Yep. Kinda funky smoke flavor. Thanks!

too much oak, or too much 'white' smoke? i ask as this is my biggest drawback. i seem to put too many briquettes or wood on, or not full coals, to re-stoke the fire and creates this 'salty novocaine' taste. :D

okay, i need your best beer can chicken recipes now. AND GO!!!

Where do you plug it in?

* Rub olive oil on the outside and inside,

* Spread rotisserie chicken rub everywhere,

* Use half a can from Campbell's chicken noodle soup instead of beer,

* Fill can with chicken broth,

* Place half an onion and two green apple quarters inside the bird before you put it on the stand,

* Grill to 165 degrees in the breast, move to counter, tent in foil (still on the stand), let stand for 10-12 minutes. (Some say 160, but I don't mess with chicken)

**** a chicken with a beer can. Put it on the grill. Cook it till it's done.

Welcome to dry, chalky chicken breast.

Best to start coals in separate container then move. You do want blueish smoke not whitish gray stuff that causes creosotes.

This
Spatchcock it and grill it.

I followed this guys exact temperatures and it came out perfect. It was hands down some of the best chicken I’ve ate.

His temps:

https://uploads.tapatalk-cdn.com/201...af5d393a61.png

My outcome:

https://uploads.tapatalk-cdn.com/201...5f2fb5a9cc.png



Sent from my iPhone using Tapatalk

Those Yoders are beasts nice choice.

:clap:

Just curious why you spatchcocked and didn't go ahead and split them? And I hope you saved those backs for some stock!

The only casuality for me of hurricane Irma was my smoker. Somehow the rain, storm, humidity, wind or all that got under the cover and I didn't check it for a week. Now, I got an excuse to get another one.

https://farm5.staticflickr.com/4453/...3cd4793a_m.jpg

I never butterflied a whole chicken before and after watching a few YouTube videos, most recommended the backbones to be removed. Sadly, I didn’t think to make stock :(

I like to smoke with oak but you have to be careful who you buy from. Many of the places you buy from is contracted from saw mills and are quick kiln dried. This often looks seasoned but is green in the core. Its always best to leave the meat off till the white heat smoke disappears and a blueish smoke billows out. What you describe sounds like green unseasoned oak the creosote will spoil the meat and make a bitter flavor.

Only if you suck at the grill. Do you suck at grilling?

But hey, 100 is good for you. Consider it part of your weight loss program...

But it if was 165 instead of 163 it would be dry and chalky..

/Guy who sucks at grilling

FYP

Not biting on your trolling.

By the time it rests, it'll have gained another 5-10 degrees. Pull it at 155-160 and you'll be golden.

LOL No plug in needed. I'm waiting for delivery right now. Can't wait to fire it up this weekend.

I usually smoke with hickory and oak so when a project clears timber for roads and buildings I move in with the chain saw after its been dozed. Let it season then split. Apple or even pecan is more rare now in wild around here so its very prized if I find it. This is what I recommend if you have the means and availability. Other than this the online retailers of smoke woods may be a good bet.

this
https://secure.img2-fg.wfcdn.com/im/...g+Fire+Pit.jpg

and this
https://s7g3.scene7.com/is/image//ae...odImageMedium$

Will work great for making oak charcoal and save ya burning out your prised smoker.

On sale today Amazon 52 bucks.
https://images-na.ssl-images-amazon....L._SL1500_.jpg

Looks mighty fine. Was it your first smoke? Nice spatchcock job too!!!

My suggestions are:

Throw out the hickory (Bitter) and use cherry, mulberry, or apple instead. I prefer cherry for chicken

Lay a piece of foil (not wrap) over the top when the edges start to turn that nasty brownish black color as that is a nasty flavor. taking the smoke wood off towards the end does the same thing.

Did you use a water bath? Anything in it? Type of smoker?

Is that the smoker DO DA model (Witchita)?

Did you get any goodies with it.

You do know you need to season it before cooking on it. Right?

Your going to love it I am sure but there are some things you should know up front
1, Read the warranty
2, Decide who is getting it when you're gone and add their name on the warranty papers (:D:D:D). Might want to update your will while your at it.
3 if you didn't buy a firebox basket have someone make you two of them. On long smokes you will thank me. When refueling you just lift one out, set the other one in, and your off again. I did that on my New Braunfel smoker and loved it

Could you tell me about the air dampening system and how you like it when the time allows?

