Smoking Meat Questions and Discussion

[tm3308]

The Super Bowl is just around the corner. Anyone got anything special planned? I got a Vortex for Christmas, and I'm making a ton of wings (leaning toward Buffalo, teriyaki, and tequila lime wings at the moment, but I've also got a killer lemon pepper recipe) for some friends in Madison. I'm really eager to see how crispy the skin gets with it, as that's the element that's eluded me from having the perfect wings and it's supposed to be excellent in that department. I'm also smoking a pork butt the day before and using some of it to make BBQ nachos.

 

[Gonzo]

The Super Bowl is just around the corner. Anyone got anything special planned? I got a Vortex for Christmas, and I'm making a ton of wings (leaning toward Buffalo, teriyaki, and tequila lime wings at the moment, but I've also got a killer lemon pepper recipe) for some friends in Madison. I'm really eager to see how crispy the skin gets with it, as that's the element that's eluded me from having the perfect wings and it's supposed to be excellent in that department. I'm also smoking a pork butt the day before and using some of it to make BBQ nachos.

Me too. But I'm not sure how possible it is doing it my way to get the crispy skin. I'm not a fan of really saucy wings, so I pull them off right before they're done, sauce them, and put them on at high heat/smoke for 30-40 mins. This mostly bakes the sauce in, which is the way we like them, and while the skin has a good texture it's not overly crispy. Again, putting them back on sauced, I'm not sure how it's possible to get the skin crispy. Am open to advice.

 

[clonebb]

If you don’t make Thai Chili wings, why bother?

 

[tm3308]

Me too. But I'm not sure how possible it is doing it my way to get the crispy skin. I'm not a fan of really saucy wings, so I pull them off right before they're done, sauce them, and put them on at high heat/smoke for 30-40 mins. This mostly bakes the sauce in, which is the way we like them, and while the skin has a good texture it's not overly crispy. Again, putting them back on sauced, I'm not sure how it's possible to get the skin crispy. Am open to advice.

For my Buffalo wings, I’m planning to just toss them in the sauce after they’re done. The teriyaki wings are just gonna marinate, so no sauce to add. And for the tequila lime wings, I take the marinade and strain out all of the solids, then put it over medium heat to sanitize and thicken it up before adding it as a glaze for the last 5-10 minutes. So at the very least, I’m expecting 2/3 of the wings to stay crispy, but hopefully all three.

 

[ScottyP]

what are your recommendations on how to smoke a whole chicken? last one I did, the skin was crispy but sill too tough.

 

[Gonzo]

what are your recommendations on how to smoke a whole chicken? last one I did, the skin was crispy but sill too tough.

Are you brining it? One way I've gotten a much better skin on my Thanksgiving turkey is instead of wet brining it, I dry brine it with sea salt and let the bird sit uncovered in the fridge for 24-48 hours. I don't think you'd need to do it that long with a chicken, maybe 8-12 hours, but that should help.

 

[BillBrasky4Cy]

Me too. But I'm not sure how possible it is doing it my way to get the crispy skin. I'm not a fan of really saucy wings, so I pull them off right before they're done, sauce them, and put them on at high heat/smoke for 30-40 mins. This mostly bakes the sauce in, which is the way we like them, and while the skin has a good texture it's not overly crispy. Again, putting them back on sauced, I'm not sure how it's possible to get the skin crispy. Am open to advice.

For grilled/smoked wings this is how I also prefer them. Fried I want them sauced up.

 

[ScottyP]

Are you brining it? One way I've gotten a much better skin on my Thanksgiving turkey is instead of wet brining it, I dry brine it with sea salt and let the bird sit uncovered in the fridge for 24-48 hours. I don't think you'd need to do it that long with a chicken, maybe 8-12 hours, but that should help.

I didn't brine it the last time. I ran about 225° for a couple of hours and then turned it up to about 375° until until internal temp reached 165° to crisp up the skin. The skin had a crispy texture, but it was so tough that you couldn't eat it. Meat had a little smoke flavor at least.

 

[qwerty]

 

[cyinne]

If anybody is a fan of Bear Mountain they have a BOGO+ free shipping on their website right now.

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[GBlade]

If anybody is a fan of Bear Mountain they have a BOGO+ free shipping on their website right now.

Premium Wood Pellets for Smokers and Grills | Bear Mountain BBQ Woods

At Bear Mountain BBQ, we offer a full range of premium flavored BBQ wood pellets for pellet, gas and charcoal grills and smokers, created with a blended choice of 100% all natural hardwoods. It's time to experience real wood-fired flavor like never before!

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These are my goto. Thanks for the heads up. Just bought 80lbs.

 

[cdnlngld]

Just had to put my 40" el cheapo charbroil(gas) down after 6 years. Slightly upgraded to the Masterbuilt 40"(gas) with temperature control. Anyone have experience with the Masterbuilt?

 

[tm3308]

Me too. But I'm not sure how possible it is doing it my way to get the crispy skin. I'm not a fan of really saucy wings, so I pull them off right before they're done, sauce them, and put them on at high heat/smoke for 30-40 mins. This mostly bakes the sauce in, which is the way we like them, and while the skin has a good texture it's not overly crispy. Again, putting them back on sauced, I'm not sure how it's possible to get the skin crispy. Am open to advice.

Update: I'm still waiting to use mine, but if this guy's video is any indication, the vortex will still produce deliciously crispy skin even if you sauce them near the end of the cook.

 

[NWICY]

I didn't brine it the last time. I ran about 225° for a couple of hours and then turned it up to about 375° until until internal temp reached 165° to crisp up the skin. The skin had a crispy texture, but it was so tough that you couldn't eat it. Meat had a little smoke flavor at least.

Have you tried beer canning it? Do the chicken vertical with a open can of beer in the cavity? This is a suggestion/question not a proven recommendation.

 

[Stormin]

Have you tried beer canning it? Do the chicken vertical with a open can of beer in the cavity? This is a suggestion/question not a proven recommendation.

Beer butt chicken. I dry rub Cookies All Purpose Seasoning about an hour before. Cook on pellet grill. 250 degrees to 300 degrees for a couple hours or so. Perfect every time.

 

[zarnold56]

Doing some ribs today for the Chiefs game. Purchased a thermal blanket for my camp chef woodwind for cold temps. Hopefully it can keep temp today with the cold.

 

[cycloner29]

Did some jerky earlier in the week. Sweet and Sour, Teriyaki and some jerkyholic original. Let it marinate for almost two days.

 

[BigTurk]

My cheap gas grill literally falling apart, so I am looking for a replacement. Neighbor suggested I go pellet but I worry about that since it will be outside full-time. The electronics and moisture don’t mix well in my opinion. That correct thinking? For a gas replacement was leaning a Napoleon. Anyone have one?

 

[dmclone]

Did some jerky earlier in the week. Sweet and Sour, Teriyaki and some jerkyholic original. Let it marinate for almost two days. View attachment 108984

Details?

 

[BillBrasky4Cy]

Did some jerky earlier in the week. Sweet and Sour, Teriyaki and some jerkyholic original. Let it marinate for almost two days. View attachment 108984

I've also started dabbling in making jerky and I have to say it's damn good. What cut of meat are you using? I've been using the rump roasts from our 1/4 beef.