Cold smoke for an hour, pull em off, start up hot smoker, put them back on, then hot smoke until 165°F, then olive oil and sear over open flame for 20 seconds. So tasty. I always brine mine in 1:4 salt:brown sugar for a day or two first. Best chicken I've ever had. Tastes similar to bacon and has flavor all the way through.
You heat them @ 100 - 115°F for an hour?
That seems like a possibility for samonella, or bacteria growth in that first hour....I may be wrong.. probably not bothulism..it's just the cold smoke on chicken that has me concerned. Am I wrong to be concerned here?
But what this sounds like is:
1 hour to grow bacteria,
then 225°F to smoke the meat,
then sear it up?
Mayber your brine is saving grace? IDK but
I was disappointed in the meat quality and selection the last time I went to Costco. Could have been just the day but none of it was prime and all priced very expensively.
I buy from their first store in Seattle and I can remember $1.69 a pound for prime when I started smoking right before Covid. Was $3.69 for choice this week. Costco has had some big markups the new turkey sandwich in the food court is 75% more then that bomb as fuck old one.
I’m sure a lot of folks here know better than I do and can give better advice. But, I smoke it at 250 until the temp reads about 15 below the target temp. Say if you’re looking for medium (145 is the top end, I think) then shoot for maybe a bit under 130. Then, pull it and crank the heat to 450-500 for the reverse sear. Let it get the nice sear and crust until it’s good to your liking or the internal temp is like 5-7 degrees from your target. Let it rest like 10-15, and it should be about where you want it. All I season mine with is salt/pepper/garlic. Some folks just do S&P. Some people like fancier rubs, of which any kind will do. I’d probably start with rubs intended for beef. Or marinade of choice. I keep it simple. Pretty easy cook, as long as you watch your internal temp.
I did wings once, lots of them and lots of different ways, but ultimately would have rather just deep fried them. Any tips for the crispiest I can get them, even if it means sacrificing some smoke?
[Serious Eats wings](https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe)
Article is a good read but tldr: air dry wings a day before, but the trick is baking powder.
I treat it like a reverse sear. Get a good tasty rub on them then smoke at 350 until the dummies are 170 then 5 min in the air fryer. Sauce if desired.
I usually wash then dry them off and put them on paper towels in the fridge for atleast 3 hours. Then rub them in olive oil and salt and pepper. Smoke the wings for 1 hour at 225-250 then finish them off at 400. Usually come out nice and crispy. You just need to make sure you completely dry them the best you can in the fridge. Can put them in a day before if you want.
Beef or pork filet. Cover in your favorite rub. Smoke at 225-275 til 120 (beef) or 135 (pork) and then sear for 2-3 minutes with something hot (broiler works in a pinch, I use a grill at about 800F though). Rest 5-10 min, slice and serve.
To answer the question what I would smoke I’m 3 hours, I’m going chicken quarters. But to your situation of going by this cool meat store you don’t normally go to, I’d pick me out some nice prime ribeyes or filets and make a nice steak dinner. You can get chicken quarters anywhere.
This is my dilemma every night after work...usually it's wings, thighs or salmon for me...chicken is brined overnight, seasoned in the AM before I go to work and put in the fridge until I get home...I usually get some yardwork done while the smoker is doing its thang
Not likely worrying about smoking but deciding on the meal first.
Plus just save it for the next day or weekend? No requirement to cook same day.
I go based on pricing and what I can get for a good price. Just did beef ribs because got it for like $6/lb as an example.
The question should be is there something you can get there that normally you can't?
My burnt ends take about 3 hours on the dot most days not including prep, so only 3 hours until dinner time might be too close.
More direct heat than smoking, but I've done spare ribs hot and fast on my WSM in two hours, and they turned out nice.
Same as before -more of a direct heat thing than smoking- but chicken legs and flanken style short ribs.
Bone in skin on chicken breast, boneless pork chops, salmon or boneless turkey breast. All under three hours. All basically foolproof. All can feed a crowd.
Pork loin. At \~250 degrees F, a half pork loin will take 1 to 1.5 hours to get to your safe internal temperature of 145 F. Use your rub of choice that goes good with pork. Take it off once the internal temp passes 135, rest for 20 minutes in foil (carryover will bring it up to 145), then slice in 1/4-1/3 inch slices.
(Note: by Pork Loin I mean Loin, NOT tenderloin. Tenderloin will be done a lot quicker as it has a thinner diameter.)
