Just wondering what everybody cooking this weekend on the smoker?
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Donnie Joe,
Good weekend for smokin! Got a batch of jerky going in tonight, Ribs tomorrow, and another batch of jerky sunday!
Good weekend for smokin! Got a batch of jerky going in tonight, Ribs tomorrow, and another batch of jerky sunday!
Just smoked a turkey breast for last night's dinner.
Followed Smokin's Turkey 101 using buttered cheesecloth. Spices on the skin surface, no brining this time. Took it out of the smoker at 167*, let it rest for 30 minutes under loose foil. Sliced it up.
Very tasty, nice smoke flavor. Importantly...it was very moist. The color was a rich deep golden brown. I think I've got these things perfected.
Followed Smokin's Turkey 101 using buttered cheesecloth. Spices on the skin surface, no brining this time. Took it out of the smoker at 167*, let it rest for 30 minutes under loose foil. Sliced it up.
Very tasty, nice smoke flavor. Importantly...it was very moist. The color was a rich deep golden brown. I think I've got these things perfected.
Jumpin the gun by a day but I just plopped a nice fat chunk of corned flat in the Dutch Oven with taters, cabbage and carrots to follow.
A Porter Stout (or 2)Dijon mustard and horseradish in the wings
A Porter Stout (or 2)Dijon mustard and horseradish in the wings
Yestarday's dinner was Tri-Tip with some Oak Ridge Santa Maria Rub, today some loin backs will be on the menu.
I have a pork shoulder out there now...
Rib Eyes for dinner & Candied Bacon for dessert! Giving the FEPG 1000 a proper test drive!
Candied Bacon?!?!? Do tell...
Just noticed... Hey, LowNSlow, welcome to the forum! Whatcha cooking on?
quote:Originally posted by AndyJ:
Candied Bacon?!?!? Do tell...
I'll post in PORK so I don't threadjack.
quote:Originally posted by AndyJ:
Candied Bacon?!?!? Do tell...
aka Pig Candy
quote:Originally posted by AndyJ:
Just noticed... Hey, LowNSlow, welcome to the forum! Whatcha cooking on?
I've just taken delivery of a PG500. The pork tasted great to me, but my wife says the smoke flavor is not as good as what our SM025 puts out. By the time it was done, I smelled of hickory so I'm not a good judge. I need some experience to figure out what I'm doing with it.
I used cookshack hickory pellets @ 225 with a HHT of 30 on zone 4. Anyone have suggestions on increasing the smoke flavor? Maybe I'll try on zone 3 next time. Would mesquite be a stronger flavor?
This should be a new discussion thread (more people will see it and it won't get "lost"). If you can't move it, PM Smokin.
To increase smoke, options include:
Two stage smoke starting at a lower temp (say 180 for 4 hours) then bump to 250 to finish.
Get 100% hickory pellets (PM Fast Eddy)
Blend in Mesquite Pellets (careful)
Get an AMAZEN PELLET SMOKER TUBE
Put cold meat in a cold smoker
Tell your wife she doesn't know what she is talking about! Good luck with that one!
Joe M
To increase smoke, options include:
Two stage smoke starting at a lower temp (say 180 for 4 hours) then bump to 250 to finish.
Get 100% hickory pellets (PM Fast Eddy)
Blend in Mesquite Pellets (careful)
Get an AMAZEN PELLET SMOKER TUBE
Put cold meat in a cold smoker
Tell your wife she doesn't know what she is talking about! Good luck with that one!
Joe M