New Offset Smoker

I just did a bunch of chicken thighs yesterday. Used a couple different seasonings. I put a temp probe in a large piece and it took about 2-2.5 hours (at about 300 degrees). Oh my are they good!! And cheap. Wife found flats of 8-10 pieces for $3.50.

This time I put a tin of peach juice where the heat comes into the chamber to humidify. Mulberry and apple for heat and flavor.

 

Chicken thighs or breasts? Breasts are better wrapped in bacon to keep them moist.
Maybe just a piece or 2 of hickory with mulberry. Hickory works good with pork butter too.

 

I bet that was good. Scotty Overkill likes to cook chicken with pecan over the keyhole pit.

 

I've always heard chicken is best smoked, not low and slow.

I've done turkey breast before. It came out real good. I recall using some apple chunks on charcoal.

 

Smoked Turkey is awesome. I almost always do one Thanksgiving.
Brine it a day ahead of time and it comes out perfect.

 

Mostly BS breasts, but have done thighs and wings in the past.

What isn't better wrapped in bacon? I used to buy filet mignons wrapped in bacon, but the store stopped carrying them.

 

You should do a whole chicken the “beer can” way. There’s holders that place a can in the cavity and it moisturizes as it cooks. They are awesome.

 

I've got one of those holders. I'll get around to using it someday.

 

I second that

 

I added that to my signature line!

 

I think oak is a bit too much, even with beef. Personally at least.

 

Have you tried burgers? I love the oak/beef relationship, especially w/ brisket.

 

I have not smoked burgers. I either use charcoal or gas to cook burgers.

Overall I'm a fan of fruit wood for all smoked meats. A little mesquite hickory or oak is fine, but those are all pretty overpowering if used solely.

 

I looked up smoked burgers and wanna try hickory with 80/20 ground beef.

 

Dig up some mulberry and set it aside for your smoker. It’s great. And post pics of your burgers. I don’t smoke them at a low temp.

 

Ive got chunks set aside somewhere. It hasn't really sold like the others. Worst case I cut up a few cull chunks. With a short smoke I won't need much. Thinking I'll like the faster smokes. Nothing against the ribs, but 6-7hrs. How long does the average brisket take?

Might give it a go Sunday.

 

Oh man, depends on size but brisket takes the longest. Get it up to 160ish degrees (smoking at 225-250) then wrap in foil or butcher paper and back in the heat till 225ish. Then let it rest in that foil for a couple hours. A big brisket can take all day to get done. After wrapping it up, sometimes I’ll just go in the oven with it and watch the temp probe.
My best advice, start with a real small one first. And don’t skimp on the rest time.

 

Great, now your signature will take up 2 full pages! Lol

 

buZZsaw BRAD , you need this one too in your sig line