Oh yeah, It that unit 3/16" or 1/4" steel. At 500lbs I an guessing 1/4".

Burnt chicken! FMB is right. Gotta go 10 under as it will rise after you take it off.

I like and dislike the smoke stack.

I like that it is out of the way but I liked being able to lower it or raise it depending on what I was cooking. This has it up high and it's fixed. Other than that it does look like a beast and at 500lbs it lives up to the name.

Chicken come up 10 degrees? I'll call PGM out on that!
Burnt? FMB, I wouldn't call it burnt at 165. I call that a bit of a reach but it does need a rest after smoking.

A large roast or a whole brisket maybe but a ****ing chicken? 5 degrees max if you are roasting it at 350 but not if you smoke at 200-225 degrees.

I do agree that I would pull at 160 if joints are loose and juices run clear, then rest in a cambro for a period of time
[45+ minutes) to carry over the cooking (retain heat) and to rest.

When do you pull a butt?

Proof source you ask

I didn't say burnt at 165. I said dry and chalky breast. And straight up at 165 it won't be dry, at 170 with carryover it would be. It's better at 160.

Sous vide at 140 is even better!

I just start the fire in the HD fire basket place on top of my Weber chimney (hacked) and carry it to the smoker with welding gloves and a pair of mammoth channel locks. The shovel will come in handy when listening to fishing stories though.:D:D:D

Ive met guys at competitions that actually make their own charcoal with this method. But mostly I dont burn out my smoker and it dbls as a way to get rid of branches that drop into yard without the fireman jumping your ass for illegal burning in the city limits.

Yep. We have two members on our BBQ team that went the Traeger route. Those smokers are long gone (way too many performance issues) and probably part of a steel I-Beam somewhere.

working on getting a storage cabinet used for truck deliveries to convert into a smoker. its about 4ft wide, 3 feet deep and five feet tall. will have to replace the doors as they were dented in, and will have to make an external firebox (or maybe due to its size i try to make it like an electric smoker, unsure yet)....

until then, this weekend i am going to throw a duck and a chicken on the smoker (whole) and may even get some rump to slice for jerky too. cherry and hickory wood :thumb:

The shovel is for ex lovers?

I used a few big chunks of hickory and 1 smaller chunk of hickory. I did a 24 brine and did not cover any part of the chicken with foil. I used a Weber Smokey Mountain smoker

Once again a chicken does not carry over at a higher temp if cooked at 225. It will raise 5 degrees if you grill or roast it above 350. I go by the joints looseness and if the juice at the thighs runs clear. I also pull and rest after cooking to 160 and I have never killed anyone yet.

Relative got sick from undercooked turkey at someone else's hands and they want to see me using the thermo or they won't eat...160 is always clear and loose due to slow cooking.

Explain why slow cooking to a temp less than 25 below safe lever works when you're Sous Vide (cooking in a baggie)? Are you grilling/ frying it to get it to safe temp?

Anything can be pasteurized given time and a temp over 130. FDA gives you temps based on instantaneous kill of the bad things. But given enough time, 130 will kill it. So hold chicken at 130 for an hour (not sure about that time on that temp on that protein, just using that example), and it's safe. Not necessarily any good (rare/med-rare chicken has an unpleasant texture), but chicken at 140-145 is the moistest, tenderest breast meat you've ever had.

Some good reading, if that's your bag. Go to the Food Safety section.

http://www.douglasbaldwin.com/sous-v...l#YTFoodSafety

Did you use charcoal for heat?

Yes a nice brine always helps any meat you are smoking, I add ghost peppers to my cooked beef and pork brine! Did you heat your brine? Add aromatics?
I have brined large roasts for 24 hours but never a chicken. I go overnight on almost everything but 15lb slabs of meat or turkeys

I just suggested to lay foil over the chicken or kill the wood in the fire once you get the desired color you like. That dark stuff tastes bad or can add a funky twang to the taste of the meat.

