What have you smoked lately? Q-view...
Recently did Paul Prudohme's "Sticky Chicken" in the smoker instead of the oven. Meat was absolutely the best, the skin was not as edible as when baked in an oven. Smoked 5 hours at 250F, 3-4lb whole chicken with spice rub, stuffed cavity with chopped onion. Smokers tend to make chicken skin rubbery...smoke also makes the rubbed skin a little more bitter than when baked in the oven at same temp for same time.
Kind of torn...the meat was incredible, but the skin is 1/2 the reason to eat this recipe, IMO.
I guess I could skin the bird after smoking and deep fry the skin. Now there's some healthy eating.
Did my first pork shoulder- local store had for 88 cents/lb. Still learning on an old Weber. About 9 hours. Turned out very nice. Nice bark and not over done. Tried to stay around 250 degrees. Bonus-put on some chicken quarters last three hours and they also turned out great.
I smoked a large pike that I gill hooked a few years ago. I just cutback on the salt in my salmon brine recipe since pike has less oil/moisture. It turned out great.
I cold smoked a rack of pulled chicken from a day old rotisserie chicken tonight to make some BBQ chicken sammies tomorrow night. Hickory. My shirt still carries the aroma. I'd wear it to work tomorrow but I'm afraid that the food bags would follow me around all day.
Glad to hear mad trapper. Just have to play with temps and time the size of the cuts of meat etc... I went to Walmart in there grill section and bought a wireless Bluetooth thermometer for under $15 works awesome. Just run the probe through a smoke vent and put into meat , turn on base and the temp screen can set to a given temp or your own with alarm!! Just set and forget
10 pounds of pork loin just went in the smoker. Brined with apple cider, cider vinegar, onion & garlic powder, salt, Worcester sauce, apple pie moonshine! Also, injected with apple cider and The apple marinade!!
...and yes, I did peel them.
Cutting them in half before smoking will get you more smoke flavor but I'm of the belief that you can over-smoke certain foods. My opinion is that the smoke residue on the outside of the egg whites was sufficient.
I cold smoked some salmon that I brought back from AK last fall prior to canning it. I doubled the amount of time that the fish was in the smoker for the second batch. It was too much. I made salmon patties with it and spent the rest of the evening burping smoke flavor. That batch is great for dips but not patties or loafs due to the excess smoke.