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But hey, 100 is good for you. Consider it part of your weight loss program... |
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/Guy who sucks at grilling |
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By the time it rests, it'll have gained another 5-10 degrees. Pull it at 155-160 and you'll be golden. |
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https://secure.img2-fg.wfcdn.com/im/...g+Fire+Pit.jpg and this https://s7g3.scene7.com/is/image//ae...odImageMedium$ Will work great for making oak charcoal and save ya burning out your prised smoker. |
On sale today Amazon 52 bucks.
https://images-na.ssl-images-amazon....L._SL1500_.jpg |
Looks mighty fine. Was it your first smoke? Nice spatchcock job too!!!
My suggestions are: Throw out the hickory (Bitter) and use cherry, mulberry, or apple instead. I prefer cherry for chicken Lay a piece of foil (not wrap) over the top when the edges start to turn that nasty brownish black color as that is a nasty flavor. taking the smoke wood off towards the end does the same thing. Did you use a water bath? Anything in it? Type of smoker? Quote:
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Is that the smoker DO DA model (Witchita)?
Did you get any goodies with it. You do know you need to season it before cooking on it. Right? Your going to love it I am sure but there are some things you should know up front 1, Read the warranty 2, Decide who is getting it when you're gone and add their name on the warranty papers (:D:D:D). Might want to update your will while your at it. 3 if you didn't buy a firebox basket have someone make you two of them. On long smokes you will thank me. When refueling you just lift one out, set the other one in, and your off again. I did that on my New Braunfel smoker and loved it Could you tell me about the air dampening system and how you like it when the time allows? Oh yeah, It that unit 3/16" or 1/4" steel. At 500lbs I an guessing 1/4". Quote:
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Burnt chicken! FMB is right. Gotta go 10 under as it will rise after you take it off.
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I like that it is out of the way but I liked being able to lower it or raise it depending on what I was cooking. This has it up high and it's fixed. Other than that it does look like a beast and at 500lbs it lives up to the name. |
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Burnt? FMB, I wouldn't call it burnt at 165. I call that a bit of a reach but it does need a rest after smoking. A large roast or a whole brisket maybe but a ****ing chicken? 5 degrees max if you are roasting it at 350 but not if you smoke at 200-225 degrees. I do agree that I would pull at 160 if joints are loose and juices run clear, then rest in a cambro for a period of time [45+ minutes) to carry over the cooking (retain heat) and to rest. When do you pull a butt? Proof source you ask |
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I didn't say burnt at 165. I said dry and chalky breast. And straight up at 165 it won't be dry, at 170 with carryover it would be. It's better at 160. Sous vide at 140 is even better! |
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