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Depending on the salt/water ratio it takes a certain amout of time for the salt to fully dissolve in the water to get the egg to float. I guess this time domain is enough to flavor the fish, plus or minus depending on your tastebuds.
Correct.J
Apple and most fruits are considered light smoking woods and go well with poultry and pork, hickery is a medium and goes well with pork/ribs, both are good for chicken but I prefer apple.Here is a nice chart to help
Awesome link, thanks! I used hickory with my first chicken and it still tasted good, but soon after I bought some apple wood and I've used that since. It has a great flavor that compliments the chicken very well.
I'm leery of a barbecue wood guide from the UK.North Carolina legendary Pitmaster Ed Mitchell has this on BBQ:
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
Order online.... not cheap but sampler packs get you a few pounds of 5-6 different great wood chunks to play with for a pretty reasonable price.
I thought about it, I just need to drag my sorry butt out to the Smoke and Fire shop. Not as far from where I work. My last gig I was about 2 miles from it and was golden.Right now I have 4 bags of apple chips. The GS has been carrying apple lately but it won't last, two quarter logs of apple, a bag of maple chunks and A few hickory blocks. That will take care of me for a little while. Then I'll go out there and drop $150 and stock up for the rest of the summer. This is what was leftover from last year when I stocked up.
I've got some friends in Lexington, NC that would respectfully disagree with No. 1. Both styles are great, though, IMO. You could get into a fight easily in NC preaching the virtues of tomato vs vinegar based sauce.I'm leery of a barbecue wood guide from the UK.North Carolina legendary Pitmaster Ed Mitchell has this on BBQ:
1. "Real Carolina BBQ sauce is cider vinegar, cayenne, and black pepper. Never any ketchup or mustard. That's for those guys in Memphis and Texas."
2. "It's always cooked over hardwood. Hickory or oak. No mesquite. No fruitwood."
3. "Forget the cheese, the injections of cranberry juice, and the onions on the coals. That's not authentic BBQ - those are moves used by people at competitions to trick the judges."
I'm sort of with him on #1. Totally with him on #2 and #3...
J
I thought the same thing, but after looking at it, the descriptions seem pretty good to me based on my experience with some of these woosNorth Carolina legendary Pitmaster Ed Mitchell has this on BBQ:
It's also for people in Missouri. Myself, I make a mean tomato based BBQ sauce, but I rarely use it. Smoke flavor and a good rub is all I need most of time. Then again, I haven't ever done pulled pork.
Sorry, I have to disagree. Fruitwood is the only way to go. I use apple about 80% of the time. Other than that I use Maple, Cherry, Hickory and I think I am going to try peach soon.
I have to say dropping onion or garlic cloves into the coals adds a lot of flavor too. Sort of the White Castle effect. I don't see how infusing garlic and onion into meat is considered a bad thing. And I inject my brine into the breasts of whatever chicken I am going to smoke. Just because someone does something a certain way, doesn't mean it's the only way. Try to tell the pit masters in Texas about not using mesquite and they will laugh at you. I for one would never want to limit myself the way this guy does. I love experimenting with different woods, rubs, marinades, injections, sauces, mops, cooking methods, and tweaks to my smoker (thanks Megla). I hope to spend the rest of my life exploring all those combinations and hope I never get done experimenting....
LOL, pretty sure that these are universal decriptions for the woods and not something some limey Brit created.More trustworthy?I'm leery of a barbecue wood guide from the UK.North Carolina legendary Pitmaster Ed Mitchell has this on BBQ:
1. "Real Carolina BBQ sauce is cider vinegar, cayenne, and black pepper. Never any ketchup or mustard. That's for those guys in Memphis and Texas."
2. "It's always cooked over hardwood. Hickory or oak. No mesquite. No fruitwood."
3. "Forget the cheese, the injections of cranberry juice, and the onions on the coals. That's not authentic BBQ - those are moves used by people at competitions to trick the judges."
I'm sort of with him on #1. Totally with him on #2 and #3...
J
This is the exact same list as the UK list, except that they spell flavor without a U in this list. Exact same list...
This is the same as the Texan, and UK one as well....
Ummmmm, that was pretty much my point, the wood descriptions tend to be universal no matter what source you get them from.
I didn't read what you typed, just clicked on the links.
I'll say this, I'll be adding Pecan to the next wood purchase. I wonder what the old pit master has to say about nut wood?I use a lot of pecan as it is cheap here in FL (Free from GA) and it compliments both cherry and apple well.I didn't read what you typed, just clicked on the links.I'll say this, I'll be adding Pecan to the next wood purchase. I wonder what the old pit master has to say about nut wood?
