The smoker in those pics uses a mix of wood and charcoal. Temp settings from 140 to 700 degrees. I’ve been happy with the results it produces, both for smoking and searing. It can really go thru some fuel though. 12-15 hr smoke with outside temps last night around freezing will likely consume an entire 18# bag of charcoal plus a few pounds of apple wood chunks.Maybe just a tad jealous of you guys with the "set it and forget it" type smokers. Sleep through the night? Not us wood burners! Maybe someday I'll get away from the firebox type and get a pellet smoker but for now I'll keep cranking out the Q with what I have!
rinse off the corned beef first, I typically do this 3 to 4 times before I add my seasoning and smokingMade a "cheater" pastrami using a corned beef round I bought at Costco to start experimenting on the new Traeger.
I coated it with mustard, cracked black pepper, garlic powder and onion powder.
Put setting on "smoke" for about 2 hours then went up to 225° for about 6 hours until the internal temp was 160°. The flavor was good for smoke and seasoning but it was a little chewy and salty.
I then put it in a steamer basket until the internal temp came up to 205 as suggested on the web. Wow, what a difference. Now it tastes just right and is nice and tender like pastrami should be.
View attachment 182143 View attachment 182144