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    Quote Originally Posted by Ca_Silvia13 View Post
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    Any good websites with multiple recipes for different types of meat? Or smoking cook books even? My smoker arrives Friday...well hopefully before the weekend
    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.
    freshprince
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    Amazing ribs is the only website you need. SCIENCE!!

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    Quote Originally Posted by tirebob View Post
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    Yeah I have done dozens of briskets over the years and stuck with wrapping just because it always worked but now I have been experimenting without wrapping I am finding I prefer it. Just comes down to timing I guess. Wrapping definitely helps push things through the stall stage but if you are not under the gun, the bark is better.
    Do you guys wrap with tin foil? Try butchers paper next time. It was a tip when I lived down south. Still better with no wrap, but the “Texas Crutch” allows a full size brisket without cooking through the night.

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    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.
    Last edited by freshprince1; 10-09-2019 at 08:08 AM. Reason: answered the question
    freshprince
    -Jan 2006-

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    Quote Originally Posted by freshprince1 View Post
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    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.
    Amazon is your friend

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    Quote Originally Posted by freshprince1 View Post
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    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.
    Wholesale club is the cheapest i have seen it.

    They have a 900 ft roll for 35-45 bucks i believe. Everywhere else i have seen has been 60 bucks for 100'
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    Quote Originally Posted by Brent.ff View Post
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    Amazon is your friend
    Didn't even think of that. Ordered it. I'm glad this is such a safe space full of support and encouragement.
    freshprince
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    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?

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    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

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    Quote Originally Posted by ercchry View Post
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    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.

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    yup...unless its a turkey that you are reverse searing, poulty isn't a low and slow meat.

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    Waaaay too long for wings. Hotter shorter.
    Double-meat sub dreams.
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    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

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    Quote Originally Posted by Ca_Silvia13 View Post
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    ...Any tips on the wings?
    I think the tips are taken off before the wings are packaged.
    Quote Originally Posted by Gestalt View Post
    Im the one with a learning disability....

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    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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    Last edited by freshprince1; 10-21-2019 at 10:24 AM.
    freshprince
    -Jan 2006-

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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/

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    Quote Originally Posted by Brent.ff View Post
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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/
    Tasted delicious and happy to be supporting a Canadian business!
    freshprince
    -Jan 2006-

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    Quote Originally Posted by freshprince1 View Post
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    Tasted delicious and happy to be supporting a Canadian business!
    Nothing wrong with it, except that "steelhead" have a link to saltwater (and you can't get wild steelhead in canada as keeping them is illegal..). #fishnerd

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    Quote Originally Posted by Brent.ff View Post
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    Nothing wrong with it, except that "steelhead" have a link to saltwater (and you can't get wild steelhead in canada as keeping them is illegal..). #fishnerd
    Well someone better tell Costco then, because they've got it labelled as Steelhead.
    freshprince
    -Jan 2006-

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    Quote Originally Posted by Brent.ff View Post
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    Nothing wrong with it, except that "steelhead" have a link to saltwater (and you can't get wild steelhead in canada as keeping them is illegal..). #fishnerd
    Not every steelhead will return to salt water though. Some do stay their entire lives in freshwater but then they tend to just get referred to as rainbows even though they were the result of an ocean run steelhead hatch.
    Bob Blakeborough

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