I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
I have two Yoder Wichita offset smokers. One is custom and the other is just basic. I want to sell the basic one as I don't need it or have room for it. It's a quality smoker and all it needs is a little clean up and a coat of paint would make it like new. It's 5 or 6 years old. A new Loaded Wichita cost $2,400.00. I'd sell the one I have for $1,000.00 with the buyer doing the pickup. I thought I'd post it here before anywhere else.
Originally Posted by lewdog:
I’m smoking over night and will just take to work with me in morning. What smoker temp overnight, 225?
225 until it reaches 200 degrees. Don't wrap it in foil even though it speeds up the cook. It kills a great bark. Mustard or olive oil light coating, then heavy dry or wet rub, then onto the smoker. Easy peasy [Reply]
I haven't done a cook in a long time but today is the day. I'm smoking a butt for tomorrows game and since I'm using all that wood I might as well fill the smoker up. So I'll throw on a couple slabs of ribs and a big salmon filet as well. I'll use my go to wild cherry and hickory for the smoke and then once wrapped after the salmon is pulled off I'll use some oak just for heat.
Tomorrow I'm going to do my version of a 'You Are Smoking' which is from the menu at Black Sheep here in Springtown. Pulled pork over smoked fries. Mmmm... [Reply]
