Foods! Smoked Meats

[hrogers]

Dough has risen time to get it in the pot and on top of the fire

[Texman]

Or....baby back beef ribs.
I have been wanting to work on these for awhile. As I don't like to serve bad food
to my wife, I waited until she had a business trip before I pulled the trigger on the Traeger.
Seasoning was a simple SPGO (salt, pepper, garlic powder, onion powder).
2 hours of smoke, then 5 1/2 hours at 225 deg. Glazed with a personal recipe sauce.

These were great! And, I have a rack vac sealed and frozen for when she gets back, for a nice dinner for us!

[Kevin WS]

Mmmm - looks very nice!

[Texman]

The other day, while it was below freezing, I smoked up a batch of cheeses. Having the smoke
going already, I tossed a big ol' batch of wings on to smoke for dinner that night. After a few
hours of smoke, I cut them down, got some rub on them, and finished them in a good hot oven.

Left to right, tropical bbq, honey chipotle, Korean gochujang glazed and lemon pepper.