Anyone know of the best wood and temps to smoke a Gator? Asking for a friend.....
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Smoked Gator?
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
So 2 things from this video:- I need to convince my wife to catch, skin, freeze, and bring home a gator while she's in FLA.
- I need to hang out with these dudes!
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Charter Member
- Aug 2014
- 879
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
Answering for a friend. Not sure about gator, but there will be plenty of smoked Dawg available tomorrow afternoon in Jax.
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ColonialDawg I'll drink to that. Here's to hoping for a great game!
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Great game ColonialDawg ! Congratulations to the Dawgs. Best wishes for another win on Dec. 1 in Atlanta!Last edited by johnec00; November 2, 2019, 07:50 PM.
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Use what ever wood you want. It does not matter according to staff on here, as I have been told on hear recently. It just applies to the harshness of the smoke, not flavor. Here is the wood chart they provide.
Genus Smoke Energy Sparks Embers Alder Mild Low Few Fair Apple Medium High Few Excellent Cherry Medium Medium Few Excellent Hickory Strong High Few Excellent Maple Mild High Few Excellent Mesquite Strongest High Few Excellent Oaks Medium High Few Excellent Peach Medium Medium Few Fair Pear Medium High Few Fair Pecan Strong High Few Good Plum Medium High Few Excellent Walnut Strong High Few Good Last edited by mountainsmoker; November 1, 2019, 06:56 PM.
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Sorry, not being from the south and not being a huge football fan, I totally missed the reference here.
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Originally posted by JPGators17 View PostHow do I report this post for its extremely offensive content?
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I’ve smoked a whole gator a few times and I find 250-275 works great. My latest turned out the best. I brined him overnight in water, salt and liquid crab boil. Before cooking, I stuffed the abdomen with dirty rice, sewed it closed and then applied a pork type rub liberally. Finally I put him on the grill and wrapped him thoroughly in bacon. Put a temp probe in the tail and cooked to 165. The best meat is from the jowls and abdomen. I never have cared for tail meat; too tough. Ça c’est bon.
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