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I haven't found that chicken really benefits from low and slow, so I tend to kick the temp up to 325 and that usually works well. Are you talking about a whole bird?
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Sep 20, 2016 00:32
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ChaseSP posted:Hey goons, when smoking meats like chicken is there a way to keep the leather from ending up like leather? I've had this happen every time regardless of how much smoke I use. Should i just deskin my chicken in the future for smoking? use your hand and run it under the skin to separate it from the meat. Then add some oil (and seasoning) under the skin. It will come out more crispy that way.
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Sep 20, 2016 02:40
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ada shatan posted:I haven't found that chicken really benefits from low and slow, so I tend to kick the temp up to 325 and that usually works well. Are you talking about a whole bird? Chicken cooks really juicy at 250 so I like it. jonathan posted:use your hand and run it under the skin to separate it from the meat. Then add some oil (and seasoning) under the skin. It will come out more crispy that way. I'll give this a try next time I do chicken. If it doesn't end up crispy i'll just put it under a broiler for a couple minutes to crisp it up that way and if that doesn't work will just start removing the skin. That is what my brother-in-law does.
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Sep 20, 2016 05:49
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ChaseSP posted:Chicken cooks really juicy at 250 so I like it. give this a read too http://amazingribs.com/recipes/chicken_turkey_duck/cornell_chicken.html
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Sep 20, 2016 06:10
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jonathan posted:give this a read too I hadn't heard of this before but I think I'm going to try this over the weekend.
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Sep 20, 2016 07:21
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Someone posted a while back that there was a serious lack of photos so here is the results of our labor yesterday: These are the boneless pork shoulders from Costco - my first time attempting a boneless butt. These were dry rubbed with Plowboys Yardbird rub the night before and placed on our Traeger at 4:30 in the morning on the "smoke" setting for three hours, then switched to the 225* temp setting. They hit 200* at about 4:30 in the afternoon. Smoked with apple wood pellets. I was able to foil it and wrap in towels and have them in the cooler to rest for about an hour and a half. It was loved by all. I only got the Traeger around Memorial Day from Costco (the cheap $350 one) and it has been one of the best purchases I have made in the last decade.
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Sep 20, 2016 16:47
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Somewhat Heroic posted:Someone posted a while back that there was a serious lack of photos so here is the results of our labor yesterday: I love the Costco two-pack of boneless butts so much.
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Sep 21, 2016 00:08
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That looks so hot
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Sep 21, 2016 01:00
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jonathan posted:give this a read too
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Sep 21, 2016 05:49
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DiggityDoink posted:I hadn't heard of this before but I think I'm going to try this over the weekend. Cornell chicken works great on the rotisserie as well.
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Sep 21, 2016 14:10
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Anybody have a meat slicer? Any particular one I should buy? I've been smoking more boneless hams and pastrami, so I really think it's time to pick up a slicer.
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Sep 21, 2016 15:25
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Bag of Sun Chips posted:Anybody have a meat slicer? Any particular one I should buy? I've been smoking more boneless hams and pastrami, so I really think it's time to pick up a slicer. I've been trolling Craigslist and local auctions trying to find a used Hobart deli slicer for a while now. I haven't been trying too hard because I don't really have the space for it at the moment, but if I come across a good one for less than $150 I'll probably pull the trigger.
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Sep 21, 2016 15:53
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Yeah, troll craigslist, yard sales, auction sites, etc. Don't buy a home model, they suck. $150 or less is a steal, so make sure it works. IT probably will need a GOOD cleaning.
