The Smoker is going......
#561
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Don't know yet
#562
I knew there was a smoker thread here!
So my dad got a smoker on African-American Friday and I was thinking of getting him a few bags of wood chips to use with it. However I came across a few that had wood pellets. Is there really much of a difference between wood chips and wood pellets? I'd imagine the chips would give more of an authentic taste to it compared to the pellets. The bag of pellets I saw threw me off a little with its wording... "Wood flavoring." Anyone have a preference?
So my dad got a smoker on African-American Friday and I was thinking of getting him a few bags of wood chips to use with it. However I came across a few that had wood pellets. Is there really much of a difference between wood chips and wood pellets? I'd imagine the chips would give more of an authentic taste to it compared to the pellets. The bag of pellets I saw threw me off a little with its wording... "Wood flavoring." Anyone have a preference?
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Rapture (11-28-2016)
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I knew there was a smoker thread here!
So my dad got a smoker on African-American Friday and I was thinking of getting him a few bags of wood chips to use with it. However I came across a few that had wood pellets. Is there really much of a difference between wood chips and wood pellets? I'd imagine the chips would give more of an authentic taste to it compared to the pellets. The bag of pellets I saw threw me off a little with its wording... "Wood flavoring." Anyone have a preference?
So my dad got a smoker on African-American Friday and I was thinking of getting him a few bags of wood chips to use with it. However I came across a few that had wood pellets. Is there really much of a difference between wood chips and wood pellets? I'd imagine the chips would give more of an authentic taste to it compared to the pellets. The bag of pellets I saw threw me off a little with its wording... "Wood flavoring." Anyone have a preference?
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Rapture (11-28-2016)
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My first smoked turkey came out absolutely perfect, my gf said my ribs are still her favorite, but the turkey definitely is a close second. It was a lot of work, and I was nervous since I never smoked something this big before, but it came out wonderfully. I started with a frozen 14 lb bird.
IMG_20161124_223603890_zpskg4gza9a.jpg
Thawed it out and got it ready for a dry rub
IMG_20161124_235912943_zps5rzcqeks.jpg
As usual, I made my own rub
IMG_20161124_223637714_zpspdo9ho6l.jpg
I used a lot of herbs in this rub as well, I looked up what was in poultry spice and incorporated all but nutmeg into my rub
IMG_20161124_223610739_zpsbazcdaql.jpg
Rubbed that girl down and let it sit in the fridge and dry brine over night
IMG_20161125_241809161_zpsinsfg73l.jpg
IMG_20161125_241814086_zpsv0unxdlb.jpg
I went back and forth about injecting, but since I didn't want to use a water pan I decided to inject instead. I melted butter and mixed it with chardonnay and injected all over the breasts and legs, this added a TON of flavor and moisture to the meat and I definitely will do this again in the future
IMG_20161125_155551405_zpsavrnyb53.jpg
All injected with flavor and ready to smoke
IMG_20161125_160159723_zpscxp6pjlx.jpg
I then filled the cavity with fresh chopped onions and garlic for some aromatics
IMG_20161125_163952465_zpsuf5gwdwb.jpg
I got this trick from a member on a different forum, I melted more butter with some chardonnay and soaked some cheesecloth in the butter/wine mix and laid it over the bird
IMG_20161125_163955077_zpsu1oazl1z.jpg
I smoked over hardwood lump charcoal with apple wood chips, this was my first time using apple, but it was the perfect choice for this. An hour in, you can see the cheesecloth on top and the coloring, I basted and rotated every half hour
IMG_20161125_174302495_zpsvwctqage.jpg
IMG_20161125_174450272_zpsxw6srqvn.jpg
After a couple hours I wrapped the leg bones and the wings to prevent burning
IMG_20161125_194552581_zpstcouqtor.jpg
And here she is all done, I smoked for 4 hours until the breasts read over 165
IMG_20161125_205338635_zpswkligkfv.jpg
And here's the finished product!
IMG_20161125_205354984_zpsobbg1pdb.jpg
IMG_20161125_210857086_zpsymexlm1r.jpg
The flavor was incredible, and you kept getting different hints of spices, herbs and smokey flavor, the drumsticks were the first to go in the kitchen
IMG_20161125_211454512_zpsq2nujufr.jpg
Absolutely amazing!
And as was my other goal, I used the smoked turkey to make homemade turkey noodle soup as well which turned out incredible!
