Food Smokers and Smoking Tips/Tricks/Techniques

I take my c02 with me to most get togethers with a keg. Not to keep beer fresh. But because the hand pump usually breaks. Or who wants to use a hand pump? Pressurized gas is the lazy boy way to get beer

 

Hmm... I always do 325-350 skin on and it's always dripping moist. Maybe the brand of bird, maybe the prep, who knows. The one thing I always do is dry brine under the skin night before. That's probably what keeps it moist.

 

From the funnies thread

 

You need to try some split chicken breast. This is all I buy when BBQ chickens.

 

I'm putting you in the "boob guy" category.

 

That's possible, I know if I grill instead of smoke chicken it gets dry. I know that's direct heat & a different method but if it's dry I won't eat it. Haha

 

Me neither. Nobody likes dry chicken.

 

Or dry turkey!

 

I am actually an ass man but I wont bitch either way......

 

Someone say Po'Man???

Love my Po'Man!!!

 

So this is happening. Just sounded good.

 

I'm smoking spam this weekend too

 

It's meatloaf.

 

I know, I was just kidding around


I'm still smoking some spam this weekend

 

I did my first ribs and chicken 2 weeks ago, but it was at 225-235. 4 hours on the chicken, 6 on the ribs, it was cooked right on both, the chicken was a bit dry initially, but the day after it was about right. I did not crisp the skin, and it was pretty much inedible.

 

Who put the chicken legs in the metal pan with franks red hot and butter and smoked em?

 

Ouch. This hurt my heart.

 

In a good way, right?

 

Peekchurs of this?...

 

I cook mine hotter. For the skin, pat dry and rub with salt the night before, leave in the fridge uncovered and it really helps with crisping skin, works great for wings too. To keep it from drying out and help a more even and faster cook, try spatchcock. That is how i do all whole birds now. Naked whiz has a good write up on spatchcock.

http://www.nakedwhiz.com/spatch.htm