Really, Hickory is a bitter wood and apple, cherry and other fruit woods are far less bitter or simply taste better after a long hard smoke. I really think you should try them. I use hickory but only 1 chunk to 4 chunks fruitwood

I was just doing some reading up on that (food lab and http://www.amazingfoodmadeeasy.com/p...f_value=bottom) and that science is why I pull chicken off smoker at lower temps but I am not going to tell others to do it.

Food that has been smoked, braised, or Sous-vide prepared will last in the fridge for a long time too because of the time/ temp element.

Great link, Thank you!
You would think that someone who has a certificate (management level) in food safety should know this stuff but thats not what they teach...

Thanks for the enlightenment.

Thanks for the advice.

Yeah it's a Wichita. I had a 16" smoker for the last 15-20 years and wore it out. It was a Brinkman but a heavy steel offset smoker. I paid $100.00 for it at a Price Cutter. Best deal ever. I always wanted a bigger one though and now I have one. The 20" seems "uge". I got the Heat Management Plate but I didn't know about the Fire Basket so I may acquire one later. I've got it seasoned up already and it's ready to go and we'll have some Q on Sunday for the game. I think I'll double up and do Brisket and Ribs. Make some Burnt Ends. Smoke a few fresh Jalapenos maybe. Yeah that's it......

Where do I pick it up? We can grab it while your gloating about Alex11's 5 TD's and hunts 250 yd rushing.

We will be very quiet?

Things I'll need
2 guys
Tommy lift
truck
https://coedbc.files.wordpress.com/2...y=85&strip=all
Steeler trailer/ mobile home tie downs

ski mask getup or towels

https://i.pinimg.com/736x/8c/5d/de/8...ler-nation.jpg

http://pittsburghbeautiful.com/wp-co...n-the-Cold.jpg
giant set of testicles
http://i.imgur.com/VrZ4gPZ.jpg

I am impressed. 1/4 plate is bad ass stuff for a smoker.

You will want a fire basket or two (Charcoal Basket for Firebox $149.00) but that heat management system? you got will be a game saver IMHO. I would ask for pictures and have one made locally at $150 a pop but they save fireboxes...and if you read the warranty only the cooker body is covered not the firebox.BUY A BASKET!!!

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Always good to pull food 5 or so degrees before your target, as food temp will rise as it rests (you should be letting your shit rest).

Rip

If you've never played with sous vide, entry is pretty inexpensive these days. You can get a decent circulator for $100 and a quite nice Joule for $150.

Everyone talks about steak, but it really shines, IMO, with chicken, pork, and fish. Chicken at 140-145, medium rare pork, and perfectly cooked fish are where it's at.

And things you wouldn't think of - custards that are finicky, creme brulee is super easy, and even dulce de leche just by pouring a can of condensed milk into a ball jar and letting it sit.

You might enjoy this thread: http://www.chiefsplanet.com/bb/showthread.php?t=243228

went to the parklea markets http://parkleamarkets.com.au/ on sunday. bought three YUGE pork rib slabs to smoke later this spring, but tomorrow:

beef jerky on the smoker. all told it will have been marinating for 48 hours in the fridge. again, cherry wood and hickory. :thumb:

That was my 3rd electric smoker. Wore the other two out. Just had this one for a couple of years before a hurricane got a hold of it.:sulk:

I used to think Cooper was a Hootie mult.

But Hootie never knew this much about anything.

Dang, that's some bad luck you have with them. Going for another masterbuilt or changing it up?

I've got one myself, but find myself using a pellet grill more as of late.

Except pissing on dudes and ****ing drunk sluts.

just bad luck with a hurricane. The two other electric smokers lasted me 25+ years. When I was in KC, I used them a lot. Got my money's worth out of them.

I've used the Masterpiece and the Bradley smokers. Was happy with both. Tough decision on what's next.

You have created an interest but do I need a food saver to use it? Other than a container what do I need? should food be put on a rack?

I'll look into it but I wish there was one I could try first.

I watched a video for brisket from smoker to bath to torch sear on briskets and butts. I am looking at the Flat Irons that I will be cooking tomorrow and wishing I could try it on them.

