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Messages - nak

Pages: [1] 2
1
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 29, 2020, 02:29:17 PM »
Thanks Jeremy

Craig

2
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 29, 2020, 10:44:43 AM »
Paul and Jeremy,
Thanks for your reply and input.
I'll incorporate both your methods on my next turkey. Do the butter and rub, then remove and put in the Webber ( propane ), at the higher temperature ( 350* ) to crisp the skin.

Jeremy,
I've done the chicken searing,  both in the oven and Webber. The oven method came out crispier. Is that due to the oven having the heating element above? Or should I just increase the temp on the Webber?

Thanks,
Craig

3
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 28, 2020, 10:57:14 AM »
Turkey came out good.
Used DivotMaker's instructions with a different brine. ( attached , didn't use cinnamon sticks ))
Used Lawry's Perfect Blend Rub and Seasoning.
Turkey was moist with a nice smoky taste. ( 2.5 oz of cherry wood )
It took 4.5 hours at 250*.
I was expecting more flavor because of the brine mix ( 18 hours ). The skin was tough so couldn't get the rub taste.
Have anyone tried smoking the turkey w/o the skin? Will it get too dry?
Or maybe adding the rub under the skin?

4
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 27, 2020, 05:11:54 PM »
Test, can't seem to post

5
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 25, 2020, 11:36:08 AM »
Ha! I should have enlarged the photo to see that the foil is below the rack.

6
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 25, 2020, 10:27:12 AM »
I noticed that DivotMaker's turkey was sitting on what looks like foil over a rack. Was the turkey put in with the foil on the rack?  I was gonna put the turkey directly on the rack. Does it make a difference?

Thanks,
Craig

7
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 20, 2020, 12:44:31 PM »
Ok, will do

8
Poultry / Re: DivotMaker's Thanksgiving Turkey question
« on: November 20, 2020, 11:06:58 AM »
Thank you kymonopoly

9
Poultry / DivotMaker's Thanksgiving Turkey question
« on: November 20, 2020, 09:49:02 AM »
Hi All,
I'm planning on smoking a turkey and was gonna use DivotMakers recipe.
He calls for 3oz of cherry. I"m just starting out, so I don't understand the 3oz of cherry concept. Can someone explain what this means.

Thanks,
Craig

10
Poultry / Re: Smoked Whole Chicken
« on: August 14, 2020, 01:24:38 PM »
Saw this recipe and want to try it, but have a question on the internal temperature.
I just read an article from Thermoworks that states the internal temperature should be 165.
Does the sitting in the oven and the 450 temperature make up make the temp rise to 165?

Thanks,
Craig

11
Model 1 - The Little Guy!! / Re: new Model #1...need advice
« on: August 13, 2020, 09:01:43 PM »
Hi Hoover,
Yes, my first smoke was salmon jerky. I messed up on the amount ( too much ) of curing salt. And too much salt in the liquid brine mixture.
I also smoked some rockfish at the same time.
The rockfish was super salty, the salmon not too bad, but left a weird after taste in my mouth. I figured it was the curing salt, so I tossed it. I did this without the jerky fan.

Smoked some beef jerky. Tried a salt and pepper recipe I found online.
This time it didn't have enough salt, and I over dried it. Next time I'll check it sooner. I put the temperature at 140 for two hours and then added the jerky fan for four hours.

I finally got a thermometer, so now I'll see how hot it's really is in the box.

Bought some whole chicken today, so looking for the recipe that was posted about soaking in brine.

I gotta keep working at this until I get it right. I notice that wood ( Smokinlicious ) only smoked for an hour at 140. The first time I put a 3 oz piece in and it was charcoal on the bottom and wood at the top. So the second time I split the wood chunks into slimmer pieces ( 2.75 oz ). It smoked for about an hour and it was charcoal at the end. So I don't know if this is normal or not. but, the beef jerky had smoke flavoring. I think if it had smoked longer, it might too much for me.

Thanks for inquiring,
Craig

12
Jerky / Re: Making jerky for the first time in SI #3
« on: July 21, 2020, 02:22:50 PM »
Dave,

Cool...I was just on Amazon looking at skewers, came back to the forum and did a search on skewers. Low and behold, your post came up. Talk about saving me some time.

Thanks,
Craig

13
Jerky / Re: Making jerky for the first time in SI #3
« on: July 21, 2020, 02:13:05 PM »
Dave,

Never mind...about the spacing, I guess it'll depend on the width of the cut. This is what happens when you get old. Ha!

Checked the dimension of the skewers...too long. My #1 is 13" deep.

14
Jerky / Re: Making jerky for the first time in SI #3
« on: July 21, 2020, 02:04:20 PM »
Thanks for the recommendation Dave.

Since I have the model #1, that will definitely help. I better recheck the length of that skewer to see it fits.

What spacing are you using between the skewers?

15
Jerky / Re: Making jerky for the first time in SI #3
« on: July 21, 2020, 01:57:26 PM »
Jeremy,

So you use the fan for other than jerky?

When making bacon, you slice the pork belly, then smoke it?I don't understand the concept of using the fan for this.

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