Time to get serious about a new smoker.

[Pelado]

Out of the mouths of babes...

Sweet.

There are some upcoming BBQ classes from Traeger in a few different places. Cameron from Bam Bam's is leading the discussion for a few of them. He's in Spokane this afternoon, Idaho next week, and a couple different California locations in June. The cost is $100 and includes:

- 3-4 hours of instruction from Cameron Treu
- A feast of wood-fired BBQ meat samples
- Traeger Swag Bag
- BBQ manual including recipes & tips from the pros
- Entry to win a Traeger Tailgater 20

https://traegergrills.eventsmart.com/events/may-31-2016-legacy-feed-fuel-meridian-id/?trk_msg=R0IV8TUCUGIK3837JU9GM8APV4&trk_contact=ULJGS79CSLGRH2QM5QFA4JH7V4&utm_source=Listrak&utm_medium=email&utm_term=Register+here&utm_campaign=Idaho+BBQ+Class+is+5+Days+Away

Sent from my SM-G930V using Tapatalk

[Walter Sobchak]

Embedded Tweet

My Dad entered this and won a brand new Traeger when his named was pulled at random yesterday.

Too bad I don't live close.

[creekster]

Embedded Tweet

My Dad entered this and won a brand new Traeger when his named was pulled at random yesterday.

Too bad I don't live close.

well if your prodigalness returns at least he can smoke the fatted calf.

[lambdacoug]

What options does a guy have in the $500-1000 range for a decent smoker? I've only used an ECB and my trusty Weber up until now with good results, but I'm looking to up my game a bit so I can get great results, consistently.

[All-American]

What options does a guy have in the $500-1000 range for a decent smoker? I've only used an ECB and my trusty Weber up until now with good results, but I'm looking to up my game a bit so I can get great results, consistently.

That will get you all but the truly gargantuan traegers. $700 (plus another $50 if you're not a Costco member) will get you the century unit I got a few weeks ago. They've made a few changes recently-- added a warming drawer and a back hatch for ease of swapping out pellets.

[lambdacoug]

That will get you all but the truly gargantuan traegers. $700 (plus another $50 if you're not a Costco member) will get you the century unit I got a few weeks ago. They've made a few changes recently-- added a warming drawer and a back hatch for ease of swapping out pellets.

[LA Ute]

Making pizza on a Big Green Egg:

http://biggreenegg.com/pizza/

Looks like fun. I'll try it soon.

[lambdacoug]

That will get you all but the truly gargantuan traegers. $700 (plus another $50 if you're not a Costco member) will get you the century unit I got a few weeks ago. They've made a few changes recently-- added a warming drawer and a back hatch for ease of swapping out pellets.

After reading a bunch of reviews online, I think I'm leaning to this drum smoker: http://amazingribs.com/bbq_equipment...-barrel-cooker

At less than half the cost of the traegers and green Mountain smokers, this thing has great reviews and a great capacity.

[CardiacCoug]

Making pizza on a Big Green Egg:

http://biggreenegg.com/pizza/

Looks like fun. I'll try it soon.

I've done it. Works great but tricky getting the pizza on and off the pizza stone -- need a lot of corn meal and some practice runs with cheese pizza maybe before you load up the pizzas with a bunch of stuff and have guests over.

[Pelado]

I've done it. Works great but tricky getting the pizza on and off the pizza stone -- need a lot of corn meal and some practice runs with cheese pizza maybe before you load up the pizzas with a bunch of stuff and have guests over.

Cornmeal, eh? My attempts with oil were not pretty. What do you put the pizza on while affixing the toppings?

Sent from my SM-G930V using Tapatalk

[CardiacCoug]

I've just put the pizza dough on the back of a cookie sheet on top of corn meal, loaded it, and slid the pizza with varying degrees of success onto the pizza stone -- but probably should invest in one of those pizza-sized spatulas.

Cracks me up how they even have Big Green Egg rolling pizza cutters.

[LA Ute]

I've done it. Works great but tricky getting the pizza on and off the pizza stone -- need a lot of corn meal and some practice runs with cheese pizza maybe before you load up the pizzas with a bunch of stuff and have guests over.

Good advice, thanks. I will make a few trial runs before I try to impress anyone. You're right, it is kind of funny how many accessories are made for the Big Green Egg. Lots of people get really into it.

[Donuthole]

I make pizza on the grill all the time. I used to use a cookie sheet and got pretty good at the transfer. But I picked up a pizza peel about a year ago, and it is much easier. Just use plenty of semolina, like Cardiac says. I've had the most success when I parbake the crust before adding the toppings.

[Surfah]

You need two peels. A wooden one you build the pizza on and use to slide onto the stone and a metal peel to take pizzas off the stone. I use a tiny bit of rice flour to dust my peel. It is much finer and doesn't develop a bitter taste like wheat flour when it burns. Nothing ruins a pizza like corn meal IMO. The wood peel also helps the dough not stick. The metal peel allows you to slide right between the pizza and stone effortlessly.

[Pelado]

You need two peels. A wooden one you build the pizza on and use to slide onto the stone and a metal peel to take pizzas off the stone. I use a tiny bit of rice flour to dust my peel. It is much finer and doesn't develop a bitter taste like wheat flour when it burns. Nothing ruins a pizza like corn meal IMO. The wood peel also helps the dough not stick. The metal peel allows you to slide right between the pizza and stone effortlessly.

What's the reasoning for metal rather than wood for the removal?

Sent from my SM-G930V using Tapatalk