I am guessing you go by pound, thickness, and temp but I'm not sure when you know it's done. On a brisket, 1/2 turkey, or butt how do you know? I mean I saw a full brisket and 2 butts bath for 60 hours at 145 degrees. What happens if time is 4 hours longer/ shorter?

I would probably start with small chuck roasts, smoking before bathing to get the hang of it before I were to waste a 15lb brisket.

And, just to think, I had my eyes one one of these but it may have to wait...

https://images.crateandbarrel.com/is...-grill-pan.jpg

You should get a food saver either way. Guys here turned me onto them. Worth the money. Out here anyway.

Spareribs? How YUGE is YUGE?

What cut of meat for jerky do you use?

Butcher told me yesterday they were going to have a sale on "prime" chuck roasts soon. Maybe prime chuck roll? Perk!!

I just like the flavor of chuck as I never had a real steak until i went to college. My parents grilled 7 bone chucks that were 2"-2.5" and as a steak. My dad dry aged them in the spare fridge in the garage and then injected them with marinade and bagged them before grilling them directly and indirectly for what seemed like eternity to me. He grilled over charcoal with hickory chips during indirect cooking until med rare so after resting that were Med. with a stripe of red in the center.

https://fthmb.tqn.com/G5Lbt4g9wUf3Ls...f772718e94.jpg

It was a big piece of Flintstone meat. I remember the long waits while the meat rested for what seemed like hours. My dad would dissect the 5-6 different muscles and carve them to serving size pieces, hiding the little piece of longissimus (ribeye) for himself.

I have never been able to make it as tender as my dad could but something tells me there was a tenderizer in the marinade.

I now buy, when I can, what is called a chuck roll (Choice$4.37lb/ Sams Prime at Restaurant Depot) which is about 20lbs and cook it as 2 pieces just like a brisket.

http://mnf.dev.mmda.com.br/files/sty...?itok=IfChWvaX

probably about 4lbs per slab and the jerky meat is rump roast :thumb:

that cast iron pan being shown, i don't have that one, but i have a four piece set in that color and style. absolutely love them. campfire brand here down under. :D

http://outdoor.companionbrands.com.a...033_img1_L.jpg

http://www.downundercamping.com.au/a...umb/621046.jpg

https://outdoorshack.r.worldssl.net/...quare-flat.jpg

and a grilling cast iron the same as the last pan shown. :D

Ya, my ex didn't even think of asking for cookware, knives, or grill stuff when we split. She just took the Waffle house Belgium waffle iron and whatever I left behind.

I have tons of Le Creuset branded stuff... I have several pieces you can't buy anymore such as a 14" saute pan and a 12" low wall single handled frying pan along with all the normal stuff. The only thing I don't have and may never get is a combo roasting/ covered casserole pan. If you ever see one, any color, think of me?

https://secure.img1-ag.wfcdn.com/im/...ar+Roaster.jpg
'

Tonights dinner, mixed greens salad with balsamic syrup dressing and sliced flat iron steak with onion, red bell and Poblano peppers. White Habanero peppers for a little kick.

You don't have to have a Food Saver, but I do prefer that. You can do it with Ziplocks and immersion in water to displace the air. I think everyone should have a vacuum sealer, though.

I've never done brisket before in sous vide. Never been inclined since I prefer it in the smoker. I typically do steaks, pork chops, and fish, so anywhere from an hour to 3 is generally fine. While you can't overcook something, it can sit too long where the proteins denature and the food gets mushy, but that usually takes 8 hours or more on a standard steak.

I've done pork belly for 18 hours. That's pretty outstanding.

They don't make yours Campfire cast iron anymore from what I could see. Are they enamel inside?

Some of my saute / fry pans were non-stick Teflon, most are black and I have two white enamel sauce pans. The black is better for higher heats. Non stick teflon and heat do not get along well from my experience so I walnut blasted the interiors. They were enamel underneath. Even the pans I had overheated cleaned up great. Once I had polished them up (a little 2000 wet sanding) and a little seasoning, they have worked great for years. If you have high end Teflon cookware, I highly suggest this. It was just a few bucks a piece.

I had a LC square grill pan but I never liked it (I burned them up) so I gave it to the SO's daughter who used it all the time. since she got along with it so well and I didn't use it, it now is hers.

