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Pork / Re: Smoking ribs and chicken
« Last post by Lonzinomaker on June 26, 2022, 07:36:11 PM »
sounds workable.
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Pork / Re: Smoking ribs and chicken
« Last post by spopok on June 26, 2022, 01:28:43 PM »
After reading and giving some thought, I will cook separately over two days (possible space constraints, also some on this forum do not like to cook different meats together).  I would like to do the ribs (with hickory) on the day of the dinner (17 people on Sunday, July 3), so they are juicy and succulent  So, I will smoke the spatchcocked chickens (with cherry and hickory) on Saturday.  Suggestions on reheating the chickens the next day?  From what I have read, I can reheat in a roasting pan with a few tablespoons of water at the bottom and covered with a double layer of foil at 350 degrees until the internal temp is 155 degrees.  Then place uncovered under the broiler for several minutes to crisp the skin (which should also bring the internal temp to 165 degrees).  Opinions, please. 
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Having a problem? Look Here First, or Post Your Question! / Re: Cleaning
« Last post by old sarge on June 25, 2022, 01:52:19 PM »
I never clean the wood box. Foil the roof and remove the foil from the roof and the smoker floor after we have eaten the food. Then hand wash the racks and ready for another smoke.
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Having a problem? Look Here First, or Post Your Question! / Re: Cleaning
« Last post by swthorpe on June 25, 2022, 08:03:34 AM »
I don't clean the wood box.   Like others, I cover the top of the wood box before the smoke with AL foil.   When I am done smoking, I pull the smoke box out (with mittens!), place it on a couple of bricks, pour water over the top and inside the box on the left-over wood/ash to extinguish.    When the box cools a bit, I remove the foil from the top and the left-over wood.   Then one more rinse of water through the box, and it goes back into the smoker for the next time.     

In terms of cleaning, the AL foil on top of the wood box gets all of the drippings, so when I peal that off, the top of the box is basically clean.
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Pork / Re: Smoking ribs and chicken
« Last post by old sarge on June 24, 2022, 09:46:36 PM »
AND if you do all at once, chicken below ribs because of cross contamination possibility.  Good luck!
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Pork / Re: Smoking ribs and chicken
« Last post by Lonzinomaker on June 24, 2022, 05:16:29 PM »
Suggest you do a dry fit first, you may not have the needed room in the smoker.
I would do the ribs first, they reheat well in the oven.  Then do the chickens.
Unless you want crispy skin on the chickens, then you will need to finish them on a grill or in the oven.
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Gadgets and Gizmos / Re: Jerky drier - DIY
« Last post by Lonzinomaker on June 24, 2022, 05:11:31 PM »
Here are 2 pictures.  The second one shows the slot I cut in the base for thermometer cords.
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Gadgets and Gizmos / Re: Jerky drier - DIY
« Last post by JC in GB on June 24, 2022, 02:43:05 PM »

Forgive my clumsiness on this site I am a bit new.  I could not find the picture of your set up.  :-[

Can you help me out?

JC
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Pork / Smoking ribs and chicken
« Last post by spopok on June 24, 2022, 02:03:50 PM »
I have the 3D Digital WiFi Smokin-It smoker.  I am going to smoke 6 full racks of baby back ribs and three 4-5 pound chickens.  These are for dinner on the same day.  Two possible methods:  1.  Put all meat in the smoker at the beginning (at 235 degrees) and remove the chickens when done (hold with the cooler method until ribs are cooked).  2.  Start with the ribs, then after about 3 hours, add the chickens (so all are finished at about the same time).  What are your opinions?     
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Gadgets and Gizmos / Re: Jerky drier - DIY
« Last post by Lonzinomaker on June 24, 2022, 12:39:20 PM »
The AC Infinity fan I use is 23 cfm, 2000 rpm. And it is very stable using the PVC cap as seen in my post.
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