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post #1 of 5
Thread Starter 

Hello I have been smoking for about 40 years. But mostly chicken and turkeys. With an occasional home made sausage an when I get hungry for it some fish.  Most of that time I used home made smokers from old ice boxes.  But I now have for the last three years have a Master built 30 .  


About myself, I am 75 years old, happily married with a little Westie dog.  Retired Electrician 15 years ago and now a working Locksmith.  And smoking more.

post #2 of 5

Welcome to the board, Wayne! This is a laid-back place where you can swap stories.


I was smoking pork loin over cherry last night.

post #3 of 5
Welcome from SC, Wayne. I know you will enjoy this site.
post #4 of 5
Thread Starter 
Was looking all over the internet for any information on smoking chicken gizzards. And found none to speak of. As I have deep fried them and the wife has cooked them for me on top of the stove I thought I would try to smoke some. Well not having any thing to go by this is what I did. Put them in (about 2 lbs.) a pressure cooker at 15 lb for 25 minutes. Then let it cool down on its own off of the fire before opening up. After cooling for a while put them in a container and into the fridge over night. This morning I took half of them and put them in a zip lock bag with 1 qt. of water and 1/2 cup of kosher salt and let it set in the fridge for and hour and a half, while getting the smoker ready. Took them out and patted them dry. And let them warm up a bit. Then put them in the smoker at about 175 but after about 1/2 hour not hot enough to create any smoke I turned the smoker up to 225 for another 1/2 hour and got my smoke and also finished cooking the gizzards. Took them out and let them cool. Wife tried one and didn't like it. But my o my I sure did. I sat here at the table and cleaned up all that I prepared. None left for seconds or for any visitors. Now the only thing that I can see that was wrong with what I did was not wait for my cold smoker that I had just ordered and then things would be better. I feel that the lower heat for the gizzards plus smoke from the cold smoker would do the job wonderfully. Pre cooking them in the Pressure Cooker made them nice and tender so really didn't need a lot more cooking just some smoke. Any questions or comments would be greatly appriciated.
post #5 of 5

texas.gif  Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.



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