I told my wife I was going to have my smoker running this weekend, so she grabbed 7 lbs. of chicken thighs and 3 filets of Steelhead (at Costco). I was short on time, so I decided to hot smoke.
Dry bribed with a 4:1 brown sugar/kosher salt for 4 hours. Rinsed and patted dry and put in front of a fan while I got the smoker up and running. Used the AMNPS with alder pellets at 175*. Took about 1.5 hours to 145* IT, and everyone was happy (except me, I was stuck with cold pizza).
I can tell by the fat flowing out a bit that the temp was a bit too high...but like I said, I was in a hurry, and I doubt it changed the flavor much.
Dry bribed with a 4:1 brown sugar/kosher salt for 4 hours. Rinsed and patted dry and put in front of a fan while I got the smoker up and running. Used the AMNPS with alder pellets at 175*. Took about 1.5 hours to 145* IT, and everyone was happy (except me, I was stuck with cold pizza).
I can tell by the fat flowing out a bit that the temp was a bit too high...but like I said, I was in a hurry, and I doubt it changed the flavor much.
