I love smoking chicken. It's easy to control temp and a nice rub makes it incredible. You should try a rub with 75% Poultry Magic and 25% brown sugar. Fucking delicious.
What's the rough recipe / flavour profile? Not familiar with Leroy and Lewis... never heard of them. Looks fucking delicious, whatever it is!
Yep.. chicken and turkey. Spatchcocked turkey is one of my go-to's for the smoker. Slather on some Duke's mayonnaise as a binder, a healthy layer of a spicy bbq rub, and smoke the shit out of it at about 275 until it's crispy on the outside, but still juicy on the inside. Turkey is big enough that you can really get that crusty exterior with great smoke while still keeping it nice and juicy on the inside. Whole chickens I'll do the same, but I'll also throw some sliced up lemon and garlic in the guts, and keep it whole. Fuck me I'm hungry now... but I'll be thawing out a chicken for dinner tomorrow night now.
I basically followed this recipe; with the exception of using a generic store bought mustard based sauce instead of the restaurant proprietary one.
Is it a full plate of ribs, or just individual cut short ribs? If it's a full plate of back ribs, I usually just treat it like a brisket; salt, pepper, garlic powder, and smoke until internal 195-200. If it's individual short ribs, I actually prefer doing those in some sort of braising situation. Just sear them off in a dutch oven, then dump in some carrot, celery, onion, garlic. Sweat all of that down, then a couple of tbsp of tomato paste, then deglaze with some dry red wine, nestle your ribs on top of the veggies and add some beef stock until the liquid is just about halfway up the ribs. Throw in some fresh thyme and rosemary and a bay leaf or two, then throw into a 350 degree oven for a couple of hours. Make some garlic mashed potatoes in the mean time, then just place your rib on top of that and use some of the sauce that was leftover in the dutch oven and serve.
Had our annual fall BBQ this past weekend. Can't believe we've been doing this shit for 20 years and people still keeps showing up for it, but as long as they keep asking about it, we'll keep doing it. Anyways, here's a few pictures some people captured for us.
I love this little kamado joe jr. It’s almost snowing and yet it doesn’t care… smoking some ribs for dinner tonight.
Dayum! It would be interesting to see how the heat distributes in that setup... are you expecting to have to move them around to get even cooking times?
Yeah, I've done 5 at once before. Basically I'm doing a 4 hour 'cold smoke' at only 200 with a smoke tube, then I'll bump it up to 250 for a couple of hours, then I'll rotate them basically like you do tires. Top to bottom, and left to right. Once they get up to about 170, I'll foil boat them until they get to 190-195, then full foil wrap and toss them into my electric smoker at 150 for an overnight hold since they're for a banquet event tomorrow afternoon.
Interesting... now that I have the Yoder I hacked my old Bradley puck smoker to be basically a warming oven. I put in an aftermarket element, controller, temp sensor, and internal cage fan, while removing the puck feeder. (I just riveted a patch onto the hole, with some fireplace caulking to seal it). Because it's not smoking anything any more, it just sits in the garage and will hold lower temps like a champ. Way fucking cheaper than some of the warming ovens I was looking at.
In case you were wondering, I'd bought a bunch of stuff to upgrade the Bradley before I bought the Yoder... better heating element, more advanced PID controller, internal blower fan to help with convection, etc. Then I got drunk one night and bought the Yoder. (No regrets). It made sense to just repurpose everything than to try and resell it or let it sit on the shelf.
Exactly. Mine is an electric Masterbuilt 40". It's just a heating element under a metal pan that you put wood chips in and they smolder. If I don't put in any chips, it's literally just a warming oven that I can set anywhere as low as 100-275. Throw a half-pan with some water in the bottom to just keep the humidity up and I've keep briskets in there warmed for 16 hours in the past.
The plan is to move mine into the pantry to sit on top of my dehydrator after I clean it up a bit (it's still a bit grungy). It's a perfect warmer for big meals, with way better control than a classic oven warming drawer.
Mine's too big to move into the house, but since I never actually smoke it in any longer, I really gave it a thorough cleaning and can just plug it in in the garage and run it overnight in there and not have the whole garage smelling like smoke the next morning. Also, this really only applies if anyone also has a stick-burner (I feel like I'm the only person here that has 3 smokers, but whatevs), it's also a good way to 'quick season' wood splits. Just put it up to a temp that's below the ignition point of the wood and dry it out for a day, and you'll be good to go.