Meat smoker?
#6575193
07/16/19 08:57 PM
07/16/19 08:57 PM
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Joined: Dec 2006
Posts: 1,606 Pa
coalminer
OP
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OP
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Posts: 1,606
Pa
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Daughter got a meat smoker for Xmas, finally got it together . I know have to due a break in on it. Want to try chicken first any hints or recommended things to due to the meat? You guys marinate the meat in any thing first? What chips due u like best!
My heart belongs to my family. My body belongs to my work. My soul belongs to the woods.
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Re: Meat smoker?
[Re: coalminer]
#6575237
07/16/19 09:45 PM
07/16/19 09:45 PM
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Joined: Nov 2011
Posts: 23,649 New Hampshire
Nessmuck
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trapper
Joined: Nov 2011
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New Hampshire
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Gonnah get into smoking stuff....Nevah done it....but better late than Nevah.....watching this thread.....
It is better to die on your feet than to live on your knees.
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Re: Meat smoker?
[Re: coalminer]
#6575267
07/16/19 10:32 PM
07/16/19 10:32 PM
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Joined: Dec 2006
Posts: 7,523 WI>>>MN >>>WI
T-Rex
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Joined: Dec 2006
Posts: 7,523
WI>>>MN >>>WI
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Where to start?
I'd throw in a bunch of chicken wings. Put a rub on half of them of you so desire. otherwise just bare wings. Set temp for about 220 and smoke for a couple hours. Finish in the oven at 450 for half hour or so , just to crisp up.
Enjoy.
Next week 3-2-1 ribs. You'll be ready.
Man who mistake shillelagh for fairy wand; see pixie dust, also.
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Re: Meat smoker?
[Re: coalminer]
#6575335
07/17/19 12:56 AM
07/17/19 12:56 AM
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Joined: Jun 2010
Posts: 16,382 Iowa
~ADC~
The Count
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The Count
Joined: Jun 2010
Posts: 16,382
Iowa
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My chicken is just plain awesome out of the smoker. Here's how I do it... 1. Brine the chicken overnight in salt/sugar/water - 3/4 c salt, 3/4 c dark brown sugar, 1 gallon of water. (adjust if you need more to cover the chicken) 2. Rinse the chicken well, soak for 2-3 hours in clean water. 3. Remove from water to a rack, dry with a towel. 4. Cover LIBERALLY with rub*. 5. Set smoker to 265 degrees. Add 3 parts pecan chips to 1 part cherry chips. 6. Put the chicken in the smoker, remove when it reaches 170-175 degrees in the center of the thickest parts. 7. Dip in KC Masterpiece BBQ Sauce thinned down some with Pepsi Cola. 8. Put it back in the smoker for 10 min. then remove it. 9. Let it set 5 min. and serve. *Rub Recipe 1 cup dark brown sugar 1 T Lowrey's Season Salt 1 1/2 t garlic powder 1 1/2 t onion powder 1/2 t chili powder 1 T paprika 1/2 T Salt 1/2 T course ground black pepper Guaranteed to be terrific!!! PS If your chicken is cut up, not whole or halved, cooking it in a disposable aluminum pan with 1/2 stick of butter in the bottom is recommenced. Lollipop the drumsticks and cook in muffin tins.
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Re: Meat smoker?
[Re: coalminer]
#6575349
07/17/19 04:54 AM
07/17/19 04:54 AM
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Joined: Dec 2015
Posts: 1,028 West Cent IL
illinideer
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trapper
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West Cent IL
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I done some with rubs and others with just salt and pepper both are good. Getting ready to expertment with making smoked deer pastrami have no idea how it will turn out. Still surfing the net for different brines. I have a old offset smoker that I use hickory with J
Coyote 5 Badger 1 Coons 17 Bobcats 2 Released Grinners All of them USN AE2 VF-31 Tomcatters Retired SMSGT IL ANG 183 Fighter Wing Coyote U Class #4
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Re: Meat smoker?
