Food Smokers and Smoking Tips/Tricks/Techniques

@la0d0g this definatley belongs in this thread...plum wood fired pizza with a lil smoked brisket and smoked turkey. Enjoy!!

 

I need that in my mouth

 

cook hotter than you'd think you need to. poultry skin won't crisp up very well under 300F. if you use a dry brine, put baking soda in it to aide in crisping the skin.

 

that baking soda trick works! my wife bakes the best damn chicken and the skin is almost like fried chicken while the inside is still perfectly juicy.

 

my MES only goes up to 275, so was thinking that and then pull it at 150 and finish in the oven to help the skin

 

Id wait til 165 then finish

 

I smoked a turkey once and honestly it was just ok. It looked freaking awesome, but other than that I didn't think it worth the effort. Brined, dry rub, crisped in the oven. Decent.

 

Thanks for the link. I see that Cutco Cutlery is in my hometown right now. I might just have to battle it out with the Canadians and see what type of promo they have going on.

 

Put it on a stick and spin it makes all the difference.

Inject with whatever you want but what ever I use melted butter is the main ingredient.

1 teaspoon baking powder mixed with 1 Tablespoon kosher salt. If you use too much baking powder it can leave an off taste. Rub the skin down good and let it sit uncovered in the fridge overnight or about 12 hours.

Take it out and let it warm up for an hour or so before cooking it. You want the thighs to cook to a higher temp, 180° so I fill a ziplock bag with ice and put it on the breast. When it goes in the smoker the breast is cold so it takes longer to cook. Keeps the breast from drying out while the thighs get up to 180°.

Put it on a spinning stick. Charcoal.



Or gasser if you want with a smoke box. Parboil potatoes, carrots and onions first and put them in the drip pan. The dripping fat will baste them and also give you gravy. Oh yeah, and on a spinning stick.



But the best ever has been cooked directly over hot coals. You have to put it high enough over the coals that it doesn't burn. Don't add wood chips you will have all the smoke you need from the fat dripping on the fire. And a wonderful flavor profile. On a spinning stick of course.



4 hours in-





There is something about birds spinning on a stick that just works IMO.

 

Added some braces, hurricane ties, roof and got it stained. I think I’m done for now with this project

For sure, thanks to those who gave me some pointers regarding the braces,hurricane ties etc !

 

Love it! Strong work dude!

 

Thanks for the tips!!!

 

I just love to see a good shack come together

 

After seasoning this morning, this evening I took it for a test drive. I'm very pleased!

 

Damn I need that in my life. But when hurricane do come I put the webers inside the house lol

 

Priorities

 

Very nice looking

 

Bbq and pizza is always a priority.

 

I spatchcock mine and cook a

I spatchcock mine and smoke at 300 to350. Cooks in about 1.5 to 2 hours. I don't brine and only use salt and pepper.Regular free turkey from Foodland maikai christmas special lol .I pull when breast about 150 to 160 .Since spatchcocked pretty much thigh and drum stick separated so cooks to almost 170 which is good for the red meat . Since yours only goes only to 275 might be good idea to finish in oven.

 

Hot damn I’m glad someone else does some wide open smoking like I do, Hell yea