Food Smokers and Smoking Tips/Tricks/Techniques

First of all, not really. Especially if the chicken came from your personal stock. Salmonella and Ecoli are from contamination during butchering/slaughtering. You are much more likely to get ill eating chicken that has been industrially processed vs. home processed.

Second of all, not that hard to properly cook chicken so don't undercook it. Calm down, you won't kill your family. LOL

 

I can’t eat chicken, but that looks like a good start.

 

Like u allergic?

 

Yes. Haven’t eaten chicken knowingly since I was 9-10 years old.

 

Thats why they are in the crockpot, low and slow and keeps all the moisture in so its hard to screw it up as long as you cook it long enough, but they will get that kiss of smoke this afternoon

 

Up early to get these butts going, will be ready by game time. Happy New Year!

 

Kamado Joe

 

Haha, yea it weighs 180 lbs. Will build a table for it some day.

 

For sure, I have seen them for 2k...

 

Baby Backs just went on heavily coated with Pit Faced Rub! I’m really liking this Slow n Sear Plus with the Drip n Griddle pan in my kettle. The pan fits like a glove in the bottom and directs all intake air up through the coals.

 

Let me know if you want to test drive a WSM...I’ve got a 14 and 18 that you’re welcome to put through their paces. I’ve also got that Akorn Jr. I picked up for that KY trip I went on.

 

I know where a brand new in the box Pit Boss K22 is for like $400.

Edit: if it hasn’t sold yet...it’s been for sale for about a month or two. Last I saw a week ago, it was still there.

 

This one @scottalot

$1,299 Pit Boss 71220 Kamado BBQ Ceramic Grill Cooker, 22"

https://www.amazon.com/Pit-Boss-71220-Kamado-Ceramic/dp/B00XOV861M

 

Check all the regular for sale sites. I picked my 18” WSM for $70.

 

Too cold and windy for me so electric smoker will do

 

There’s that as well, but I meant Craigslist and the like on used ones. Mine was like new, used once or twice. I cleaned it up and put a nice season on it.

 

Lets see how this works...

St. Louis cut ribs and a tiny boneless picnic roast hiding underneath





Edit: it fits!

 

Im doin roast chicken for my weekly meal prep.

 

~20 degrees outside, masterbuilt electric is doing fine so far. I pulled 3 bags of what I thought was boned out deer ham, turned out to be loins! I need to label my deer meat better, but oh well, I’ll eat good this week! Brined outside last night since it was 10 degrees.