Food Smokers and Smoking Tips/Tricks/Techniques

2hrs in, and shes holding steady at 225! Its going to be a good day

 

Going to smoke a chicken today cook at 225 or cook at 325 what are your guys thoughts. In a wsm...

 

Not really "flare ups" but you will have a backdraft that will singe all your eye brow hairs off. The good thing is you will only do it once. At high heats with the lid closed for a while, you will need to burp the system. Just crack the lid for about 5 secs to let the air stabilize in side the cooker. They are so air tight if you rush the air in it will back draft

 

Spatchcock at 325. Skin down

 

Thanks, should I put water in the pan?

 

Nope. I would just leave the pan out. Pack some good amount of butter and rub underneath the skin and let the games begin.

 

cool thanks did you use a mustard base? looks yellow

 

So apparently thermometer screens can blow up if they get too hot. Damn. This one didn't even last me a full day.

 

Like Wounded said, I run whole chickens a bit hotter, it helps to "crisp up" that skin.

 

Bourbons abd cigars are waiting!

 

about 12 hours in. Looking good. Theyre holding tight at 164 right now. A few more hours and hopefully theyll be at a nice 180 or so.

 

Don't pull them off at 180 unless you want a nice chewy texture. Nothing wrong with it at that temp, but it's not pullable until up past 195 or so! Maybe you already knew that.

 

I wrap at 200 and let them sit for a good hour in a cooler. Fill the dead space with old pillows.

 

No. I think I used a dehydrated lime rub on that oneor it could just be the pic

 

Just wanted to take a minute to troll all you pellet grill fan-boys. You can't beat the taste of an akorn/egg style smoker grill. Just braised and smoked a beef bottom round roast for a hour and a half over top a cast iron pan of water, tomatoes, onions, spices and garlic. It that was some of the best tasting meat you could ever eat. Seared it at 500 for 3 minutes each side, then grilled it a hour and a half at around 375, letting it slowly cool down to 250. The only thing that would be better would be an elk or venison roast grilled the same way. I used to own a pellet grill but never got the taste out of it like I get out of my akorn charcoal smoker. I use a smoke stone that mounts below the grate and is perfect for cooking on indirect heat with my cast iron pan of water, veggies and spices. I cooked this roast to 145 over some lump charcoal, but should have pulled it off at 130 or so. Still taste tender moist and amazing, especially for a 10 dollar hunk of beef bottom round roast.

 

LOL.... if it's beef, I've tasted WAY better!!!

 

Yeah, probably. lol

 

Ummm bit confused. I can do all that on my pellet pooper from my recliner watching football.

 

Yeah, pellet grills are less work for sure, but I go for taste. I just could never get the same taste I prefer out of my old pellet grill that my kamado produces. All's I'm sayin.

 

Well that's to bad. I just add some pellets to my tube for more smoke and I get all the flavor I want.
I would like to add a primo and a gaser to my 26 weber and pellet pooper to complete the quadfecta butbmy wife would probably send me to the crematory.