what do you guys think of this? Amazon.com: Masterbuilt 20070210 30-Inch Electric Analog Smoker: Patio, Lawn & Garden
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did a smoke on sunday for football with 20 lbs of pulled pork, chicken thighs and a whole chicken. omg smoked chicken thighs are freaking ridiculous. I just have to find a way to get crispy skin. When the thighs hit 155, I turned up the heat to max but at 165, the skins were still meh. I might take them over to the grill next time.
Edit: Btw, if anyone wants the old smoker, please let me know. it still works great and, while beat up a little, can definitely get the job done for someone who wants to get into smoking food! uses a propane tank (not included). Free to someone who wants to give it a go. will need some cleaning
Last edited by nosoupforyou; January 13th, 2014 at 02:51 PM.
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dinner is almost ready.
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That's what I do...put the pieces over some of the coals burning the least and grill up the skin that way. Once some of the drippings hit them, you should get a nice and controlled flame but keep turning them for a short while. You don't want to dry out that juiceyness that you painstakingly strived for.
Wing Fest tonight!!
Sprinkled some rib rub on them. Smoked them for 1 hour at 300 degrees of indirect heat. Then pulled the plate-setter out and put the wings back on the grate right over the coals for five minutes or so to crisp them right up.
They were AWESOME!!! WAY tastier than deep-fried!!
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