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  1. windycitysmokin

    MS gravity 560 - temp chart

    Does anyone have a handy chart for temps and meats? Or temps vs standard grill temps? I’m getting used to this thing. It’s pretty straight forward for smoking but on grilling I never know what temp to set things. Most grill recipes just go low, medium, high or somewhere in between
  2. windycitysmokin

    Safely defrost whole chicken

    Pretty straight forward here, what’s the best method to safely defrost a whole chicken.? I moved it from freezer to fridge last night. Would like to smoke it tomorrow but not sure it will be defrosted in time. Can I sit it in sink for a few hours? Room temp water? Sous vide?
  3. windycitysmokin

    Charcoal newbie

    So The gentleman I bought my home from left me a Webber kettle in pristine condition. I’ve never used charcoal. Always gas grill and electric smoker. Tonight i went to grill 2 small pieces of fish and some veggies. Was figuring about 4 mins per side for everything. Lit a chimney 3/4 full of...
  4. windycitysmokin

    new to charcoal. need help

    Hey everyone, So, I bought a new townhome and the seller left me his weber kettle. I'm excited about using it for both grilling and smoking but have 0 idea how to use it. I have a masterbuilt analog smoker so i know the basics of smoking, but no clue on using charcoal. The grill has 2...
  5. windycitysmokin

    Excess grease when storing

    I smoked an 8.5 lb butt last night, about to pull it now! It will be too much for just my gf and I. I have a vacuum sealer and was going to seal some 1lb packs to give to her aunt and uncle who wanted some, and freeze the rest for ourselves. My question is about the orange grease the...
  6. windycitysmokin

    Help me out

    Hey guys, sorry if wrong place. I just bought a townhome in chixago and have a roughly 9x13 patio. I’ve always had a MES 30 on my balcony for smoking And just a small tailgate grill. Now that I have a little room, I’d like to get a better setup. It’s just the Gf and myself, occasional...
  7. windycitysmokin

    Tenerloin vs loin filet?

    hey guys, what’s the difference is these two cuts here? I notice them at the store today, are they the same just labeled different? Two different brands, but same thing. Also, smoking times and temps for each? Additionally, opinions on the preseasoned / flavored variety of these for smoking?
  8. 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...
  9. 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...
  10. 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...
  11. 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...
  12. 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...
  13. windycitysmokin

    Brine questions

    apologies if answered, using my phone so the search function is cumbersome. I understand that a basic brine is 1gal water, 1/2 cup table salt, 2/3 cup sugar. My questions: - what is the sugar for? The salt helps with moisture but what abt the sugar? - Im always worried about oversalying...
  14. windycitysmokin

    Did I screw up

    hey everyone - I’m smoking some Wong’s and ribs today. For the wings, I mixed up a creole butter to inject in the wings, but it kept clogging my injector. Not wanting to waste the ingredients, I thought “hmmmm, I’ll just toss the wings in this instead of olive oil”. After I did that, I thought...
  15. windycitysmokin

    Fatty wrap question?

    Hey everyone, I'm tossing around some different ideas for fatty fillings but before I go on and make one, I also want to know about the wrap. 1) does it matter what kind of ground meat I use? Pork vs beef? Also what kind of fat content should I look to use ? 2) I see that some people don't...
  16. windycitysmokin

    New member

    Hey everyone, I've been lurking awhile and decided to go on and join. A little background on me. As you can probably guess from my name, I'm in Chicago, moved up here from my home in west central GA back in January after spending the previous 2.5 years traveling the country with my job. Awesome...
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