The Smoking Thread

Did a nice chicken on Tuesday in the Weber Mini Smokey Mountain with some apple wood chunks and a mix of Weber Chicken spice and a bit of Robertsons Shisanyama. Smoker settled at about 235F-240F. Smoked until the dark meat was just under 165F then gave both sides an extremely quick direct heat session. Then rested. Came out very nice, subtle apple smoke.
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ninjaman509 said:
Did a nice chicken on Tuesday in the Weber Mini Smokey Mountain with some apple wood chunks and a mix of Weber Chicken spice and a bit of Robertsons Shisanyama. Smoker settled at about 235F-240F. Smoked until the dark meat was just under 165F then gave both sides an extremely quick direct heat session. Then rested. Came out very nice, subtle apple smoke.
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Spatchcock smoked chicken is delicious!
 
Snyper564 said:
Brining it is also nice but smoked chicken this way is soooo juicy and tender!
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A couple of years ago I did two at a time, wet brine and dry brine to A/B. Both were excellent. If I can I dry brine in the fridge for a few hours most times.

If one has some time, you can separated the skin from the meat and get the rub in between.
 
Is me seasoning that chicken 2 hours before smoking dry brining it? :unsure:

Also I picked up cheap a neglected Go Anywhere on marketplace this week, want to restore it a bit, then maybe make a riser to turn it into yet another small smoker :ROFL:
 
Anyone smoked a whole duck on a weber before? Looking to try smoke it to pull, and make pancakes and some sides, but can't find a nice recipe.
 
Hazy_Living@79 said:
Thanks Snyper!
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Duck is super fatty - low and slow and render as much fat as possible.

Also its not "cheating" doing 3-4 hours on the smoker then the rest in the oven.

I do this alot more lately when I dont have time to do 15 hour smokes etc
 
Hazy_Living@79 said:
Anyone smoked a whole duck on a weber before? Looking to try smoke it to pull, and make pancakes and some sides, but can't find a nice recipe.
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I have. Made Peking Duck, homemade pancakes etc.

I didn't use a particular recipe, but a combination of YouTube videos.

Prepping the duck correctly is probably the most important (blanching, separating the skin, stuffing it etc.).

Sorry, not much help... here are a few pics. :)


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Vades said:
I have. Made Peking Duck, homemade pancakes etc.

I didn't use a particular recipe, but a combination of YouTube videos.

Prepping the duck correctly is probably the most important (blanching, separating the skin, stuffing it etc.).

Sorry, not much help... here are a few pics. :)


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That looks fantastic. Its also kind of what I'm aiming for. Thanks.
ChuckMeFarley said:
FML, I don't eat duck but you would have to fight me for a that!

Edit: The only time I enjoyed duck was when my ex made a duck curry for me.
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Duck curry cooked on the fire is also tasty.
 
Doing some pastrami tomorrow


Picked up beautiful C Grade grass fed meat from Mondenette.

Been pickling for the last 1.5 weeks

Those who know what C Grade is - its the GOOD stuff. Its from an older animal that is not a bad thing its a more intense flavor not poor quality.
 
Snyper564 said:
Doing some pastrami tomorrow


Picked up beautiful C Grade grass fed meat from Mondenette.

Been pickling for the last 1.5 weeks

Those who know what C Grade is - its the GOOD stuff. Its from an older animal that is not a bad thing its a more intense flavor not poor quality.
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And were off!

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