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10-12-2017, 01:17 PM | #751 |
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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.
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10-12-2017, 01:27 PM | #752 |
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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.
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10-12-2017, 01:48 PM | #753 | |
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10-12-2017, 03:21 PM | #754 |
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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
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10-12-2017, 03:24 PM | #755 |
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The shovel is for ex lovers?
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10-12-2017, 03:32 PM | #756 | |
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10-12-2017, 03:43 PM | #757 | |
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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?
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10-12-2017, 03:48 PM | #758 | |
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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. |
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10-12-2017, 03:54 PM | #759 |
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Some good reading, if that's your bag. Go to the Food Safety section.
http://www.douglasbaldwin.com/sous-v...l#YTFoodSafety |
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10-12-2017, 04:17 PM | #760 | |
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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
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10-12-2017, 04:28 PM | #761 | |
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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. Quote:
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10-12-2017, 04:33 PM | #762 | |
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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.
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10-12-2017, 08:03 PM | #763 |
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Thanks for the advice.
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10-12-2017, 09:54 PM | #764 | |
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10-12-2017, 10:57 PM | #765 | |
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We will be very quiet? Things I'll need 2 guys Tommy lift truck Steeler trailer/ mobile home tie downs ski mask getup or towels giant set of testicles 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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