Hey everyone!
New guy here. I've been wanting to try a smoker for a bit and finally got the chance to do so today.
On Friday I got a MES-30 from HD. They matched the lower price that was advertised by Target and took another 10% off. This morning I assembled the smoker and performed the seasoning process. While it was seasoning, I found a fairly quick and simple [to me anyway] recipe for chicken tenders that we had and, a rub that we had most of the ingredients. We picked up the remaining rub ingredients at the store and got to work.
I used the following for instructions on the rub and the smoke process.
http://www.smokedngrilled.com/tag/smoked-chicken-strips-with-spice-rub/
[I hope it's okay to post that link].
I've never used a smoker before and wanted to try something that seemed easy so I would have a sense of accomplishment. I was willing to try a ready-made rub but thought this would be fun and, it sounded pretty good to start with.
This turned out GREAT!!! We decieded that our next smoke using the same rub will have a bit of the chili powder cut out. It was very good but seemed a bit heavy on the chili powder which I think gave it a bit more of a spicy kick than what we thought.
Since dinner, I've asked myself that same question that I see other newbies post here, "Why didn't I do this sooner"?
I'm looking forward to my next smoke and, once my TP-20 arrives, be moving on to something bigger. [ordered the TP-20 and TP-16 after seeing the thread with the discount here on this forum].
I look forward to learning more about smoking, rubs and the acronyms that seem to be everywhere here. :)
Thank you.
Here is a snip from the above website.
Smoked Spice Crusted Chicken Fingers
Cooking Notes:
1) These are really too thin to accurately use a thermometer for checking internal temperature. Best to go by sight or taste test.
2) I pulled the thinner ones at 30 minutes, and the thicker ones at 40 minutes.
Ingredients
Seasoning the Smoker -
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The Tenders getting ready to go in the Smoker -
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One of the finished Tenders after 35 minutes at 265 degrees -
View media item 553253
New guy here. I've been wanting to try a smoker for a bit and finally got the chance to do so today.
On Friday I got a MES-30 from HD. They matched the lower price that was advertised by Target and took another 10% off. This morning I assembled the smoker and performed the seasoning process. While it was seasoning, I found a fairly quick and simple [to me anyway] recipe for chicken tenders that we had and, a rub that we had most of the ingredients. We picked up the remaining rub ingredients at the store and got to work.
I used the following for instructions on the rub and the smoke process.
http://www.smokedngrilled.com/tag/smoked-chicken-strips-with-spice-rub/
[I hope it's okay to post that link].
I've never used a smoker before and wanted to try something that seemed easy so I would have a sense of accomplishment. I was willing to try a ready-made rub but thought this would be fun and, it sounded pretty good to start with.
This turned out GREAT!!! We decieded that our next smoke using the same rub will have a bit of the chili powder cut out. It was very good but seemed a bit heavy on the chili powder which I think gave it a bit more of a spicy kick than what we thought.
Since dinner, I've asked myself that same question that I see other newbies post here, "Why didn't I do this sooner"?
I'm looking forward to my next smoke and, once my TP-20 arrives, be moving on to something bigger. [ordered the TP-20 and TP-16 after seeing the thread with the discount here on this forum].
I look forward to learning more about smoking, rubs and the acronyms that seem to be everywhere here. :)
Thank you.
Here is a snip from the above website.
Smoked Spice Crusted Chicken Fingers
Cooking Notes:
1) These are really too thin to accurately use a thermometer for checking internal temperature. Best to go by sight or taste test.
2) I pulled the thinner ones at 30 minutes, and the thicker ones at 40 minutes.
Ingredients
- 4 skinless boneless chicken breasts
Spice Rub - 1 tablespoon sea salt
- 1 tablespoon paprika
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Clean and remove the excess fat from the chicken breasts. Cut each breast lengthwise into 4 pieces.
- Mix together all of the spices in the spice rub and thoroughly coat each of the chicken strips with the spice rub. As you coat the strips, rub the spices into the chicken with your fingers as you coat.
- Prepare your smoker, and get the temperature regulated to 260°F. (Note: I used mesquite for this to achieve a strong smoke flavor!)
- Place the chicken strips directly onto the grate and cook until you reach an internal temperature of 160°F inside the chicken strips. This should take approximately 30 minutes.
Seasoning the Smoker -
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The Tenders getting ready to go in the Smoker -
View media item 553252
One of the finished Tenders after 35 minutes at 265 degrees -
View media item 553253
