I went with a Traeger, and their app is really great. It has hundreds of recipe's for all kinds of meat, as well as all kinds of complexity and skill level.
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Amazing ribs is the only website you need. SCIENCE!!
Yes, I have wrapped with tin foil. Where dO I find butchers paper!? I have checked multiple places to no avail. Also, I have read that you want butcher paper that has no wax.
Starting to get my feet wet with my smoker. Only done chicken wings and thighs and had two different experiences and want to ask more seasoned users for some help. I found my chicken wings came out with very tough skin. I used a brown sugar, chili flake rub. The meat was great but some of the wings you could barely bite through the skin. The thighs came out better but only used normal BBQ sauce on those. Any tips on the wings?
It’s not the rub, it’s the temp. Chicken skin needs a higher temp for it to become bite through. You also don’t need a whole lot of time. Hard to say what to tweak without the details
Wings were in a 16 hour brine, taken out and rubbed with the brown sugar and chili mix. Put wings directly on the racks in the smoker. Smoked at 175* for 3 hours then 350* for 5 mins a side.
Time wise seemed too long but i really wasn't sure. I couldn't get my thermometer to stay in a wing long enough to properly measure the meat temp.
yup...unless its a turkey that you are reverse searing, poulty isn't a low and slow meat.
Waaaay too long for wings. Hotter shorter.
Don’t brine wings either, that’s probably the main cause of the skin issue. But yeah, way too low 275-325F and under 1.5hrs
22,000 steps by noon on Saturday rewarded me with 3 nice Ruffed Grouse. Brined them overnight (breast on body) in salt water and smoked them alongside some Steelhead Trout and peppers. Rubbed the Grouse with olive oil, salt and cracked pepper, and then brushed with garlic butter a few times; soaked the Steelhead in italian dressing and then brushed with garlic butter throughout the smoke. Nothing too fancy but it was a delicious, fresh meal.
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FYI, steelhead trout at the store in pretty well all of canada are overpriced rainbow trout grown in a fish farm in Lake Diefenbaker. They never touch saltwater.. http://www.wildweststeelhead.com/