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packerfan66

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  1. Like
    packerfan66 got a reaction from lnarngr in smoking chuck roast Italian sesaon   
    before and after pics of smoked Italian chuck roast. 






  2. Like
    packerfan66 got a reaction from KJKiley in smoking chuck roast Italian sesaon   
    before and after pics of smoked Italian chuck roast. 






  3. Like
    packerfan66 got a reaction from eric in smoking chuck roast Italian sesaon   
    before and after pics of smoked Italian chuck roast. 






  4. Like
    packerfan66 got a reaction from Golf Griller in smoking chuck roast Italian sesaon   
    before and after pics of smoked Italian chuck roast. 






  5. Like
    packerfan66 got a reaction from Nnank76 in smoking chuck roast Italian sesaon   
    before and after pics of smoked Italian chuck roast. 






  6. Like
    packerfan66 got a reaction from lnarngr in smoking chuck roast Italian sesaon   
    OK so today I am smoking 4 chuck roast with a oil pesto rub seasoned with  my own Italian seasoning. Target temp of 230-260 to reach meat temp of 160. pull them off and  wrap in foil return to smoker to reach meat temp of 190. figuring on a 5/6 hr smoke. wish me luck. any thoughts or ideas are always welcome.
  7. Like
    packerfan66 got a reaction from KJKiley in smoking chuck roast Italian sesaon   
    OK so today I am smoking 4 chuck roast with a oil pesto rub seasoned with  my own Italian seasoning. Target temp of 230-260 to reach meat temp of 160. pull them off and  wrap in foil return to smoker to reach meat temp of 190. figuring on a 5/6 hr smoke. wish me luck. any thoughts or ideas are always welcome.
  8. Like
    packerfan66 got a reaction from fbov in smoking whole chickens   
    So I smoked a couple of spatched chickens Yesterday for dinner. They turned out great. The wife  and kids loved them. I did smoke them a bit longer. I forgot to let the Kamado rise to temp before I threw the chickens on so I thought I should let them cook a little longer. the temp was about 250 when I put them on.  But I could have still just let them smoke for the 1 or 1 1/2hr normal time.  MY temp ranged from 350 to 400. Once it got up to temp.  But like I said they still turned out great.  I do like the spatchcock method. it's easy and the chicken was moist and delicious.  The wife said she liked it this way as well. So I think I will smoke chicken this way in the future. next time i will try it with a brine.  Thanks again for all the tips and help.


  9. Like
    packerfan66 got a reaction from JohnnyAppetizer in smoking whole chickens   
    So I smoked a couple of spatched chickens Yesterday for dinner. They turned out great. The wife  and kids loved them. I did smoke them a bit longer. I forgot to let the Kamado rise to temp before I threw the chickens on so I thought I should let them cook a little longer. the temp was about 250 when I put them on.  But I could have still just let them smoke for the 1 or 1 1/2hr normal time.  MY temp ranged from 350 to 400. Once it got up to temp.  But like I said they still turned out great.  I do like the spatchcock method. it's easy and the chicken was moist and delicious.  The wife said she liked it this way as well. So I think I will smoke chicken this way in the future. next time i will try it with a brine.  Thanks again for all the tips and help.


  10. Like
    packerfan66 got a reaction from Family_cook in smoking whole chickens   
    Thanks everyone for the great tips. Spatchcock it is. I plan on Smoking two chickens ( on an Akorn Kamado Kooker) this weekend so the  tips will are appreciated. I have Apple and cherry wood to smoke with  (the wife will let me know which she wants. lol)  I have not done any brines yet. but I can appreciate the benefits. Hopefully I will remember to take pics before we dig in to them.   this has Been a great forum to get some  great tips and advise and education. Thanks again.
  11. Like
    packerfan66 reacted to Bonux in 2-2-1 Method for Baby Back Ribs Didn't Work for Me   
    True, but helps to give you some hooks to make sure you don't have to open the grill constantly and that way you can do something else while cooking. 
     
