What's in your smoker? - Page 232

cort · 10-05-2014, 09:14 AM

I fired up the Pit Barrell yesterday and made a few birds and a sirloin tip roast.
Did one chicken with a lemon pepper seasoning and the other with the PBC all purpose rub. I decided to hang the chx whole and they were awesome. Next time I will try cutting them in half to see which way is better. I used the PBC beef and game rub on the sirloin roast.

We ate 1 chicken last night and shredded the other for a meal this week. The roast got wrapped and put in the fridge and will be sliced for sammies today.

T.G · 10-05-2014, 09:39 AM

Nice looking stuff guys.

Gary, in Thing 2, one of my UDSes that incorporates some elements of the PBC design thanks to some help from Dom, I've found that the whole chickens take a little bit longer to cook but come out juicer than splits, I never really noticed a flavor difference though.

Since the cookers are different, it would be interesting to hear what you think after you've tried it both ways.

cort · 10-05-2014, 10:01 AM

Adam, Dom tells me that the split chickens always take exactly 2 hours and my whole chickens took 3. They came out so juicy and were simply awesome! I'm going to do splits for sure but it's gonna be hard to beat the whole bird. I will definitely let you know my thoughts after I make the splits.

T.G · 10-05-2014, 10:17 AM

Yep, that was what swayed me towards the whole bird. Plus on my drum with the larger diameter, because I only have 8 hooks, I can actually get more in there with whole birds; 6 whole birds, maybe 8 if they are small, vs. 4 split onto 8 hooks.

Not exactly a smoker, but I did 3 small pizzas in the Weber yesterday.

pnoon · 10-05-2014, 10:44 AM

Yum!

8lug · 10-07-2014, 08:04 AM

This thread has inspired me to buy a PBC. It's arrives today. It seems like a better option for small meals vs. rolling out my log burner. Any hints or tips for my first cook?

357 · 10-07-2014, 12:34 PM

Quote:

Originally Posted by Porch Dweller

Sauced and ready to come off the heat:

I love smoking chicken leg quarters. I usually do them similarly minus the sauce. Plus, I always put them on a cookie sheet and pop them in the oven on broil for 5 minutes to crisp up the skin. It's truly fantastic but you have to keep a close eye on them. I did burn one set a while back. The meat was fine but the skin was inedible.

jonumberone · 10-08-2014, 08:41 AM

Quote:

Originally Posted by 8lug

This thread has inspired me to buy a PBC. It's arrives today. It seems like a better option for small meals vs. rolling out my log burner. Any hints or tips for my first cook?

Just follow the instructions and you'll be fine.
Best thing I did was buy a smaller charcoal chimney.
It makes dumping the hot coals into the PBC so much easier.

Be sure to post some pics of your cooks.

Flynnster · 10-12-2014, 07:23 AM

I've got a pair of chickens ready to to go today. Few hours over some smoke while I sit watch smoking a good cigar and watching football.

kydsid · 10-26-2014, 03:50 PM

Pork and more pork.

ribs and tenderloin that is!

IMG_20141026_150033 by kydsid, on Flickr

MarkinAZ · 10-26-2014, 04:26 PM

Quote:

Originally Posted by T.G

Quote:

Originally Posted by kydsid

IMG_20141026_150033 by kydsid, on Flickr

...

hammondc · 11-08-2014, 05:05 PM

(2) Spatchcocked chickens.

Dave128 · 11-10-2014, 11:20 AM

How'd those two chickens come out? Been giving a lot of thought to spatchcocking a turkey this year to cut down on cook time.

pnoon · 11-10-2014, 11:51 AM

Quote:

Originally Posted by Dave128

How'd those two chickens come out? Been giving a lot of thought to spatchcocking a turkey this year to cut down on cook time.

Spatchcocking chickens is easy and delicious.
Never done a turkey that way.

cigarmarine · 11-10-2014, 12:08 PM

Excuse me for asking spatchcocking?

kydsid · 11-10-2014, 12:13 PM

Quote:

Originally Posted by cigarmarine

Excuse me for asking spatchcocking?

