Food Smokers and Smoking Tips/Tricks/Techniques

16 hours on and 3 hours resting.

 

Looks awesome. I’m convinced the longer the rest the better it is. I rested the last two I did for five hours, and couldn’t believe how well they turned out.

 

The amount of fatty bits was nearly none but it was also a little bit dry in comparison to the last smoke with an hour and a half rest. Still great and not dry but just more dry than last tim .

 

Done

 

What’s target temp do you pull? I’m assuming you’re resting in cooler, wrapped?

 

I pulled at 197 this time. Yeah, wrapped in foil and then towel.

 

The chicken was moist, juicy, and delicious! I don't often like white meat chicken because it's usually so dry, but I love it when it comes out of my smoker! It made me feel like this:




The pork is taking its own sweet time, at about 165* now. It might be a late night for me waiting for that thing to rest... Or maybe I'll just put it in the cooler and let it rest until morning. It's started to rain pretty heavily here but luckily my smoker is under a cover so should be fine. I use an electric and I don't usually add wood for the last several hours of a long smoke anyway, so it's basically just an outdoor crockpot at this point, LOL.

 

Smoker cooked chicken is the best in my eyes. We had to do some in the oven Thursday due to the brisket and butt being on the smoker at a lower temp than I wanted for the chicken. Wife was like it’s so much better on the smoker.

 

What temps do you use for brisket/butts vs. poultry? I do often up the temps for poultry since it doesn't really benefit from low and slow, but I smoked today's chicken and have done several others at 225* with great results. Do you smoke the the butts and briskets power than that?

My electric smoker has limited temp control. If I want it hotter I toss a beach blanket over it, cooler I open the hatch it has for adding wood. That's about all I get! I've been thinking of upgrading but I get great results with what I've got, so I'm in no hurry.

 

Wasn't directed at me, but I'll chime in. I'm a 225-250 guy on almost anything except poultry. For chicken and turkey I run 325-350, I think it helps crisp up the skin, any lower and the skin can become rubbery and tough. You can "tighten" it up in the oven after the smoke.

 

I do most around 225 and I’ll run my chicken there for a little while then I crank it up to 350 or so to finish it off.

 

Cajun grilled ckn, corn salsa, white rice and black beans.

 

Hmm. Shredded ribs?

 

They look done!

 

Fall off the bone is damned good.

 

PF rub bark isn’t bad either, I enjoyed them.

 

Good Morning Everyone

Happy Birthday @Cold Iron

 

Happy birthday @Cold Iron

 

Happy birthday @Cold Iron