Don't be chicken to use smoke!

doc henderson · November 19, 2019, 04:37:29 AM

I have the fortune to have a cousin with a big Yoder smoker. We use it several times a year and it is usually at our house. I also have the good fortune to have friends on the forum, and I took @tule peak timber up on his offer for some alder wood to smoke poultry and fish. the base fire is mulberry, a chicken soaked in sugar brine. with lemon pepper and garlic salt. And smoked at about 150 and topping off at 200, then finished in a crock pot. Very tasty, and a nice smoke flavor that was perfect for chicken! thanks again rob.

Alder soaked in water

@Southside

breederman · November 19, 2019, 04:42:20 AM

Yummy, I just smoked a chicken on the pellet grill Sunday, tacos with the leftovers last night .

Raider Bill · November 19, 2019, 08:03:01 AM

Why did you finish it in a crock pot?

tule peak timber · November 19, 2019, 08:16:32 AM

Looking good Doc !

doc henderson · November 19, 2019, 09:05:06 AM

Thanks, I failed to get a pic when done, it looked as good as it tasted. as usual you know your way around food! digin1

doc henderson · November 19, 2019, 09:07:17 AM

Quote from: Raider Bill on November 19, 2019, 08:03:01 AM
Why did you finish it in a crock pot?

I had lots of other stuff going on and I wanted to be sure and not have it dry out, and needed it to be done for supper. most of the smoke flavor is done in the first hour or two. able to add veggies and keep it moist with no fuss.

Raider Bill · November 19, 2019, 09:30:53 AM

After the crock pot did you crisp it up any or just serve as is?

Just curious as I use crock pots and smokers a lot but never on the same dish.

doc henderson · November 19, 2019, 06:01:29 PM

It got a nice brown and crisp to the skin (in the smoker). I was busy trenching in a 3 inch conduit to fix my overhead power to my shop, damaged in an Ice storm 2 years ago. we do low carb, so just eat it plain and the smoke added so much. the left over will be made into gnocchi soup with a recipe from Olive Garden. the crock pot is more care free. I do things like 6 pork butts all the way in the smoker over 10 hours, and tend the wood fire every 1 to 3 (at night) hours or so. the smoke is done by 1 or 2 hours, and the crock pot will help disseminate that flavor though out the meat. It is really just for convenience.

tule peak timber · November 19, 2019, 06:10:02 PM

Hey ,,,don't you ever scratch your tools? The yellow paint on your attachment looks WAY too nice ! :D

doc henderson · November 19, 2019, 06:16:54 PM

I do. this was an attachment I bought new with my used 277c. as a bundle I got it new for 12 instead of 16k. I have got my moneys worth from it, but I usually am trenching in close quarters, so I do use caution with the unintended consequence that it is in good shape. if I damage something, I try to get it back to new condition. here it is digging out the stump of a cedar tree on the property line, of a new clinic addition that raised the property 3 feet, and I am working on grading it at the rear of my property for drainage.

olcowhand · November 19, 2019, 07:04:10 PM

Doc,
Looking at that trench and the clean appearance of your tools, I'd say you'd make a darn fine Surgeon! Of course I'm not volunteering, as my orthopedic "Mechanic" is pretty handy, too.
Good luck with your project, and the Chicken looked great.
Steve

doc henderson · November 19, 2019, 07:15:41 PM

Well thank you! I am trained as a dual specialized internal medicine and pediatric doc, and 20 years now in emergency medicine. referring to me as a "darn fine surgeon" ... well you did not know any better! :D :D :D. I can read between the lines and I sincerely appreciate compliment! in our work relationship, we maintain that the best surgeon would make a poor internist, and the best internist would make only a fair surgeon. :D google all the "doctors get on an elevator" jokes! we all have our jobs to do. this is inside medical humor, and I hope I did not take away from the intended comment! thanks

doc henderson · November 19, 2019, 07:28:12 PM

The difference between medical specialists:

A surgeon can do everything but knows nothing, a internist knows everything but can do nothing, a pathologist can do everything, knows everything, but always comes to late.

Raider Bill · November 20, 2019, 07:42:08 AM

Quote from: doc henderson on November 19, 2019, 06:01:29 PM
It got a nice brown and crisp to the skin (in the smoker). I was busy trenching in a 3 inch conduit to fix my overhead power to my shop, damaged in an Ice storm 2 years ago. we do low carb, so just eat it plain and the smoke added so much. the left over will be made into gnocchi soup with a recipe from Olive Garden. the crock pot is more care free. I do things like 6 pork butts all the way in the smoker over 10 hours, and tend the wood fire every 1 to 3 (at night) hours or so. the smoke is done by 1 or 2 hours, and the crock pot will help disseminate that flavor though out the meat. It is really just for convenience.

Get a Cook Shack smoker and sleep all night!

tule peak timber · November 20, 2019, 09:17:54 AM

I've had a cook shack for 30 years and do better in a pit with a little TLC.

Raider Bill · November 20, 2019, 09:50:00 AM

I love mine. Fire, forget and never open the door until it's done. Coffee cup of wood and no water.
You do lose the sitting around a fire part but I sleep better.

What kind of pit?

tule peak timber · November 20, 2019, 10:25:21 AM

I cook in a cut off oil drum surrounded by sand. It has a hinged stainless dome lid for roasting or smoking.

It has the sand insulation that either cooks cool, or very hot depending on what I'm trying to do.
I do a lot of our meals in this elevated "pit", mostly on dead manzinita wood,canyon live oak , and alder.
Fish I do very cool-----lamb/pork butts medium for hours---steaks for a couple minutes on blue hot coals. Chicken in between temps /time always with alder. Cheers to good eating !

Raider Bill · November 20, 2019, 11:21:25 AM

I have a old weber kettle I've been thinking of setting in sand if I can figure out a way to allow the bottom to still vent.

K-Guy · November 20, 2019, 01:33:40 PM

Quote from: tule peak timber on November 20, 2019, 10:25:21 AMlamb/pork butts medium for hours

My next smoking adventure will probably be a lamb roast. What temps do you smoke at and how long?

Raider Bill · November 20, 2019, 03:05:59 PM

Dunno myself as I've never cooked one.
Went to a Croatian BBQ once, they did a whole lamb on a open spit.

tule peak timber · November 20, 2019, 04:13:42 PM

No gauges- just experience,,,,

K-Guy · November 20, 2019, 04:23:32 PM

Quote from: tule peak timber on November 20, 2019, 04:13:42 PMNo gauges- just experience,,,,

I've learned a lot of hard lessons that way!! smiley_blue_bounce;D

tule peak timber · November 20, 2019, 06:02:08 PM

That is true all around.
Here I use the pit to cook in probably 4 days a week year round so I'm pretty well tuned in to what works --and the other option......

doc henderson · December 30, 2019, 08:36:59 PM

well the wife was at work and I was home, so we (I) decided to try a prime rib. they have been on sale. Got a 6 pounder for 50 bucks. they have a higher grade but not on sale would have been 150 bucks for the same size. Still have my cousins Yoder smoker. wanted to try out my meater remote Bluetooth thermometer. made up a rub, got some coals and a heat of about 250°F. added some Mulberry wood and away we go.

Had lots of paper work to do inside, and I could follow the progress from my phone, and you can see the progress. it estimates the time till done with comparing ambient temp and rise in internal temp. good flavor and tender.