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.
Originally Posted by Strongside:
Picking up my new Traeger Timberline 1300 on Friday. Beyond pumped. Regardless of your position on pellet smokers, this thing has a lot to be excited about. I still comp with a good ol' fashioned stick burner, but I'll be damned if I haven't cooked some of my best bbq on my current Traeger out on the deck.
Throwing 2 Butts and several racks of ribs on this baby late Saturday night. They'll be ready to hit the Cambro just in time to head to the stadium.
Good on you man. I've gone to an electric bullet smoker and I wan't apologize even a bit. I've got the others, I damn well know how to use them, but I'm busy and that constant temp, outside the door on the deck, is F'n sweet... [Reply]
Originally Posted by OmahaChief:
I have never gotten a bark when I crutch it with foil or paper. The trapped moisture keeps it from barking up nicely. I did a brisket about a month ago with no wrap, took about 3 hours longer then normal, but it had excellent bark.
Any of you guys in Springfield that haven't tried Hoorman meats yet need to give it a shot. I got 3 prime strips there last night, grilled them over hardwood charcoal tonight.
Great great meat selection
I did one last year for Christmas and am ordering one this year from them again, but they dry age a prime beef tenderloin for 30 days that's ridiculously good. I did one whole in the grill, the. Another one we cut up into filets and wrapped in jalapeņo rubbed bacon,
Anybody smoke with oak regularly? What's the flavor like?
Some chicken thighs I did this weekend turned out OK, but it wasn't great. I'm not 100 percent sure it wasn't the oak wood I smoked with, as I've never used oak before. [Reply]
Originally Posted by Fire Me Boy!:
Anybody smoke with oak regularly? What's the flavor like?
Some chicken thighs I did this weekend turned out OK, but it wasn't great. I'm not 100 percent sure it wasn't the oak wood I smoked with, as I've never used oak before.
i use oak a lot but I never smoke with it alone. Always combine with a cherry, apple or mesquite woods. [Reply]
Originally Posted by Strongside:
Picking up my new Traeger Timberline 1300 on Friday. Beyond pumped. Regardless of your position on pellet smokers, this thing has a lot to be excited about. I still comp with a good ol' fashioned stick burner, but I'll be damned if I haven't cooked some of my best bbq on my current Traeger out on the deck.
Throwing 2 Butts and several racks of ribs on this baby late Saturday night. They'll be ready to hit the Cambro just in time to head to the stadium.
My experiance with the 3 traegers I have owned is that I would never give those dickwads $2K of my money ever again. I bought one and they replaced it twice!
It looks nice but wifi and LCD screen.??? really? Not my cup of tea at $2K...
I just bought a Charlbroil XLglass windowed electric for when I am a lazy asswipe and it does a dammed good job. I used one that was one size smaller (Neighbors) for a few smokes before buying mine.
I am very happy with it and if I need capacity, I will just buy another one and I will still have $1500. leftover for bourbon and beers! At $259 shipped it was a bargain.
Originally Posted by Fire Me Boy!:
Anybody smoke with oak regularly? What's the flavor like?
Some chicken thighs I did this weekend turned out OK, but it wasn't great. I'm not 100 percent sure it wasn't the oak wood I smoked with, as I've never used oak before.
I smoke with oak and, as mentioned above.you need a sweet fruitwood or pecan to go with it. I go one part oak to 2-3 parts fruitwood.
Did the chicken kinda have a funky heat taste to it? You know a kinda funky smoke taste...That's too much oak. [Reply]
Originally Posted by Fire Me Boy!:
Where do y'all get your smoking wood?
In KC I used to get it from a place near KCIR on Noland Road now I get farmers market vendors to bring me trimmings and I buy Pecan on Ebay as there is none of that here in IN. Prices are about $20 and that is less than half than Uncle Robbies. http://www.ebay.com/itm/Cherry-Wood-....c100011.m1850
I have bought chips and chunks off of Jet.com when they offer deals for discounts and free shipping. none of those as of late.
For apple wood find an orchard and if you find someone selling pecans talk to them. Wild cherry and mulberry woods are always along farmers fences. I have even smoked with pecan shells I was given in AR at a show.
I have found that local BBQ joints will give you a log just for the asking as most just steal it. [Reply]
With a little one that keeps my occupied a lot, I use my pellet grill a lot more now and get my pellets at Walmart for now..Sutherlands when in season. [Reply]