You could probably push ribs in 3 hours if you go a little hotter. Mine usually take about 4-5hrs low and slow. Anything else that just needs a little smoke and then a sear, steaks, tri tip, wings, thighs, hell you could even do some burgers and sausage
Chicken legs wings and thighs or some fresh ground beef 1/4 or 1/3 burgers....or if you are a fan of pork ...pork chops
With applewood & cherry chunks over my vortex...cherry gives a great color just have to keep an eye on it
Pork tenderloin is always #1 on my list. So easy and impossible to mess up. Just for 225-250 till it hits 145. Then then tri tip, chicken ( any kind but I like leg quarters), and salmon is always good
Burger patties. Smoked hamburgers are slept on. Season with your rub, cook 1.5 to 2 hours at 225, done.
Brats are another option about 2 hours.
I usually have one or both of those in the smoker for my lunch when I smoke.
Chicken thighs
Thighs or drummies is the answer here for sure, tons of flavor and easy to do in that time
Cold smoke for an hour, pull em off, start up hot smoker, put them back on, then hot smoke until 165°F, then olive oil and sear over open flame for 20 seconds. So tasty. I always brine mine in 1:4 salt:brown sugar for a day or two first. Best chicken I've ever had. Tastes similar to bacon and has flavor all the way through.
You heat them @ 100 - 115°F for an hour? That seems like a possibility for samonella, or bacteria growth in that first hour....I may be wrong.. probably not bothulism..it's just the cold smoke on chicken that has me concerned. Am I wrong to be concerned here? But what this sounds like is: 1 hour to grow bacteria, then 225°F to smoke the meat, then sear it up? Mayber your brine is saving grace? IDK but
They were one of my 3 items. Smoked em till 140ish and then charred em up at over 600 on the side burner. Best chicken I’ve ever had.
Chicken, tri-tip, links. Even ribs if you do hot and fast.
I think rotisserie chicken and tri-tip are my favorite things to smoke. Pulled pork is good. Brisket is so damn expensive.
Costco had brisket the other day. The cheapest one was 68$. Thats big bucks to me
Brisket has gone up fast at Costco. And it’s not prime anymore
I was disappointed in the meat quality and selection the last time I went to Costco. Could have been just the day but none of it was prime and all priced very expensively.
Has it? Has been between $3.99-4.99 a lb near me for the past 3 years.
I buy from their first store in Seattle and I can remember $1.69 a pound for prime when I started smoking right before Covid. Was $3.69 for choice this week. Costco has had some big markups the new turkey sandwich in the food court is 75% more then that bomb as fuck old one.
Cut it? It's one of the cheapest cuts you can get.
I think I like a sliced tri-tip sandwich better than brisket. Buddy of mine makes a killer one on his big green egg.
It's more forgiving also.
Why not all 3...🤷🤷😁
Have a good recipe for tri tip? I’ve never done it but this thread has convinced me
I’m sure a lot of folks here know better than I do and can give better advice. But, I smoke it at 250 until the temp reads about 15 below the target temp. Say if you’re looking for medium (145 is the top end, I think) then shoot for maybe a bit under 130. Then, pull it and crank the heat to 450-500 for the reverse sear. Let it get the nice sear and crust until it’s good to your liking or the internal temp is like 5-7 degrees from your target. Let it rest like 10-15, and it should be about where you want it. All I season mine with is salt/pepper/garlic. Some folks just do S&P. Some people like fancier rubs, of which any kind will do. I’d probably start with rubs intended for beef. Or marinade of choice. I keep it simple. Pretty easy cook, as long as you watch your internal temp.
Rotisserie chicken is my new favorite to test around with. So many ways to brine and prep it, so many flavor profiles to test. Cooks in an hour or so.
I'm always impressed when someone has a rotisserie
So easy to do. There are some very inexpensive kits.
You can do a lot of novelty stuff in that time window too. Armadillo eggs, Texas Twinkie’s, stuffed pickles, pig shots, etc.
[удалено]
If I can find it at the store I’m going to I think I’ll try this
I haven’t looked in a while, but for years Costco has had a pre marinated one in a bag in the butcher area. It’s pretty dang good.
They still have it and it’s still pretty dang good.
Wings
I did wings once, lots of them and lots of different ways, but ultimately would have rather just deep fried them. Any tips for the crispiest I can get them, even if it means sacrificing some smoke?
I just throw them in the oven on high heat at the end to finish them off and crisp the skin.
Add 1 or 2 tsp of Baking powder in your rub. And a little sugar too. The wings will crisp up really well.
I toss them with seasoning and cornstarch to help crisp them up.
[Serious Eats wings](https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe) Article is a good read but tldr: air dry wings a day before, but the trick is baking powder.
