- Dec 10, 2020
- 57
- 76
So, I am very new to the smoking game member with a statement. We purchased a Masterbuilt 560 and I think we will absolutely love it. I smoked a pork loin, a spatchcock chicken, and a couple of steaks.
My chicken was way too smokey. Wondering if I should have flipped it over at any point? I was adding apple wood to the ash bin every 30 minutes. Way too much. Should have removed the skin, it is tough. The meat is tender and good, but very smokey. Smoked at 250.
Tried to reverse sear the steaks. I must not have gotten our iron skillet hot enough to sear. Didn't trust my thermometer when it was on the grill and ended up with steaks that were a tad overcooked and without the benefit of really being seared. Mine was good, my wife didn't like hers. Smoked at 225 but they got done in a hurry, which is why I didn't trust the thermometer.
Our boys plan to be home for Christmas and are requesting some smoked steaks. Im going to have to trust the thermometer and follow some recipes. Crossing my fingers. Any suggestions?
Pork loin has a good flavor. We did a mustard binder with a homemade rub that is tasty. Of the 3 smokes, it turned out the best. I did greatly underestimate how long a 7lb loin would take at 225. I figured it would take several hours. It was less than 2.
Anyway, trial and error rolls on.
My chicken was way too smokey. Wondering if I should have flipped it over at any point? I was adding apple wood to the ash bin every 30 minutes. Way too much. Should have removed the skin, it is tough. The meat is tender and good, but very smokey. Smoked at 250.
Tried to reverse sear the steaks. I must not have gotten our iron skillet hot enough to sear. Didn't trust my thermometer when it was on the grill and ended up with steaks that were a tad overcooked and without the benefit of really being seared. Mine was good, my wife didn't like hers. Smoked at 225 but they got done in a hurry, which is why I didn't trust the thermometer.
Our boys plan to be home for Christmas and are requesting some smoked steaks. Im going to have to trust the thermometer and follow some recipes. Crossing my fingers. Any suggestions?
Pork loin has a good flavor. We did a mustard binder with a homemade rub that is tasty. Of the 3 smokes, it turned out the best. I did greatly underestimate how long a 7lb loin would take at 225. I figured it would take several hours. It was less than 2.
Anyway, trial and error rolls on.