Ed reminds me a of a story. A woman is preparing a baked ham using a recipe that has been in her family for years. First thing she does is cut off about 2 inches off of each end of the ham. She has a young daughter that is always asking questions and asks why she cuts off the ends of the ham. The mother says, because that's what my mother used to do. They cook the ham and everyone enjoys it but the mother is wandering why her mother cut off the ends of the ham so she calls her and asks the same question. The Grandmother says, well, I did it because my mother used to do it. So the Grandmother calls her mother and asks why she cut off the ends of the ham and the great grandmother says, "because that was the only way to get the ham to fit into the ham baking pan."Just because people have been doing the same thing for years doesn't mean there aren't newer better ways of doing them now. Back when Old Ed started they didn't cut down apple or cherry trees. That was money in your pocket. But hickory was every where. Mesquite is everywhere in Texas. Evidently Pecan is in Georgia. Listen, most of my friends think Sushi would be better used as bait. I love the stuff. I'm sure Old Ed would sneer at Sushi. I used to as well. Just because someone does something differently, doesn't mean they don't do it well. Branch out Joe....You won't hurt Ed's feelings!?!?!?!You guys do what you want. I'm with Ed.
I've used that Zig Ziglar story plenty of times. But it's not remotely applicable to this. Ed does what he does for a real good reason. Because out of all the ways to do BBQ (and he's well aware of most all of them I'm sure) he thinks the way he's settled on is the best way to do it. Nothing wrong with that. But it's nothing like the ham lady that doesn't know why she does something. And it has nothing to do with sushi.JEd reminds me a of a story. A woman is preparing a baked ham using a recipe that has been in her family for years. First thing she does is cut off about 2 inches off of each end of the ham. She has a young daughter that is always asking questions and asks why she cuts off the ends of the ham. The mother says, because that's what my mother used to do. They cook the ham and everyone enjoys it but the mother is wandering why her mother cut off the ends of the ham so she calls her and asks the same question. The Grandmother says, well, I did it because my mother used to do it. So the Grandmother calls her mother and asks why she cut off the ends of the ham and the great grandmother says, "because that was the only way to get the ham to fit into the ham baking pan."Just because people have been doing the same thing for years doesn't mean there aren't newer better ways of doing them now. Back when Old Ed started they didn't cut down apple or cherry trees. That was money in your pocket. But hickory was every where. Mesquite is everywhere in Texas. Evidently Pecan is in Georgia. Listen, most of my friends think Sushi would be better used as bait. I love the stuff. I'm sure Old Ed would sneer at Sushi. I used to as well. Just because someone does something differently, doesn't mean they don't do it well. Branch out Joe....You won't hurt Ed's feelings!?!?!?!You guys do what you want. I'm with Ed.
Hi falcon,No, it's not what you think. Fatties are sort of a new thing where people take a log of breakfast sausage and stuff it with things like cheese or apples or onions (or whatever you like) and then put it on the smoker. It's pretty popular among some.J
BBQ is SERIOUS BUSINESS!
I hear ya joe.. and certainly wasn't trying to tell ya Ed's way was wrong...and certainly not trying to sway ya. I liken it to having each style/element being a tool in the toolbox. Maybe you only need a hammer to built a house... but maybe it can be done better with a variety of tools. Who knows... It's cool that Ed has experimented with all the means and settled on that based on his taste... I plan to enjoy a similar journey of experimentation and who knows.. maybe I settle down next to Ed.. or maybe I end up elsewhere.I've used that Zig Ziglar story plenty of times. But it's not remotely applicable to this. Ed does what he does for a real good reason. Because out of all the ways to do BBQ (and he's well aware of most all of them I'm sure) he thinks the way he's settled on is the best way to do it. Nothing wrong with that. But it's nothing like the ham lady that doesn't know why she does something. And it has nothing to do with sushi.JEd reminds me a of a story. A woman is preparing a baked ham using a recipe that has been in her family for years. First thing she does is cut off about 2 inches off of each end of the ham. She has a young daughter that is always asking questions and asks why she cuts off the ends of the ham. The mother says, because that's what my mother used to do. They cook the ham and everyone enjoys it but the mother is wandering why her mother cut off the ends of the ham so she calls her and asks the same question. The Grandmother says, well, I did it because my mother used to do it. So the Grandmother calls her mother and asks why she cut off the ends of the ham and the great grandmother says, "because that was the only way to get the ham to fit into the ham baking pan."Just because people have been doing the same thing for years doesn't mean there aren't newer better ways of doing them now. Back when Old Ed started they didn't cut down apple or cherry trees. That was money in your pocket. But hickory was every where. Mesquite is everywhere in Texas. Evidently Pecan is in Georgia. Listen, most of my friends think Sushi would be better used as bait. I love the stuff. I'm sure Old Ed would sneer at Sushi. I used to as well. Just because someone does something differently, doesn't mean they don't do it well. Branch out Joe....You won't hurt Ed's feelings!?!?!?!You guys do what you want. I'm with Ed.
