You owe it to yourself to scrounge up an Apricot tree now that you have a smoker. You’ll thank me when you do. Not only tastes good, but works for aroma therapy as well! So does hickory
Her oldest step daughter just moved into a new place that has some peach trees growing in the yard. Told them lemme know if the landlord prunes or cuts them. There may have been an apricot tree there too as I did see them briefly. One tree was laden with peaches. LOL about aroma therapy. When we smoked the ribs I was busy working on smoking bundles tending the firepit, smoker etc and had my work gloves on most of the time. The smoke permeated my gloves and I was enjoying sniffing them all week when I had them on. When I walk by the smoker here I get a good whiff of the the
Fired up the smoker yesterday to try our hand at some hickory burgers. Good taste but they dried out a bit. Don't know if it was the 85/15 ground beef (it was on sale) or the fact we had to raise the cook temp to get the meat internal temp up. 2+ hours cooking and started out at 225-250. Trial and error. We may do some cherry wood chicken thighs today.
225°? Never heard of going that high. 205° at the most here. In fact even tho I have a wireless probe constantly telling me the internal temp, this summer I started checking for probe-tender at about 195°. Pit Boss Laredo pellet smoker, hickory/oak blend pellets + Royal Oak charcoal pellets… not overpowering at all.
I’ve tried 195 twice and I wasn’t happy with the tenderness. Mines a stick burner so my temp isn’t as consistent as yours. I’m sure that all adds up in the end. Plus, it’s a cheaper one so I do get more variation than I’d like. I bought this one just to see if I’d like that style. Well, I do so it’s a matter of time before I spring for a good one. Always watching marketplace for a steal.
Tried smoking chicken thighs yesterday. Her and I gave them a 7-8. I didn't have a single piece of cherry here (customer bought me out last week) and had to run to storage to get some. Found a bag of splitter scraps full of cherry so we used that. Are small chunks or larger size splits better?
I bet you got a fat stack of Benjamin’s, eh? That larger one is probably as small as I would have used back in my lump charcoal days, on my offset.
But I know someone who is. The more I look at that picture the better it gets/fits! Did you design and draw it? It is perfect
Tried some raw turkey sausage using hickory. Couple hours plus and they were tasty. Even tastier as I've been on a liquid diet all week and the first real solid food I've eaten since Monday. Diverticulitis flare up.
