Thanks Grandpa. Once I start this smoking business, I will make sure to come back and read this thread from the top. Some very good advice here.
Here's that meat temp chart again guys. Use it in good health. Remember, its not the cook time, but the internal temp that counts!
It's becoming that time again. BBQ'd some massive Bell and Evans bone in split chicken breasts with a home made Korean Angry BBQ sauce with gochujang. Outstanding. _
Just got a new electric smoker. I've done a cranberry brined turkey using apple chips, a couple of london broils with hickory, baby back ribs and made my first batch of jerky this past weekend, blend of apple wood chips and hickory for the jerky.
Masterbuilt Signature Series basic model but the temp probe was my big thing, no more going out to check all the time. I was surprised how little of wood chips it uses, with how stocked up on wood chips I was from my previous charcoal smoker I probably have enough to last a year. Just going to take a little while to figure out the cook times so I can coordinate when company is coming over, the turkey I smoked was done about 2 hours sooner than I expected but my jerky took about 2 hours longer. Jerky I probably went a little thick on some of the pieces which would account for the extra time.
So what's the deal with those electrics doohickeys? No charcoal or gas, there's a heating element that's under the chips? Plug and play? I have a smoker box (well, 2 of them) that I put under the grates on my gas grill- have to swap them out every 90 mins or so. Lots of work. Can't decide whether to get a charcoal smoker or an electric one. _
Yes, a heating element under the chips is all. Pretty close to plug and play, took me about 30 minutes to put it all together. Depending on the features you get, some have a remote that shows the temp of the probe and you can change all the settings from it. I went basic with thermostat, timer and probe and it works excellent.
Compared to Cman400 and Stokes this is small potatoes but been throwing fresh vegetables on the grill with some olive oil, specifically, red bell peppers, cauliflower, broccoli, jalapeno peppers, red onions, white onions, zucchini, portabella mushrooms, and I have to say its quite good
You better poach those fuckers first. Keep the juices inside. Screw it, I'm making sausage peppers and onions tomorrow. It's time. _
I was defrosting some boneless skinless chicken thighs, thinking Sweet Baby Rays but I wasn't really feeling it. I now have a direction _
Sad admission... we just started poaching these bad ass jalapeno&cheddar sausages in beer, and they are fucking amazing. It's like there's not even a casing on them. Also, we used to get Sweet Baby Ray's honey chipotle on a regular basis, but that has stopped. My brother turned us onto a local sauce called Texas Redneck. When he showed me the bottle, I kind of laughed, but it's the best BBQ sauce I've ever had. He told me the only place we could buy it was at the Gruene TX open air market but I thought I'd get smart and start searching them online, but their website is mainly dead and he's right, it's only found at this market. Fucking shame. It kills any KC or Memphis sauce out there, perfect balance of heat and tang. I'm almost tempted to become a distributor.
