Since I bought a smoker, I find I have an aluminum tray with pecan wood and a small piece of hickory on my gas BBQ grill all the time as well.
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Since I bought a smoker, I find I have an aluminum tray with pecan wood and a small piece of hickory on my gas BBQ grill all the time as well.
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Sauced and unsauced pork ribs, chicken and an acorn squash.
Think I mismeasured the salt in the rub for the ribs, pretty salty. Wil have to be more careful next time.
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That bird looks tasty
Had it for supper, it was tasty, and the squash surprised us by having a very sweet flavor. We will smoke more squash in the future.Quote:
Originally Posted by Great-Kazoo
We have the best luck with birds in the smoker, always turns out great.
Like you, I prefer a higher temp and shorter time for poultry/bird.
Next time you make a stew, take the time to smoke the stew meat on the smoker it makes a world of difference:)
Instead of a beer can chicken, use lemonade or a fruit juice of choice. Some garlic cloves under the skin and go to town.Quote:
Originally Posted by buffalobo
Just pulled this out from 6 hours in the smoker. New recipe I am trying before Thanksgiving. Honey and ginger brine.
Attachment 61838
Did some pork ribs yesterday. Used a special dry rub. Five hours of fruitwood smoke. Finished with an hour in the oven wrapped in foil.
Sorry, no pics. They didn't last long enough.
Have a wing on turkey breast in the smoker. Orange-banana puree in the water pan, peach wood, KC style poultry rub. Just about 158F now.
Attachment 61965
Done.