What have you smoked lately? Q-view...
Did a whole chicken on Saturday. Used a simple brine then a southwest rub with mesquite chips. Used some of the meat tom make enchiladas. Yum!
so i recently acquired my first smoker. Its a Brinkman wood/charcoal with the side smoke box.
I have been playing with it a bit, but i can not seem to be able to control the heat as i would like too. I adjust the side vent and it doesnt seem to do much to lower the heat at all, last night i tried to do some chicken breast and hamburgers, they turned out ok , but the temps got so high i basically grilled it with indirect fire. Any tips?
Here is my fish smoking experience
DAVE'S BRINE (I found this recipe in Dad's things after he passed away)
3 cups of brown sugar
3 Tbs Ground Peppercorns
4 Crushed Bay leaves
3 Tbs Crushed Whole Cloves
1 Tbs Thyme
Combine dry Ingredients add to 2 gallons of water and boil for 5 minutes, COMPLETELY COOL
Add 4 cups of pickling salt
Stir until salt is thoroughly dissolved
Soaked 16 White Bass in brine for 12 hours in a clean white plastic bucket in our extra refrigerator set at 34 degrees.
Rinse the fish thoroughly.
I set the electric Masterbuilt smoker to 200 degrees and 3 hours on the timer with Apple wood. Hung the fish by the jaws with a S hook giving enough space between fish.
The fish were done thoroughly and the taste was amazing. Can't think of anything better than sharing some fish and a cold beer.
Good Eats to Everyone,
Did a chuck roast on the weber kettel today, stalled at 145 wrapped it and pulled it at 195. Wraped it for an hour and a half. Sliced beautifully, as good as a brisket. My sons only question was if there was more. I used the snake method took about 51/2 hours.
Maybe you need to unhook the gas line and correct the pressure. Look it up. There's a special way to do it but it should be easy to find online
Off topic but really no where else to ask. I was given a masterbuilt propane smoker this winter, a big upgrade from my big chief electric smoker. However, I'm not able to get the burner to light. The propane will light if I remove the burner plate and light it directly from the gas line where the burner tube sits, but not when I put the burner back on. I've checked for spider webs and blockage as I read this is typically the reason but that wasn't it. I was able to get it to light partially a few times, but the gas would instantly get used up and it was pretty much a little poof and then out. It seems like there isn't enough gas being pushed out to get up to the burner to allow it to light. I'm not sure how much pressure there should be coming out of the gas line, but when I light it here it is about a 4" flame.
Any thoughts? Maybe needing a new gas line?
12Pack- I tried a chuck roast last summer.. Followed my normal brisket process with an additional foil wrap once the meat hit 150 (smoked at 225).. I let the meat hit 195 and tried to slice after a 1-2 hour rest .. I found the meat to be "too chewy" so I put in the crock pot for 6-7 hours and ended up making pulled beef sandwiches. Turned out delicious.. I know the chuck is from the shoulder area and it does not have to overall fat content as a full packer brisket.. Also the grain seemed to run in 3-4 directions so it was tougher to slice.. Would do the pulled beef process again..
I had a buddy who made burnt ends from a chuck roast and those were great tasting little pieces of beef candy!!! May try that down the road.