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Saturday smoke change

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  • gardenfish
    Club Member
    • Jul 2015
    • 168
    • Phoenix, Az.
    • 2002 Weber Green Performer
      2015 22.5" WMS
      Old Char Broil 2 burner
      10" Deep Lodge cast iron

      733 Maverick Black
      733 Maverick Copper w/Meathead magnet
      Purple Thermapen

      Weber chimney
      Cheap smaller chimney

    Saturday smoke change

    Smoke changed a little bit for today. We are going to grandsons birthday party this afternoon so not enough time to do the shoulder. I did get 4 nice chickens and yesterday afternoon I quartered them and dry brined them and I will smoke them today when I get home from work. I have done a couple batches of quartered chickens before and used Memphis dust and loved them. I am going to do half with Memphis dust and half with Simon and Garfunkle rub this time. I will smoke this morning, eat some for lunch, and then vacuum seal the rest of the pieces. This time I cut the wing off the breast and vacuum sealed them and next time I will do the same and then I will try a wing smoke .

    The other two chickens I did I cooked at 250°-275° with a probe in one breast and a probe in one thigh section. I have been reading most cook at 325° for chicken. I was quite happy with the results from the lower temps on my first two so I am wondering your thoughts on trying it at 325° this time or keeping it around 250°? Would there be a difference other than time?

    I did dry brine the Boston and Picnic yesterday (11# each before trimming) so they will get a 48hr brine and tonight before I go to bed I will coat in Memphis dust for a Sunday morning shoulder smoke. So we still have a smokey forecast for the area .

    Thanks Rick
  • smarkley
    Former Member
    • Jul 2014
    • 1426

    #2
    yeah plans change... flexibility is the name of the game in our house LOL. I always shoot for 325+- it makes the skin nice and crispy!

    Still have burn ban here... really smokey air, hard to function outside for long periods

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Oh how sad, smarkley Steve. I feel sorry and sad for the loss of lives, for the people whose homes are affected/ruined by the fires, for the animals in the burn areas, for the trees and for you too, Steve. These fires affect so many at every level.

      That said, I completely understand that not being able to smoke that picnic ham must be frustrating! Plus breathing outside must be a concern. I hope the fires in your area end soon and things return to normal. In the meanwhile, you might have to break out one of Meathead's indoor cooking recipes.

      Kathryn
      Last edited by fzxdoc; August 26, 2015, 12:50 PM.
  • gardenfish
    Club Member
    • Jul 2015
    • 168
    • Phoenix, Az.
    • 2002 Weber Green Performer
      2015 22.5" WMS
      Old Char Broil 2 burner
      10" Deep Lodge cast iron

      733 Maverick Black
      733 Maverick Copper w/Meathead magnet
      Purple Thermapen

      Weber chimney
      Cheap smaller chimney

    #3
    smarkley Yeah we get a few no burn days here when the air just settles in the valley over the city and there is no air movement. I pull the skin off the breasts so no skin there and most of the thighs we have eaten lately we have pulled the meat for making chicken tacos or enchillladas or even just mayo and horseradish for chicken salad sliders so I am thinking I am going to pull the skin on the thighs this time to keep all the rub flavor on the meat.

    I will probably try for 325° for more practice on temp control. I think I have the 225° down so it will be fun to try a new temp. I did keep 1-1/2 hrs at 350-375° last week on the kettle to bake potatoes so It will be interesting to see the difference between the kettle and the smoker.

    Comment

    • mackdaddy
      Former Member
      • Jul 2015
      • 264
      • Greencastle, PA

      #4
      I did two chicken breasts without skin to make chicken salad with at 320. The outside got brown, but I was surprised that the inside was still nice and juicy. pulled at exactly 158 to allow for some after cooking action. Next time if there is no skin will try maybe 275 F to see what happens.

      Comment

      • smarkley
        Former Member
        • Jul 2014
        • 1426

        #5
        Chicken without skin??? Blasphemy!!!

        J/K

        Comment


        • mackdaddy
          mackdaddy commented
          Editing a comment
          I know! For health reasons not supposed to eat it, but I give to my wife & two daughters who love it. So when my wife buys breasts she goes skinless.
      • gardenfish
        Club Member
        • Jul 2015
        • 168
        • Phoenix, Az.
        • 2002 Weber Green Performer
          2015 22.5" WMS
          Old Char Broil 2 burner
          10" Deep Lodge cast iron

          733 Maverick Black
          733 Maverick Copper w/Meathead magnet
          Purple Thermapen

          Weber chimney
          Cheap smaller chimney

        #6
        Originally posted by mackdaddy View Post
        I did two chicken breasts without skin to make chicken salad with at 320. The outside got brown, but I was surprised that the inside was still nice and juicy. pulled at exactly 158 to allow for some after cooking action. Next time if there is no skin will try maybe 275 F to see what happens.
        Well maybe since my first two came out so well I will stay with the 250-275° temps. Without skin I don't really need brown meat . Maybe be better to do the different temp with a piece or two instead of 16 pieces just in case.

