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Quoted from Spyderturbo007:Are you over charcoal? I do my wings in a similar way with my pellet smoker, but even finishing at 425, I can't get that kind of skin. I don't mind the skin, but my wife likes it crispy, which I have yet to master.
Great looking plate of wings by the way. I do have to say that wings are crazy expensive right now.
I too would be interested in cook times and temps to achieve that kind of crispiness on the wings. They look great.
Quoted from Spyderturbo007:So I did some Bacon wrapped Oreo Cookies last night for some friends that came buy for a few beers.
They looked nice coming off the smoker, but I have to say they were one of the most foul things I’ve ever eaten.
It was like eating bacon flavored toothpaste. We all hated them, but they looked pretty.
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Turns out bacon and smoke doesn’t make everything better! A+ for experimenting.
Quoted from Spyderturbo007:Yeah, it’s kind of counterintuitive.
Did these last night. Sausage for the base, wrapped in bacon and stuffed with cream cheese. Pretty good, but I’m definitely good on pork for a few days. [quoted image]
Yeah those look great!
Plus you get to giggle every time you say spatchcock to your significant other. What’s for dinner honey? Spatchcocked chicken and spotted dick of course!
Quoted from Bax1:Finished product
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Al pastor is my favorite. Would you be willing to share your recipe and process?
Quoted from dr_spidey:160 seems very low. I would at least go to 185.
Did this one yesterday to 203 and came out so good I forgot to take pictures of the finished meat.
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That’s a good looking butt right there.
Did some brisket. Tried to eat it right off the cutting board. Had to be careful not to get my sweet LoserKid_Pinball hat all greasy.
0ACFE56A-91B7-4926-9227-902661DB28A7 (resized).jpegB112C87A-EC47-4ACC-BC66-6129F5B9A86E (resized).jpegQuoted from Pinzap:Check out the BBQ forums and you’ll see most are using cotton gloves inside of an XL nitrile food-safe glove. I’ve done this and will never turn back. For less than $30, I’ve got enough gloves to last me a few years. I generally only need to glove up one hand to handle the food. [quoted image][quoted image]
Yes! I have been doing this for a couple years now. This is the way.
Quoted from zermeno68:So.. finally thinking it is time to smoke a Brisket. I've honed my skills enough of understanding Low/Slow, temperature monitoring, yada yada yada...
I hate wasting food and given the cost of Brisket I avoided that piece of meat.
Question I have is many online suggestion of using a Brisket of 10+ lbs. That is Costco style and often times I do not see that large of a Brisket in my local store. Usually, those pop up during holidays.
Average size is around 5-7 lbs. Is that sufficient size to try smoking Brisket for my first time. FYI, Local store charges $10.99 lbs for USDA Choice.
That stinks. My Costco keeps big 12lb+ packers year round. They are always under $5/lb and that is for USDA Prime.
Quoted from mbrave77:How cold is too cold to smoke? I live in jersey and Ive been smoking all winter. It hasnt been super cold though. It definetly uses more pellets on the traeger when its cold, but it works.
Depends on the smoker. I have a double wall insulated chest smoker. It will easily maintain temps when it is below freezing and is not affected by wind. I am not sure how a pellet smoker would fair in those conditions.
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