Have a camp chef and occasionally crank the dial to clean, think digital temp read 500f. Once it's done smoking/burning residue, it's a lot more clean. It has a trap door for ash and vacuum some, bottom and top grates fit in dishwasher for a soak and scour long cleaning cycle with two pods.Curious...
How often do folks clean their smokers other than the cooking grates.
Those look great. Thanks for sharing! It’s on this weekend. Can use some of the pork I did last weekend!Made some “Texas Twinkies” this weekend…they were ok. Didn’t live up to the hype I don’t think!
Seasoned and smoked cream cheese 2 hours at 225. Mixed cream cheese with pulled pork I smoked a few weeks back. Stuffed in a jalapeño and wrapped in bacon with a little seasoning. Cooked at 250 for a little over an hour.
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I have some leftover shredded brisket that I froze. I plan most of it for chili. I'm definitely going to set some aside for this.Made some “Texas Twinkies” this weekend…they were ok. Didn’t live up to the hype I don’t think!
Seasoned and smoked cream cheese 2 hours at 225. Mixed cream cheese with pulled pork I smoked a few weeks back. Stuffed in a jalapeño and wrapped in bacon with a little seasoning. Cooked at 250 for a little over an hour.
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I clean the pellet smoker quite often. Mainly because i cook pies on it, and it needs to have a deep clean beforehand otherwise it puts meat flavor in the pie.Curious...
How often do folks clean their smokers other than the cooking grates.
I never cleaned my old electric smoker. It lasted about 4 years before it quit heating.Curious...
How often do folks clean their smokers other than the cooking grates.
Beer can chicken on the weber tonight!
finally doing the turkey I was gonna do a couple weeks back. Got an injector to hopefully help it stay moist. Any tips for smoking a turkey? Or recipes for the injector liquid?
Sweat some garlic and onion in butter. When it has softened up, add your favorite BBQ sauce, then thin it down with apple or pineapple juice. Use an immersion blender to emulsify (or strain out the onion and garlic if you don't blend it up). Season to taste, then inject while still warm so the butter doesn't solidify in the syringe.finally doing the turkey I was gonna do a couple weeks back. Got an injector to hopefully help it stay moist. Any tips for smoking a turkey? Or recipes for the injector liquid?
Thanks, I know for sure I wanna do garlic and onions. I’ve heard BBQ sauce or chicken broth so not sure which would be better to smoke with. I just don’t want a dry turkey, that’s the worstSweat some garlic and onion in butter. When it has softened up, add your favorite BBQ sauce, then thin it down with apple or pineapple juice. Use an immersion blender to emulsify (or strain out the onion and garlic if you don't blend it up). Season to taste, then inject while still warm so the butter doesn't solidify in the syringe.
Never smoked one outright, but I do at least one on the grill for Thanksgiving, and usually a couple other times during the year.
Never tried (haven't pheasant hinted since I was a teenager), but I'd imagine that an overnight brining would help keep it moist through the smoking process. Unless you want to go with the traditional way of tenderizing pheasant- hanging by the neck until they drop.Does anyone have tips for smoking pheasant?
Never tried (haven't pheasant hinted since I was a teenager), but I'd imagine that an overnight brining would help keep it moist through the smoking process. Unless you want to go with the traditional way of tenderizing pheasant- hanging by the neck until they drop.