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Try it en papilloteAnyone with a quick recipe for Cod? Gonna go some KC Strip tonight, but the wife has a piece of Cod we need to cook. Gonna throw it on the grill. Gimme something easy with readily available ingredients. Thanks in advance.
Ah, good thinking- stopping to pee beforehand. Reduces the risk of transmitting a UTI.
Is doing it on the grill in parchment OK? Any chance of burning? Or do you use indirect heat? Or just go with foil.
Yeah, parchment on the grill is fine. It can catch fire, but only if you have something else fatty that's causing flare-ups right near it.
You crazy.Ah, good thinking- stopping to pee beforehand. Reduces the risk of transmitting a UTI.
Glad it turned out well, brother
Is the meat still as good? I went with my usual 225-250 today. But most of the skin isn't edible. I've done it like this dozens of times and it's so damn good, I've never even thought, "I wish I had more skin".
Yeah, the meat won't suffer as long as you don't overcook it. You could also smoke at a lower temp, then pull it a little early and throw it skin-side down on a hot grill for a minute to crisp the skin.
I do it all the time, use a small tin and wood chips, place it just above the water pan in my WSM.
"Stoked"?
I'm not familiar with that smoker, but I'd say use it and get to know it before investing in any mods. Pick up a good grill probe and meat thermometer. Don't trust the one on the smoker as they can be off by a lot.
Yes you want to make some of the mods you mention if not all. I'll prioritize what I think are most important.
As to your last request youtube can be a great source of visual knowledge, just search horizontal smokers, here is one that looks similar to yours
Probably in the ballpark, yeah. I personally prefer 203-205 internal temp, but that's a personal preference thing.
It's the old FOTKI photo hosting site, I just haven't found a new one since it changed
Wish I could one of you guys over here to just show me what to do. Do yourself and your wallet a favor and do whole chickens or thighs/leg quarters early on while you are getting the feel for your smoker. Simple brine them, 12 hours on the whole birds, 3 or 4 on the parted chicken. This gives you lots of room for error while still producing edible food.rail said:Thanks for all the tips and links, everyone. The book and ribs website look like $$.
Honestly, I'm feeling a little overwhelmed as I thought this would be fairly easy to assemble and just start cooking. I didn't realize I would have to do so much in the way of modifications to the unit. And reading through recipes and watching YouTube videos I realize I have no clue what I'm doing.
Not sure how much modding I'm going to do at this point as I don't have the tools or ability to custom-make metal baffles (I'll try and go the aluminum pan for a while to feel that out), cut sheet metal for diffusers and all of that. The temp probes should be easy enough.
Looks like I'll be doing some trial and error here.
Thanks again, guys! I'm sure I'll be back with more ?s.
A pork shoulder is damn near impossible to botch too. Buy one from the supermarket, slather it with a thin layer of yellow mustard, sprinkle on a rub, wrap it in plastic and jam it in the fridge overnight. Next morning, heat the smoker to 225, jam the shoulder in, and just let it go until it hits 195 or so. Wrap it in foil, then a towel, and put it in your oven (off) or a cooler (no ice) for 2-3 hours and bust it up with forks. Serve with rolls, BBQ sauce, and cole slaw on the side and you'll have a lot of happy people around. It's virtually idiot proof as long as you can maintain temp (I have an electric smoker, so that's done for me with no modding.) You can feed a family of 6 easily for about $20 and probably still have leftovers as long as you don't invite my brothers over.
I also inject mine with an apple juice/cider vinegar/spices mixture, but this is entirely unnecessary and highly optional.
proninja said:I didn't crutch or inject, just cooked to 203 and let it rest for a couple hours before serving.
This week I didn't dry brine, just coated with rub and injected with broth. I also crutched at 150 and put a cup of broth in the foil. Looking forward to seeing the differences.
I can tell you've been to Meathead's site. I also like to cook to 202-203. At 203 that bone (from shoulder) will just slide out. I didn't realize it until a few days ago, but he also published a book this spring. I may buy it but, really, the amazingribs website is a wealth of info in itself.proninja said:
I've wanted a BGE... the wife laughed at me when I told her I wanted one. Not sure why, but she's a penny-pincher. I got a masterbuilt smoker a few years ago and have liked it very much. What rubs have you tried/liked?proninja said:
youtube and Facebook groups are where I got most of my start up info. Like I mentioned, you're not trying to win any competitions. Anything you cook will be awesome! Our favorite thing so far is pork loin. Simple pork rub and an optional injection (apple cider vinegar & apple juice mix) and smoke over either apple or hickory at 225 - 240. A 4 pounder will only take 2 hours or so to get to 155 internal temp. Slice as thin as you can. Great as a sandwich on a toasted roll with some sauce (Sweet Baby Rays) and spoonful of slaw.rail said:Thanks for all the tips and links, everyone. The book and ribs website look like $$.
Honestly, I'm feeling a little overwhelmed as I thought this would be fairly easy to assemble and just start cooking. I didn't realize I would have to do so much in the way of modifications to the unit. And reading through recipes and watching YouTube videos I realize I have no clue what I'm doing.
Not sure how much modding I'm going to do at this point as I don't have the tools or ability to custom-make metal baffles (I'll try and go the aluminum pan for a while to feel that out), cut sheet metal for diffusers and all of that. The temp probes should be easy enough.
Looks like I'll be doing some trial and error here.
Thanks again, guys! I'm sure I'll be back with more ?s.
My friends aren't as picky as competition judges. My point is the mods can wait. Start cooking and enjoy. Work on modding it up as you see what needs to be done.proninja said:
I've discovered that I like chicken grilled more than smoked. The yard bird rub rocks on grilled chicken wings/quarters. I like the pecan rub and the Killer Hogs rub on pork, but I'll admit I don't care much for an excessive amount of spice/heat. These are more sugar based and just a little heat but taste great imo. Wife loves them too.proninja said:
I would avoid the really cheap CharBroil. I would expect very thin metal, and lots of air leaks with that, both of which will make it a PITA to hold a steady temp. Also, since smoke likes to go up, not sideways, horizontal smokers may need internal baffles to ensure even smoke distribution.
I wouldn't recommend the offset. I have one that I bought without doing research and later found out they aren't ideal for smoking
Weber Smokey Mountain, either the 18" or the 22" depending on how much you wanna cook. Research it, you won't find a bad review. And Weber's customer service is excellent too.
That looks good. However, you can only smoke with that correct? I cant grill(direct heat) on it?
