Chicken Without the Skin - Smoking Meat Forums
2021年1月25日 · Does your smoker allow you to run a pan of broth under the bird? For dips or chicken salad I run a pan of chicken broth under the birds. You can go low and slow to maximize smoke on the chicken and the broth since the skin doesn’t matter. That broth will get nice and smokey. I mix a little of the broth into the salad / dip. Crazy good.
Temps for smoking chicken sausage - Smoking Meat Forums
2010年3月31日 · Be careful what you tell people on times & temps..... There is no cure in this chicken sausage, it is noted as being "fresh"..... I smoke my fresh chicken sausages hot @ 250* - 275* until an internal temperature of 165* F minimum. MBalli's instructions are generally used in smoking a "cured" sausage.
Chicken Sausage...My Turn - Smoking Meat Forums
2024年9月17日 · 2270 g chicken meat with skins Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs. (I had 2305g) 30 g kosher salt heaping ; 6 g sugar heaping ; 60 g powdered buttermilk or fermento (I used the buttermilk powder) 5 g black pepper; 2 g nutmeg ; 6 g granulated onion; 6 g granulated garlic
What kind of wood to use when smoking chicken? Any tips?
2014年7月29日 · MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods. MULBERRY - The smell is sweet and reminds one of apple. OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking.
Baste chicken with smoking? | Smoking Meat Forums - The Best …
2009年9月28日 · Baste chicken with smoking? Thread starter seandje; Start date Sep 28, ...
Smoked Chicken Feet | Smoking Meat Forums - The Best Smoking …
2018年12月13日 · 17 Health Benefits of Chicken Feet #1 Evidence-Based Improve Immune System Eating chicken feet is very nutritious to boost the immune system. This is because of the mineral content which is very beneficial to build health. It also contains collagen and some minerals such as copper, magnesium, phosphorus, zinc and also calcium.
Curing Chicken | Smoking Meat Forums - The Best Smoking Meat …
2008年8月29日 · Got a 3 1/2lb. fryer in the brine tonight. 10 cups water, 1/4 cup salt and 1/2 cup brown sugar with a tsp. of instaCure nitrite. Stirred well and chicken dropped in. Let it brine from Thurs. night to Sunday morning, and smoke it for smoked chicken!
Smoked boneless chicken breast. Questions? - Smoking Meat …
2024年10月12日 · Guys & gals I want to do some boneless chicken breast on my pit boss pellet grill. What would be my best planned attack at this? Should I smoke at 180°f-200°F for a hour or so & then baste with bbq sauce & wrap in foil & increase temp to say 225°250°f to finish at 165°f temp? Thanks. Any &...
smoking chicken legs and thighs - Smoking Meat Forums
2006年4月22日 · If you're going to rub the chicken, put the rub under the skin, but leave the skin on. I dont usually eat the skin but it will protect the meat and help conserve moisture. Chicken will be very forgiving on temp. I usually cook chicken at 275-300 as it isn't tough and doesn't require the extended cooking to tenderize that other Q meats do.
How to Smoke chicken sausage? - Smoking Meat Forums
2013年11月16日 · It's raw chicken sausage. I think I can use my electric smoker to slowly cure it - but don't know for how long or at what temp. Then I'd like to smoke it after it's cured. Again, temp and time. I've found that part of my new smoking addiction is that I want to throw every kind of meat into the smoker!