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Old 10-28-2011, 07:20 PM   #511
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Originally Posted by brew_man_dan View Post
as with smoking all meats, you cook to the temp.

thanks to kcbrewer and jeep for the tips of an "estimated" time frame, as i haven't smoked a chicken before.
well, i hadn't seen you post in this thread before. you give me no "here's the temp I smoke at" info, what do you want? At that point you cook to the temp, it takes as long as it takes.
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Old 10-29-2011, 03:05 AM   #512
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Doing a pork loin and maybe mac and cheese or a fatty on Sunday.

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Old 10-29-2011, 03:34 AM   #513
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Smoking two five and a half pound chickens, with 4 large potatoes and an undisclosed (grin) amount of corn with the shucks still on 'em (soak those things in water for a bit, then stick 'em on a grill or in the smoker, and they cook right inside the shucks).
A fellow nurse (co-worker) slipped, fell and broker her left hip, and is out for 6 wks, so I figured on smoking a chicken for her -since it takes the same amount of time to do 1 as to do more.
Will send pix up as the smoking progresses

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Old 10-29-2011, 05:32 AM   #514
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5 pounds of malt, no meat

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Old 10-29-2011, 06:55 AM   #515
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5 pounds of malt, no meat
how long do you smoke it for? What kind of wood do you use? How much of the base malt grain bill is that?
Once I get my 2ndary firebox completed (so I can generate a cold smoke) I intend to make a stab at Hickory Smoked Porter.
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Old 10-29-2011, 03:49 PM   #516
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how long do you smoke it for? What kind of wood do you use? How much of the base malt grain bill is that?
Once I get my 2ndary firebox completed (so I can generate a cold smoke) I intend to make a stab at Hickory Smoked Porter.
I'll be using pecan wood and 2 row pale, smoked for about an hour..
As for how much, last winter I smoked 10 pounds and used 5 pounds in a 10 gallon batch of helles bock(about 20% of the grain bill) and it was just right, a nice light smoky flavor. Last weekend I used 3 pounds of that same batch of pecan malt in a porter. I figured since the grain was smoked 9 months ago it had probably lost some of it's smokiness so that was about 30% of the grain bill. It's a lot smokier than I expected, even in a porter. But that's just the first hydrometer sample, it may mellow out pretty soon.
I think hickory might be little intense but maybe not. It will probably take a few batches to dial in just how much smoked malt to use.
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Old 10-29-2011, 04:38 PM   #517
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Hey Brew man dan ; I have four 6lb. chicks & two 5lb. venison hams going in on monday. The venison is cold smoked for 12hrs. @135 and then 8-10 hrs. @at175 , until internal temp is 155. Then cook in the oven @350 for 2 hrs. ,let rest and serve. The chicks will go in when I raise the temp. on the hams and will slow smoke until I raise the temp. again after taking the hams out to OOOO around 225 but they stay until the internal temp. is 185. Golden brown and smellen great. You can smoke meats as fast or slow as you want; it is the insides that have to be done. I find the longer you brine and the slower you smoke the better the finish . I use both gas and a fired smoker and prefer apple , cherry , or hard maple for smoke. So my birds can take 6-12 hrs. until inside is 185 minimum. Cheers

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Old 10-29-2011, 10:12 PM   #518
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Quote:
Originally Posted by corkybstewart View Post
I'll be using pecan wood and 2 row pale, smoked for about an hour..
As for how much, last winter I smoked 10 pounds and used 5 pounds in a 10 gallon batch of helles bock(about 20% of the grain bill) and it was just right, a nice light smoky flavor. Last weekend I used 3 pounds of that same batch of pecan malt in a porter. I figured since the grain was smoked 9 months ago it had probably lost some of it's smokiness so that was about 30% of the grain bill. It's a lot smokier than I expected, even in a porter. But that's just the first hydrometer sample, it may mellow out pretty soon.
I think hickory might be little intense but maybe not. It will probably take a few batches to dial in just how much smoked malt to use.
Are you using a dedicated smoker for this, or did you thoroughly clean out your smoker before doing the grains? Just wondering if you're getting any "meat" flavor in there from a smoker that has been used as such for a while. What temp did you smoke it at? Did you try to get the grain spread out as thin as possible (multiple sheets), or just dump a bunch in something like lasagna tins? I'm very intrigued into trying this.
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Old 10-29-2011, 11:45 PM   #519
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Tossing a couple briskets on the offset this evening. Smoke them 4-5 hours then finish them overnight in the oven. Tomorrow will be a good day.

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Old 10-30-2011, 02:45 AM   #520
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10# bottom round beef and 2# pork tenderloin, sous vide. Mmmm. Pork right now, beef tomorrow.

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