What's your setup? Any way you could add distance from heat?
I have a Mastercraft electric cabinet smoker. I put them on the top shelf, but that might not be cooler. I found one YouTube that suggests moving a bracket to get the heating element closer to the wood chip holder. I'm also thinking about putting some gasket tape around the door as all the smoke seems to seep out there. I found one mod where the guy cut a hole in the bottom and ducts in charcoal smoke. I would like to avoid going that far....What's your setup? Any way you could add distance from heat?
Do you mean a Masterbuilt electric smoker? What size? 30"? 40"? I do know the 30" has a hot spot on the upper right side, for sure.I have a Mastercraft electric cabinet smoker. I put them on the top shelf, but that might not be cooler. I found one YouTube that suggests moving a bracket to get the heating element closer to the wood chip holder. I'm also thinking about putting some gasket tape around the door as all the smoke seems to seep out there. I found one mod where the guy cut a hole in the bottom and ducts in charcoal smoke. I would like to avoid going that far....
CAUTION: REDNECK-SOLUTION!I have a Mastercraft electric cabinet smoker. I put them on the top shelf, but that might not be cooler. I found one YouTube that suggests moving a bracket to get the heating element closer to the wood chip holder. I'm also thinking about putting some gasket tape around the door as all the smoke seems to seep out there. I found one mod where the guy cut a hole in the bottom and ducts in charcoal smoke. I would like to avoid going that far....
Will need to know the result. I've never used a sauce. First good ribs I had were from the 17th Street Bar and Grill in Murphysboro, Illinois. Tried to emulate Jim's magic dust using no sauces.Doing a couple racks of baby backs. I was planning on doing them non-traditionally with just olive oil, garlic and rosemary instead of rub and sauce then I had a eureka moment - rub one with Polish sausage seasoning. That can’t suck.
Beer Can chicken.
It was only the can. I put my homebrew in it instead. A pint can helped hold it up better.Bonus points for it being "Pseudo Sue Can Chicken"
You guys are killing me with these outdoor griddles! We have one built into our range which we literally use 10x per week, but it's only 12" wide so large batches have to be split up. Plus the whole cooking outdoors being awesome thing. So now you've got me tempted, and I have to decide whether I want to go all out and get a Dedicated flat top grill that would essentially replace the Weber Genesis that has been neglected since I got my Kamado Joe; or get a topper for my camp stove for less than 1/3 the price.
Cut that sucker and less us see it.... [emoji14] [emoji481]Brisket on the Treager Mustard slather and seasonings
I found a good deal at the store earlier and got a 4# whole chicken for a few dollars. I've never messed with a whole chicken before, but it says giblets and neck removed already. Is there anything else I need to do with it at that point or just season it and throw it on the smoker?
I've been buying whole birds since i was a teenager... always save the carcasses to make chicken stock. I've got about 8 sitting in the freezer now waiting for a nice fall soup day.
I like both moist breast meat and tender fully rendered dark meat. Unfortunately you can't get both on a whole bird because white meat is bone dry by 165-170, and that's where dark meat just starts to get good.
So I quarter whole chickens and cook the breast+wing to about 155 and let the thigh+leg go to about 175. I usually put the leg+thigh pieces on before the breast+wing pieces.
I found a good deal at the store earlier and got a 4# whole chicken for a few dollars. I've never messed with a whole chicken before, but it says giblets and neck removed already. Is there anything else I need to do with it at that point or just season it and throw it on the smoker?
This got me googling for cured chicken recipes and I came up empty. Can you post?I always spatchcock a full bird on the smoker. If you have time, curing it with prague powder beforehand makes for some amazing meals!
This got me googling for cured chicken recipes and I came up empty. Can you post?
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