Thread: Sausage and Smoke Cooking

Just to file things away properly, here is my last smoker project for anyone who hasn't already seen it in the dinner thread.

http://straightrazorpalace.com/plate...ml#post1750240

One of our local chain stores (Albertsons) had boneless skinless chicken thighs and or breasts on sale at $1.47 per LB. So I picked some thighs up, got the excess fat off, trimmed them up a bit and got them in a curing brine for 30+ hours.

To make smoked meats, you need something that will 'smoke' like damp wood. I use a vacuum sealer for breaking down large packs of meats etc since there's usually just me here at the Boars Nest. I wash and rinse the bigger ones and reuse to store dampened Hickory Chips. That way I've always got them on hand plus I've been known to space off getting them dampened the day before I'll need them.



The difference between 'Smoked Meats' and 'Cooked Meats' is that when you are smoking the temp is kept 'low' so things happen 'slow'. Here's the temp at about 1/4 of the way through the process;



And the chicken at about the same time (I would be turning them so they don't shrink up on the wire grates)



Here's the temp at the end of the process;



After about 5-6 hours the chicken is done. (I'd turned them a few times during the smoking)



All cooled, packaged and ready for the freezer



Thanks for looking

NOTE: When it comes to the 'Low and Slow' there is a point of diminishing return as if you keep the temps too low for too long you'll dry the product out just as if you were making jerky.

There should be a smoked meat section to the BST. I'm drooling over here!

Originally Posted by dinnermint

There should be a smoked meat section to the BST. I'm drooling over here!

Just be thankful that there's no such thing as 'Smell-a-Post'!!!

If there was, a "Fart of the Day" would pop up immediately

pecan wood smoked ribs... can you say yummy!

and the jalapeno wheel. half jalapeno stuffed with peach preserves, home made beer cheese, topped with churizo and the other half, hot cherry peppers are stuffed with a home made herb cream cheese smoked in cherry wood...

Originally Posted by DupreesDiamond

pecan wood smoked ribs... can you say yummy!

Those look like some nice Country Style Pork Ribs, bet they were good when finished.

I knew a guy who converted a empty beer keep into a smoker, it worked quite well for his needs.

Nice buy Tc! And that butt turned out awesome Roy.

Still waiting on mine to ship,,,,
Ordered from Costco as well.

Well, after messing around with my propane weber, trying to smoke ribs, brisket, chickens, and getting crappy results, I decided to buy a little offset smoker off the local classifieds. This thing is FUN! I've already done some chickens, and a few batches of smoked chilli that turned out excellent. Still learning the qwerks of this little guy, but I really enjoy it. It's nice too because we always have scrap oak and maple at work that gets pitched. I think my next go might be a pork shoulder. I have some crab apple wood I had taken from one of our jobs a few years back that was going to get ground up in a wood chipper. Couldn't let that happen.