Food Smokers and Smoking Tips/Tricks/Techniques

Can confirm. I’ve been there.

Very nice! I need to do some upgrades to my garage. This might make the cut.

 

Howdy Gary

 

I built the French Cleats out of 3/4 inch plywood and just used some crappy 3/8 inch plywood for building the brackets. Even managed to find some spray paint that's a close color match to the Inferno color on my truck LOL. I wasn't planning for that, but I saw it on sale at Menards and couldn't resist!

The nice thing about something like this is that I can change it and make any type of bracket to hang whatever. Cheap plywood and leftover drywall screws work wonders LOL

 

Just great, now I will not be able to get the Menards jingle out of my head for the rest of the day!

 

top of the morning to you all!

 

man the chicken looks great! How long did you have it on there?

 

About 40 mins of smoke and then took them off lathered then up and put the grill at 450 for about 20 more mins...

Since I forgot to post how they were... I wasn’t impressed. Not that they weren’t good but the texture just wasn’t appealing to me.

 

I have something very similar to this that was left in the garage of the house I just bought. Its by rubber made called a fast trax system!

 

mushy? or what...looked good.

 

I tried snoking a couple chicken breasts a while ago. Also wasnt something id do again. Prefer grilled.

Smoked seems to be better with red meats and pork personally

 

I’m thinking a couple things

1. I didn’t have enough time to bring to room temp after work... got home at 530 and didn’t want to eat @8 so I let it sit out for 5 mins then rubbed then another 5 mins and smoke...

2. It wasn’t mushy I just like to know my chicken is fully cooked and even though I got it to temp and then some it still felt like it wasn’t fully cooked.

3. The quality of meat (foster farms) maybe wasn’t the best since there was a bunch of fat in the thighs.

Overall the seasoning and sauce combo worked out well... the chicken was nice and juicy. I just have to either cook it a tad longer or get use to it being a little more “slimy”

My neighbored said he really liked it though??

 

I’ve found the best way to do chicken (other than a whole chicken) on my GMG is to set it about 350 and cook it like I’m baking it in the oven. The texture is not mushy but there’s still some smoke to be had.

 

Have you verified your temp probe is correct?

 

HAHA now everyone can have it in their heads!

There are a lot of commercial systems out there.. First I needed something to occupy my hands and my brain... and then I spent less than $50 for the whole set up .. and I can have pride in knowing I made something with my own two hands.

It was actually a side project to clear up the floor space those tools etc were taking so I can build a new workbench for other projects.

 

Funny I just found this thread. I love smoking and grilling! Pretty much do it year round, which is pretty tough here in MT. Anyway what I found funny is I just bought my first electric smoker! I usually just smoked on my grill but this thing is pretty nice. Already smoked two whole chickens, and getting ready to smoke some tri tip and ribs this weekend.

 

Welcome aboard Zeke

 

I feel it’s accurate but how should I prove that??

 

Boiling water and ice water tests.

Here is a link I found.

http://virtualweberbullet.com/testing-thermometers-for-accuracy.html

 

Which electric did you go with. IMO an AMAZN smoke generator is a game changer with most electrics.