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#16
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I use a smaller bird to avoid having to spatchcock it. Up to a 12-13 pounder will climb out of the danger zone fast enough to not worry about it, anything larger and I defintately spatch it.
The kegs smoke/cook a lot different than my WSM. I know they are revered for the way they cook and the end product, just a different method.
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Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
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#17
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True. My old shift partner cooked with a WSM, and we both saw radically different cook times and results. My keg is my first smoker, so it's all I know.
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You might be a king or a lowly street sweeper, but sooner or later you dance with the reaper. Make Doof Clenas Fun Again (MDCFA) |
#18
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I usually dial mine in around 225-250* to let the smoke permeate whatever I'm cooking. I have a BIL that has a Komodo smoker/grill and his stuff comes out way too smokey. But then again, he can't grill worth a crap in the first place.
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Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
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#19
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Quote:
We're crispy skin fans, so YMMV.
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You might be a king or a lowly street sweeper, but sooner or later you dance with the reaper. Make Doof Clenas Fun Again (MDCFA) |
#20
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If you each send me a sample, I'll be glad to judge.
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April 13, 2016 -- The day Richard was speechless. May your hands always be busy, May your feet always be swift. May you have a strong foundation When the winds of changes shift. May your heart always be joyful, and may your song always be sung, May you stay forever young! --Bob Dylan |
#21
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#22
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I know everything that I've watched and done myself that I wait for the smoke to thin out a little before putting anything on. Blue smoke I think it what it is called?
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#23
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With my particular smoker, I'll light the pit with all my vents wide open and let it go until it hits 250-275*, usually with a lot of smoke coming out. I'll open it up and put the meat on the grill and close it up. By this time, the temp at the dome usually shows about 200* ish, plus with the introduction of the cooler meat, the temp really goes down. I'll close 2 out of the 3 bottom vents at this point and let the temp slowly get back up to about 250* and then start quenching the last vent to get it close to 225*. By this time, the smoke is very thin and wispy. Then, don't open it again until the remote thermometer says it is done. Every time you open it, you introduce oxygen and can make trying to maintain temp a pain.
__________________
Like a Boss. [img][/img] Stinky pinky gulp and guzzle big rig snooze and stop. "History does not long entrust the care of freedom to the weak or the timid" - Gen Eisenhower.
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#24
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Quote:
If your looking, your not cooking. |
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