Azurecybe
Well-Known Member
Got a 13 pound Turkey up in the smoker right now
I just put a chicken and a boneless chuck roast on the smoker. I think this is the first time I've ever smoked beef, usually I just do pork or poultry so I'm anxious about how this will turn out.
Actually it was tougher and drier than I hoped, but there was very little fat. I'll find a better piece next time. The chicken was excellent. I'll have the scraps of it on a sandwich today at lunch..pretty damn good I'm sure!
My tailgate this weekend consisted of:
6 racks of BB's
2 chuckie's
about 45 chicken legs
Neeless to say, everyone was quite full!
my tailgate this past weekend for the Pats game:
115 lb pig stuffed with 12 lbs of chicken and turkey breasts and 12 lbs of chorizo and linguinca.
Do I win!?!?
Actually it was tougher and drier than I hoped, but there was very little fat. I'll find a better piece next time. The chicken was excellent. I'll have the scraps of it on a sandwich today at lunch..
WTH is that black thing on the meat? A garbage bag?
Uhhhh.. The skin.
Ps. Both of boys are addicted to thr knuckle-bump jellyfish
pickles said:It looks like you grilled the Fonz
got the chicken rubbed and getting happy in the fridge also making some ABT's and my Pork and Beef rollups some grilled veggies and beer to brew busy this weekend will post pics sat or sun
i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?
dfess1 said:depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.
Just lit my two large Big Green Eggs for smoking 6 pork butts (about 50 pounds of pork) for my neighborhood Oktoberfest tomorrow!
i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?
+1
Probably between 2-4 hours though, depending on temperature. A meat thermometer costs much less than salmonella poisoning.
depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.
I usually do them at 250 and at 3-3.5 hours they are fall apart tender, come clean off the bone, and juicy as can be.
Probably between 2-4 hours though, depending on temperature.
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.
5 pounds of malt, no meat
I'll be using pecan wood and 2 row pale, smoked for about an hour..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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