> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Never done it with poultry ... but I've done it many times with fish. Works great! I'm not sure that you'd get any smoke penetration through the salt dome (the eggs form a sort of "cement") so, while it might work on the Yoder ... I'd suggest the kitchen oven.
Also done it with fish and once with beef. It surprisingly doesn’t over salt the food, instead acts as a sort of ceramic cooking vessel, kind of like tandoori cooking. I love Cornish hens, try it and report back !!!
Comment