Freddy the Freeloader Posted June 5, 2017 Share Posted June 5, 2017 better be nice to my lady friend fellers Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 5, 2017 Platinum Contributing Member Share Posted June 5, 2017 4 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2017 Author Share Posted June 5, 2017 46 minutes ago, Biggie Smails said: I'm proud of you Jim 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 6, 2017 Share Posted June 6, 2017 nice 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 7, 2017 Share Posted June 7, 2017 I'm fucking speechless bout time smails 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 7, 2017 Platinum Contributing Member Share Posted June 7, 2017 Doing some thighs tomorrow on the kettle....have them marinating in some of that State Fair Chicken Sauce. 3 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 7, 2017 Share Posted June 7, 2017 On 5/31/2017 at 8:31 PM, ckf said: If I had known I would have gladly driven 2 hours for the free lunch, LOL. What were you doing that far north? Was at the port of Albany today Quote Link to comment Share on other sites More sharing options...
ckf Posted June 7, 2017 Author Share Posted June 7, 2017 13 minutes ago, Biggie Smails said: Doing some thighs tomorrow on the kettle....have them marinating in some of that State Fair Chicken Sauce. You better be careful. Smoking meat can become addictive I usually do thighs offset at 300F for 1.5-2 hours. If you do chicken at the lower temps the skin gets rubbery 11 minutes ago, 01mxz800 said: Was at the port of Albany today That isn't even in the same ballpark as me. But, I've been know to travel pretty far for a free lunch Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 7, 2017 Platinum Contributing Member Share Posted June 7, 2017 4 minutes ago, ckf said: You better be careful. Smoking meat can become addictive I usually do thighs offset at 300F for 1.5-2 hours. If you do chicken at the lower temps the skin gets rubbery That isn't even in the same ballpark as me. But, I've been know to travel pretty far for a free lunch Well I was planning on just grilling on direct heat but maybe I will give smoking them a shot. Do you sear them first? Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted June 7, 2017 Share Posted June 7, 2017 18 minutes ago, ckf said: You better be careful. Smoking meat can become addictive I usually do thighs offset at 300F for 1.5-2 hours. If you do chicken at the lower temps the skin gets rubbery That isn't even in the same ballpark as me. But, I've been know to travel pretty far for a free lunch For chicken I do the first hour low to infuse the smoke then put it on high to cook through. Last chicken halves I did came out perfect in about 215 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted June 7, 2017 Share Posted June 7, 2017 11 minutes ago, Biggie Smails said: Well I was planning on just grilling on direct heat but maybe I will give smoking them a shot. Do you sear them first? No smoke first to penetrate then you can bring up the temp Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 7, 2017 Platinum Contributing Member Share Posted June 7, 2017 Just now, Angry ginger said: No smoke first to penetrate then you can bring up the temp Yes I'm stupid but I'm guessing I just open up the bottom vent on the kettle to bring the temps up. Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted June 7, 2017 Share Posted June 7, 2017 1 minute ago, Biggie Smails said: Yes I'm stupid but I'm guessing I just open up the bottom vent on the kettle to bring the temps up. That sound kind of complicated I just click the button from smoke to high on the pellet smoker. 3 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 7, 2017 Author Share Posted June 7, 2017 3 minutes ago, Biggie Smails said: Yes I'm stupid but I'm guessing I just open up the bottom vent on the kettle to bring the temps up. Yes, open the bottom vent all the way to create more heat. I always keep the top vent wide open. 3 minutes ago, Angry ginger said: That sound kind of complicated I just click the button from smoke to high on the pellet smoker. That's how them there rich folks live 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted June 7, 2017 Share Posted June 7, 2017 I leave the bottom vent wide open and open and close the top vent. I find this method to work the best. My Weber being 15 years old and the bottom vent being broken,may also be why I cook this way.about 2 1/2 hours at 250 for the first half and 325 for the second half. Poring a half a cup of apple juice in the bird gives it a good flavor and steams through the bird. 3 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 8, 2017 Platinum Contributing Member Share Posted June 8, 2017 Is that a Widwomaker I see on the table......fuck I miss those. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted June 8, 2017 Share Posted June 8, 2017 9 minutes ago, Biggie Smails said: Is that a Widwomaker I see on the table......fuck I miss those. Yes it is. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted June 8, 2017 Platinum Contributing Member Share Posted June 8, 2017 10 hours ago, Biggie Smails said: Yes I'm stupid but I'm guessing I just open up the bottom vent on the kettle to bring the temps up. I would just grill them with that marinade,. I don't see smoke flavor and state fiar spiedie marinade mixing well at all, to many different flavors that are way at opposite end of the spectrum Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 8, 2017 Share Posted June 8, 2017 11 hours ago, ckf said: You better be careful. Smoking meat can become addictive I usually do thighs offset at 300F for 1.5-2 hours. If you do chicken at the lower temps the skin gets rubbery That isn't even in the same ballpark as me. But, I've been know to travel pretty far for a free lunch NO SOUP FOR YOU!!! 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 8, 2017 Platinum Contributing Member Share Posted June 8, 2017 1 hour ago, Rigid1 said: I would just grill them with that marinade,. I don't see smoke flavor and state fiar spiedie marinade mixing well at all, to many different flavors that are way at opposite end of the spectrum I used this one on the thighs and I'm impaitient anyhow so I will probably just grill them anyhow. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted June 8, 2017 Platinum Contributing Member Share Posted June 8, 2017 21 minutes ago, Biggie Smails said: I used this one on the thighs and I'm impaitient anyhow so I will probably just grill them anyhow. Nice, I have never tried that one, I'll have to pick some up next time I'm at the store, I always get the state fair spiedie 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 8, 2017 Share Posted June 8, 2017 (edited) 12 hours ago, Rigid1 said: Nice, I have never tried that one, I'll have to pick some up next time I'm at the store, I always get the state fair sauce.... You live in NY and. You have never used state Fair sauce......... fucking rookie Edited June 8, 2017 by 01mxz800 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted June 9, 2017 Platinum Contributing Member Share Posted June 9, 2017 12 minutes ago, 01mxz800 said: You live in NY and. You have never used state Fair sauce......... fucking rookie I buy the spiedie all the time..I've just never picked up the other flavor.. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 9, 2017 Share Posted June 9, 2017 22 hours ago, Rigid1 said: I buy the spiedie all the time..I've just never picked up the other flavor.. SMH 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted June 9, 2017 Share Posted June 9, 2017 On 6/7/2017 at 7:07 PM, ckf said: Yes, open the bottom vent all the way to create more heat. I always keep the top vent wide open. I adjust both vents get more control IMO Quote Link to comment Share on other sites More sharing options...
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