Food Smokers and Smoking Tips/Tricks/Techniques

Cool, makes sense. likely will do it just to try

 

I am definitely going to have to make this,. Perhaps this weekend as a side for the turkey...

 

Gents-

Would like some input on my plan. This was all straight from the back of the brine kit.

However, I am considering doing the actual roasting using Alton Brown's method:
https://www.youtube.com/watch?v=eaKOLGIcMGE
TLDR: he starts his bird at 500 degrees for 30 minutes, than covers the breasts with a foil tent and drops the temp to 350. Apparently this is his method for a juicy bird and takes shy of 3 hours all told.

I am kind of apprehensive about the high start and relatively quick cook time. But I've never been steered wrong by him before. I wonder how much impact a brined bird vs one just out of the shrink wrap would have?

 

I know Kremtok is from Broome County, must be you are also

That discussion started with the talk on white sauce for chicken in the South. Being from Chemung chicken white sauce is Cornell chicken. And it turned to spiedie's, Rob Salamida provides sauces for both although I have always made my own. Just a County or 2 difference in the Twin Tiers seems to make a difference in what you grew up with, and preferences.

Totally agree with you need the higher heat than smoking for a proper spiedie. When we went to the Valley for them in the 70's they were always done on a hot griddle no matter where you went. As were the Italian sausage, onion and pepper hoagies. With mayo. And now I'm hungry. Again.

IME hard to go wrong with Alton Brown and he is my reference more times than not. He doesn't mention it in the beginning of the video if his bird is or not but most turkeys are injected with brine anyhow. So I doubt it will make any difference. Just keep checking it with a thermometer toward the end.

This Thanksgiving for the first time in ~15 years I did not smoke\rotisserie my bird I did it in the oven. I deconstructed it and did the dark meat in the instant pot and breast in the oven. I still tented it (the breast) for the first couple of hours and it turned out perfectly. Well my oldest said it was too wet (moist) LOL. 500° even for half an hour does seem awfully high but I'd go for it if Brown says to. You really do want to make sure your oven is clean though or it will be smoking like crazy if it isn't.

 

Always wanted to try that .Looks good.

 

Got this acorn Kamado Jr almost brand new on craigslist for $80. Small 14 in grill but thinking good to rev sear small rib roast or some tri tip roast or ……..




Just seen Walmart got it for $108 Oh well . Still like it for its size and probably save on charcoal

 

Yes sir. Grew up in Broome county in the 70s and 80s.

 

For those who may try the hominy casserole recipe I posted, make sure y’all are using WHITE hominy. Don’t use that yellow hominy stuff!


Carry on....

 

Aside from being a little to salty, it was great.

 

I should add I used the rub from @bvbull200 . Next time I’ll get the spicy rub. If you’ve never tried his rubs, you should!

 

Dammit! Back to the hominy store.

 

So...I really love my charcoal (a kettle, 2 WSMs, & akorn jr) but I’m seriously considering a popper for when I can’t watch the charcoal or even worryfree overnighters.

If I do grab a popper, I’ll get rid of the jr and probably both WSMs since I mainly use my kettle for everything including low n slow.

Insights?

 

Why not get something like the BBQ Guru for your WSM?

 

Sorry! I thought about it today.

 

Thought about that but honestly I haven’t used my WSMs since getting the slow n sear for my kettle...plus the cleanup afterwards sucks. Maybe I should just get a cheater (electric) smoker that I can use on my enclosed patio when the weather is shitty.

 

Pellet pooper FTMFW!

 

Traeger Grills TFB38TOD Renegade Pro Pellet Grill and Smoke 380 Sq. in. Cooking Capacity, 1, Black/Orange

https://www.amazon.com/dp/B07FX3DN6S

 

Same area, different generation. A lot of my family is still in Conklin, but I moved away as a kid and only spent summers in the Binghamton area. Haven’t been back in a couple of years, but damn I sure miss the food!

 

Nice. I was opposite end of the county, chenango bridge area. I do miss food and people, but i do not miss the 9 month long, gray, cold, shitty, depressing winters (exagerating, just a bit).

 

Guess will try soaking in water first.