Well I have had the smoker for about a month. I discussed my first pulled pork in my intro post so I will skip that one. Since then I have been trying just about everything that can go in the smoke!!! Just wish I had more time and a better option for getting hardwoods (but I will find that in time).
So first up after the pulled pork was chicken wings! Homemade hot sauce and mixed that with homemade BBQ sauce using Jeff's recipe as a base for a nice mix. My initial excitement for these was kind of quickly extinguished I did them too low and slow and did not finish with grilling or frying for that crispy skin. The chicken flavor was amazing though, just need a strong crispy finish. It also does not help that I have pretty well perfect the deep fried wings at home... pics
After the chicken wings came Ribs. 3-2-1 around 250 target temp, home mixed rub and a little of the BBQ sauce from Jeff's book. Those were a success fiancé and my parents greatly approved.
First on the smoker Right before Wrapping
And finished. Got distracted and ate before taking a picture!! Fall of the bone and tender for the masses. Will play with different styles as time goes one.
And lastly took a crack at Beef Jerky that also turned out great. Oh and a little attempt at smoked salt. (Next time high temp or longer for more smokey flavor) The Jerky was a kit from the sausage maker (Cajun flavor) included cure so I smoked it at 120-130 for the first hour then slowly crept up until about 180-200 to finish. Took approx. 7 hours to get to what I was happy with. (maybe cut the strips too thick)
First on the smoker
Finished Jerky Finished salt very happy overall
I realize this covers a LOT of different things but advice and comments on anything are welcome. Next up will be my first brisket for superbowl! ENJOY!!!!!!!!!!
So first up after the pulled pork was chicken wings! Homemade hot sauce and mixed that with homemade BBQ sauce using Jeff's recipe as a base for a nice mix. My initial excitement for these was kind of quickly extinguished I did them too low and slow and did not finish with grilling or frying for that crispy skin. The chicken flavor was amazing though, just need a strong crispy finish. It also does not help that I have pretty well perfect the deep fried wings at home... pics
After the chicken wings came Ribs. 3-2-1 around 250 target temp, home mixed rub and a little of the BBQ sauce from Jeff's book. Those were a success fiancé and my parents greatly approved.
First on the smoker Right before Wrapping
And finished. Got distracted and ate before taking a picture!! Fall of the bone and tender for the masses. Will play with different styles as time goes one.
And lastly took a crack at Beef Jerky that also turned out great. Oh and a little attempt at smoked salt. (Next time high temp or longer for more smokey flavor) The Jerky was a kit from the sausage maker (Cajun flavor) included cure so I smoked it at 120-130 for the first hour then slowly crept up until about 180-200 to finish. Took approx. 7 hours to get to what I was happy with. (maybe cut the strips too thick)
First on the smoker
Finished Jerky Finished salt very happy overall
I realize this covers a LOT of different things but advice and comments on anything are welcome. Next up will be my first brisket for superbowl! ENJOY!!!!!!!!!!
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