Food Smokers and Smoking Tips/Tricks/Techniques

Do Mac and cheese too! I'm mad I took this long to do it...

 

Ya I was thinking about that also. I have a method to do some smoked Ice Cream but my maker is in the POD's from moving so I can't get to it.

 

http://pccocwv.com/wv-roadkill-cook-off/
Not actually roadkill but the comp involves cooking and serving critters you might find dead by the road

 

Ya that looks like it, the food looked awesome. Even though they are just playing on the road kill theme some great looking food was coming out and the themes they did for their areas was pretty cool.

 

Thinking Costco run today... feeling some Cap Steaks, and maybe a Tomahawk are in order...

 

Time to give the credit card company a call and up the limit.

 

I mean c'mon...



The single bone ones are over further...

 

I think I might need a second mortgage lol.

 

Buy the double bone, and slice it. That’s what I would do.

 

It is hard to limit spending on meat when in that place.

 

Ok guys. I did a whole butterflied chicken over the weekend. Smoked 225 for 2.5 hours with cherry.

Chicken was cooked perfectly but it tasted like the chicken was marinated in cherries. It was actually sweet tasting and tasted like a nice split cherry log smells.

Needless to say it was inedible to me. The rest if the dinner party was fine with it.

I know pultry absorbs more wood flavor than red meat. I smoke pork just fine with the cherry.

Do I need to swap woods or did I do something wrong?

 

I would say try a different wood next time, maybe apple, or only add smoke for an hour or so with the cherry.

 

i concur. i almost exclusively use apple for anything bird.

 

As long as apple wood won’t make it taste like apples... LOL

Hickory would be too smokey right?

 

could be. i usually save hickory for beef products that can handle the hardwoods a little bit better. if you don't use too much it may not be too bad. usually adds a little bit of a bacon-y flavor. could do some testing on some wings or something like that.

 

I don’t think it does. Hickory might be a bit strong. You could always just a few small peices, for a short amount of smoke to try it.

Did you have anything cherry in your rub or sauce? Cherry does impart a sweet flavor, but I never had it taste like actual cherries.

 

Hickory or pecan is about all I use any longer on any meat.

 

Same price per pound.

 

Get two doubles then.

 

I use a hickory/maple/cherry blend for everything I do now. Good blend of flavors and nothing over powering.