IMG_20161127_194423079_TOP_zpsabmmkktm.jpg
IMG_20161124_223603890_zpskg4gza9a.jpg
Thawed it out and got it ready for a dry rub
IMG_20161124_235912943_zps5rzcqeks.jpg
As usual, I made my own rub
IMG_20161124_223637714_zpspdo9ho6l.jpg
I used a lot of herbs in this rub as well, I looked up what was in poultry spice and incorporated all but nutmeg into my rub
IMG_20161124_223610739_zpsbazcdaql.jpg
Rubbed that girl down and let it sit in the fridge and dry brine over night
IMG_20161125_241809161_zpsinsfg73l.jpg
IMG_20161125_241814086_zpsv0unxdlb.jpg
I went back and forth about injecting, but since I didn't want to use a water pan I decided to inject instead. I melted butter and mixed it with chardonnay and injected all over the breasts and legs, this added a TON of flavor and moisture to the meat and I definitely will do this again in the future
IMG_20161125_155551405_zpsavrnyb53.jpg
All injected with flavor and ready to smoke
IMG_20161125_160159723_zpscxp6pjlx.jpg
I then filled the cavity with fresh chopped onions and garlic for some aromatics
IMG_20161125_163952465_zpsuf5gwdwb.jpg
I got this trick from a member on a different forum, I melted more butter with some chardonnay and soaked some cheesecloth in the butter/wine mix and laid it over the bird
IMG_20161125_163955077_zpsu1oazl1z.jpg
I smoked over hardwood lump charcoal with apple wood chips, this was my first time using apple, but it was the perfect choice for this. An hour in, you can see the cheesecloth on top and the coloring, I basted and rotated every half hour
IMG_20161125_174302495_zpsvwctqage.jpg
IMG_20161125_174450272_zpsxw6srqvn.jpg
After a couple hours I wrapped the leg bones and the wings to prevent burning
IMG_20161125_194552581_zpstcouqtor.jpg
And here she is all done, I smoked for 4 hours until the breasts read over 165
IMG_20161125_205338635_zpswkligkfv.jpg
And here's the finished product!
IMG_20161125_205354984_zpsobbg1pdb.jpg
IMG_20161125_210857086_zpsymexlm1r.jpg
The flavor was incredible, and you kept getting different hints of spices, herbs and smokey flavor, the drumsticks were the first to go in the kitchen
IMG_20161125_211454512_zpsq2nujufr.jpg
Absolutely amazing!
And as was my other goal, I used the smoked turkey to make homemade turkey noodle soup as well which turned out incredible!
IMG_20161127_194423079_TOP_zpsabmmkktm.jpg
Last edited by 97BlackAckCL; 11-28-2016 at 10:09 AM.
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Jakes_tl (11-28-2016)
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97BlackAckCL (11-28-2016)
#568
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I had bought the apple chips a while back, and figured it would be a nice light wood to smoke with. My go to is cherry, but I wanted to try something different
The cheese cloth was a suggestion from a member on another forum I'm on, he suggested it for roasting, but I figured it would work well for smoking to help keep the basting on the skin, it worked super well!
#571
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Almost forgot, in addition to the smoked turkey, I also made smoked deviled eggs. Smoked for about a half hour with cherry wood. Great smokey flavor, both the eggs and yolks. So good!
IMG_20161128_230344299_zpscnmbyvzx.jpg
IMG_20161128_232722487_zpsw7od8ccw.jpg
IMG_20161128_233606440_zpsdgtf54ne.jpg
IMG_20161128_230344299_zpscnmbyvzx.jpg
IMG_20161128_232722487_zpsw7od8ccw.jpg
IMG_20161128_233606440_zpsdgtf54ne.jpg
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#573
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They are great, I ate a smoked hard boiled egg first and it was great on it's own. The recipe that I found said to smoke for 20 minutes and I think this is plenty. I stretched it to 30 because they didn't have consistent brown coloring, but I think 20 mins of smoke would be good. I used cherry wood after the apple was mostly gone and highly recommend it. They are very good, and some of the best deviled eggs I've ever made. Looking forward to trying them again tonight after the yolks have soaked up the other flavors
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I've been looking at those for a while, definitely intriguing...
Debating what the next thing I want to smoke is. I looked at prime rib but it was like $50/lb
Thinking about doing racks of lamb again
Gonna have to wait till it gets at least above freezing though
Debating what the next thing I want to smoke is. I looked at prime rib but it was like $50/lb
Thinking about doing racks of lamb again
Gonna have to wait till it gets at least above freezing though
#576
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iGrill thermometer is neat but i have heard mixed reviews about quality and accuracy. When I hit the lottery I will buy myself this:
Smoke 2-Channel Alarm Thermometer | ThermoWorks
Smoke 2-Channel Alarm Thermometer | ThermoWorks
#577
Team Owner
^I like my ThermoWorks ChefAlarm. I don't need fancy wifi, beeps nice and loud.
