Bird
Rest in Peace
That might not be a bad idea, Shawn, but we never did it and I never knew anyone who did (give them only water for a day or two).
Smokin.....Oh Yeah !!!
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Tdog
Platinum Member
Bird, pulling on the chicken's feet with its head under a broomstick, is exactly how I was taught to do in the chicken. It wasn't a lot of fun, but the eat'n made it worth it.
Jack
Jack
Bird
Rest in Peace
The above is a quote from post #5 in this thread. I believe Home Depot also sells the same smoker. A couple of nights ago, friends invited us over for ribs and he has the narrower model of the same smoker. When we got there, he said there was something wrong with it and even wide open could only get a tiny flame at the burner; just wouldn't get hot enough to use, so he had to do the ribs in the oven and on the grill.
The reason I'm tell you this is in case you should buy a similar product. As with most things now-a-days, it's made in China. And I had exactly the same problem with my smoker one year ago today. The problem is a defective LPG regulator and places such as Home Depot and Lowe's do not have a replacement. The company that sells the smoker wanted to send me a complete new valve "assembly" for $80. But a local LPG company (in this neighborhood, Northwest Propane Company) sold me a "Marshall Gas Controls, Model 230" LPG regulator and a couple of fittings for $23.60, including sales tax that fixed it.
jinman
Rest in Peace
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Some people will say that if you don't burn wood in a firebox when smoking meat, you are cheating. Well, I've never used a gas smoker like Bird has, but I can tell you that I love my Masterbuilt digital-electric smoker. The hardest part is cleaning the racks and water tray between batches. Since Bird gave me the idea of putting foil in the water pan, that big job just disappeared. Thanks Bird!
The racks come clean by just spraying them with some purple cleaner and let them soak for a few minutes. Then I take a nylon brush and the racks shine like new. I just let the rest of the grill season and run it up to 225 degrees for a couple of hours before smoking so it is sterilized.
I put dry rub on my ribs and marinated a brisket about 24 hours starting last Thursday morning. Yesterday morning, I loaded my wood chip tray with hickory chips and put the ribs and brisket in the smoker as seen in the first two pictures below. I let the ribs and brisket smoke for about 5 hours at 210, basting every hour with the left-over marinade. The final picture is the ribs and brisket at the 5-hour point. I then took the meat out and rubbed it with yellow mustard and olive oil. I wrapped both the ribs and brisket in foil and let the ribs go for another couple of hours until they are just falling off the bone. I let the brisket go for another 5 hours wrapped. It keeps the moisture in and the final meat is moist and so tender you can cut it with a fork. I don't have any pictures of the meat wrapped in foil. You'll just have to use your imagination.
How was it? Terrific! I sampled the brisket and ribs last night. I cooked all this in preparation for when my wife and inlaws come back from Ohio tomorrow. I'll give them a nice home-cooked meal when they get here.
The racks come clean by just spraying them with some purple cleaner and let them soak for a few minutes. Then I take a nylon brush and the racks shine like new. I just let the rest of the grill season and run it up to 225 degrees for a couple of hours before smoking so it is sterilized.I put dry rub on my ribs and marinated a brisket about 24 hours starting last Thursday morning. Yesterday morning, I loaded my wood chip tray with hickory chips and put the ribs and brisket in the smoker as seen in the first two pictures below. I let the ribs and brisket smoke for about 5 hours at 210, basting every hour with the left-over marinade. The final picture is the ribs and brisket at the 5-hour point. I then took the meat out and rubbed it with yellow mustard and olive oil. I wrapped both the ribs and brisket in foil and let the ribs go for another couple of hours until they are just falling off the bone. I let the brisket go for another 5 hours wrapped. It keeps the moisture in and the final meat is moist and so tender you can cut it with a fork. I don't have any pictures of the meat wrapped in foil. You'll just have to use your imagination.
How was it? Terrific! I sampled the brisket and ribs last night. I cooked all this in preparation for when my wife and inlaws come back from Ohio tomorrow. I'll give them a nice home-cooked meal when they get here.
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Bird
Rest in Peace
Jim, I found the easiest way to clean the racks, too. I let Margaret do it.
Our kitchen sink is big enough that she lets them soak in the sink awhile, and I think then she uses an SOS pad.Kathy and the in-laws ought to really enjoy the meal you've prepared. It looks great.
We're expecting our kids Easter after church, and I'm going to use the injectable marinade in a pork loin roast and a couple of turkey roasts, then cook them in the smoker for dinner that day.
