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Discussion in 'Poultry' started by davidhef88, Jul 4, 2011.
tender, juicy, smokey, deliciousness. My wife got me a master forge vertical gas smoker for fathers day and I think it is the best gift I have ever received. The best part is that she also loves the food that I have cooked in it.
Those look great and if she like it that is 3/4 of the battle.
Looks like their done perfectly!
David it looks superb ,nice color well done
thanks everyone for the compliments. they came out great. it was only my second smoke, but I think I'm getting the hang of this
man looks great
Looks great, yardbirds are great smoked.
Great looking Birds...
Man those birds look great!
Congrats on your first birds
David, would you be willing to run through your method on the Master Forge for cooking these birds?
I have a new one and just "hail Mary'd" a bird in there a couple of minutes ago.
Nuts, I dry rubbed them threw them in right on the racks, with the smoker at about 230. I beleive it took close to 3 hrs. 165 internal temp. I smoked with apple wood and they were delish. After that smoke I got a self stick flat fire place gasket and sealed both doors. keeps the smoke and heat in a little better which is a little nicer to the Lp tank
Looks good your in the door...
Mine's been running for 30 minutes and she's all smoked out. I'm using a combination of chunked & chipped hickory. Any suggestions to get a longer burn on the wood??
Looking at a gasket on eBay as we speak.
you don't need alot of smoke. just barely able to see it and smell it is enough. The chunks I buy I split even smaller with a hatchet, into about one inch by one inch squares. I usually have to put more water in the pan every 45 min to one hr so I will just throw a couple pieces in then. I sometimes soak them but have never really noticed a difference when I did.
Glad you mentioned the water pan, I might have forgotten about it. ;-D
I guess my cooking with charcoal may have me looking for smoke where as the propane gasser isn't as visible.
Feeding that smoke box at temp is a trick...
Appreciate the help!
I use a long set of tongs and just pull the lid and toss a couple chunks in. I only use chips in the begining before it gets to temp for that reason. I am working on some ideas for a auto matic water system for keep ing the water pan full I will keek you informed on it when I do iTrying to keep it very simple.
Please do sir!
If my bird turns out half as good as yours looks I'll be a happy man.