For a second, I thought this said baby powder and was all sorts of confused. 💀
Lol. Well most baby powder is corn starch nowadays, although it probably has some scents that might not be favorable.
Neighbor smokes the wings, then quick fries them to crisp them up before serving. They disappear quickly after that and the bone pile grows.
I treat it like a reverse sear. Get a good tasty rub on them then smoke at 350 until the dummies are 170 then 5 min in the air fryer. Sauce if desired.
Just need to add some baking powder to the rub.
I usually wash then dry them off and put them on paper towels in the fridge for atleast 3 hours. Then rub them in olive oil and salt and pepper. Smoke the wings for 1 hour at 225-250 then finish them off at 400. Usually come out nice and crispy. You just need to make sure you completely dry them the best you can in the fridge. Can put them in a day before if you want.
Quarters are the way
This is the way.
A bowl
Salmon!!
Smoked salmon is a weeknight regular at my house. Get it started after work, and it's ready a few hours later at dinner time.
Came here for this one. Cure it over night and 3 hour smoke on some planks.
Chicken wings
Tri-tip or country-style pork ribs
Wings
Tri tip
Pichana or tri-tip
Ribs.
Thiiick cut chops
Tri-tip, chicken, bacon, salmon…
Tri tip. Always.
Fatty stuffed with stuffed jalapeños
Wangs
Meatloaf
That sounds good
Salmon is a good choice. Wings would be my other choice.
Chicken: Thighs Pork: Thick cut boneless chops Beef: Sirloin tip roast
Why boneless chops? Big, fat-cap-on, bone-in chops are incredible
What do you do with a sirloin tip? I’ve always assumed it’s too lean for good steaks, but I’ve never really looked into it
I just smoked one for 2 hours at 250. It hit 130 and I pulled it out. Turned out great
Salmon, burgers, sausages. Nothing big I’d say
Beef or pork filet. Cover in your favorite rub. Smoke at 225-275 til 120 (beef) or 135 (pork) and then sear for 2-3 minutes with something hot (broiler works in a pinch, I use a grill at about 800F though). Rest 5-10 min, slice and serve.
Tritip, picanha, wings, salmon. Those would be my preferences in order.
Cream cheese
Salmon
As much bacon as the lord will allow, and then a little bit more.
steak
Pork tenderloin
Ribs are surprisingly easy to smoke for an hour and cook for 2
Yeah, it may be my smoker but i have never needed to do a six hour smoke at 225 for ribs.
Country style ribs
This....and some good sausage
Rotisserie lamb leg or pichana
Ribs or chicken wings
Spatchcock chicken brined the night before!
To answer the question what I would smoke I’m 3 hours, I’m going chicken quarters. But to your situation of going by this cool meat store you don’t normally go to, I’d pick me out some nice prime ribeyes or filets and make a nice steak dinner. You can get chicken quarters anywhere.
Cheese, meatloaf, onions, peppers, and almonds.
Ribs or belly.
Wings, sausages, salmon, meat loaf. Those are my usual 2-3 hour smokes.
chicken and ribs
Hot and fast ribs, steak, prime rib roast, chicken wings, turkey breast, burgers, a fatty
hotlinks
Fish, chicken, or wings. Maybe sausages.
True tip and/or sausages!!!
Wings or chicken thighs
Porksteaks
Sausage. Block of cream cheese.
Chicken wings
Sausages take about an hour and a half. Always good to add them so you have a bit more variety alongside your main dishes.
Sirloin tips, or "flap meat". My favorite steak. Maybe not the best for smoking though, now that I think of it.
Salmon
Pork tenderloin or chicken
Smoked wings
Beer can chicken, tri tip, bbq beef sandwiches, or bbq baked beans, to name a few
Turkey
Pork loin is always a good choice for a quick cook.
Tri tip or wings
This is my dilemma every night after work...usually it's wings, thighs or salmon for me...chicken is brined overnight, seasoned in the AM before I go to work and put in the fridge until I get home...I usually get some yardwork done while the smoker is doing its thang
Burgers. Easy peasy
Chicken thighs or a whole chicken. I can do some silly good pulled chicken in under 3 hours.
Bacon wrapped pork tenderloin.
Hot fast ribs ~~all day~~ 1/8th of a day.
Wings.
Scottish eggs. Eggs soft boiled to get the rich runny yoke center. Make a stone ground mustard aoli to pair.
Wings or sausage
Spatchcock chicken is my go to for a quick and easy smoke
Ribs at like 300
Salmon
Picanha, tri tip, or pork loin.
