Food Smokers and Smoking Tips/Tricks/Techniques

welcome! looks good!

 

Anyone use this product in their GMG pellet smokers? Seems like a good mod on the smoker to help out everything.

http://dongodkesdowndraft.com/gmg-prime-choice-daniel-boone-db-or-jim-bowie-jb-stainless-steel/

 

I did a similar mod on my old offset... Yes @Bigdaddy4760 ... I used an offset before

Theory makes sense and I thought it helped on that unit. Dryer hose is all it took.

 

Both breasts very juicy and tasty. Super tender.

The pork was the best I have done. I'll take some pictures tonight. Think cha-siu pork only better and more tender. Both were brown sugar salt rubbed but one was 100% smoked Spanish paprika. The other was just a variety of heavy euro herbs. Sat on dry rub for many hours. Then light rinse. Quick drain and rest. 200°F until 140°F or so also apple wood. Nice smoke ring and so tasty.

 

quotes out of context...

 

I was happy with the wet brine I did on my turkey last weekend and the wet brine on the wings I did yesterday turned out good too.

I had planned to used baking powder but realized all I had was corn starch when I went to prep them, still turned out good and some of them had really crispy skin.

I have it in the restaurant and liked it, I didn't mix with any butter because it already listed oil as one of the main ingredients so I don't know if that might've been it. I might try it one more time with butter before I toss the bottle.

 

Join the GMG owners group on FB. Do a search and read up on it. Warning: Put on your thick skin and your tinfoil hat. There are more 'pitmasters' there than anywhere else in the world lol.
Personally I've never tried one, my grill and a smoke tube do the job for me.

There is a lot of good info there too, but 50% say one way, 50% the other, on any topic.

 

You left too soon! 6-10" with 40 mph winds starting 6 PM tomorrow for 24 hours. Going to affect a lot of travelers. Some are already saying good chance they will be putting down the gates on I-90.

Need to make a run to the store yet for cigars, booze and pecans (for the sweet potato casserole). Friend from Owatonna is dropping off an apple pie for me tomorrow that he made. Not a big apple pie fan but he is pretty good cook and so is his wife.

Good luck on the tinker toy easy bake project

Has that thing got a Hemi Wifi?

 

While at the store get some top shelf vanilla ice cream for that apple pie.

 

Yah sure, you betcha!

When I was on the North Shore grouse hunting last month the lodge owners daughter made me a strawberry\rhubarb pie



Only one store on the Gunflint Trail and they only had one quart of Bridgeman's left, vanilla bean.



At $10. But was worth it. Thanks for the reminder

 

Damn that pie looks good.

 

Best pies are made with rhubarb IMO. Looks delicious, when we lived in upstate NY it grew wild.

 

HELP!!! I need all the help I can get in my last thanksgiving in my house with family.

I have fallen behind in researching the turkey smoking stuff. Between working long hours and trying to sell my house I haven’t done much of anything food related lately. I know you guys tried to help me but I have decided not to do a full turkey because I got these two 7ish pound turkey breasts on a really good sale. Only thing I have done so far with them is take them out of the freezer and into the fridge to start defrosting. Eating Friday...

HOW WOULD YOU DO THEM??
I have a green mountain pellet grill.

 

prob wont thaw by then IMO. Just put them in sink full of water and they will thaw in few hours. Just keep swapping out the water every 30min if you have the time.

 

Looks amazing! One of my favorites...

 

And then what??

 

I was hoping someone else would fill in the smoking part since I havent smoked a turkey. but once its thawed you can put in the fridge. I just do a dry brine and it works good. 1 tablespoon each of the following kosher salt, pepper, dried lemon peel, dried orange peel, rosemary, thyme, 1tsp oregano. Mix ingedients and rub under the skin and let "marinate" for a few days. Id smoke at 250 for couple hours, prob apple wood is good. then finish in the oven at 350 till internal temp is 160. Pull out oven cover loosely for 30-60min. slice and eat.

 

Had a whole chicken planned on doing yesterday for Sunday dinner. Ended up getting tied up with defrosting the chest freezer in the garage instead. But it needed doing.

Was a bit heavy handed with the chicken Montreal seasoning LOL. And the sear n slow got away on me when I was working with the dog for awhile. Still took an hour and a half to hit 160 in the breast though.



Seems like nothing went as planned on this one. But was one of the best chickens I have ever done.



Meat and skin fell off the bone when I picked the leg up, and also the thigh. One of the juiciest ever had and didn't even inject it let alone brine it. Tempted to just do the same with the turkey in a couple of days. Damn that was good.

 

Any recipes for Prime Rib Roast on the charcoal grill?

 

And then put on your GMG at the temp it says on the package for an oven. You can rub, inject, whatever, but just cook til 160f IT. Pull, wrap in foil, let it rest for 30 min or more. Then eat it!
The hardest part is getting that damned net wrap off.
Just me and the wife this Thanksgiving, and we are having the same turkey roast. I've cooked 3, and only 1 sucked, because I over cooked it.
Good luck, and happy Thanksgiving.