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When I do smoked chicken pieces on the wsm, to crisp up the.skin at the end of the.cook Itake the.barrel body off the coals and.rest the.grill.the.chicken is on directly over thoseremaining coals flipping and turning and watching it like.a.hawk.! They stay smoked and juicy but they crisp up...
That still looks like a nice sandwich waiting to happen Oleras.
Isn't the ProQ a vertical smoker? It might be possible to get good results with a dry water pan between the meat and the fire. Then search it at the end of it doesn't look like it's got enough colour for your taste.
With the offset...
Today's 'feedback' from family and friends was all really positive. I have a few criticisms of my own, but other than that it was a hit.
I'm happy though as a learning experience I discovered that the difference between my wsm mounted thermometer and a digital one I slipped through the top vent...
That sounds a nice do! Would give me a good excuseto get the mini smoke machine out (proQ smoke generator). Unfortunately busy today smoking the ribs for this afternoons family do. 2 racks on at 9 will do 321 and see how they go. Am tempted to leave one UN wrapped so I can compare and see what I...
Thanks Wade.
The fish is moist and juicy, but I think that your method would probably be a bit more to my taste!
A few of the other recipes I was looking at were cooking at 180℉ for much longer periods and the final product looked substantially different. I will try that too at some point, but...
Right. Just been to test the IT, and its done. Slightly over at 75℃ (167℉)
This is about 1/2 hours early from what I was expecting at slightly lower temperature (225℉) than the one in the recipe. Was a good size salmon too.
Juicy!
Had a quick test now, and think I will be getting complaints...
Salmon.
Got a side of salmon from Makro, pin boned it and am now following this recipe found here http://geeksthatgrill.net/2012/07/01/simple-smoked-salmon/
There's some discussion on their blog by others saying this isn't propper hot smoked salmon, but I will try other recipes in the future...
Give your self time for the cook.
My last pork shoulder took 14 hours to get up to temperatures... And that's not unusual! You can shorten that time by wrapping it in foil (a Texas crutch) after the first 4 hours on the smoker as it will have picked up flavour by then, but I've as yet to try...
Salt is a big part of getting in the flavour when cold smoking I've found. The other thing is time. Keep your smoker at a healthy low temperature possibly using freezer blocks and a water bath, over the night when outside temps drop and give what you're smoking the benefit of time in the cold...
Probably English dumness, but what's a 'fatty' in bbq terms. I keep thinking "roll another fat one" and I can't think where that lyric came from but I'm not thinking 'Q'!