Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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It seems to me from trying different things, that under 350° or so is too low for thighs. To have a chance at the skin on chicken to be crispy, I have found it must be seared indirectly. The fast and sometimes inconsistant cooking (some areas of the thigh not quite done at the same time) is the fallout. I turn the gas weber on 400° one side of the three burners, thighs on the other side. Dry rub. No smoke because it goes too fast. Some thighs cook up with good skin, some dont. The heat can the be lowered to 200° or so and finish cooking to get every one of the thighs fully cooked. Thighs are forgiving that way, they are hard to overcook. Over any dirct heat will flare up. I will brine and smoke hind quarters, then bone and freeze the extras. 88 cents a pound this week at Fareway in our town. Just throw the skin away. The leftovers are great for chicken salad, stir fry, alfredo. Hindquarter meat doesnt dry out like breast so it freezes very well.
I do. Will have to look into those. This method has worked very well. Reheat the sealed bags in hot pot of water.
A combination vacuum seal and sous vide does a wonderful job in reheating BBQ.
Never heard of the expandable bags. What do they do? Stretch a little to fill in the air gaps on food that isn't perfectly shaped?
Same theory but I'll smoke for 45-60 and finish mine off on the gas grill. I do the same for bone in pork chops, which are incredible.
They just have gussets along both sides. You can fit most whole turkeys in them.
Got one of these for father's day:
Did some burgers on it Sunday, looking forward to trying out the smoking feature on it with a small pork butt or something like that. Pretty sweet setup overall.
https://www.ninjakitchen.com/products/ninja-woodfire-pro-connect-xl-outdoor-grill-smoker-zidOG66UPG1
Did some burgers on it Sunday, looking forward to trying out the smoking feature on it with a small pork butt or something like that. Pretty sweet setup overall.
I’ve always smoked turkey’s on my Weber Smokey Mountain but this was my first crack at one on the pellet smoker. I was really happy with how it turned out. Ribs are going in tonight!
Have never had the cajones to try smoking a turkey. We host T-giving every year, would like to try it sometime but will have to try a test run at some point prior to the holiday. How long you think it would take for a 20-22lb bird at 225?
Smoking some back ribs tomorrow.
15lbs is about as big as you want to go. This one was just under 15lbs and it took just over 4 hours at 275.
Yeah that probably wouldn't work for Thanksgiving but still may try it another time just for fun.
I always try to grab a smaller bird or two around thanksgiving when they are on sale. You won’t be disappointed.
I haven’t but as long as you have the space it should be fine.You ever done two at a time?
I did a 20 lber a couple years ago. Brined and injected. Turned out amazing. But it was a long smoke. Probably every bit of 12 hours. Going to do it for Thanksgiving this year again. Honestly one of my favorite smokes I've ever done.
I did it a couple years ago for Thanksgiving. It turned out fine. The taste was great, but I wasn't thrilled with the color (a charcoal smoker will always run dirtier than a pellet grill or stick burner), and the dairy solids from the butter I basted with left unappealing splotches). If I do a whole bird again, I'll get some ghee butter for the basting. But I'm only cooking for four (including me) at Thanksgiving, so a good sized breast or two is all I really need to feed the family and have some leftovers.
I wasn't even considering that (but it's a good idea and I'll have to try it); I was just thinking to save bigger, unsliced chunks to reheat before slicing so it doesn't dry out when reheating.
