your temp and smoke setting??


shot for 250 to 275 for the cook and smoke settimg 10. Read on a few forums that some peoples smokers produce more smoke on setting 8.

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Wed Sep 28, 2022 7:57 pm
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olydemon wrote:
codfather wrote:
Oly.....what was your temp and smoke setting??


shot for 250 to 275 for the cook and smoke settimg 10. Read on a few forums that some peoples smokers produce more smoke on setting 8.

I smoke my pork butt's at 225 with level 8 hickory....they are about 8-9 pounds each.


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Thu Sep 29, 2022 6:36 am
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codfather wrote:
olydemon wrote:
codfather wrote:
Oly.....what was your temp and smoke setting??


shot for 250 to 275 for the cook and smoke settimg 10. Read on a few forums that some peoples smokers produce more smoke on setting 8.

I smoke my pork butt's at 225 with level 8 hickory....they are about 8-9 pounds each.


What temp do you pull them?

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Thu Sep 29, 2022 8:59 am
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KeystoneCowboy wrote:
codfather wrote:
olydemon wrote:
codfather wrote:
Oly.....what was your temp and smoke setting??


shot for 250 to 275 for the cook and smoke settimg 10. Read on a few forums that some peoples smokers produce more smoke on setting 8.

I smoke my pork butt's at 225 with level 8 hickory....they are about 8-9 pounds each.


What temp do you pull them?

I pull at 200-202...put in pan and cover for about 20min (rest) If I wrap them I do it at 160 and then go to 200-201
I smoke mine above a pan and after shredding I pour the juice over the meat.


Thu Sep 29, 2022 9:42 am
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Location: Olympia, Warshington.
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codfather wrote:
olydemon wrote:
codfather wrote:
Oly.....what was your temp and smoke setting??


shot for 250 to 275 for the cook and smoke settimg 10. Read on a few forums that some peoples smokers produce more smoke on setting 8.

I smoke my pork butt's at 225 with level 8 hickory....they are about 8-9 pounds each.


Very nice. I also read that a lower temp produces more smoke.

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Thu Sep 29, 2022 10:43 am
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My Woodwind is about 4 years old, before they added "smoke" settings to the controller.
Mine has "Low smoke" at 160, and "High smoke" at 225.
The rest are just temp settings.
I use the "High smoke" almost exclusively and get great bark and color.


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Thu Sep 29, 2022 11:07 am
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usrifle wrote:
My Woodwind is about 4 years old, before they added "smoke" settings to the controller.
Mine has "Low smoke" at 160, and "High smoke" at 225.
The rest are just temp settings.
I use the "High smoke" almost exclusively and get great bark and color.

Very nice....I see you have the jerky rack's also


Thu Sep 29, 2022 11:10 am
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codfather wrote:
usrifle wrote:
My Woodwind is about 4 years old, before they added "smoke" settings to the controller.
Mine has "Low smoke" at 160, and "High smoke" at 225.
The rest are just temp settings.
I use the "High smoke" almost exclusively and get great bark and color.

Very nice....I see you have the jerky rack's also


I do! They are great for Jerky and smoking Salmon too.
You could use them for ribs as well, probably get 8+ racks in there using the three jerky racks and the grill.
They were worth the money for sure.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Thu Sep 29, 2022 11:26 am
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usrifle wrote:
My Woodwind is about 4 years old, before they added "smoke" settings to the controller.
Mine has "Low smoke" at 160, and "High smoke" at 225.
The rest are just temp settings.
I use the "High smoke" almost exclusively and get great bark and color.

You can upgrade your controller if it goes out to the smoke level controller


Thu Sep 29, 2022 12:17 pm
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Decided to smoke up some drumsticks last night (again....).... I've been burning thru my almond pellets pretty hard lately --- I REALLY like them even tho some of you were not impressed --- I find it goes good on chicken, pork loin and brats/sausages. I decided that I should start mixing some other flavors in to extend the bag out. I had done the almond/plum mix before - it was nice and tasty, but I thought the plum overpowered the almond too much....

Last night I did a mix of 2/3 almond & 1/3 cherry.... WOW!!!! What a nice combination! Kinda blew me away how good it was - the cherry seemed to 'fill in' some of the flavors that were missing and complimented the almond without overpowering it. Looking forward to the leftovers!

Shout out to Pablo again :wagwoot: I still have the black cherry you graciously gifted me when I started this addiction.... I've been saving it for 'something special' and just using the 'regular' cherry, but this seemed like a good use for it! Plus its time to whittle down the bags.
Pablo - almond/cherry is right up there with apple/maple :thumbsup2: I know YOU will like it :bigsmile:
Its got me wondering now about the plum..... thinking I'm gonna have to try a plum & pecan mix next.... I haven't been using much of the plum pellets at all since I use so much of the plum chunks on the WSM and kettle. Thinking a plum & maple could be magical too....

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Fri Sep 30, 2022 8:55 am
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I love the plum pellets. I smoke the legs for and hour then crank heat to cook. Imparts the perfect amount of smoke for me.

I ran out of run and bought a pepper rub by accident. Put just a small amount of pepper rub on there then smoked with plum... no sauve.
Best all around legs I've made so far.

I'm going to make some skinless boneless breasts pretty soon. Can't wait to see what the plum does.


What brand is that black cherry? I'll have to find me some.

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Sat Oct 01, 2022 10:36 am
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I believe they were the Cookinpellets...
https://cookinpellets.com/shop/

I can't say with any certainty without doing a sxs cook that they really are any better than a run of the mill cherry pellet, but I'd like to believe so :wink05: My main stash of cherry is Kingsford.... and I really don't have anything to complain about it.

I had leftover almond/cherry legs last night.... smelled fantastic before being reheated (nuked @ power level 2 for multiple 2 min til warm) -- but I was surprised that I was underwhelmed by the flavor this time...?...? Usually the flavor IMPROVES after sitting in the fridge.... wasn't any drunker than last night... might have been that the legs fresh off the grill were hotter even after resting a good spell. Still have another set for tonight to verify.

Gonna start going heavy with mixing the plum pellets next --- I already know that plum/cherry is good from using chunks - thats been my standard for pork butts for almost a year - curious to see what happens with others.

I've been meaning to start using more SPG myself.... I tried to use it the other night, but it was all caked up --- fixed that last night.

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Sat Oct 01, 2022 11:44 am
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I think I might have a bag of traeger cherry.

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Sat Oct 01, 2022 6:58 pm
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Made a brisket Friday using the Kirkland brand Oak/Hickory/Maple/Cherry blend. They burn clean and hold tight temps. Worked better than the Traeger Gourmet blend pellets IMO. Flavor was good. Great pellet for the money.

Still not as good as the previous brisket using the Knotty Wood Plum pellets. I'll be looking to get some more of those.

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Tue Oct 04, 2022 12:43 pm
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Got some thighs going right now with a plum/maple mix..... The smoke smells WONDERFUL!!!!
Will report back...

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Sat Oct 08, 2022 4:23 pm
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