Fatties chicken almonds hotdogs

Discussion in 'Pork' started by fishawn, May 21, 2008.

  1. fishawn

    fishawn Smoking Fanatic

    FINALLY! got around to firing up the new Masterbuilt electric smoker this evening. I have 4 stuffed small fatties, 3 chicken breasts, almonds & hot dogs on with Hickory smoke. I have been so busy, I forgot what temps I am looking for with the fatties & chicken. I think I remember 165* for the fatties & chicken also?......Almonds just jumped out of the cabinets on to the aluminum foil & the hot dogs were for my 4 & 13 year olds which both love smoked anything. 8:45 WEST COAST time, any input or comments about the almonds or hot dogs would be appreciated.
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Hotdogs, till theyre the color you want
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    165 is good for the fatty, I thought take birds to 175? The dogs and almonds already "cooked', just give em smoke till they are as hot and smoky as you like em. But i'll defer to bubba, as he is nearing Smoke God, where I am but an apprentice ;>
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    I cold smoke almonds for 6 hrs....shouldn't take long to hot smoke.

    Can't wait to see your finished Qview, everything sounds great!
  5. fishawn

    fishawn Smoking Fanatic

    Thanks all, I was in the ballpark on temps. BTW: The smoker I got is called a Cajun Injector?.......The box says it is built by Masterbuilt & it looks exactly like the Masterbuilt I looked at @ Cabela's. It was on sale @ Joe's sporting goods (Washington, Oregon & N. California stores I think) for $169.99......which is $30.00 off the normal price if anyone in my area is looking for this type of smoker. I have only seasoned it & the first smoke is going on now, but so far for the price I am pretty impressed with the design & features & it is getting up to temp pretty quick.
  6. hank

    hank Fire Starter

    Fry almonds in a pan with butter for a few minutes, making sure not to burn them, remove and strain. Place on a wire mesh and smoke at about 225 for about 30 to 45 minutes, remove from smoker and coat with kosher salt. Spread on cookie sheet to dry out. Times are off I usually do it by color and taste. You can also stuff your almonds into fresh dates (the fruit) for a different taste.[​IMG]

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