What to put in the smoker this weekend?

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Originally Posted by Irving

Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?

https://lh3.googleusercontent.com/Wm...=w1112-h625-no

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why not? that's what i as i'm sure others like about using the smoker, grill or (hem, hem) sous bidet. You don't know how it turns out till you try it. Except for those chicken pieces hanging over the side, ........................

IMO Poultry needs high heat. I have always been leery of doing poultry at less that 350. That smoke @ 225 for 3 hrs for a bird, not my thing. Plus that's where you run in to a lot of the i did a chicken on the smoker and the skin's rubbery.

The sear should help with the rubbery part.

Besides, it's Colorado, things dry out a bit quicker with this dry air. [Coffee]

The 30+ additional minutes at 350 is for the crispy skin. As Gman pointed out. Going to do that part in my oven I think. Last time I tried to finish something on the grill, I set a $70 brisket on fire three times in a row.

Just hit soopers. Got a whole chicken, want to spatchcock it. Never attempted to do so.

Also grabbed a pork shoulder. With working at home, I can babysit it. Got it here and realized I had another one in the freezer.

I'm dragging a pork shoulder out of the freezer right now.

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Originally Posted by Great-Kazoo

smoke them after rubbing with some baking soda, let wings sit uncovered in fridge for 3-4 hrs. Throw on smoker @ 350 till done. Then crisp up the skin on grill. Franks red hot sauce and melted butter is the standard / basic sauce.

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I often just throw them on at 350 for about an hour or so. Skin gets crispy enough if you don?t want to wait for them to get dry in the refrigerator

I think those fans really sped things up! I'll report to see how they come out. Costco let me buy two packs of those party wings, so I can try again in a week or two and make sure I have the time.

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Originally Posted by 00tec

Just hit soopers. Got a whole chicken, want to spatchcock it. Never attempted to do so.

Also grabbed a pork shoulder. With working at home, I can babysit it. Got it here and realized I had another one in the freezer.

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Decent kitchen/cooking shear makes quick work of it. We pretty much spatchcock all birds bigger than Cornish Hens.

I can never do Cornish Hens. There's just not enough there for me to go through the hassle.

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Originally Posted by Irving

I think those fans really sped things up! I'll report to see how they come out. Costco let me but to packs of those party wings, so I can try again in a week or two and make sure I have the time.

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Pat em down and give them an hour in refer and put em on.