    I always aim for 1-2-1, works like a charm. But sometimes I take some time from the last stint. 
  12. Like
    packerfan66 reacted to BobE in smoking whole chickens   
    Welcome to the Guru!  I'm firmly in the spatch camp, usually roasted at 350F with a wood chunk, just to let the neighbors know I'm up to something.  
  13. Like
    packerfan66 reacted to lnarngr in smoking whole chickens   
    Spatchcock! Good Luck!
    My spatchcock "roasted" turkey is very nearly as good as my fried turkey. This year I will brine both, versus Meathead's excellent recommendations. We will see! 
    Mr Cue, thanks for the differentiation between roasting and smoking! Yah, I am typically roasting birds over smoke instead of smoking them. 
  14. Like
    packerfan66 reacted to Mr Cue in smoking whole chickens   
    Most confuse smoking a chicken with roasting a chicken over smoke. If you want it “smoked”, you should brine it and cook it around 250°F until it reaches 180°F in the thigh. I prefer to roast a spatchcocked bird at 350-400°F, indirect, over some light smoke from Pecan wood; Pecan is very mild and makes beautiful color on poultry. I also like to season my meat (under the skin) with something like Montreal Chicken and do a simple mix of equal parts kosher salt, cracked black pepper, and smoked paprika on the skin for that picture perfect skin. No flipping or fussing necessary, just get the heat settled and let it ride 45-60 minutes. 
  15. Like
    packerfan66 reacted to Family_cook in smoking whole chickens   
    I think spatchcock it the way to go.  Be careful with your smoking wood; don't use too much and use something mild like cherry.  Pecan, hickory or mesquite to too much for chicken which absorbs smoke like crazy.  Heat deflector in my opinion is optional as long as you control the temp.  Maybe 275-300.  No water pan needed as Kamado's  do a good job of retaining moisture.
  16. Like
    packerfan66 got a reaction from JeffieBoy in smoking whole chickens   
    So I have smoked. pork butts, seared Pork steaks and smoked some St, Louis style pork ribs. on my Akorn Kamado Kooker.  Now I want to smoke some chickens.  two questions. can I smoke a chicken whole and stuff the cavity with veggies and apples or is Spatchcock chicken the way I should go? And can I do multiple chickens in either method? Thanks for any advice  you can give.
  17. Thanks
    packerfan66 reacted to SeaBrisket in 2-2-1 Method for Baby Back Ribs Didn't Work for Me   
    I've followed that recipe several times and it's always come out excellent. I don't sauce, I just serve that on the side. Also, I like to cut off the last few bones, the very small ones, from the rest of the rack and let those cook separate as it makes a great mid-smoke snack about 3 hours in.
  18. Thanks
    packerfan66 reacted to Dragon in 2-2-1 Method for Baby Back Ribs Didn't Work for Me   
    I like to get pork  ribs that are around 2 lbs. I like the way they cook/smoke. I do baby back ribs. I remove the membrane and do not turn mine. Bone side down the whole cook  225 to 250. I stay away from big racks of baby backs. I will buy the whole side of the rib from time to time, butt that is a whole different cook. I use a dry rub. Spray bottle ASV/AJ. Finish with a glaze of BBQ something I make. Usually sweet and sticky. I bend the rib and pull the whole rib through the sauce. No moping, no brushing. Back on after grill gets to 300 till glaze is set.
  19. Thanks
    packerfan66 reacted to BobE in New Kid on the block   
    Welcome aboard Packerfan66, you've certainly found the right place to get advice, share experiences and learn some new tricks!  Try checking out the Akorn section for grill specific questions.  Hope your ribs were awesome!
  20. Thanks
    packerfan66 reacted to prowe in New Kid on the block   
    Dude, don’t sweat an exact temp of 225. Especially don’t sweat it in a kamado, and double especially in an insulated steel kamado. Yeah....310 is prob not right, but you gotta relax. If you are looking for 225 and get 275, meh, same difference.  Food will be awesome.    Them ribs will be righteous. Sorry about your NFL team.
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