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Science or Art
I whole heartedly agree!! Looking forward to doing some of that this evening!- lancep
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Science or Art
Science is very much a part of art. Music is rooted in math. Painting involves chemical compounds that reflect light interpreted by our brains as colors. That said, art is the creative use of science to express and illicit emotions. My personal opinion is that BBQ is an art. Sure, there is...- lancep
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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First whole chicken on UDS
Looks good from here. Next time try running 325/350 for the whole smoke. If you have a water pan, run it dry. Of course, if you're pulling it, the skin doesn't matter that much. -
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Brisket Trimmings
I usually toss the hard fat and use the soft fat in my beans. If you save drippings you could alway brush it on steak as it comes off. Pretty tasty 128523 -
Diner Coffee
I don't have a drip pot anymore but I could try it with a pour over.- lancep
- Post #25
- Forum: Blowing Smoke Around the Smoker.
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Diner Coffee
Last float I took was the Essex and they had machines that I'm pretty sure used some kind of coffee syrup like a soda fountain. The chiefs mess probably had better but I was a lowly lance corporal so it was straight days of chili Mac and bad coffee. I actually had better coffee in Iraq.- lancep
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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Diner Coffee
Salt?? That is very interesting....- lancep
- Post #22
- Forum: Blowing Smoke Around the Smoker.
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Brisket
Rub with salt and pepper and put it on the smoker till it's done. Everything else is preference. I say keep it simple for the first time. Typically, I will wrap mine about six hours in when it gets the color I like. It's done when you can slide a skewer or thermometer probe into it with little...- lancep
- Post #3
- Forum: For New Members
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What's your favorite home cooked meal??
My wife's alfredo, hands down! Whatever it's served with doesn't matter, it is merely a vehicle to get the alfredo in my face.- lancep
- Post #12
- Forum: General Discussion
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Diner Coffee
Last boat I was on had coffee machines. But a friend of my wife has a very funny story about washing all the mugs on the chiefs mess when she was a 1st class.....- lancep
- Post #19
- Forum: Blowing Smoke Around the Smoker.
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Conundrum's of Digital Smoking ?
Well said Gary! I bought my first instant read therm a few years ago when I was smoking the fancy thanksgiving turkey my mother in law bought from some organic farm. I still typically only use it for poultry. I cooked ribs on a buddy's offset a few years ago, no temp gauge. But I knew what the...- lancep
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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3 whole Chickens at once to much?
It depends on the smoker. My top rack cooks a little hotter as did my wsm. I'm not experienced with your type of smoker so can't really say. Pay attention and if one rack seems to be cooking faster, swap things around. -
3 whole Chickens at once to much?
No. All you have to do is cut the backbone out, rub however you like, and throw it on the smoker. There is a layer of fat under the skin that needs to render out in order for the skin to dry and get crispy. In doing so, that rendering fat will keep the meat plenty moist and juicy. Adding liquid... -
3 whole Chickens at once to much?
First, if you can get your smoker up to 325-350 you'll get nice crispy skin. Second, if you have the room to fit them in there, spatchcock them and they'll only take a couple hours. As long as there is enough room on the grate for good air/heat flow around each hunk of meat, cooking one chicken... -
New to Smoking From Alabama
:welcome1: Greetings from north Mississippi
