Food Smokers and Smoking Tips/Tricks/Techniques

Interested to see how this is going to work...

 

@wilcam47 so.. funny story.. talking to my neighbor last night.. she's got a Berkel meat slicer in her garage that belonged to her father.. first thing she says to me about it.. its not for sale LOL but she said I could use it any time I wanted LOL

 

https://www.smokingmeatforums.com/threads/heat-sink.301714/post-2136678


Ok... REALLY?!?! I've seriously never heard of such a thing. I don't know why I waste my time over there because 99% of the posts make me want to bang my head against the wall...

 

Whiskey tango foxtrot

 

I’ve heard of people using sand, bricks, lava rocks etc. just ignore the posts and move on.

 

I can understand maybe a little as to heat retention but all the same you would be sacrificing retaining your moisture so it really makes no sense to me.

 

3rd gen of smoking meats...lol

 

Thanks. The chicken was outstanding. Nice crisp skin and really juicy throughout the bird. Great thing about using this method is more even cooking. I dry brined overnight with morton tender quick. Rinsed and applied a healthy coat of Killer Hog, basted several times with a Alabama white bbq sauce, then pulled at 165 F internal. With my thermopro mk4 all parts of the chicken were within 1-2 degrees of each other. Here's the money shot. I'll be using this method from here on.

 

Beautiful bird!

Since I learned about spatchcocking, it's the only method I've used.


Elaborate more on this Alabama white sauce.. I made one once but I'm interested in learning other recipes.

 

Good advice about moving on...

 

I use Ivory brand Alabama white sauce since it's locally available. I've only used it on chicken, whole and wings myself. It is a mayo and vinegar based sauce that gives off hints of pepper and lime. I've read where it's really good to make potato salad, use as a veggie dip as well as using on other meats especially ribs. I will be trying it on other things since it's definitely a winner on chicken.

 

This video shows a nice representation of what it does.

 

I am more interested in seeing how you're going to set it up on a vertical smoker

 

Gotcha. Im thinking top right side at the back in the hopper. I will extend the wiring to reach the bottom.

 

Take pictures so I can follow along LOL

 

Something like this maybe?

White BBQ Sauce from Southern Living

1 cup mayonnaise
1/3 cup apple cider vinegar
3 tsp water
1 tsp Worcestershire sauce
½ tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
1/4 tsp hot sauce

Stir together ingredients over low heat.
Refrigerate and use within 3 days!

 

That looks like it’d eat my quarters and tell me to kick rocks

 

Showed this to my wife and she agrees I need a bigger kettle

Cooking dinner and meat for the week.

 

Been a while since I've smoked more than my wiener.
1st time spatchcocked a chikken, a baby chikken at that x 2
So @bvbull200 1 of these is covered sorta in On point. It was clumped a lot so I put in a blender for a bit. This is what you see in the pic I will post, so question.
If I blend it more, to make it finer, will that change the.. taste, outcome... not sure how to put this. Will I screw it up if I make into a powder?