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Gonna be 60 on Monday, definitely think I'm going to do some rack of lamb, and maybe some chicken legs again
#579
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Ack, those eggs look awesome! I gotta try that.
Just to be clear, you removed the shells prior to smoking or after?
Just to be clear, you removed the shells prior to smoking or after?
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97BlackAckCL (12-23-2016)
#580
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Picked up 2 racks of lamb and a leg of lamb for Monday
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So yesterday the weather warmed up and was in the high 50's - low 60's, so it was time to smoke some meat...
I butchered the fat caps off of the racks of New Zealand lamb
IMG_20161226_121008186_zpsrlr1urh7.jpg
IMG_20161226_122517394_zpsmdevwsn3.jpg
And the leg of lamb (didn't take a before)
IMG_20161226_125056703_zpsmdjppckm.jpg
Then came the dry rubs
IMG_20161226_173312714_zpskpbaedhc.jpg
IMG_20161226_130445454_zpslocunxod.jpg
And I tied the leg back together after sticking it full of rub to make it more of a roast
IMG_20161226_131021586_zpshpazsuwi.jpg
And smoked away
IMG_20161226_191049421_zpspx7kvhbk.jpg
IMG_20161226_192432727_zpsan2cdpka.jpg
And the finished product
IMG_20161226_200341310_zpsbyodwzey.jpg
IMG_20161226_200350950_zps9zclumaw.jpg
I had some issues with my thermometers not reading grill temp correct so the meat was a bit more done than I hoped, but it was still incredibly juicy and flavorful. The leg of lamb absolutely blew my mind and was incredible!
I butchered the fat caps off of the racks of New Zealand lamb
IMG_20161226_121008186_zpsrlr1urh7.jpg
IMG_20161226_122517394_zpsmdevwsn3.jpg
And the leg of lamb (didn't take a before)
IMG_20161226_125056703_zpsmdjppckm.jpg
Then came the dry rubs
IMG_20161226_173312714_zpskpbaedhc.jpg
IMG_20161226_130445454_zpslocunxod.jpg
And I tied the leg back together after sticking it full of rub to make it more of a roast
IMG_20161226_131021586_zpshpazsuwi.jpg
And smoked away
IMG_20161226_191049421_zpspx7kvhbk.jpg
IMG_20161226_192432727_zpsan2cdpka.jpg
And the finished product
IMG_20161226_200341310_zpsbyodwzey.jpg
IMG_20161226_200350950_zps9zclumaw.jpg
I had some issues with my thermometers not reading grill temp correct so the meat was a bit more done than I hoped, but it was still incredibly juicy and flavorful. The leg of lamb absolutely blew my mind and was incredible!
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It's my favorite meat, smoke some, absolutely no game flavor at all, it was magnificent!
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I smoked a ham Christmas Eve. I took a picture before, but between the beer and Goldschlager, I completely forgot to get a picture of the finished product.
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97BlackAckCL (12-28-2016)
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Anyone use their smoker to make jerky? I picked up a two pound eye of round yesterday, sliced it into 1/4" strips, marinaded it overnight, and hung the strips from bamboo skewers in my MES. I'm using the mailbox mod and a 6" Amazen pellet tube 3/4 filled with a mix of hickory and apple wood pellets. Can't wait to see how it turns out!
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#590
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Always wanted to, interested to hear how yours turned out
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The jerky turned out FANTASTIC! I will never buy jerky again. I used the recipe I found at the below site and let it go for 7 hours with no water in the pan and sprinkled the jerky with extra ground pepper before smoking it to give it a little more bite. It had the perfect balance of spice,sweetness, and smoke and instead of experimenting, I'll probably just stick with this recipe from now on. It was that good. Since the jerky isn't cured it's best to keep it in the refrigerator or you can freeze it for months.
Make Jerky in an Electric Smoker Char-Broil®
Make Jerky in an Electric Smoker Char-Broil®
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It needs to warm up already so I can start smoking again!
#596
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97BlackAckCL (02-08-2017)
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I have a couple pound fillet of salmon that I wanted to smoke, but at this rate I feel like I'll be freezing it for now
#600
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Pick up a sous vide bro. See other thread. Great for winter cooking.
And no smoking with weather in the 50's? dafuq?
And no smoking with weather in the 50's? dafuq?