Gonna be a fun trip though 
Exactly Icon. You and I are on the same page there. I get the feeling Ed doesn't care what anyone else does and I didn't feel like you were saying Ed's way was wrong. No worries.JI hear ya joe.. and certainly wasn't trying to tell ya Ed's way was wrong...and certainly not trying to sway ya. I liken it to having each style/element being a tool in the toolbox. Maybe you only need a hammer to built a house... but maybe it can be done better with a variety of tools. Who knows... It's cool that Ed has experimented with all the means and settled on that based on his taste... I plan to enjoy a similar journey of experimentation and who knows.. maybe I settle down next to Ed.. or maybe I end up elsewhere.I've used that Zig Ziglar story plenty of times. But it's not remotely applicable to this. Ed does what he does for a real good reason. Because out of all the ways to do BBQ (and he's well aware of most all of them I'm sure) he thinks the way he's settled on is the best way to do it. Nothing wrong with that. But it's nothing like the ham lady that doesn't know why she does something. And it has nothing to do with sushi.JEd reminds me a of a story. A woman is preparing a baked ham using a recipe that has been in her family for years. First thing she does is cut off about 2 inches off of each end of the ham. She has a young daughter that is always asking questions and asks why she cuts off the ends of the ham. The mother says, because that's what my mother used to do. They cook the ham and everyone enjoys it but the mother is wandering why her mother cut off the ends of the ham so she calls her and asks the same question. The Grandmother says, well, I did it because my mother used to do it. So the Grandmother calls her mother and asks why she cut off the ends of the ham and the great grandmother says, "because that was the only way to get the ham to fit into the ham baking pan."Just because people have been doing the same thing for years doesn't mean there aren't newer better ways of doing them now. Back when Old Ed started they didn't cut down apple or cherry trees. That was money in your pocket. But hickory was every where. Mesquite is everywhere in Texas. Evidently Pecan is in Georgia. Listen, most of my friends think Sushi would be better used as bait. I love the stuff. I'm sure Old Ed would sneer at Sushi. I used to as well. Just because someone does something differently, doesn't mean they don't do it well. Branch out Joe....You won't hurt Ed's feelings!?!?!?!You guys do what you want. I'm with Ed.
To accomodate enough to submerge 8 chickens. I'm guessing:4 gallons water4 cups table salt16 oz. syrup1 liter of apple juiceThoughts on the apple juice?In the past I have just used olive oil and black pepper on chicken, but I think I'm going to switch to some rubs that I typically use on pork. Going to try to fit some fatties on there, too. Probably one hot sausage stuffed with pepper jack cheese, one mild sausage stuffed with pepper jack, and one mild not stuffed, all 3 rolled in pork dry rub.PUMPED!!!!!!!!!!111
I do. I like tending a fire.
That should be awesome shuke. Let us know how it goes.J
Last time I smoked a chicken, I added about a half gallon of apple cider. Dad is in the grocer business and bought me a bunch of 1 gallon jugs of cider last October. The stuff is good for a year if not opened. Well, I'm not swillin cider in April or May so I dumped a ton in there because I was just throwing away the rest. I also sliced a few apples into chunks. After that I slathered it in Jerk Paste and put it in a ziplock for an hour.
Just go buy some KFC. Let's be serious, here. This is too difficult for you.
Shuke,Everyone is different. But for my chicken, I don't add any rub. I brush with vegetable oil, throw on coarse sea salt, cracked black pepper, and then dust with garilc powder and onion powder. That's it. Turns out great. Chicken is different than pulled pork where you get a real "bark" and the rub is more a factor in my opinion.
That doesn't look too bad. I avoid any rubs or seasonings where the first ingredient listed is salt. That's too easy to do and I want to add the salt myself to know how much I am putting on. Get creative. Use what you like. Like what you use...
Got it. Joe uses a rub consisting of coarse salt, cracked black pepper, garlic and onion powder....Brutha is keeping it real....
Seems to be one of the lighter rubs you will see here.One of my favorite "rubs" on a smoked chicken is a generous coating of this Italian seasoning grinder deal that I have. It's got all kinds of good stuff in it from pepper corns, dried herbs, chunks of coarse salt. I just enjoy an herb encrusted chicken.....That is when I'm not kicking my own ### with the jerk seasoning....
Wow - The Weber Smokey Mountain is on sale today at Amazon for 179.99 shipped.
Good luck Zasada. J
All done!It was quite tasty -- but now the whole house smells like mesquite!Joe Bryant said:
We'll be eating chicken for the next week... Quesadillas tonight, likely.All-in-all I'm not sure if I'd do it every time I make chicken. It's low-maintenance but still requires some time. It was fun to do while watching the Indy 500 though.Thanks, Joe!