        Comment

        • gardenfish
          Club Member
          • Jul 2015
          • 168
          • Phoenix, Az.
          • 2002 Weber Green Performer
            2015 22.5" WMS
            Old Char Broil 2 burner
            10" Deep Lodge cast iron

            733 Maverick Black
            733 Maverick Copper w/Meathead magnet
            Purple Thermapen

            Weber chimney
            Cheap smaller chimney

          #7
          Chicken is on! I did Simon and Garfunkle thighs/legs and Memphis dust breasts. The breasts are on the bottom cooler rack thighs on hotter top rack. 1 probe is in the biggest thigh and 1 probe in the biggest breast alarms set for 160° and 170°. Grill probe is in the grommet which places it between the two racks. Temp at moment is around 215° and rising. Water in water pan. Been on about 20 mins and thighs are already 115° and breasts 93°. When alarm goes off I will use the Thermo pen on a few pieces to see the temps.

          Comment

          • gardenfish
            Club Member
            • Jul 2015
            • 168
            • Phoenix, Az.
            • 2002 Weber Green Performer
              2015 22.5" WMS
              Old Char Broil 2 burner
              10" Deep Lodge cast iron

              733 Maverick Black
              733 Maverick Copper w/Meathead magnet
              Purple Thermapen

              Weber chimney
              Cheap smaller chimney

            #8
            Thighs done, pulled and covered....... Breasts at 158°

            Avg cooking temp was 240°

            Comment

            • gardenfish
              Club Member
              • Jul 2015
              • 168
              • Phoenix, Az.
              • 2002 Weber Green Performer
                2015 22.5" WMS
                Old Char Broil 2 burner
                10" Deep Lodge cast iron

                733 Maverick Black
                733 Maverick Copper w/Meathead magnet
                Purple Thermapen

                Weber chimney
                Cheap smaller chimney

              #9
              Pulled the breasts at 162° covered and setting nicely.

              The first time I did chicken quarters I put them in an aluminum foil pan, thighs on top and breasts on bottom rack. A small amount of juice collected in the pan and I split it among the pieces when I vacuum sealed them. This time I put them on a grate with no pan. By looks I would say the chicken cooked in the pan was a little more moist. I have only smoked chicken 3 times so I cannot really say if there is truly a difference. Now though, as I am better at keeping temps and control I think I will try a couple experiments with and without pans to test the difference. Has anyone elese cooked them both ways and noticed any difference?

              Did I mention Smoking is fun!!!!?

              Smoked chicken and grandsons Birthday party today....... Pork shoulder smoke tomorrow .

              Rick

              Comment


              • mackdaddy
                mackdaddy commented
                Editing a comment
                Doesn't get any better than that my friend.
            • grillinglen
              Club Member
              • Jul 2015
              • 47
              • Boise idaho

              #10
              Hey Smarkley, nasty yesterday huh. Weve been evicted to an outside pavilion while our store in Meridian is being remodeled. Upside is that the smoke from famous Dave's drifts down in there and the smell of burning hickory overpowers the smell of burning rangeland

              Comment


              • mackdaddy
                mackdaddy commented
                Editing a comment
                Where are you at with all the fires?

              • smarkley
                smarkley commented
                Editing a comment
                oh yeah... this smoke is really getting to me. Starting to have breathing issues

                Smelling famous Dave's seems like a big plus to me! Hahahahaha!
            • grillinglen
              Club Member
              • Jul 2015
              • 47
              • Boise idaho

              #11
              We're in Idaho there's a big ass range fire near here last time I heard it was 200,000 acres. I think it's been going for most the two weeks

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5325
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks)
                  Weber Summit S650 Gas Grill
                  Weber Kettle Premium 22"
                  Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                  Camp Chef Somerset IV 4-burner outdoor gas range


                  Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                  Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                  Adrenaline BBQ Company's SS Rack for DnG
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer
                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker
                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  Shun Classic 8" Chef's Knife
                  Shun Classic 6" Chef's Knife
                  Shun Classic Gokujo Boning and Fillet Knife
                  Shun Classic 3 1/2 inch Paring Knife

                #12
                Wow, Steve smarkley and grillinglen , the fires sound terrible, and not being able to spend time outside because of breathing in the smoke particles--yikes. I wish someone could magically put out the fires and immediately restore clean air to where you live. If only I had a magic wand, it would get put to work on that and a whole lot of other things! I wish you both the best of luck as you cope with this.

                Kathryn

                Comment

                • Danjohnston949
                  Former Member
                  • Dec 2014
                  • 4418
                  • 1410 9th. St. N, Fargo ND

                  #13
                  My sympathies as well! It may sound petty but your smoke is making my Sky hazy. Dan

                  Comment

                  • smarkley
                    Former Member
                    • Jul 2014
                    • 1426

                    #14
                    things are a little better today... I see blue sky.. that is a plus!

                    Comment


                    • fzxdoc
                      fzxdoc commented
                      Editing a comment
                      Yay!
                      K.
                  • grillinglen
                    Club Member
                    • Jul 2015
                    • 47
                    • Boise idaho

                    #15
                    We get a lot of fires every year so we have a lot of smoke days. some years are worse than others but this is far from being the worst. The rangeland and forest get pretty crispy this time year since we get basically no rain from 1 June till late fall so we get some doozies this time year

                    Comment

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                    Meat-Up in Memphis 2021

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