Food Smokers and Smoking Tips/Tricks/Techniques

Ribs came out a bit dry for my tastes but the group enjoyed. Forgot an after picture but they looked pretty darn good.

Tried a new sauce to glaze on one. It was basically butter, brown sugar and a dab of vanilla in it. I really enjoyed it but the other two preferred the standard bbq sauce. I thought it complimented the pork flavor well. Just a hint of sweetness with a smooth transition to the pork flavor.

 

That plus you don't really need a whole lot of smoke.

 

True. Very easy to oversmoke chicken. Ive done it, and its still good, but tastes a bit like eating wood.

 

I'm not sure how one does that.

 

Put too much wood in the smoker. Chicken cooks fast, meaning maybe it absorbs smoke quicker

 

I know I've done it. Thrown in a coupe apple and cherry chunks and the chicken was really sweet tasting. Like way too much, not my thing (and my wife hated it lol)

 

easy... chicken and turkey already have a mild flavor. i normally use 1 or 2 really small (golf ball sized or smaller) chunks for a whole a smoker of chicken. The most I've done at 1 time is 2 of the family packs of drumsticks...and the couple of chunks of hickory was enough to get them smoky enough.

 

one of my favorites for grilled chicken is huli huli sauce. grill the chicken with basic salt pepper and oil on it. when it's about 10 minutes from being done, dunk it in the huli huli sauce and put it back over indirect heat (the sauce is full of sugar and you want it to set, not burn). i dunk mine one more time with about 5 minutes left.

 

I've never had anything that was "too smokey" IMO there's no such thing. All I use is hickory.

 

just make it. it's essentially soy, brown sugar, honey, and pineapple juice with a few other spices thrown in.

 

Yes they do tend to shrink up a little bit.

 

After 2.5 hours of relatively high heat and beech wood smoke these things came out great!

 

Damn those look awesome!!!

 

So I moved recently and found an entire rack of ribs burried in the back of the deep freezer (yes, I am ashamed). Looking for recommendations and easy recipes to get these things cooked ASAP and hopefully save them. I don't waste food if I can help it.

 

Looks good

I have gotten into the bacon weave on mine, then again I also tend to stuff them a little too much so I need the matrix to stop the massive blowouts lol.

 

Did you get that mac and cheese recipe figured out?

 

Thanks! This is the first time I haven't done a weave. Only pulled three packs of bacon out of the freezer instead of the required four, oops

 

http://allrecipes.com/recipe/24035/kalua-pig-in-a-slow-cooker/

I basically use this recipe, I use kosher salt and adjust to the size of the pork shoulder. This recipe is 1 1/2 tablespoons of Hawaiian sea salt for a six pound shoulder so it doesnt take much.

Smoke them to get them done then crisp the skin up on propane grill.

 

It's all good. Weave, Wrap, Strips it don't matter it's all about he flavor of it and that looks mighty good. I have some fresh sausage and bacon coming this weekend (friend got a whole pig and didn't have enough freezer room so I'm buying his overflow). So I plan to get at least a couple of fatties cooked up this Sunday if at all possible. New shelf should be here for the Traeger and the Nomex seal so I will try to use those as an excuse to fire her up.

 

slow-cooker.......................smh