What's in your smoker? - Page 233

hammondc · 11-12-2014, 05:22 PM

Yep....once you start spatchcocking them, you will quit the beer can chicken BS.

pnoon · 11-12-2014, 05:55 PM

Quote:

Originally Posted by hammondc

Yep....once you start spatchcocking them, you will quit the beer can chicken BS.

Exactly!

T.G · 11-12-2014, 06:19 PM

Beer can chicken is just a vertically roasted chicken. Spatchcocked is nice for grills, gas or otherwise, personally though, I'd rather have a whole bird cooked vertically hanging on a hook in my drum smoker, I could put it on a beer can and get basically the same result and have less beer for me.

kydsid · 11-12-2014, 07:21 PM

If you are using beer to make beer can chicken you are doing it wrong.

hammondc · 11-13-2014, 08:41 AM

Quote:

Originally Posted by kydsid

If you are using beer to make beer can chicken you are doing it wrong.

Truth....mythbusters did this one. The liquid never got hot enough to even steam. Myth busted.

hammondc · 11-13-2014, 08:42 AM

Quote:

Originally Posted by T.G

Beer can chicken is just a vertically roasted chicken. Spatchcocked is nice for grills, gas or otherwise, personally though, I'd rather have a whole bird cooked vertically hanging on a hook in my drum smoker, I could put it on a beer can and get basically the same result and have less beer for me.

Spatchcocked is a whole bird. I guess I missed your point.

T.G · 11-13-2014, 09:27 AM

Quote:

Originally Posted by hammondc

Spatchcocked is a whole bird. I guess I missed your point.

Yes, I know that. Did you not see the photo I posted about 8 posts back?

I was being subtle. To me the method depends on the cooker. They are both good, although I prefer vertical.

T.G · 11-13-2014, 09:40 AM

Before I built out the drum, I was using wire stands (similar to the one pictured below) for cooking birds vertically. Unfortunately, some grills/smokers aren't tall enough and other times I didn't have them with me, hence the other methods. Like I said, both are good.

hammondc · 11-13-2014, 11:31 AM

Quote:

Originally Posted by T.G

To me the method depends on the cooker. They are both good, although I prefer vertical.
]

That's what I missed

Bubbleheaddiver · 11-13-2014, 12:41 PM

pork tenderloin tonight

kydsid · 11-13-2014, 01:10 PM

Quote:

Originally Posted by hammondc

Truth....mythbusters did this one. The liquid never got hot enough to even steam. Myth busted.

Plus you are wasting beer. I mean beer can chicken was supposedly invented by rednecks. But whoever heard of a redneck wasting beer?

Steve · 11-14-2014, 05:45 AM

Butts going on in a few hours...

mosesbotbol · 11-14-2014, 03:33 PM

I have an Icelandic lamb leg from Whole Foods. 2.6 lb and was like $6.99 a pound which I thought was good deal for lamb of that quality.

Put on WSM removing water pan using a shallow cast skillet. Canadien maple charcoal. It's pretty cold out and if the smoker doesn't get above 300, I'll finish leg inside.

Sipping a glass of 2000 Caves Sao Jao Reserva wine. Good find for $21, aged quite well.

pektel · 11-14-2014, 03:55 PM

Snow. There's snow in my smoker. I left the f%&@ing lid open yesterday.

Oh well. It was time to clean the grates anyways.

MarkinAZ · 11-14-2014, 04:04 PM

Quote:

Originally Posted by pektel

Snow. There's snow in my smoker. I left the f%&@ing lid open yesterday.

What's wrong with you Peter

T.G · 11-16-2014, 10:26 AM

Fatties from yesterday's herf. Smoked at my house, wrapped up in multiple layers of foil and finished in the foil at Ratter's in the oven.

Italian & sage sausage, pepperoni, provolone cheese, bacon crumbles, marinaded artichoke hearts, kalamata olives, mushrooms, sauteed onions & garlic, thickened tomato sauce w/ basil.

dijit · 11-16-2014, 11:22 AM

Damn Im not healed enough to eat that yet and those pics are daring me to try anyway! Looks and sounds delicious

jonumberone · 11-17-2014, 05:25 AM

Fatties look great, Adam.

