I tried to smoke a lamb breast in our indoor smoker and it flopped
I am not familiar with the working of this item, SO I did what BF told me
(even tho he said he told me something different)
I soaked my apple chips overnight then prepared my meat, I sprinkled a medium coating of pepper,sloshed on a generious coating of "roasted" mince garlic and a little "uniodized salt to trigger the garlic.
He told me to put it on smoke but no heat,so that's what I kinda sorta did 'ceptin I put the temp at 130º-140º (cuz it just didn't seem right that there was no "heat")
he said it would take about 3 hours so I "Smoked" it for 3 hours when it got close to the time I put in the digital thermometer and watched it till it got to 160º
It didn't look right so I let it rest to 142º then put it under the broiler till it got up to 166º
kinda looks like heeelll but tastes really good even tho it wasn't smoked
told him about it this morning(he works mights) and he said I should have had the temp at
least 220º (I fought back the urge to strangle him)
I am done with that peice of poop!!!!!!!!!
If I can't do it on the big grill/smoker I ain't gonna do it!!!! At least THAT I know how to use/control
*Fire is my freend*
but I do have another peice I can work with to try again as I really want to see how it turns out, to me Apples and garlic go together splendidly but then again I am the only one I know who eats Granny Smith apples on a regular basis
so the next time porkchops are on sale I will get a family pack and do those with the breast(I try to get as much outa the fire as I can)