About a year ago I invested in m Green Mountian Daniel Boone pellet smoker. Aside from its tendency to disconnect from wifi (which means I can't use the temperature probes unless I am willing to fool around with it) it has performed beautifully.
I do have a question. Everyone has an opinion about what temperature to smoke various meats at. I read Meathead's articles about rendering fat which gave some general ideas. Mostly it talked about internal temperature for food safety.
What would be really interesting is a chart or table laying out the ideal temperatures at various cooking times. For example, if you plan to smoke chicken quarters for say 2 hours, what is the ideal temperature to maximize smoking while rendering the ideal amount of fat? Maybe the temp should be lower and the time longer, or vice versa... Clearly, ribs or the extreme of pork buts are going to be in the smoker a lot longer and the dynamics are entirely different for each.
Does anyone else wonder about this?
Good to be aboard,
John
I do have a question. Everyone has an opinion about what temperature to smoke various meats at. I read Meathead's articles about rendering fat which gave some general ideas. Mostly it talked about internal temperature for food safety.
What would be really interesting is a chart or table laying out the ideal temperatures at various cooking times. For example, if you plan to smoke chicken quarters for say 2 hours, what is the ideal temperature to maximize smoking while rendering the ideal amount of fat? Maybe the temp should be lower and the time longer, or vice versa... Clearly, ribs or the extreme of pork buts are going to be in the smoker a lot longer and the dynamics are entirely different for each.
Does anyone else wonder about this?
Good to be aboard,
John
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