I had my daughter's birthday party this weekend.
Despite temps in the low 40's, I fired up the Assassin.
Did 6 racks of babybacks, a 16Lb brisket, 6 halved chickens, mac and cheese, and some beans.
Kind of a busy day so I didn't grab as many pics as I would've liked.

Trimmed up

The cook

Finished Brisket

This was my first time using the smoker in the cold.
It performed flawlessly.
It is insulated really well, and I didn't notice any increase in fuel consumption or longer cook times.
I did the entire cook on less than 15lbs of charcoal.
Cleaning it yesterday, I did find this in the grease pan.

Grease volcano

Steve · 11-18-2014, 10:50 AM

I did a small cook for our church's Arts and Craft Fair this weekend, 150-200 or so people.

Steve · 11-18-2014, 10:51 AM

Unfortunately (or fortunately depending on your point of view), we sold out before we were able to get finished product pictures. As they say, a good time was had by all...

11-12-2014, 05:22 PM	#4641
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,629 Trading: (17)	Re: What's in your smoker? Yep....once you start spatchcocking them, you will quit the beer can chicken BS.

11-12-2014, 06:19 PM	#4643
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,579 Trading: (37)	Re: What's in your smoker? Beer can chicken is just a vertically roasted chicken. Spatchcocked is nice for grills, gas or otherwise, personally though, I'd rather have a whole bird cooked vertically hanging on a hook in my drum smoker, I could put it on a beer can and get basically the same result and have less beer for me.

11-12-2014, 07:21 PM	#4644
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? If you are using beer to make beer can chicken you are doing it wrong. __________________ Check out the Cigar Asylum Newbie Sampler Trade

11-13-2014, 09:40 AM	#4648
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,579 Trading: (37)	Re: What's in your smoker? Before I built out the drum, I was using wire stands (similar to the one pictured below) for cooking birds vertically. Unfortunately, some grills/smokers aren't tall enough and other times I didn't have them with me, hence the other methods. Like I said, both are good.

11-13-2014, 12:41 PM	#4650
Bubbleheaddiver Still Watching My Back Join Date: Apr 2013 First Name: Ben Location: USA Posts: 154 Trading: (3)	Re: What's in your smoker? pork tenderloin tonight

11-14-2014, 05:45 AM	#4652
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Butts going on in a few hours... __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

11-14-2014, 03:33 PM	#4653
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? I have an Icelandic lamb leg from Whole Foods. 2.6 lb and was like $6.99 a pound which I thought was good deal for lamb of that quality. Put on WSM removing water pan using a shallow cast skillet. Canadien maple charcoal. It's pretty cold out and if the smoker doesn't get above 300, I'll finish leg inside. Sipping a glass of 2000 Caves Sao Jao Reserva wine. Good find for $21, aged quite well. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

11-14-2014, 03:55 PM	#4654
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? Snow. There's snow in my smoker. I left the f%&@ing lid open yesterday. Oh well. It was time to clean the grates anyways. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

11-16-2014, 11:22 AM	#4657
dijit Have My Own Room Join Date: Feb 2012 First Name: Mike Location: Brownsburg, Indiana Posts: 2,186 Trading: (48)	Re: What's in your smoker? Damn Im not healed enough to eat that yet and those pics are daring me to try anyway! Looks and sounds delicious __________________ Sporting goods raffle for a great cause. PM me for tickets.

11-17-2014, 05:25 AM	#4658
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,494 Trading: (62)	Re: What's in your smoker? Fatties look great, Adam. I had my daughter's birthday party this weekend. Despite temps in the low 40's, I fired up the Assassin. Did 6 racks of babybacks, a 16Lb brisket, 6 halved chickens, mac and cheese, and some beans. Kind of a busy day so I didn't grab as many pics as I would've liked. Trimmed up The cook Finished Brisket This was my first time using the smoker in the cold. It performed flawlessly. It is insulated really well, and I didn't notice any increase in fuel consumption or longer cook times. I did the entire cook on less than 15lbs of charcoal. Cleaning it yesterday, I did find this in the grease pan. Grease volcano __________________ Sex junkie looking for a dealer

11-18-2014, 10:50 AM	#4659
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? I did a small cook for our church's Arts and Craft Fair this weekend, 150-200 or so people. __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

11-18-2014, 10:51 AM	#4660
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Unfortunately (or fortunately depending on your point of view), we sold out before we were able to get finished product pictures. As they say, a good time was had by all... __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide