Smokin-It User Forum!
Smokin-It Smokers => Model 3 & 3D - The Big Brother => Topic started by: JimC on May 18, 2016, 06:39:52 AM
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http://www.smoking-meat.com/july-9-2015-smoked-maple-barbecue-chicken
the recipe calls for pecan wood for the smoke. Being a newbie I don't know if I can get away with using cherry or hickory wood. What do you think?
Thanks,
JimC
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Yes you can smoke with any kinda wood you would like. I at first was trying to smoke with what ever the recipe called for and now I have bout all flavors of smoking wood.
Now when I smoke something I just throw in what ever wood sounds good to me at the time.
I have smoked a lot of chicken quarters with hickory. So if you only have hickory or cherry flip a coin and start smokin!
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Thanks Dead, I wasn't sure how big of an effect the type of wood will have on the recipe. I have to assume to stay away from pine or other softwoods?
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I use Cherry for all of my poultry. Cherry pairs awesome and gives the chicken a nice reddish brown color which is awesome for presentation.
Anything coniferous should not be used.
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Well, the flavor was OK, pretty mild but still very moist. I had a slightly larger bird than the on in the recipe and had to cook for 1 1/2 hours longer. But the skin was tough & chewy...not something I could serve to a customer. Any suggestions on how to get either a crisp skin? I suppose I could throw it in an oven for 10 minutes but I'd rather not add a step to the process.
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If you're truly cooking low-and-slow, you'll likely never get a crispy skin (unless you WAAAAAY over cook the meat just to dry the skin out too).
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There are lots of posts here if users trying to find a way to get the elusive crispy skin. For the most part it is not really attainable in electric smokers.
The best option that I have seen is using the James Jerky Dryer during the smoke.
There are tons of threads on this if you search for them.
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Well, the flavor was OK, pretty mild but still very moist. I had a slightly larger bird than the on in the recipe and had to cook for 1 1/2 hours longer. But the skin was tough & chewy...not something I could serve to a customer. Any suggestions on how to get either a crisp skin? I suppose I could throw it in an oven for 10 minutes but I'd rather not add a step to the process.
Your question is one that is raised here often. I also agree with those that say it's difficult to get that crispy skin with electric smokers. That's not necessarily a bad thing, just one of the variables that you learn to work with as you gain more experience with the SI. When I'm cooking a big bird, such as a turkey, I'll use my WSM with my poultry rub. The weber is cooking with lump charcoal and it's a different type of smoking. With the Weber, I can lift the lid fairly often and spritz the bird with apple juice. After a while, it will develop a nice crispy skin. Again, that's why I love both my WSM and 3D. They both do a great job, but are different animals. You'll learn to love the finished product and what works well.
As for the wood, you'll learn to experiment and develop your favorites. Not always the same, depending on the meat you're working with. The only wood that I use are hickory, apple, cherry and mesquite. Will have to give pecan a shot soon. Guess there's still more for me to learn as well. Have fun and Happy Smoking!
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JIm,
i'm on my second Pork butt. try that. pulled pork is easy and work for the restaurant. it is also something not done well , if anywhere in the northeast. DM's recipe and instructions deliver! I think if you stick to pulled pork and ribs you will get further with the restaurant.
you are right, customers won't accept the skin of a smoked chicken. easy for us smokers to do as we know what we are getting. I can't see it working for you as a sellable meal.
just my two cents.
tom
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Tom, I found the brining instructions, but (never thought I'd use these words in a sentence) how long do I smoke my butt? Oh, and what temp?
And just to let you know, the first rack of ribs went out the window yesterday and were a great success!
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Tom, I found the brining instructions, but (never thought I'd use these words in a sentence) how long do I smoke my butt? Oh, and what temp?
And just to let you know, the first rack of ribs went out the window yesterday and were a great success!
Smoke butts at 225-235, until internal temp of 190. You can't predict time - the butt will decide that. It can range from 1-2 hours/lb. I usually average about 1.5 hrs per pound. Allow at least an hour for a wrapped rest in an empty cooler, covered in towels.
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Thanks Divot. Why an empty cooler?
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Thanks Divot. Why an empty cooler?
DM, I will answer as I am here. no offense teacher :)
by putting it in the cooler it is insulated and stays warm. it's working kind of like a reverse cooler actually. you want the meat to rest. it doesn't need that long but I kept my first butt in there for 2 hours (as I was busy on the weekend). when I pulled it out it was still quite warm. I think DM told me you can go 4 hours this way. this is actually a plus for you at the restaurant as you can wait on one butt to pull it when you start to run out of the first one. warm pulled pork is so much better.
what di you use for the rub on the ribs? how many racks did you cook in the 3D and did you sell them all? Great for you!
I will take the mrs and the bike up that way soon just to drop In and say hi.... maybe bring some of my ribs while I am at it.
tom
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Tom nailed it, Jim! Lots of folks call a regular ice chest a "faux cambro," when you place a towel in the bottom, then meat, then another towel on top. It insulates the meat, and combined with the cooler's insulation, keeps it hot for a long time.
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Tom, I just used some store bought rub, it was Ribrack original. I have the individual spices coming in on Thursday so I can make a large batch of Killer Hogs.
So, does putting it in the cooler keep the meat cooking longer or is it just to keep it warm?
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So, does putting it in the cooler keep the meat cooking longer or is it just to keep it warm?
Jim, any time you wrap & rest meat, whether it be in a cooler, or just 10-15 minutes on the counter (like I do steaks), you will have carry-over cooking. The meat continues to "cook" for awhile, usually rising in temp no more than 5°. Then, it stops cooking, and begins to slowly cool. All that insulation really slows the cooling process! This is the time when the outward flow of juices stops, then reverses, and begins to be re-absorbed by the meat. Magic, my friend...pure magic! 8)