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What time is supper?
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Bought a Smoker
- Thread starter NeilMacleod
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Mesquite will be too strong IMO on the pork shoulder.
Hickory
It will have a good smokey characteristic but not overpowering especially if you are using a sweet rub (you should)
Hickory
It will have a good smokey characteristic but not overpowering especially if you are using a sweet rub (you should)
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Mesquite is definitely more suited to beef or game. like venison, elk, etc., even rabbit. It makes a tremendous brisket.
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I like Apple for chicken and milder meats as the flavor isn’t overpowering.
I have an Orion cooker I bought 10 year ago at least maybe more. Coals around the outside and on top. Meat and wood on the inside along with a pan for ligiud. Load it up and forget it. Follow the time for cooking different meats from the manual. Don't open it before it times out. Cooks fast and meat is super tender. It's more of a cooker than a smoker. You put the wood chips along the inside wall opposite the fire so it smolders. Adds a nice favor and color to the meat. I take it to the race track as it doesn't needs much attention.
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One wood I did not see mentioned is Peach!!! Don’t forget the Peach!!! It doesn’t show often but when it does get all you can because once you use it you won’t want anything else!!! Hope this helps, Reds
I am still working away Bradford Pear blowdown from Hurricane Ike on chicken.
I forgot to call y'all to let you know it was done
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TRyan sweet corn
morehops52
50 Cal.
i live in the NE so hickory is the go to. I use it with apple for ribs, pork butt and red meat. sometimes add a little cherry or pecan to mix up the taste profiles. More apple and less hickory for fowl or sub cherry for hickory.
My go to for info is Amazing Ribs. Lots of advice that is contrary to "the norm" but i have found the contrary to be of great benefit.
My go to for info is Amazing Ribs. Lots of advice that is contrary to "the norm" but i have found the contrary to be of great benefit.
After smoking a number of briskets the last few years on a reconfigured Weber grill (which works really well, but requires constant attention), I finally bought a Cuisinart propane smoker (I know, it's cheating). Smoked a brisket on it last week using a combination of apple, hickory and a little mesquite, keeping temp at 225-240. Only problems were (1) the smoker wasn't big enough for the whole length of the brisket, so I had to cut it and smoke pieces on separate racks, and (2) I couldn't get the temp above 240 if I had wanted to. But it turned out to be very good.
I've found that orange tree wood is very good for grilling steaks, but I haven't tried smoking with it.
I've found that orange tree wood is very good for grilling steaks, but I haven't tried smoking with it.
morehops52
50 Cal.
One of the best pieces of info I got on the net was for smoking a pork shoulder/butt for pulled pork. Many "official" sites note that smoking to 195 F is the target. My contrary site notes that it should be 205 F. I had two butts and took one out at 195 and the other at 205. The higher temp one pulled apart soooo much easier. NOTE: After taking it out of the smoker I put the foil-wrapped butt in a cooler with the butt wrapped in a bath towel. I let it sit in there for an hour or two and when the guests are ready it will still be steamy hot when you pull it apart. A set of "claws" and rubber gloves will make your day so much easier.
My target temp for pork butts and brisket is 203 with at least at hour rest. When wrapped and put in a cooler the temp will rise a degree or two. This has been good for me but do keep in mind every cut of meat is different. The ratio between fat and muscle is always going to be variable and at times you need to tweak things.
On another note we just had some good rain his morning and I am going to go burn piles of live oak, post oak and mesquite I have pushed up bulldozing. My pastures will be smelling great in a few hours. I'll have coals for at least a week.
This was
Whiteoak15
40 Cal
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OK, you've convinced me. I'm going to buy one and give it a try. I have access to large quantities of hickory, apple, and peach.
Did a batch of Pork loin, two different rubs.
My salt Beetroot spice rub and basic Salt Garlic rub.
Left for two days, washed dried then smoked. Very Salty, so cut up and will use it for soups etc.. (20% water loss)
Maple Wood.
Next day I tried some cheese and chicken with the usual Onions.
Cheese obvious melted , had on top shelf and lowest heat settings as all testing. Poured into glass jar.
Mesquite.
Question, why is the chicken skins so tough? I do dry them, this batch was put in brine for 24 hours yet all skins are tough.
Chicken juicy tender and was Awesome.
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My salt Beetroot spice rub and basic Salt Garlic rub.
Left for two days, washed dried then smoked. Very Salty, so cut up and will use it for soups etc.. (20% water loss)
Maple Wood.
Next day I tried some cheese and chicken with the usual Onions.
Cheese obvious melted , had on top shelf and lowest heat settings as all testing. Poured into glass jar.
Mesquite.
Question, why is the chicken skins so tough? I do dry them, this batch was put in brine for 24 hours yet all skins are tough.
Chicken juicy tender and was Awesome.
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morehops52
50 Cal.
NeilMacleod said:
Question, why is the chicken skins so tough? I do dry them, this batch was put in brine for 24 hours yet all skins are tough.Chicken juicy tender and was Awesome.
I smoke my chicken until near done, then I pull out the water pan and leave the lid off to get temp up a bit higher. Cooked this way until done (my temp is 185F for chix) the skins crisp up and aren't rubbery or chewy. Sometimes I will finish them on my grill if I need them done quicker.
My Final temp was 167/75c.
Thanks!
Thanks!
