Did some more venison chili. Bradley still smoking stix so i had to Traeger the chili. Using mesquite.
(http://i123.photobucket.com/albums/o290/stlthy1/chilitrag.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/chilitrag1.jpg)
nepas
Now that's different. I expected you to smoke the meat, peppers and onions. Then prepare the chili.
How did it come out this way? Did it pick up enough smoke flavor? ???
I'm making chili tonight but it won't be smoked, that's alright because it will be smokin HOT! ;) ;D
Normally i smoke the meat first, this time i was in a hurry and cooked the meat then made the chili. The traeger i set on 180* this way it smokes and cooks at the same time. The tomatoe sauce will pick up alot of smoke.
nepas
That is a different way to do it. Wouldn't think there would be much smoke flavor with such a small surface area exposed.
Quote from: Tenpoint5 on January 29, 2009, 03:38:19 PM
That is a different way to do it. Wouldn't think there would be much smoke flavor with such a small surface area exposed.
Thats where smoking with the Traeger is different than the Bradley. The Treager has a fan that moves the smoke and heat around, You are smoking with a flame instead of just heat from the element. Dont get me wrong i still like my Bradleys.
nepas
Nepa, you and Savannah are going to put me debt this summer, I keep looking at the Traeger and can see a lot of things I really like about it.
I like the idea NePas...sometimes it's not just about how many of the ingredients you smoke...but the flavor (whether subtle or strong) that appeals to your tastebuds in a given dish...there is certainly enough tomato product in there to pick up the smoke... :)
Quote from: La Quinta on February 03, 2009, 07:45:33 PM
I like the idea NePas...sometimes it's not just about how many of the ingredients you smoke...but the flavor (whether subtle or strong) that appeals to your tastebuds in a given dish...there is certainly enough tomato product in there to pick up the smoke... :)
LQ
Your right on there.
nepas