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

Steve · 11-10-2014, 12:15 PM

Quote:

Originally Posted by kydsid

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

T.G · 11-10-2014, 12:37 PM

Quote:

Originally Posted by kydsid

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

My favorite way to cook chicken when I have to use a gasser. Brined for 4-6 hours then spatchcocked, rubbed and cooked.

It even makes propane/LNG cooked food taste decent.

Dave128 · 11-10-2014, 12:49 PM

Quote:

Originally Posted by pnoon

Spatchcocking chickens is easy and delicious.
Never done a turkey that way.

Very tasty! My wife likes to do chickens like that a lot. We thought it might be neat to try a turkey like that this year.

cigarmarine · 11-11-2014, 08:37 PM

Quote:

Originally Posted by kydsid

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

thank you sir I'll have to give it a try

10-05-2014, 09:14 AM	#4621
cort ◤◢◣◥ Join Date: Oct 2008 First Name: Gary Posts: 4,478 Trading: (41)	Re: What's in your smoker? I fired up the Pit Barrell yesterday and made a few birds and a sirloin tip roast. Did one chicken with a lemon pepper seasoning and the other with the PBC all purpose rub. I decided to hang the chx whole and they were awesome. Next time I will try cutting them in half to see which way is better. I used the PBC beef and game rub on the sirloin roast. We ate 1 chicken last night and shredded the other for a meal this week. The roast got wrapped and put in the fridge and will be sliced for sammies today.

10-05-2014, 09:39 AM	#4622
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Nice looking stuff guys. Gary, in Thing 2, one of my UDSes that incorporates some elements of the PBC design thanks to some help from Dom, I've found that the whole chickens take a little bit longer to cook but come out juicer than splits, I never really noticed a flavor difference though. Since the cookers are different, it would be interesting to hear what you think after you've tried it both ways.

10-05-2014, 10:01 AM	#4623
cort ◤◢◣◥ Join Date: Oct 2008 First Name: Gary Posts: 4,478 Trading: (41)	Re: What's in your smoker? Adam, Dom tells me that the split chickens always take exactly 2 hours and my whole chickens took 3. They came out so juicy and were simply awesome! I'm going to do splits for sure but it's gonna be hard to beat the whole bird. I will definitely let you know my thoughts after I make the splits.

10-05-2014, 10:44 AM	#4625
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: What's in your smoker? Yum! __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

10-07-2014, 08:04 AM	#4626
8lug Smoking with the Chief Join Date: Oct 2008 First Name: Mark Location: Masshole Posts: 798 Trading: (14)	Re: What's in your smoker? This thread has inspired me to buy a PBC. It's arrives today. It seems like a better option for small meals vs. rolling out my log burner. Any hints or tips for my first cook?

10-12-2014, 07:23 AM	#4629
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: What's in your smoker? I've got a pair of chickens ready to to go today. Few hours over some smoke while I sit watch smoking a good cigar and watching football.

10-26-2014, 03:50 PM	#4630
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? Pork and more pork. ribs and tenderloin that is! IMG_20141026_150033 by kydsid, on Flickr __________________ Check out the Cigar Asylum Newbie Sampler Trade

11-08-2014, 05:05 PM	#4632
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,625 Trading: (17)	Re: What's in your smoker? (2) Spatchcocked chickens.

11-10-2014, 11:20 AM	#4633
Dave128 Sexy Dave Join Date: Feb 2009 First Name: Dave Location: Voorheesville, NY Posts: 3,922 Trading: (4)	Re: What's in your smoker? How'd those two chickens come out? Been giving a lot of thought to spatchcocking a turkey this year to cut down on cook time. __________________ "Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin I "heart" Boobies and Beer!

11-10-2014, 12:08 PM	#4635
cigarmarine Adjusting to the Life Join Date: Aug 2014 First Name: lashun Location: grosse pointe michigan Posts: 271 Trading: (2)	Re: What's in your smoker? Excuse me for asking spatchcocking?