[Re: coalminer]
#6575452
07/17/19 08:57 AM
07/17/19 08:57 AM
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Joined: Jan 2014
Posts: 1,986 Shenandoah County, VA
l1ranger
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trapper
Joined: Jan 2014
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Shenandoah County, VA
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smoking is not rocket science
what it does take is some trial and error to find out what YOU like.
I typically smoke with oak and hickory because I have plenty of both readily available. sometimes I get some cherry, apple, and pear wood, and I like it too.
chicken I rub then smoke, 225 degrees - time varies based on the size of the bird and how well you can control your temps.
i've learned to do chicken, pork, ribs, and brisket at 225 - so if I'm doing multiples, I can do them at the same time.
pulled pork is about the easiest, but it takes a while. rub it down heavily and load it on the smoker. after a few hours I check the bark. Once the bark gets where I like it, I wrap in foil and add some of my homemade vinegar sauce to finish it off.
somebody mentioned 3-2-1 ribs, that's pretty simple as well.
Josh
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Re: Meat smoker?
[Re: coalminer]
#6575533
07/17/19 10:59 AM
07/17/19 10:59 AM
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Joined: Jan 2011
Posts: 830 West coast of Iowa
iaduckhntr
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West coast of Iowa
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Anybody use mulberry? I've tried it several times & like it. Plus I got a bunch growing around me, just grab the loppers & cut what I need. Dennis
Old 8 toes~~ life ITA and NRA member Life in the fast lane is no place for a tricycle!
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Re: Meat smoker?
[Re: illinideer]
#6575540
07/17/19 11:07 AM
07/17/19 11:07 AM
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Joined: Jun 2010
Posts: 16,382 Iowa
~ADC~
The Count
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The Count
Joined: Jun 2010
Posts: 16,382
Iowa
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I done some with rubs and others with just salt and pepper both are good. Getting ready to expertment with making smoked deer pastrami have no idea how it will turn out. Still surfing the net for different brines. I have a old offset smoker that I use hickory with J I have made corned deer with Alton Brown's corned beef recipe and it came out terrific. https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363 I haven't smoked it afterwords but as you know, it would be pastrami if you did.
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Re: Meat smoker?
[Re: coalminer]
#6575645
07/17/19 03:47 PM
07/17/19 03:47 PM
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Joined: Dec 2006
Posts: 3,856 Pa
Wright Brothers
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I cut some sassafras cookies this morning. I also use hickory, and fruit wood. I shy away from old orchard wood that was sprayed with who knows what for years.
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Re: Meat smoker?
[Re: ~ADC~]
#6575662
07/17/19 04:11 PM
07/17/19 04:11 PM
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Joined: Nov 2011
Posts: 23,649 New Hampshire
Nessmuck
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trapper
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New Hampshire
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I done some with rubs and others with just salt and pepper both are good. Getting ready to expertment with making smoked deer pastrami have no idea how it will turn out. Still surfing the net for different brines. I have a old offset smoker that I use hickory with J I have made corned deer with Alton Brown's corned beef recipe and it came out terrific. https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363 I haven't smoked it afterwords but as you know, it would be pastrami if you did. What’s a good smoker to purchase ?
It is better to die on your feet than to live on your knees.
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Re: Meat smoker?
[Re: ~ADC~]
#6575699
07/17/19 05:24 PM
07/17/19 05:24 PM
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Joined: Dec 2015
Posts: 1,028 West Cent IL
illinideer
trapper
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trapper
Joined: Dec 2015
Posts: 1,028
West Cent IL
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I done some with rubs and others with just salt and pepper both are good. Getting ready to expertment with making smoked deer pastrami have no idea how it will turn out. Still surfing the net for different brines. I have a old offset smoker that I use hickory with J I have made corned deer with Alton Brown's corned beef recipe and it came out terrific. https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363 I haven't smoked it afterwords but as you know, it would be pastrami if you did. Thanks ADC Ill give that a look J
Coyote 5 Badger 1 Coons 17 Bobcats 2 Released Grinners All of them USN AE2 VF-31 Tomcatters Retired SMSGT IL ANG 183 Fighter Wing Coyote U Class #4
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