Food Smokers and Smoking Tips/Tricks/Techniques

Notice How the Unicorn one is already goin' Dark. That's them Unicorns workin hard.

 

Whelp, over shot them a bit. Didn’t want a hard sear because of the garlic so it worked out. Luckily they were still super juicy and tender.

One of these does not look like the other...



Unicorn rub, very tasty. Will do a big chunk of beef this weekend and do it justice.

 

looks might tasty!

 

starting to prepare sides. st Patty's is going to be fantastic

 

Pickled onions?

 

Hello friends, I'm not a smoking expert, but I do love some smoked meat. I got a smoked whole chicken from my favorite butcher today and am looking for some guidance cooking it.

They recommend roasting it at 350 for ~1 hour 20 minutes with some water in a pan. I'd like to have it as more of a pulled chicken kind of thing, but I don't know how I'd get that with an already smoked chicken. Crock pot on low for a few hours?

Expert advice greatly appreciated!

 

the best!

 

Did some chops with the Unicorn Rub on it tonight. Came out fantastic. Can’t wait to try it on some beef. I actually have a couple pics this time. They are not up to @Misplaced Nebraskan in quality or QUANTITY but here’s a couple.

First one is after just laying the smoke on them then the second is post cook.

 

Recipe?

Onions and vinegar, salt....

 

Turned out great

 

apple vinegar salt and sugar
nice easy and oh so good

 

Boil all that, pour over raw onions? Did you actually water bath can them, or just use the jar?

Edt: how much acv, salt and sugar?

 

Thank. The rub added a really nice flavor. Wife said she wished it was a little sweeter she really likes the OG meat massage. I told her it’s supposed to be savory and she said she really liked it.

 

Good deal. My wife loves the RPF on everything I like the Spicey

 

We like spicy also but anymore my stomach doesn’t like in during the middle of the night. Doesn’t stop me from eating it but don’t wanna feed the wife more reason to say I told you so.

 

I'm similar. I love SUPER spicy stuff - I do all sorts of spicy challenges - but I feel every bit of it. Some folks have these iron stomachs, impervious palates, and immune tongues. I sweat, hiccup, get tears in my eyes, and get bubble guts. I'm a glutton for the punishment, though.

 

By the way, the "unicorn" cooks have me giddy. I'm enjoying seeing the rub get put through the paces to see how it holds up. The perfect community for a wide range of cooking styles and preferences.

I've had some valuable feedback so far, both through this thread and via PM.

 

I picked one up today. Two Costco's near me didn't carry it. I passed one by my work and stopped just to check. They had two. It's bigger than it looks like in the pictures. 7 cubic feet I had to pull it out of the box to get it in the side door of the Caravan. I will put it together and make a test burn in the morning.

 

Sorry nobody’s responded yet but everybody’s too busy jerking each other off over this unicorn rub and I don’t check in as often as I should

Anyhow when u say the chicken came smoked does that mean it’s already cooked to edibility? In that case, and if u want shredded I would dismember the bird and simmer in a crockpot like u said with some chicken stock til it falls apart easily. Watch the salt, the prepared chicken prolly already has some in it and so will the stock.

@bvbull200
As far as the unicorn rub goes whose horn do I gotta rub to get some lol I missed the first drop cuz inattentiveness to the thread but would like to be on the list when it comes up for sale

 

Is the slow n sear worth the $100 price tag? I’m going to start practicing smoking on the weber using the snake method and maybe invest in the slow n sear after awhile