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Sep 21, 2016 17:38
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I want to like this partyQ, and it functions correctly, but i think air can sneak past the fan. I tried a test on an empty grill yesterday, and even lighting just 4 coals in the chimney and dumping them on the charcoal pile, the temperature shoots past the 200 degree target all the way to 325, and stays there for an hour. When I pull the unit and put in the rubber stopper, it'll gradually go back to 225ish, but once i swap the fan back in, boom, right back to 325. Not quite sure what to do, hopefully when this nomex insulating tape comes in it'll help with reducing air intake. Or maybe I was better off with the stock intake. VV I think i just have to leave the top vent all the way open. red19fire fucked around with this message at 18:48 on Sep 21, 2016 |
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Sep 21, 2016 18:24
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put a four-barrel carb on that baby
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Sep 21, 2016 18:35
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red19fire posted:I want to like this partyQ, and it functions correctly, but i think air can sneak past the fan. I tried a test on an empty grill yesterday, and even lighting just 4 coals in the chimney and dumping them on the charcoal pile, the temperature shoots past the 200 degree target all the way to 325, and stays there for an hour. When I pull the unit and put in the rubber stopper, it'll gradually go back to 225ish, but once i swap the fan back in, boom, right back to 325. Not quite sure what to do, hopefully when this nomex insulating tape comes in it'll help with reducing air intake. Or maybe I was better off with the stock intake. You probably need to the top vent at least partially closed. I have an Akorn grill (and a partyQ) and I keep my top vent open only a few mm. If it is more open it shoots up in temp, but with the small opening on top it holds a steady temperature. Once I figured where to set the vents it is almost like using an electric smoker it's so easy.
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Sep 21, 2016 19:45
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dalstrs posted:You probably need to the top vent at least partially closed. I have an Akorn grill (and a partyQ) and I keep my top vent open only a few mm. If it is more open it shoots up in temp, but with the small opening on top it holds a steady temperature. Once I figured where to set the vents it is almost like using an electric smoker it's so easy. Yeah i do not get it, i've had the top vent open a quarter inch, and the bottom vent plugged, and it's been at 275 for like 3 hours straight. There must be an air leak. VVV Yeah, went up to 285 in like 10 minutes  E2: and now down to 190. I think i killed the coals. Starting to think i should have stuck with a gas grill. Removing the grills, there's a nice pile of white ashed-over coals on the bottom, and only half the coals and hardwood chunks even lit. Must be an airflow problem. red19fire fucked around with this message at 21:01 on Sep 21, 2016 |
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Sep 21, 2016 19:53
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red19fire posted:Yeah i do not get it, i've had the top vent open a quarter inch, and the bottom vent plugged, and it's been at 275 for like 3 hours straight. There must be an air leak. Try an even smaller opening, go down to a mm or so.
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Sep 21, 2016 19:58
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What kind of grill is it? I had all kinds of problems with my Akorn until I replaced the gaskets around the lid and coal tray with fireproof felt a la the BGE. It only cost like $15 bucks to do so and the benefits have been huge.
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Sep 21, 2016 21:05
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Anyone heard anything about the Broil King Smoke vertical charcoal smoker? I need more capacity than what my Weber 22.5" OTS can do with the Minion method and my Hasty-Bake is a far better grill than a smoker. I'm attracted to the Broil King unit because it's all double-wall construction and the firebox and cook chambers have separate doors. It's the same price as a big WSM but has a lot more nice features. It's a pretty new model (last fall I believe) and there really isn't much in the way of info on it out there other than a German Youtube video.
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Sep 22, 2016 04:06
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Mikey Purp posted:What kind of grill is it? I had all kinds of problems with my Akorn until I replaced the gaskets around the lid and coal tray with fireproof felt a la the BGE. It only cost like $15 bucks to do so and the benefits have been huge. Yeah, that tape gets here on friday. Pain in the rear end until then.
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Sep 22, 2016 04:38
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Tivac posted:I love the Costco two-pack of boneless butts so much. Anything different WRT food safety and cooking temps since the bone cavity is opened during processing?
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Sep 22, 2016 19:33
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QuarkMartial posted:Anything different WRT food safety and cooking temps since the bone cavity is opened during processing? I didn't do anything different. The come in the vacuum pack and I just made sure it was refrigerated and used well before the best by date. Because the meat was a little floppy where the bone was cut out I thought it wise to tie that up with some real butchers string so those parts didn't get cooked and burnt to a crisp. You can see the string in my photo. I'm glad I did it. Should I get the Costco boneless shoulders again I plan on doing the same.
