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Home Made Sausage, Cured, and Smoked Meats

Omega Male

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One solution to that might be to halve it and smoke to 10 degrees or so below desired temp, then sear the skin sides in a skillet or on the grill?
 

Gibonius

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I usually spatchcock the bird and crank the temperature (350F works) partway through the cook to render the fat under the skin and get it crisping, then drop it back down.

Doing a sear would work too, just get to get it before the skin get rubbery from the smoking.
 

Milksteakboiledhard

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I usually spatchcock the bird and crank the temperature (350F works) partway through the cook to render the fat under the skin and get it crisping, then drop it back down.

Doing a sear would work too, just get to get it before the skin get rubbery from the smoking.
This is my method too, works great. I’ve used a kitchen torch to sear the skin too.
 

Piobaire

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I'd prick the chicken's skin in the fattest sections so it can render out easier and coat the skin for crispiness no matter how you decide to get the skin finished.
 

Piobaire

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I used to do zero trimming but have gotten more aggressive. I also like using brisket fat to make really good ground beef with.
 

otc

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I'm planning out how I'm spending my mid-June bonus check and a new smoker is on the radar. I'm likely leaning towards a pellet smoker because I'm lazy and am willing to trade the convenience of a pellet grill (fill hopper, set and forget) for professional output. Traeger is the brand I'm most familiar with (usage and sales/servicing at a dealer), but they seem to have suffered a reputation hit in my cursory google-ing. It would be great for owners of pellet grills to share their opinions on here. I'd hate to have to carve time out of my day to call the engineers and designers directly.

CookShack PG500: MiUSA and attractive stainless, but it is definitely at the upper limits (if not over) of the budget and the cooking surface area seems smaller than expected at the price. The SM045 has the general area for what I'd cook at once, but I prefer a grill versus an oven.

Smokin Brothers "30"/"36": This is the design of the Traeger I started smoking meats on. Appears to be also made in the USA. I consider the features to be "Standard" - digital thermostat, easy load hopper, and easy empty hopper.

Green Mountain Grills: Cheapest of the three, not made in USA. Has features that other three dont have - window for cooking chamber and pellet hopper, rotisserie attachment, and pizza oven (this seems gimmicky and not something I'd use after buying it because I'm dumb). Upper rack is an addon and doesn't seem to be anything special. WiFi compatible... seems like a gimmick as the electric fed pellet already solves the most annoying part of wood smoking.

My use cases are ribs, chickens (whole), pork butts, briskets, and burgers. I'll continue boiling my steaks or doing them on the grill when I didn't plan ahead. I'd ideally be under $2,000. Are there other worthy contenders I've missed?
Anyone know if the Camp Chef Woodwind / SmokePro pellet grills are any good?

Not everything is in stock right now, but I know a way to get them at like 40% off .
 

vdubiv

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what the hell is that grey stuff on top of the baked beans?
 

Gibonius

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Really overdone collards, I'm guessing.
 

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