Food Smokers and Smoking Tips/Tricks/Techniques

Well i smoked a chicken on my dads smoker for the first time. Total time was about 2.5 hours. I kept the smoker between 225 and finally figured out how to get it up to 300 for the last hour. Using Kingsford briquets and hickory chunks.
I rubbed salt, pepper, garlic and stuffed an onion in the cavity. In the water pan i put some orange juice and water.

The chicken was very moist and tender but had an unpleasant smokey flavor. Was that the Kingsford briquets or did i not prepare the bird correctly. This was a last minuet thing as i had 3 hours to waste.

A little help on my next smoke would be greatly appreciated. Ill use my weber 22.5 one touch gold as i have been kicking ass on it this summer. Ill get a WSM later this winter, or mod my weber smokey joe into a smoker.

 

Lose the Kingsford and pick up some Stubb's briquettes if you have to use them, or get some lump charcoal if you can.

 

I've always used Kingsford, never any issues with taste.

 

No issues with kingsford here either. Sometimes if you don't let the smoke mellow a bit before you throw on your meat you can get a heavy smoke flavor.

 

Chicken really has a tendancy to abdorb a lot of smoke. The first chicken I did was with Hickory. Big mistake. WAY too smokey. Pecan, Apple and cherry are my favorites. Not quite as Smokey as Hickory or mesquite.

 

Good call. I usually use apple. Light sweet smoke.

 

Y'all are killing me... There is no such thing as too much smoke (IMO). I run a smoke generator for around four hours on whole chickens, using hickory dust, tried cherry, peach and apple, wasn't bad, just not nearly as good, again, my opinion!!!

 

I think this Might be my problem. I rushed the process.

I think I want to tackle some ribs on my weber kettle. Can I get a recommendation?

 

Low and slow till the meat is pulling back from the bones!

 

I smoke mine for 3-4 hours then wrap them in foil, meat side down with some apple and grape juice for about 1.5 hours. Then take them out, throw some bbq sauce on them and hit the hot grill for 10-15min. They always turn out awesome and not falling off the bone (which you don't want with ribs).

 

Was the taste better the next day after resting in the fridge? I find I like it better after allowing it to cool overnight and the smoke flavor seems to even out and permeate throughout the meat.

And like others said, you don't really need to have a lot of visible smoke pouring the entire time. Just a few coals burning will add enough flavor.

 

Mesquite and a little cherry hmm what am I up to toady?

 

Smoking meats. What do I win?

 

I'm so glad this thread is still going. Whats everyones favourite food to smoke?

Mine has to be ribs, although stuffed jalapenos are second.

 

What you really need for your Weber Kettle is the

Weber 22" Charcoal Kettle Rotisserie, Grey

Rotisserie. I do a lot of chicken and Turkey with it and don't even bother to use my smoker any more for fowl. I keep it running at ~225 the whole time with a drip pan in the middle and the coals on either side of it. And of course wood chips in the beginning.



And also recommend getting a cast iron grate for cooking steaks using the sear and slide method.



Apple wood is better than Hickory IMO too for birds. Played around with different charcoals and for awhile was drinking the Kool Aide and would only use Trader Joes hardwood. But went back to Kingsford and feel there really isn't any difference. And is actually easier to control temp for me using the minion method. In the spring and fall the big box stores will sell 2 20lb. bags for ~$12 or so and I stock up. I'm down to a little more than 400 pounds for the winter and getting worried already.

 

Actually smoking my first turkey. Wish me luck

 

About 2 hours in

 

Pork shoulder, just because it's so easy and the results are slam-bang awesome every time. Also really cheap!

 

Awesome, man. Keep us up to date!

 

ribs then venison summer sausage, then chicken. all done in a bradley smoker.