With all the staying at home because of COVID-19 I’ve taken to using my smoker much more.
So far this week.
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Salmon with brown sugar and Cajun seasoning
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Jerked pork shoulder.
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And tonight’s tritip. Went a little long, so a touch chewy, but still moist and delicious.
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Nice! What's the setup? I've not done a ton of stuff on mine. Looking to get a brisket here soon. I've done a handful of turkeys, whole chicken, chicken breast, wings, pork shoulder, ribs a few times. The best thing I ever did was a prime grade rib roast... killer. Have been doing salmon lately but parmesan/panko crusted in the oven.
I'm using the Weber smokey mountain 18". I got this as a starter kit, but I've been using it for a few years now. I usually do the snake method where I stack coals around the outside, and typically use hickory chunks. I haven't done any mods to it other than taping the door shut to keep smoke in.
I usually just mix my own rub/seasoning in a shaker that I stole from Franklin BBQ's youtube vids. No fancy thermometer setup either, just a basic one. I also use a brine on the birds that I got off youtube.
Thought I had a pic of a turkey I did but can't find it. Wings tonight were bomb, too busy eating them to take a pic.
After cooking chicken on my Weber for over 20 years and getting frustrated over burned and underdone chicken I discovered...wait for it...The indirect heating method.Drum sticks... Built the fire differently than I normally do. Was having a hard time getting the temp up with the old method. Seems ok, how long does it usually take to get the wood burning clean? This had been going for about 30 minutes. Probably going to drop the rack down and "grill" them when finished.
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After cooking chicken on my Weber for over 20 years and getting frustrated over burned and underdone chicken I discovered...wait for it...The indirect heating method.
Get a pair of those fences/arbors made for the Weber coal grate that hook over the outer ring openings and place your heated briquets behind them. This still leaves plenty of room in the center of your cooking grate to place all of your chicken (seasoned lightly with Lowry's Seasoned salt or Spice Islands "Beau Monde") . Keep turning every 15 to 20 minutes and add more coals every 30 minutes. This process takes the better part of 2 to 2 1/2 hours but when their golden brown and sizzling with an internal temp of 165 to 170 degrees their done. Wings cooked this way are the best you've ever had. Legs and thighs as well! Try skinless and boneless thighs marinated and rolled-up, held together with a toothpick. Moist, juicy and yummy. I like soy sauce based marinades or Korean barbecue sauce's for this myself.