Sunday, May 11, 2014

First real smoke

I smoked 6 boneless chicken breasts and  3 burgers. Both came out great with the exception of one smaller burger that was dry from over cooking. The chicken was coated in olive oil and seasoned with garlic pepper and salt. They stayed on until the internal temp was 150, about 2.5 hours. The burgers were made with ground beef, egg, garlic pepper, salt, and worchestsire sauce. Patties smoked for about 2 hours then grilled for 5 mins with cheese. 

I used a homemade wood pan that was deeper, putting the wood closer to the fire and allowing the use of chunks. For this I used a mix of hickory and apple. 

The lid had fewer holes to minimize igniting and stretch out the smoke time


And the finished product - yum. 



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