Playin with fire

[tstalafuse]

After playing with my new Smoke-EZ on the Weber, it is time to stop practicing and start playing...

The first attempt was with a whole chicken and pork tender loin.  I didn't get the smoke ring I wanted, but I think that was because the recipe called for 325, which really isn't a smoking temp.  However, both turned out very juicy and taste great, which qualifies as a win for backyard BBQ.  The last couple of weeks of practice did teach me how to zero in on the temp control, but Superbowl Sunday will be the real test with a brisket and Boston Butt for pulled pork sandwiches.  

Unfortunately, the system isn't letting me post any pictures, so once I dig in and find the "how to upload pictures..."  I will put some out here.

Tim

 

[gotarace]

Looking forward to the Q-view...I smoke my pork tenderloins and loins at 225 to a IT of 143*...foil and rest for a half hour before serving. I have been very happy with the results. Your pictures when you first join have to be approved by a administrator on the forum...to keep out spam. Once they do you will be good to go!

BTW welcome to SMF!!!

 

[tstalafuse]

Thanks.  

I usually do the 225 as well, but this particular recipe called for 325, which more grilling than smoking temp, and since I was just playing with the new toy I figured I would give it a try.  Oh, and that is my sentry Annie keeping the neighbors out of the smoker!

try.

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• tstalafuse
• Jan 29, 2013

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• tstalafuse
• Jan 29, 2013

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• tstalafuse
• Jan 29, 2013

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• tstalafuse
• Jan 29, 2013

 

[themule69]

i saw the pics and it looks great.

happy smoken.

david

 

[roller]

Looks real good..

 

[kathrynn]

Looks wonderful!  You did good!  Like the pics!

Kat

 

[chef jimmyj]

You won't get a smoke ring in Chicken, only in red meat and since smoke ring is a reaction between the Nitrogen in the Smoke and the moisture and Myoglobin in the meat over time...Low and slow is the only path to follow...JJ

 

[tstalafuse]

Thanks all!

This Saturday is the real smoking test.  I will be putting on a brisket and boston pork butt for the Superbowl Sunday crowd for a long slow smoke.

I do have one question, has anyone notice a shortage of oak?  All my usual big box places either have bare shelves or don't even have a place for it.  Not that I mind going with all mesquite since that is how it is done in West Texas where I grew up, but I do like mixing in some oak or pecan (pecan also seems to be in short supply as well) to help mellow the smoke.

 

[cliffcarter]

You won't get a smoke ring in Chicken, only in red meat and since smoke ring is a reaction between the Nitrogen in the Smoke and the moisture and Myoglobin in the meat over time...Low and slow is the only path to follow...JJ

I have had many chickens and turkeys with smoke rings evident-

turkeyinjuly 010.jpg

• cliffcarter
• Jan 29, 2013

The smoke ring is clearly visible in this pic.

IMHO 325° is an acceptable BBQ cooking temp and my preferred temp for pork loin

 

[tstalafuse]

Nice looking bird.  I struggle with chicken/turkey.  I usually get no ring or smoke flavoring, but a very tasty bird.  Or, I get a great ring and smoke flavor, but one tough dried out bird.

 

[jarjarchef]

Not to disagree with Chef Jimmy, but I have gotten a smoke ring in poultry, just not an almost red as you will in beef...... I have even seen a slight ring in some fish, usually in larger game fish.......

But onto the essence of the thread....great job and keep playing with fire....great thing about this is you get to eat your practice :biggrin:

 

[chef jimmyj]

GEEZ Guys , A little Pink on the outer Millimeter of the meat is Hardly a Smoke Ring. But If y'all feel better...I stand corrected...

...JJ