Food Smokers and Smoking Tips/Tricks/Techniques

Ty sir! Thanks for the paint recipe i love me a good sauce.

 

Shit yes!!!!! The color!!!

 

Yum!!

 

Well? How was it? Moist?dry? Under, over smoked? Your ring looks good. Hot and fast is not easy. Inquiring minds want to know.

 

It was very moist and I think under smoked but the wife disagrees. It had a very good flavor and so tender. I'm definitely happy. As a first timer I certainly learned a lot that I'll use the next time. I'm curious to try without the foil next time as the bark was a touch soft.

 

Smoked chicken quarters yesterday for the first time. Turned out amazing with the exception of the skin texture. Definitely not bite through like it should be. Any tips for getting the skin more crisp?

 

Hmmm, thinking about doing some ribs today. But having trouble getting moving to get things ready

 

You need high temp for crispy skin, around 300-325. You can cook it low and crisp it up on the grill when it's almost done, or cook it at 300 from the beginning to the end. There's not really any benefit to cooking chicken at 200-225.

 

Thanks! I'll give that a try. The great thing about quarters is it's not hard to experiment. Not like I have to eat an entire brisket before trying again, but also not complaining about having to eat a whole brisket...

 

I prefer to just remove the skin, as sacrilegious as that sounds.


But today I'm cooking this 3lb brisket flat.

 

Tender yes. I want to say 8 out of 10

 

If doing leg quarters (halves or even spatchcock) after it's done smoking you can put it in the oven on broil to "crisp" up the skin. Watch it closely it'll burn quickly.

 

Well, I decided on bacon, ham and cheese wrapped chicken thighs but I only had frozen ones and the store didn't have any close to thawed either. They did have pre frozen ribs thawed out and discounted.

So here I am...

 

I've heard of people doing it this way, too. I might try both methods next weekend and see how it turns out.

 

Just rolled up a couple fattys. Pizza version (pepperoni, salami, bell peppers, onions, and cheese) and veggies/cheese only. One kinda got away from me some I threw a bacon wrap on it. Add some chicken wings and we're good to go in a couple hours.

 

Couple rib questions...

Never done the 2-2-1 on baby backs. I plan on putting 3 longish racks in a rib rack for 2 hours, then wrapping in foil. Can they be stacked at that point so I don't have to put them foiled in the rack?

Or

Does it even have to go back in the smoker or can it just be finished in the oven? I mean, after the first 2 hours, does smoke even penetrate the meat anymore?

 

When I do then I put them in the oven with a little apple juice in the bottom, meat side down. Put the oven at 225 and steam them for 2 hours. Then throw them in the BBQ with some sauce for 30 minutes. They always turn out great.

 

Thanks. Do they shrink in length a bit after the 2-2? My 18.5 wsm cant fit these 3 flat on the grill.

 

Not enough fat to render.