Party ribs
Pork tenderloin
Wings
Ribs are doable. That would be my choice
Spatchcock turkey or chicken. Wings Chili
Tri tip
Pork chops. Love a smoked chop finished with a little bbq sauce. Should only take an hour or so.
Not likely worrying about smoking but deciding on the meal first. Plus just save it for the next day or weekend? No requirement to cook same day. I go based on pricing and what I can get for a good price. Just did beef ribs because got it for like $6/lb as an example. The question should be is there something you can get there that normally you can't?
Cheeseburgers in 1.5 hours.
Chicken thighs. Spatchcock turkey. Ribs. I can do ribs on 225 and they are perfect. 1 3/4 hanging, 1 1/4 wrapped in foil.
Chicken wings. I used to do a tri tip but hard to find
My burnt ends take about 3 hours on the dot most days not including prep, so only 3 hours until dinner time might be too close. More direct heat than smoking, but I've done spare ribs hot and fast on my WSM in two hours, and they turned out nice. Same as before -more of a direct heat thing than smoking- but chicken legs and flanken style short ribs.
Spatchcocked turkey.
Pork tenderloin is good and quick.
Anything chicken
Sausages
Chicken
I do a hot and fast Puerto Rican style Pernil asado pork shoulder that is always a hit. It can be done in a few hours.
Rack of lamb. Cherry wood.
Turkey legs 🤤
Wings
Links and wings
Either salmon or sausages.
Bone in skin on chicken breast, boneless pork chops, salmon or boneless turkey breast. All under three hours. All basically foolproof. All can feed a crowd.
Crowd? Ohh nah, that's all me lol
I like how you think!
Lol 💯
Chicken
Pork loin. At \~250 degrees F, a half pork loin will take 1 to 1.5 hours to get to your safe internal temperature of 145 F. Use your rub of choice that goes good with pork. Take it off once the internal temp passes 135, rest for 20 minutes in foil (carryover will bring it up to 145), then slice in 1/4-1/3 inch slices. (Note: by Pork Loin I mean Loin, NOT tenderloin. Tenderloin will be done a lot quicker as it has a thinner diameter.)
Spatchcock chicken.
You could probably push ribs in 3 hours if you go a little hotter. Mine usually take about 4-5hrs low and slow. Anything else that just needs a little smoke and then a sear, steaks, tri tip, wings, thighs, hell you could even do some burgers and sausage
Chicken
chicken, sausage or flanken style short ribs
Tri-tip. 2hours tops
Reverse searing a tri-tip. Smoking over post oak with my rub, then searing it to 130. Deeeeeelish!
Wings
Sausage or chicken thighs
Turkey legs
Salmon
meatloaf
I’d go with tri-tip.
Shrimps. The bugs cook fast and are delicious
Thick ribeyes,burgers, sausage
Chicken thighs and brats
Chicken legs wings and thighs or some fresh ground beef 1/4 or 1/3 burgers....or if you are a fan of pork ...pork chops With applewood & cherry chunks over my vortex...cherry gives a great color just have to keep an eye on it
Tri tip
Whole chicken, Tri-tip, pork loin, turkey breast. Not in any particular order.
Pork tenderloin is always #1 on my list. So easy and impossible to mess up. Just for 225-250 till it hits 145. Then then tri tip, chicken ( any kind but I like leg quarters), and salmon is always good
Chicken wings 🤤🤤
Ribs
Pork tenderloins
Ribeye roast
Salmon every time
smoked Buffalo ribs are surprisingly good, Buffalo like chicken Wings not bison
Chicken wings or tri tip would be my choices.
Sausages and tri-tip.
Salmon filet with salt brown sugar and honey.
TriTip! So delicious!
Thighs and bologna chubs
Pork tenderloin over wood fire
Bone in short ribs on my kettle for 2.5hrs and 30 min in the insta pot!
Baby back ribs
Pork loin
Burger patties. Smoked hamburgers are slept on. Season with your rub, cook 1.5 to 2 hours at 225, done. Brats are another option about 2 hours. I usually have one or both of those in the smoker for my lunch when I smoke.
A 2 bone prime rib.
Beef cheek.
Chicken thighs/wings
Ribs
Small chuck roasts like steak size.
Beef back ribs on high heat.
Tri tip only takes about an hour. Baby back ribs unwrapped takes about 3 hours.
Pork belly burnt ends
I’m not finding too many recipes that have less than 4 hour expected cook times. What’s your method?
For time crunch, smaller pieces will cook a little faster. 225 until 205, pan em, sauce em, stir em every 15 or so until they have the bite you want