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  1. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Thank you. I always worry about drying the meat out on chicken. I know legs and thighs are forgiving but I absolutely hate dry chicken. That is why I pulled at 168. Do you find the chicken to be moist at the higher IT?
  2. TexasMuskrat

    Pastrami Beef Tongue

    Looks great but the wife says she thinks you missed an opportunity for tacos instead lol.. I never thought about making one into pastrami like that. Always boiled or braised to make sandwiches or tacos myself.
  3. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Wife doesn't like turkey either. The only way we have found she likes it is deboning the whole bird and then rolling it up and smoking it. I dry brine it for a day in the fridge for extra juiciness. I'll have to try cutting some chicken legs though, never have done that sounds good. I will give...
  4. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Being good is all that matters 😀 Np. I did a lot of research before settling on this one. The return and customer service policy was also a huge settling point for me. I also made sure to get the 3 yr warranty just in case.
  5. TexasMuskrat

    First Pellet Smoker Members Mark 36

    So the wife and I both say this is the best chicken we have ever had. The flavor on them is out of this world. I think I made a mistake by not putting them skin side down for crisping but other then that these are amazing. I hit them with SPGO on both sides and let them sit on counter while I...
  6. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Pulled IT 168.. they smell amazing. One thing I noticed is at higher temp with charcoal and wood in the door it raises the temp 25 degrees higher then set temp. So at 400 I was hitting 425. I removed the charcoal and wood and it dropped to 405 within 5 mins.
  7. TexasMuskrat

    First Pellet Smoker Members Mark 36

    143 IT now I am cranking it up to 400 to crisp. Removed chicken from smoker to allow it to hit temp to not over cook
  8. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Sorry for lying about waiting for Monday, woke up this morning a heard the call from the smoker. I JUST HAD TO DO IT 😀
  9. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Morning, Temp adjustment is 5 degrees from 200 to 300, 25 degrees from 300 to 500. I am currently getting chicken ready. I put 2 charcoal briquettes and 2 cherry wood chunks in it. Ran it to 375 to catch those and now cooling to 245 to smoke for 45 min to an 1.5 and then I'll crank it up to crisp.
  10. TexasMuskrat

    Sam's Club pellet smoker?

    I just got one this week myself. I have only done the burn in so far but it feels like a tank and is heavy. I'll be posting about it as I put it through it's paces.
  11. TexasMuskrat

    First Pellet Smoker Members Mark 36

    I will let you know for sure. It was what sold me the most on it. I tested it out during the burn in process and it sure smelled like a stick burner, but as to flavor it think I will jave to do several cooks with and without to figure out if it adds or not to the flavor.
  12. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Sure does. Haven't messed with it yet though. I had to forgo the cook tonight due to my workout taking longer then usual. I think I will do a brine before I cook them on Monday. Thanks for the reminder 😀
  13. TexasMuskrat

    First Pellet Smoker Members Mark 36

    I will take a look in the morning for you so I can answer for sure. I believe from 200 to 300 it was 5 degree and then 25 from there on.
  14. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Only bump to 350 to crisp skin? Why not 400 or higher? JW
  15. TexasMuskrat

    First Pellet Smoker Members Mark 36

    I appreciate the info. I never thought about the griddle. Wonder how smoking them and then putting on griddle to crisp would work out.....
  16. TexasMuskrat

    First Pellet Smoker Members Mark 36

    Thank you. I plan on using this thing a lot. I have only ever used charcoal and stick burners before so the pellet game is a new and interesting step for me. I will be doing whole bone in skin on thighs. Dry rub only. I am currently doing carnivore diet so probably going to go with SPG. Haven't...
  17. TexasMuskrat

    First Pellet Smoker Members Mark 36

    So I talked the wife into letting me get a new smoker. I pulled the trigger on a Sam's Club MM36 pellet smoker and at the same time got my first ever griddle a MM 36 4 burner griddle. I just did the burn in last night and so far I am impressed with it. I plan on cooking some chicken thighs...
  18. TexasMuskrat

    Had the hankering....

    Is that 14 years in the freezer after smoking or a 14 year aged chedder that was smoked?
  19. TexasMuskrat

    Putting some smoke on the Steelhead

    I always liked to put some brown sugar on half my fish I was smoking 15 minutes before end of smoke back in the day. Those look fantastic though!
  20. TexasMuskrat

    Looking for advice on using an oven to finish a brisket cook.

    I have pulled a brisket at 165 due to emergency circumstances and popped in the fridge then in the oven at 250 to finish before and no one ever knew the difference. Let us know what you decide to do and how it turns out.
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