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Sep 22, 2016 20:32
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Somewhat Heroic posted:I didn't do anything different. The come in the vacuum pack and I just made sure it was refrigerated and used well before the best by date. Because the meat was a little floppy where the bone was cut out I thought it wise to tie that up with some real butchers string so those parts didn't get cooked and burnt to a crisp. You can see the string in my photo. I'm glad I did it. Should I get the Costco boneless shoulders again I plan on doing the same. Yeah, sometimes they are not very exact with the trimming and it really benefits from being tied up. If I'm making a lot, I'll cut off a few of the smaller chunks and smoke them separately so I can have a snack/preview/breakfast taco when I wake up since they cook through so much faster. I try to buy the package 1 day before the smoke. I take them out and clean them, salt them in the morning if I'm doing an overnight or the night before if I'm getting up early.
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Sep 22, 2016 20:38
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The best part of boneless butts is getting to put all that extra rub in the cavity.
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Sep 22, 2016 21:00
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McSpankWich posted:The best part of boneless butts is getting to put all that extra rub in the cavity. YES. I do what everybody else says. Salt 'em the night before, leave them in the fridge overnight, rub in the morning and tie w/ butcher's twine. Never had them turn out anything other than amazing.
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Sep 22, 2016 21:20
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Why tie them? If they're spread wide open isn't that just more area to develop more bark?
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Sep 22, 2016 21:24
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Chemmy posted:Why tie them? If they're spread wide open isn't that just more area to develop more bark? Cook too fast and the collagen doesn't break down nicely.
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Sep 22, 2016 21:29
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Chemmy posted:Why tie them? If they're spread wide open isn't that just more area to develop more bark? You get more bark, sure, but the big portion will cook slower than the tiny ends and the small bits will overlook before the rest of it is near done.
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Sep 22, 2016 21:33
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I'm down on Costco meats as a whole. I get better shoulders locally.
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Sep 22, 2016 21:50
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Cool. Good to know it doesn't make much difference; I think their meat quality (vs price) is better than what I can get around here.
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Sep 23, 2016 00:08
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No pics of the shoulder from the other day. Fire in my Traeger went out sometime between 2 and 6 in the morning and the meat cooled down enough that I didn't feel comfortable serving it to people. Reading a bunch of BBQ forums, it looks like ash can build up in the vents below the firepot and cause the fire to go out. Time to partially disassemble the thing and vacuum the hell out of it.
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Sep 23, 2016 01:01
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door Door door posted:Time to partially disassemble the thing and vacuum the hell out of it. I find the buildup in my traeger definitely affects the cook. I have made a point to vacuum out the hot pot after each cook. If I get lazy and don't clean it out what happens is when I set it to smoke and start it up the initial temps are much higher from leftover pellets. It keeps your hearing element and fan in much better shape too.
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Sep 23, 2016 01:43
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Mikey Purp posted:What kind of grill is it? I had all kinds of problems with my Akorn until I replaced the gaskets around the lid and coal tray with fireproof felt a la the BGE. It only cost like $15 bucks to do so and the benefits have been huge. I got this today, had enough tape to do the top & bottom of the lid, one layer on the coal tray (inside the stock nylon rope thing) and I had a bit left over to tape up the air inlet. So hopefully that should be enough air control. Going to try again on Monday or Tuesday.
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Sep 24, 2016 22:57
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If I already have a Weber kettle should I buy a WSM or a BGE? I want to be able to do as many different things as well as possible.
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Sep 25, 2016 03:00
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A BGE is far more versatile. It can get to 800+ degrees and lets you do a lot beyond just smoking
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Sep 25, 2016 03:31
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It's my birthday today, and I got meathead's new book
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Sep 25, 2016 05:41
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I'm in the Stump's Smokers Facebook group for the occasional daily slowcooking-porn in my feed, and to dream about my secret fantasy of having a little catering business just to be able to smoke more meat, but sometimes, there's also a chuckle in there
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Sep 25, 2016 20:30
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Ah the elusive Cthulken.
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Sep 25, 2016 20:39
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| # ? May 19, 2024 06:37 |
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jonathan posted:It's my birthday today, and I got meathead's new book Post a review, por favor.
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Sep 25, 2016 21:03
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