Who here owns a smoker?

[SU Nittany Tide]

All the reviews I saw on Kirklands was lots of dust. You can cure that by sifting before pouring into the hopper. Let me know if you have the same issue or if others are overblowing it.

Almost anything has to be better than traeger.

I get mine in bulk from Lumber Jack. It's one of the higher rated ones. I don't really knows the source as it's one of those friend of a friend things. The last time I got it I had 1500 pounds on the back of my brand new pickup. That was an interesting ride.

 

[beardown07]

Just threw a spatchcocked chicken and it's spine on the offset. Applewood splits.

Making white chicken chili.

 

[williewilliejuan]

Just threw a spatchcocked chicken and it's spine on the offset. Applewood splits.

Making white chicken chili.

Why it gotta be white?

 

[beardown07]

Why it gotta be white?

As opposed to "red" chicken chili?

 

[KTg8trgrl]

Got a Traeger 3 years ago and love the hell out of it. Already made the standard baby back ribs, brisket, boston butt, and various other dishes. Still have a prime rib roast on my bucket list

We have 2 reqtec smokers. Its either a flagship, or the x fire pro(I can't remember exactly) on our back porch and a road warrior for our 5th wheel. He's made allllll kinds of beef, pork, chicken and salmon. They are worth every stinking penny we spent buying them.

 

[Dolemite censored]

We have 2 reqtec smokers. Its either a flagship, or the x fire pro(I can't remember exactly) on our back porch and a road warrior for our 5th wheel. He's made allllll kinds of beef, pork, chicken and salmon. They are worth every stinking penny we spent buying them.

Those fucking things are expensive.

 

[SU Nittany Tide]

Can't remember if I posted this chili from the smoker I did earlier this year. But there was talk of chili.

 

[KTg8trgrl]

Those fucking things are expensive.

They aren't cheap that's for sure, still worth every penny. They are extremely well built and will last a good long time. We have never had any kind of temp fluctuations ever. He has the sear plates and steaks are melt in your mouth good. I don't like a heavy "smoke" flavor, you can control that as well.

 

[packerzrule]

Making white chicken chili.

 

[Bayou Tiger]

Yup a shop vac to the fire bowl is a must whenever cleaning the drip tray. That is where moisture will gather and turn the bottom of the cup into a hockey puck.

I have a set of "tools" I used for cleaning up my pellet smoker that I keep together. Plastic scrappers or putty knifes...whatever you call them, are essential for cleaning inside the pellet grill....as is a shop-vac.

Fixing to throw a whole chicken on my smoker.

I don't do anything with the bird except season it inside and out with Slap Ya Mama Cajun seasoning...


....and then lay the entire bird, breast side up, wings toward back, onto my smoker.

I smoke it at 200 degrees until it reaches an internal temperature of 145 degrees(usually takes about an hour).

Then I crank the temp up to 400 degrees to crisp up the skin while bringing the internal temperature up to 165 degrees (usually takes another half hour on the smoker).

Leaving the bird uncut and with all the fat on bird will help keep it moist and flavor the meat as it renders. I find the simplest methods usually have the best results. Don't over season the chicken and once it's on the grill, don't fuss over it.

Trust the process and let it cook. (that means don't keep lifting the lid!)

 

[Godstree]

I have a set of "tools" I used for cleaning up my pellet smoker that I keep together. Plastic scrappers or putty knifes...whatever you call them, are essential for cleaning inside the pellet grill....as is a shop-vac.

Fixing to throw a whole chicken on my smoker.

I don't do anything with the bird except season it inside and out with Slap Ya Mama Cajun seasoning...

View attachment 137170
....and then lay the entire bird, breast side up, wings toward back, onto my smoker.

I smoke it at 200 degrees until it reaches an internal temperature of 145 degrees(usually takes about an hour).

Then I crank the temp up to 400 degrees to crisp up the skin while bringing the internal temperature up to 165 degrees (usually takes another half hour on the smoker).

Leaving the bird uncut and with all the fat on bird will help keep it moist and flavor the meat as it renders. I find the simplest methods usually have the best results. Don't over season the chicken and once it's on the grill, don't fuss over it.

Trust the process and let it cook. (that means don't keep lifting the lid!)

Copy that