Discussion in 'The Smokehouse' started by The Wood Wolverine, Mar 26, 2020.
No cans of anything to stuff these with so I put half an orange under each. Wood is cherry.
Is that the pan from a weber kettle?
Em chikins gunna b tasty!
Brinkman water smoker.
Here’s the smoker Tim.
That would go great with fresh homemade bread
Well...except for your wife.
She probably won't appreciate the bread pics...
Lol, nope. Sure won't.
Cherry is smelling really nice. I like it so far. Can't hardly wait for the results. They're at 154...
A meal fit for a king!
Dang that looks good
Looks great, nice and tender and moist! Did you do a wet brine? Ive done them with and without and both turn out great. Love the green grass!
That looks good. How did you like the cherry flavor?
OK, now I'm gonna have to grab a chicken and do this once again. Shagbark hickory here, unless I can drag out a piece of cherry from the wood stacks.
I've not brined a chicken. Turkey, yes.
The cherry smoke was much more prominent this time than any other time I've smoked meat. The meat itself was divine, but the skin was too much for me to eat. I definitely didn't have smoke billowing from the lid, just a mellow amount throughout cooking. I think I could have used half the wood pieces.
The little round pans, are they pie plates or something?
Give it a go....hard to not brine them after you try it.
Beer can chicken holder. Typically you place a can of beer on there and put the chicken over it. We didn’t have any cans this time. It works awesome.
So I think I can better critique cherry for smoking after this evenings dinner. Made cold chicken sandwiches with mayo and salt. Cherry really came through in a very very good way. Amazing! I really like it.
Yes cherry is way better the next day !!
Cherry is my local go to smoking wood. I have a tractor rim/firepit at camp that fits a Weber grate and lid perfectly. Many times I have people swing by if they are close enough to smell it! It really takes me very little Cherry for the correct smoke.
Your pics look great!
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