Bacon wrapped boneless skinless chicken was today's smoke using cherry. Before After. Pretty good. Ends a tad dry, but moist inside.
Sure hope you're feeling better. My mom had it and a good friend of ours has it. She had to have some emergency surgery because of it.
Thanks Jeff. Yes the old gut is back to normal. Hereditary from my mom. My not so good diet at times doesn't help!
Smoked chicken burgers yesterday. Used red oak for the first time. Her seasoning was good, but they came out dry despite having a water pan in the smoker. The most trouble I've had keeping the temperature stable. The wood was dry. We didn't fare well with beef burgers either. May try them again in the future with a different wood. Hickory was used the first time. Anyone have any pointers for getting good results with burgers? I enjoyed my hickory smoked turkey sausage last time. Intense flavor. I may give it a go again today.
How long did you smoke them and at what temperature? In my opinion it is an age old problem. Most smokers are set up for indirect cooking. Steaks and burgers need to be seared over direct heat, not slow cooked. That is why so many pellet smokers have started putting a searing hatch above the crucible that can be opened for direct heat. Not perfect, but an improvement. You might try searing in a frypan, then into a preheated smoker with moderate to high temps and a lot of smoke. Searing would help keep the juices in and a lot of quick smoke would get some flavor. Remember, a lot of the fun is in the experimentation!
I’ll accept that but I’m not fond of searing …. Pellet or wood smoked hamburger turn out great for me…. But I’m a low and slow type. Thickness of your meat makes a difference… I like to take 90/10 or 93/7 hamburger, place in glass or metal bowl. I put a packet of onion mix and some A-1 Sauce…. Mix it thoroughly by hand, then make 4 balls out of 2lbs of hamburgers. I packed it pretty tightly, by rolling them around and compressing them. Then when I start feeling the balls getting firm, I start pressing them out getting them to the thickness I want. Then I start working the edges to firm them up, by pressing them back inwards. I look for a nice firm roundness on the edges. Then. It’s like 200 to 225F for 1 to 1.5 hours only flipping once.
Welcome to the world of smoking! What's not to love, playing with fire, burning more wood and eating food So many different methods, things to try and learn, different cuts, it's a blast. Enjoy!
I do burgers just like I would with regular old charcoal. It’s not a low and slow event, just has wood chunks around the perimeter of the coals for smoke.
Smoked some turkey sausage the other night. Couple hours with hickory. Tasty stuff. Either smoking more ribs or a couple pork loins today. Any tips for the pork loins? Wood suggestions? Thinking of going with cherry. Id like to try mulberry.
Not alot of inter-muscular fat in pork loin. Be careful not to overcook/dry it out. Use a thermometer to track progress. I've only grilled/roasted pork loin.
We kinda weren't planning on doing them as we bought on sale at big Y Thursday until I threw the idea out there. One video showed it wrapped in bacon. Guess we'll loin how to smoke one!
Gonna be baby backs. The package I bought is expiring so rather than freeze them, on the smoker it goes. Loins will have to wait.
Question: she couldn't remove the membrane on the bottom of the ribs and cooked it with it on. Does this make a difference if left on or not? They were delicious either way.
I pry up a corner of the membrane then grab it with a paper towel to peel it off. On or off is personal preference. I'm sure competition BBQ prefers it to be off. Probably prevents seasonings from penetrating on that side