At a farmers sale I found an old school, no name, cast iron HD griill pan, a 12-13lb beast, for like $10 that I sit it directly in coals or on a grill grate. Nothing fancy but gets the job done. The SO banned it to the garage after it's first time of use. It's been walnut blasted twice .

I am now eying a LC oblong grill pan for inside but with enamel surface now that they have dropped from over $200 to $130. ($60 on Ebay.*)

FMB has been trying to talk me into Sous Vide cooking and this will be a killer pan for searing meat.

*Looks like I may have found one:hmmm:

http://www.ebay.com/itm/Le-Creuset-C...wAAOSwk~ZZ5XL0

recipe for brisket from heaven
 

This recipe never fails to deliver. Rewarming in the juice/sauce mix is what sets it of from typical. Slice beef as thick or thin as you want, add juice/sauce to make it as sloppy as you want. Never skip the finish in the oven.


Whole, untrimmed brisket. Season as you wish. Don't forget the garlic.

Bullet smoker (or what have you), naked on the top grill for 2 hours. Assault it with smoke: I use hickory and oak to start, and finish with green wood from the yard: cherry, apple, and/or peach. But whatever you have works.

Put in a roasting pan with a basting of dry, red wine for steam and cover. Six hours low and slow on the Weber, opening cover on roasting pan last 2 hours for browning.

After 6 hours, move to indoor oven at 225 for 2 or 3 more hours covered.

Remove from oven. Cool until able to handle. Separate juice from meat. Trim fat from brisket. Refrigerate juice and meat separately.

Next day: slice brisket thin or to liking. Heat juice (don't forget to remove congealed fat). Depending on concentration of juice, reduce or dilute to preferred thickness. Add Bbq sauce to juice, 50/50. (I use a mix of Gates original and KC Masterpiece original, 40/60).

Layer brisket in a 13 x 9, top with juice/sauce mix, repeat as necessary. Cover and heat at 250 until warmed through. Eat. Remember to thank me later.

Anybody in the market for a smoker?

https://s1.postimg.org/6cx10tgkyz/Sc...017-205914.png

Only complaint I have with Masterbuilt is the cold smoke attachment is real flimsy.

never used a cold smoke device with my smokers. No interest in cold smoking personally.

does it come with free shipping ;)

I got it mostly for longer smokes, like brisket, so I didn't have to add wood as frequently.

Cold smoke some cheese this winter. Thank me later.

Yup. That's on my list. Mozzarella and provolone. Then homemade pizza on the Kettle Pizza.

I had a nice Bradley that had a feeder of those wood hockey pucks. I loved that for the long smokes. I could control how often they were fed into the smoker. Stop and start them during the smoke. I found a place on the internet that had great wood pucks. I would rotate the type of wood pucks as the smoke went on depending on how what meats were in the smoker.

Set it and forget it smoking.

Source for the pucks?

Man, no idea now. It was a while ago. It was a guy who made them from scratch and then sold them. Found him on a smoker forum. They were combination ones. Oak/Apple Alder/Cherry etc.

There were also the empty pucks you could put your own wood mix into the containers that fit in the feeder. Never tried that.

Amazon is where I got mine for the Bradley.

Before that piece of shit fell apart. **** Bradley Smokers.

I looked into one years ago, but didn't like that I couldn't walk into a store and buy pucks...at least at that time.

I do it usually around fall into winter. Just needs to get a little cooler out.

I do it for mac n cheese and for party trays during the holidays and the SB.

Wamart clearance on Camp Chef Smoke Pro SE Pellet Grill put in your zip in brickseek inventory checker below and see best price nearest you. Note this is in store only so requires some legwork I got the last one at bolger rd independence Mo 89.00 bucks what a steal.

http://brickseek.com/walmart-invento...r?sku=54189385

https://i5.walmartimages.com/asr/ce8...0&odnBg=FFFFFF

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Camp Chef grills eat pellets like crazy

$344 near me, 1 for $175-50 miles

I have never used a pellet grill before but I figure for 89 beans I will take the risk. Plus this seems like it does more than just smoke as you can reach 500* may do pizza ok. My go to smoker is a WSM and a old offset smoker its a big fuel hog.

I remember buying them at Westlake hardware before the internet.