***Official Smoking (Meat and Stuff) Thread***

[iahawks]

I've seen a few people talk about having success with chicken thighs. Anyone have a good recipe they use? I've never done them before, usually I stick with pork.

I use a vortex with my Weber grill. I like a higher heat for chicken thighs as it doesn't turn the skin to rubber. Here is the vortex. Just put the thighs around it and about 45 minutes later they are done. I usually put a piece of smoke wood on the grate above the vortex. The vortex is also the best thing I've used to cook wings.

https://vortexbbq.com/about/

 

[Farnsworth]

What's everyones go to rub and sauces. I don't normally sauce anything as I prefer Texas style bbq, but when I do pork I'll use sauce from the Salt Lick in Austin. I also use both their normal and garlic rubs on almost everything.

https://saltlickbbq.com/products/sauce-dry-rub-half-case-6-bottles/

 

[CY88CE11]

Agree same with T-Day turkey, higher heat, shorter cook time.

Even shorter cook time and more even cooking when you spatchcock the bird. Definitely worth it for turkey, less so for whole chicken, but still helps.

 

[cycloner29]

Even shorter cook time and more even cooking when you spatchcock the bird. Definitely worth it for turkey, less so for whole chicken, but still helps.

I will always do chicken this way, it cooks more evenly and easier to piece out when done. I will usually turn my smoker up to around 350 - 400 the last 30 minutes or so just to get the skin a little more crisp.

 

[Cardinal2001]

I use my own, have a container in the freezer for just about anything. I leave out the salt, as it is added separate.

1 Tbs ground black pepper
1 Tbs ground white pepper
2 tsp cayenne pepper
2 Tbs chili powder
1 Tbs ground cumin
2 Tbs garlic powder
2 Tbs brown sugar
1 Tbs ground oregano
3 Tbs smoked paprika
1 tsp dry mustard
1 Tbs celery salt
2 tbs onion powder
1 tbs lemon pepper
1 tsp cardamom
1 tsp ginger

Amazing Ribs has Meathead's Memphis Dust, another favorite:
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

Mrs. O'Leary's Cow Crust is excellent on prime rib:
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust
Simon and Garfunkel rub is outstanding on poultry (thanksgiving turkey, yum):
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/simon-garfunkel-spice-blend-baste
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/simon-garfunkel-spice-blend-baste
And plain old dalmation rub (salt and pepper) is good on a brisket for a change.

 

[Cyclones_R_GR8]

Actually a guy I used to work with got caught going around a firewall in corporate company to look at porn at job previous to when he worked at the same company I did. Fast forward about 5 years to last year (he worked for a different company yet again). He got caught looking at the wrong kinda porn on a corporate company computer. Now I see he is on the state sex offender registry!!

We had a guy building a porn site on one of our backup servers almost 20 years ago. He was planning on uploading it to a hosted site but got found out. It was pics of him and his wife.

 

[FOREVERTRUE]

What's everyones go to rub and sauces. I don't normally sauce anything as I prefer Texas style bbq, but when I do pork I'll use sauce from the Salt Lick in Austin. I also use both their normal and garlic rubs on almost everything

The Salt Lick is amazing. That is probably one of my favorite bbq joints. You walk in and that open pit right there in front of you gets your mouth watering. I used to try bbq all over the country when I traveled a lot and that one still sticks out in my mind. Would love to go back.

 

[ISUTex]

get a good rub or brine recipe on some bbq site. Get some oak chips, wood, pellets or whatever. soak them if you want. Place meat to the side of the fire for an hour or so. (Weber grill works fine.) Put meat in the oven at 200-250 (wrapped in foil). set timer for an hour. Watch football and drink. when timer goes off, check temp of meat. Watch football and drink. Repeat process until meat has reached desired temp.

 

[FOREVERTRUE]

My first smoker was two kegs. One for a smoke chamber then flex ducting to the other with the meat rack.

