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  1. windycitysmokin

    Brine questions

    Hey guys, want to seek an update. Been using 2% salt and sugar for all my poultry and it’s been great. Same percentages for all meats? Say a pork tenderloin?
  2. windycitysmokin

    Butt temp rising too fast???

    Yea, i gave myself (hopefully plenty of time) I’m full stall now around 150, been there for a good bit. Now that the outside temp is steady smoker is Holden right around 225. Folks not coming over for another 5-6 hrs
  3. windycitysmokin

    Butt temp rising too fast???

    Sounds good, never smoked one this small and the temp shooting up like that had me a little worried. Thanks guys
  4. windycitysmokin

    Butt temp rising too fast???

    hey guys, I threw a 5lb bone in butt on this AM at 715-730. By 9am it’s almost at 130dg...... is that rising too quickly or is that Normal? Using an analog masterbuilt so hard to keep super consistent temp, esp with outside temp changing pretty dramatically over that 1.5 hr time period. I’d say...
  5. windycitysmokin

    Boneless skinless thighs

    What time frame al?
  6. windycitysmokin

    Boneless skinless thighs

    hey Guys, I’ve searched the forums and seen a variety of responses to the topic at hand. Temps from 225 to 350, times from an hour 15 to 4 hrs. Smoke them in broth, not in broth, etc. I’m just looking to get a light smoke on some B/S thighs for tacos. I don’t want the outside of the meat to...
  7. windycitysmokin

    Cinco de mayo smoke

    Skin on or skin off? I’d be nervous skinless May dry out too much. Also, any input on time and temp for just thighs? I’ve only ever done wings and or whole chicken
  8. windycitysmokin

    Cinco de mayo smoke

    I saw this recipe and have def thought about going that route. What particular changes did you make? Also, it looks to me like it’s only on smoke for about 4 hours, bc you cover it at that point. Was that enough time to impart much smoke flavor?
  9. windycitysmokin

    Cinco de mayo smoke

    so my gf is having some friends over for a cinco de mayo party next weekend and wants chicken and pork for tacos. I generally just smoke a whole chicken with a basic rub and part it out for meals throughout the week and the only butts I’ve ever smoked are typical for pulled pork sandwiches. A...
  10. windycitysmokin

    Chicken broth

    hope this is he right section to post this, and it’s not technically smoking related so forgive me, but here goes. I cook a whole chicken every Sunday. Either roasted or smoked. Then part it out for lunch m-f. So I’m curious about using the bones to make my own chicken broth. I prefer using...
  11. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    Haha, I’m pretty non traditional with my chili. Usually dark and light kidney beans. Sometimes garbanzo beans if it’s too soupy.
  12. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    Update...... smoker refuses to get over 200, not sure if it’s the outside temp or something went wrong with the element? (It was 340 before I put food in)..... thick white heavy smoke. Think this round is going to the dog.
  13. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    I was thinking just an hour or two for the meat then into the chili
  14. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    This is what I’ve got. Should I be concerned with bacteria or anything with cooking the ground beef so slowly compared to normally blasting it in the skillet?
  15. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    Temp and time for the ground beef?
  16. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    I’ve been looking into that. I’ve got a masterbuilt 30” analog and a small 2 burner propane grill. Great for my small “yard” here in the city. Was mainly wondering on the viability of smoking ground beef. And time was on peppers / onions to get the flavor. Sounds like my thought is on the same...
  17. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    I’m thinking maybe roll the beef out flat and onto a wire rack with a pan under it for drippings, place onions and jalapeños on top beef, smoke about and hour on 225-250 just for a little flavor, then bring it to a stove to finish like normal ?
  18. windycitysmokin

    Ground beef chili - how to add smoke flavor?

    so I was going to make some chili for tomorrow with ground beef on the stove and cubed smoked brisket. However, couldn’t source a brisket (living in the heart of chicago isn’t ideal for a bbq man). That said, I still want to have a little smoke flavor in the chili, not over powering. It’s a...
  19. windycitysmokin

    Brine questions

    Perfect. Thanks. Any input on weight of salt for rubs? Best way to measure that
  20. windycitysmokin

    Brine questions

    So to make sure I’m straight here. 1 gal water = 133.53oz 5lb bird = 80oz Total = 213.53oz 2% salt = 4.27oz of table salt???? Does it change to 1% or 4% if I’m using kosher salt
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