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 cooper barrett:
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.
Originally Posted by cooper barrett:
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.
too much oak, or too much 'white' smoke? i ask as this is my biggest drawback. i seem to put too many briquettes or wood on, or not full coals, to re-stoke the fire and creates this 'salty novocaine' taste. :-) [Reply]
Originally Posted by cabletech94:
okay, i need your best beer can chicken recipes now. AND GO!!!
* Rub olive oil on the outside and inside,
* Spread rotisserie chicken rub everywhere,
* Use half a can from Campbell's chicken noodle soup instead of beer,
* Fill can with chicken broth,
* Place half an onion and two green apple quarters inside the bird before you put it on the stand,
* Grill to 165 degrees in the breast, move to counter, tent in foil (still on the stand), let stand for 10-12 minutes. (Some say 160, but I don't mess with chicken) [Reply]
Originally Posted by GloryDayz:
* Rub olive oil on the outside and inside,
* Spread rotisserie chicken rub everywhere,
* Use half a can from Campbell's chicken noodle soup instead of beer,
* Fill can with chicken broth,
* Place half an onion and two green apple quarters inside the bird before you put it on the stand,
* Grill to 165 degrees in the breast, move to counter, tent in foil (still on the stand), let stand for 10-12 minutes. (Some say 160, but I don't mess with chicken)
Originally Posted by Nickhead:
too much oak, or too much 'white' smoke? i ask as this is my biggest drawback. i seem to put too many briquettes or wood on, or not full coals, to re-stoke the fire and creates this 'salty novocaine' taste. :-)
Best to start coals in separate container then move. You do want blueish smoke not whitish gray stuff that causes creosotes. [Reply]
The only casuality for me of hurricane Irma was my smoker. Somehow the rain, storm, humidity, wind or all that got under the cover and I didn't check it for a week. Now, I got an excuse to get another one.
Originally Posted by Fire Me Boy!:
Just curious why you spatchcocked and didn't go ahead and split them? And I hope you saved those backs for some stock!
I never butterflied a whole chicken before and after watching a few YouTube videos, most recommended the backbones to be removed. Sadly, I didn’t think to make stock :-) [Reply]