 

[Farnsworth]

The Salt Lick is amazing. That is probably one of my favorite bbq joints. You walk in and that open pit right there in front of you gets your mouth watering. I used to try bbq all over the country when I traveled a lot and that one still sticks out in my mind. Would love to go back.

Ya we have to stop there every time we go through Austin. Get a bucket a texas local beers and order the beef ribs, so good.

 

[CloneGuy8]

I've only done pork shoulder and corned beef brisket on mine. I'd like to try some others, but pork shoulder is so easy and tasty.

I've been messing around w/ different chips. I think last time I did a mixture of hickory and apple. Maybe next time I'll just just apple or just pecan.

 

[Gonzo]

I've only done pork shoulder and corned beef brisket on mine. I'd like to try some others, but pork shoulder is so easy and tasty.

I've been messing around w/ different chips. I think last time I did a mixture of hickory and apple. Maybe next time I'll just just apple or just pecan.

Pork back ribs are heaven. You should try, it's not that complicated and completely worth it.

 

[CloneGuy8]

Pork back ribs are heaven. You should try, it's not that complicated and completely worth it.

Thanks, I'll keep that in mind for my next smoke. Do you marinate these, or just use a dry rub? Also, hickory chips I assume?

 

[Gonzo]

Thanks, I'll keep that in mind for my next smoke. Do you marinate these, or just use a dry rub? Also, hickory chips I assume?

No marinade. When you're ready to prep unwrap the racks of ribs and pat them dry. Then apply the dry rub. I usually do this 30 minutes to an hour before I plan to put them on the smoker so the meat temp will come up after being refrigerated. Cold ribs on a hot grill/smoker is bad. Then when the smoker is 200-225 put them on bone side down for 2 hours. Then pull them off and wrap tightly in tin foil, put back on bone side up for 2 hours. Then pull them off, unwrap and put back on bone side down for an hour, basting with BBQ sauce if you want. Never fails.

I use wood chunks, hickory and apple. I know soaking the wood is popular but I never do, don't think it's necessary.

 

[DollaDollaBill]

If you want crispy chicken skin, use corn starch in your rub. Works really good for crispy smoked wings

 

[CubsClones1]

I know soaking the wood is popular but I never do, don't think it's necessary.

I never do this either but know plenty of people that swear by it.

 

[AgronAlum]

I never do this either but know plenty of people that swear by it.

I was told I needed to with this new to me smoker because they designed the chip tray so close to the burner. If you don’t, they just light up. I read something online about using a cast iron skillet so that doesn’t happen but I think I’d have to rig something up to set it on.

 

[Cyclones_R_GR8]

I was told I needed to with this new to me smoker because they designed the chip tray so close to the burner. If you don’t, they just light up. I read something online about using a cast iron skillet so that doesn’t happen but I think I’d have to rig something up to set it on.

You said it was a Masterbuilt. If it is an electric you shouldn't have to soak the chips. All soaking chips does is release steam until they dry enough to burn. In an electric they should just slowly smolder.
I assume it is something like this?

 

[CY88CE11]

You said it was a Masterbuilt. If it is an electric you shouldn't have to soak the chips. All soaking chips does is release steam until they dry enough to burn. In an electric they should just slowly smolder.
I assume it is something like this?
View attachment 53735

Said it's a Sportsman Elite, so electric, no window. It's very similar to what I have (looking to upgrade to propane), and I haven't ever soaked any wood chips.

 

[AgronAlum]

You said it was a Masterbuilt. If it is an electric you shouldn't have to soak the chips. All soaking chips does is release steam until they dry enough to burn. In an electric they should just slowly smolder.
I assume it is something like this?
View attachment 53735

Said it's a Sportsman Elite, so electric, no window. It's very similar to what I have (looking to upgrade to propane), and I haven't ever soaked any wood chips.

It’s actually the LP version, not electric. The chip tray sits like an inch above the burner. This is pretty much what it looks like. The chip tray setup is a tad bit different but at the same height in the box. It also has a separate door at the bottom to get to the tray instead of a single large door.