Yesterday I gave my Char-Griller Offset Smoker quite a work out. Not only was it our first test in cold temperature, but I smoked quite a bit of food.
I must admit, it was tricky keeping the temperature up passed 120 at times, but all-in-all it wasn't too bad. It wasn't as simple as my propane smoker, but the flavor was definitely better..
So, here's what I smoked..
1 - 5 Pound Turkey Breast - Brined for 12 hours.
2 - Pork Shoulders to be Pulled - Dry Rubbed and Mopped during the process
14 - Chicken Wings - Brined for about 6 hours..
Here's the verdict..
Turkey - The Turkey was absolutely fantastic. Not necessarily my first smoked Turkey, but it just seems like it got the perfect amount of brining and smoking. The biggest difference was the recommendation from my local butcher to inject the brine into the breast meat before I smoke it. I think it made a difference, but I always worry about poking holes in my poultry and letting out what nice juices might be in store.
Pork Shoulders - Since it was so cold out side, I had to finish the pork shoulders in the Crock Pot. I smoked them for about 8 hours and then let them simmer on low with the remaining mop.. At about 11:00 last night, I checked it and it was so easy to pull it wasn't funny.. Very tasty.. I mean VERY tasty... This is by far my favorite meal to prepare on the smoker. Eat on some buns with some real Coleslaw and I am SET..
Chicken Wings - This was my first time smoking wings. I'm not a huge wing fan in general, and I do prefer them to be nice and crispy when I do.. I invited my brother down since he likes them and can also be a judge. The brining was definitely important to their success. They were very moist.. The one challenge I seemed to have was that the skin was very tough. Is this the combination of the brining and smoking? Or just the smoking?
I'll tell you one thing.. I was a proud smoker yesterday.. I was out in my shorts and T-Shirt every 30 minutes, tending to my fire. People look at me like I am crazy normally, but yesterday I really got some weird looks. I call it jealousy...
It was a very successful day. My mom tried the Smoked Turkey for the first time and has requested that I smoke 4 Turkey Breasts for Thanksgiving day.. Sounds good to me..
Well, that's my day in smoking.. I am geared to practice with Ribs next. I just need to do a lot more research first.. Also going to try Natural Chunk Charcoal next time..