Whats on the Grill or Smoker?

[srb08]

Yes, I usually use cherry, but many of the smokers like hickory, more smoke flavor they say. I personally like apple if I have it. Hickory is good for cold smoking bacon IMO!! As we always used it in the old meat house to smoke the hams, shoulders, and the sides for bacon. Using cherry wood here with the pork butt. because that is all I have. I prefer apple or hickory. View attachment 277946

The only wood I don't use is Mesquite. To me, it gives whatever I smoke a harsh flavor.

 

[amberg]

I’m going to be smoking my first batch of summer sausage. Venison and some pork with LEM Backwoods seasoning. What wood would you recommend to smoke with?


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Hickory, Apple, than pecan or cherry. Hickory = more smoke flavor. Cherry = less smoke flavor. Apple and pecan in the middle IMO.

 

[amberg]

Hickory and Cherry are both good.
I use a lot of Pecan as well.

Pecan ok. not sure were to get the blocks for the smokin-it smoker.

 

[amberg]

The only wood I don't use is Mesquite. To me, it gives whatever I smoke a harsh flavor.

Yep!

 

[N8TE]

So what you have cooking or smoking?

Perch!

 

[stihl_head1982]

Some butts on the Weber. Nice bark developing.

 

[amberg]

View attachment 279136

Some butts on the Weber. Nice bark developing.

Indeed it is! looking good!

 

[amberg]

View attachment 279136

Some butts on the Weber. Nice bark developing.

How many more hours left before done?
.

 

[stihl_head1982]

How many more hours left before done?
.

These finished around 9:00 pm. I'll try to remember to post pics when we pull them. They were cooked for Sunday lunch.
The smell while they were resting was driving me crazy

 

[stihl_head1982]

How many more hours left before done?
.

I am sorry -- I forgot to snap some photos of the larger but pulled today. It was devoured readily.
The paddle bone pulled right out. It was eaten loose and some made sammiches. Delish!

 

[Nutball]

I found a weird wood, I guessed pecan because of the bark, but I know little about pecan other than it is related to hickory, right? Yellowish wood, brown bark with sort of a non shag bark hickory type pattern to the bark. Maybe it was walnut, but not black walnut. The wood has an herbal smell, at first I though it was a bit chemically like black walnut, but fresher cut wood is more like IDK Italian seasoning or sage or something, a very unusual smell for wood. I did smoke with it, and it had a very interesting flavor.

I've also used peach recently. Super mild, you have to use a lot of it and for longer compared to the usual hardwoods. It still comes out super mild, a bit sweet and peachy, but I got more of the impression the meat was cooked with wood than a distinct flavor. Good for those who don't like strong smoke.

 

[amberg]

I am sorry -- I forgot to snap some photos of the larger but pulled today. It was devoured readily.
The paddle bone pulled right out. It was eaten loose and some made sammiches. Delish!

Sweet!!

 

[stihl_head1982]

Doing a bit of yard bird for me and the wifey on the Weber.
Kind of a grill/smoke effort. Usually I cook whole chickens.
Not this time. Seasoned with a salt-pepper-garlic rub.

 

[stihl_head1982]

View attachment 284977 View attachment 284978
Doing a bit of yard bird for me and the wifey on the Weber.
Kind of a grill/smoke effort. Usually I cook whole chickens.
Not this time. Seasoned with a garlic pepper rub.

Close to the finish line. Maw likes the sauce on them.
A little light smoke with some pecan chips. Should be nice and mellow.

 

[stihl_head1982]

I'm also interested if any of you guys have experience with brine -- in relationship to cooking whole chickens or turkeys.
I've been told it's a game changer. Look forward to your experience and insight.

 

[GCJenks204]

I'm also interested if any of you guys have experience with brine -- in relationship to cooking whole chickens or turkeys.
I've been told it's a game changer. Look forward to your experience and insight.

I brined my first Turkey at Christmas. The flavour was good and meat nice and juicy. Texture of the meat was different, can’t say I liked it or didn’t just different. I think I am going to try a dry brine at Easter as I have been told it is everything a wet brine does and more.

 

[cuinrearview]

I'm a dark meat fan, but properly brined the breast is the first thing I go for. Plus the opportunity to infuse some more spices. I don't smoke lean meat without it.

 

[stihl_head1982]

 

[stihl_head1982]

I brined my first Turkey at Christmas. The flavour was good and meat nice and juicy. Texture of the meat was different, can’t say I liked it or didn’t just different. I think I am going to try a dry brine at Easter as I have been told it is everything a wet brine does and more.

I'm a dark meat fan, but properly brined the breast is the first thing I go for. Plus the opportunity to infuse some more spices. I don't smoke lean meat without it.

I will need some details - ingredients, how its done. I'm not a nit picker. I believe you can learn something from most everybody when it comes to smoking meat and cooking something that people really want to eat.

 

[cuinrearview]

A basic brine is 1 gallon water one cup salt 1/2 to one cup sugar. After that add spices that you would season each meat with. Sliced onions are nice. Lemon and poultry works, as well as sage. Garlic always garlic. It's tough to go overboard because brine times are pretty short. Michael Ruhlman has the basics for brines in his book Charcuterie, but most of his recipes from that book can be found on line.