OP
scott_vt
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The final picture is the ribs and brisket at the 5-hour point. I then took the meat out and rubbed it with yellow mustard and olive oil. I wrapped both the ribs and brisket in foil and let the ribs go for another couple of hours until they are just falling off the bone. I let the brisket go for another 5 hours wrapped. It keeps the moisture in and the final meat is moist and so tender you can cut it with a fork. I don't have any pictures of the meat wrapped in foil. You'll just have to use your imagination.
How was it? Terrific! I sampled the brisket and ribs last night. I cooked all this in preparation for when my wife and inlaws come back from Ohio tomorrow. I'll give them a nice home-cooked meal when they get here.
Good Afternoon Jim,
Oh my word !!! Scottys' commin to Sunset.....
Thanks for sharing those rib pics Jim.....
OK I guess I deserve it !
jinman
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Good Afternoon Jim,
Oh my word !!! Scottys' commin to Sunset.....
You have to hurry Scotty. If you don't get here quickly, all you'll see is a pile of bones and a bunch of folks sittin' around with smiles on their faces.
BTW: When Kathy came home from Ohio yesterday, she brought me a present. It's a bottle of low-cal maple syrup from Cracker Barrel restaurant. I figured it was worth a taste, but didn't expect much. The ingredients said it contained "natural maple flavoring," but I had my doubts; especially since it also said only 10 calories in 1/2 cup. Well darn if the stuff wasn't very tasty! It's made with Splenda and has a nice flavor. It's kinda thin, but very good. Too bad I can't eat anything I'd want to put it on while I'm on this diet. Sheesh!
Patriotic Stabilist
Platinum Member
I thought I posted this before. I will just keep a chicken up overnight, that pretty much lets the food clear out of the gullet and even most of the gizzard.
I have a wire I catch them with hubby made me, just a long sturdy wire with a hook on the end. I then tie their legs together and leave them on the chicken house floor for the night. It's easier to catch them after dark. I then loop the tie over a corner post of the fence. Then I take a very sharp knife and slit the veins on each side of their neck the next morning. Also I just tie their legs together enough to keep them from getting loose but not enough to hurt them. They bleed out really quick and they don't do all that flopping and stuff. I read this is a humane way to kill them, its like they just go to sleep. I had a hard time doing this the first time. I had watched mom dress out chickens when little and had only picked the feathers off and cut them up later, not killed them, its not a pleasant experience. Also when removing the entrails be sure not to crush the gallbladder by the liver or it will get on the chicken and make it very bitter tasting. I use latex gloves to remove the insides as I always seem to have some cut on my hands and don't want to get anything infected.
I have a wire I catch them with hubby made me, just a long sturdy wire with a hook on the end. I then tie their legs together and leave them on the chicken house floor for the night. It's easier to catch them after dark. I then loop the tie over a corner post of the fence. Then I take a very sharp knife and slit the veins on each side of their neck the next morning. Also I just tie their legs together enough to keep them from getting loose but not enough to hurt them. They bleed out really quick and they don't do all that flopping and stuff. I read this is a humane way to kill them, its like they just go to sleep. I had a hard time doing this the first time. I had watched mom dress out chickens when little and had only picked the feathers off and cut them up later, not killed them, its not a pleasant experience. Also when removing the entrails be sure not to crush the gallbladder by the liver or it will get on the chicken and make it very bitter tasting. I use latex gloves to remove the insides as I always seem to have some cut on my hands and don't want to get anything infected.
BigE_
Platinum Member
I have the same smoker, and yes, the LP regulator went out. I went down to BiMart (like Walmart, only better) and bought a replacement for about $15. I installed the replacement, and then tore into the old one.
It turns out that you just pop the little metal cap off the regulator and there is an adjustment screw. The problem is that you get a little moisture in there, and the aluminum starts to oxidate a little, and the little pressure spring can't activate against the part that moves. (Sorry, don't know the right names).
The point is that you can count the number of turns, and turn the screw almost the way in, and then most of the way out a few times. Then put it back where it was. This frees it up, good as new. I now have a spare...
-Steve
BigE_
Platinum Member
My problem is getting the meat to stay "moist". With chicken, I just brine it before smoking, and it comes out great, nice and moist.
With ribs, though, they tend to get too dry or too done if I keep them in there too long (temp up too high?). The temperature regulation on my smoker is iffy (in the sun vs. out of the sun, and outdoor temperature makes a big difference), but I try to keep it right at 250 degrees. Oh, and the water bowl stays full.
-Steve
With ribs, though, they tend to get too dry or too done if I keep them in there too long (temp up too high?). The temperature regulation on my smoker is iffy (in the sun vs. out of the sun, and outdoor temperature makes a big difference), but I try to keep it right at 250 degrees. Oh, and the water bowl stays full.
-Steve