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Post by Catscratch on Jan 10, 2018 21:29:22 GMT -6
I have a old school charcoal grill that came with a fire box on the side. This is what I also have. Not very pleased with its ability to smoke or it's ability to indirect cook. Looking to upgrade. I like to gas as it can be used without power but also like the auger feed models for pellets which in my opinion give you better heat/smoke control. Thoughts please? Got got a $100 gift card for winning the biggest looser at work. I may apply it towards an upgrade. Anyone else catch the irony of using money won by loosing wt to buy a grill that makes great food? Mouth watering, delicious, irreistable, great food.
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Post by Reagan on Jan 10, 2018 22:03:43 GMT -6
I thought the same thing.
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Post by Tooln on Jan 11, 2018 2:03:40 GMT -6
This is what I also have. Not very pleased with its ability to smoke or it's ability to indirect cook. Looking to upgrade. I like to gas as it can be used without power but also like the auger feed models for pellets which in my opinion give you better heat/smoke control. Thoughts please? Got got a $100 gift card for winning the biggest looser at work. I may apply it towards an upgrade. Anyone else catch the irony of using money won by loosing wt to buy a grill that makes great food? Mouth watering, delicious, irreistable, great food. Still have to eat. Chicken or fish on the grill/smoker can be made without oils or grease. Besides I have to spend it on something.
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Post by sd51555 on Jan 11, 2018 6:34:38 GMT -6
The bradley biscuit smokers must not be popular any more? I bought one about ten years ago. I liked it, but apartment life didn't afford me the chance to use it where I lived. Tried 4-5 times to master a brined and smoked turkey. Never pulled that feat off. It always had a thin smoke ring, the brine didn't seem to take, and the turkey was still dry and flavorless. And that was using a non-injected bird.
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Post by Catscratch on Jan 11, 2018 6:47:05 GMT -6
Anyone else catch the irony of using money won by loosing wt to buy a grill that makes great food? Mouth watering, delicious, irreistable, great food. Still have to eat. Chicken or fish on the grill/smoker can be made without oils or grease. Besides I have to spend it on something. I meant nothing by my comment... it was actually a joke. Having had great success with the Atkins diet (no carbs) I consider grilled food "diet food".
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Post by Catscratch on Jan 11, 2018 6:49:24 GMT -6
The bradley biscuit smokers must not be popular any more? I bought one about ten years ago. I liked it, but apartment life didn't afford me the chance to use it where I lived. Tried 4-5 times to master a brined and smoked turkey. Never pulled that feat off. It always had a thin smoke ring, the brine didn't seem to take, and the turkey was still dry and flavorless. And that was using a non-injected bird. I had a friend who made great smoked/brined turkey. He brined the bird for a day or two in a 5 gallon bucket then smoked it for around 12 hours. It was always pure salty, smokey, moist goodness. Some of the only domestic turkey that I've actually liked to eat.
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Post by sd51555 on Jan 11, 2018 7:04:24 GMT -6
The bradley biscuit smokers must not be popular any more? I bought one about ten years ago. I liked it, but apartment life didn't afford me the chance to use it where I lived. Tried 4-5 times to master a brined and smoked turkey. Never pulled that feat off. It always had a thin smoke ring, the brine didn't seem to take, and the turkey was still dry and flavorless. And that was using a non-injected bird. I had a friend who made great smoked/brined turkey. He brined the bird for a day or two in a 5 gallon bucket then smoked it for around 12 hours. It was always pure salty, smokey, moist goodness. Some of the only domestic turkey that I've actually liked to eat. When I was in high school and college, I worked in a truss plant. A guy smoked one over the weekend and brought it to work in a crock pot, ready for sandwiches. That was the best shit I'd ever had. It's been on my bucket list to figure out ever since, and no progress has been made.
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Post by Catscratch on Jan 11, 2018 7:10:36 GMT -6
It's been yrs but if I remember right he used Morton's Tender Quick for his brine. He had a giant home-made smoker that was good at holding a low temp for day's at a time. Man that was good stuff! Same guys would do a Norwegian fish boil every yr that was outstanding!
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Post by badbrad on Jan 11, 2018 7:15:15 GMT -6
The bradley biscuit smokers must not be popular any more? I bought one about ten years ago. I liked it, but apartment life didn't afford me the chance to use it where I lived. Tried 4-5 times to master a brined and smoked turkey. Never pulled that feat off. It always had a thin smoke ring, the brine didn't seem to take, and the turkey was still dry and flavorless. And that was using a non-injected bird. No. The bradley biscuit system is expensive to run and from what i hear their customer service sucks these days.
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Post by biglakebass on Jan 11, 2018 9:27:04 GMT -6
After many years of trial and error here is what I do with turkeys and chickens every time now. Melt in your mouth juicy turkey.
(About 2 gallons of brine is good enough for a bird around 12 lbs) NOTE: THE BELOW INGREDIENTS IS FOR 1 GALLON OF WATER, SO ADJUST ACCORDINGLY IF YOU NEED 2 GALLONS OR MORE! For each gallon of water, add the following: 1 cup Tenderquick or other liquid meat tenderizer 2 cups apple juice 1/2 cup brown sugar 1 Tbsp Liquid Smoke (just in case) 1 Tbsp black pepper 1/4 cup soy sauce 1 Tbsp garlic powder Use hot water to help dissolve everything. Inject the bird all over. Submerge the bird in the mixture. A five-gallon bucket works well. Make enough to cover the turkey and soak in a refrigerated area for 3-4 days. Before smoking, air dry for one hour and rub all over with brown sugar and minced garlic mixture. toss this all in the cavity: • Couple spoonfuls of minced garlic • 1 teaspoon seasoned salt • 1/2 stick butter • 1 apple, quartered • Half onion sliced up • 1 tablespoon garlic powder • 1 tablespoon ground black pepper
Put smoker at 200-225. Ensure 165-175 internal temp on bird before removing. Roughly 5-6 hours to fully cook. Flip the bird over a couple times during the process. Smoking time will vary with temperature and size of bird but between 5-8 hours usually will work. Enjoy!!
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Post by Tooln on Jan 11, 2018 14:29:12 GMT -6
Still have to eat. Chicken or fish on the grill/smoker can be made without oils or grease. Besides I have to spend it on something. I meant nothing by my comment... it was actually a joke. Having had great success with the Atkins diet (no carbs) I consider grilled food "diet food". No offence taken and I thought it was rather humorous myself when I wrote the original post. Joke around the plant was the prize was going to be gift certificates to go out and eat.
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Post by badbrad on Jan 13, 2018 10:52:58 GMT -6
What type of wood do you guys like using? Apple, Hickory, Cherry? Does it depend on what you are cooking or do you just have a favorite wood you use for everything?
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Post by biglakebass on Jan 13, 2018 12:15:34 GMT -6
I use apple for everything
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Post by Reagan on Jan 13, 2018 13:17:02 GMT -6
I use hickory and cherry since I have easy access to them.
I’ve used oak mixed in as well.
I cant say that I can tell the difference.
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Post by Catscratch on Jan 13, 2018 14:15:29 GMT -6
I use Hedge (Osage Orange) for open fire cooking a lot. It's by far my favorite wood for steaks and burgers.
For my new pellet grill I got a bag of competition mix... because that's what the cute blonde behind the counter said I needed with a smile and a wink.
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