Throwing in some of Jeffacarp mac n cheese recipe you can see in post 2 and some chicken breasts I left sit in rub overnight and injected with juice. Everything is looking so good.
My stomach just ate itself! Dang that looks good slugger! I hope the Mac and cheese turns out great for you! Did you add any bacon or chorizo? Or did you go straight up Mac N cheese?
I've been tossing around the idea of an electric smoker for quite some time, thanks for the feedback! I learned to smoke on a nice offset barrel smoker with a side firebox and it's fun during the Warmer weather to grab a chair and a cooler of beer and watch the smoke roll. However, I definitely see the advantage of an electric smoker during the wintertime when you don't wanna be out in the bitter cold adjusting vents and adding logs. I also see it's usefulness when it comes to things like smoking jerky and summer sausage. Knowing the exact temp and sustaining it over the desired amount of time is key for that type of cooking. I may look more seriously at them now. Any particular brand/features you favor over another? I know very little about them.
I have a Masterbuilt pro signature series 30 inch. I know 2 others who have the same smoker and love it. Holds quite a bit of meat too. I got mine for $160 which I see as a great price for what you get. You are only supposed to use chips in these which is very simple too you can add wood without ever opening the smoker. Probably a top of the line electric smoker besides the ones that have an auto feed for the wood which is a little much but they are nearly triple the price.
Wow! That price is pretty tough to beat! Auto feed doesn't interest me on the expensive ones, but for $160 I think I may try one out similar to yours. I've got tons of deer burger from this past season. My buck was 242 lbs on the hoof and my wife's was 228. Plus I shot a 160 lb doe early season. We've easily got 150 pounds of ground venison at our disposal and I'd like to turn some into summer sausage smoked on something like what you're using. Thanks for the recommendation!
Very nice. It was golden brown on the top and you can taste the smoke in the crusted cheese. Very good thanks for the recipe!
Nice! I'm glad it turned out well for you. It's definitely one of my standby smoker side dishes. My family requests it every time now.
Smoking a whole chicken this weekend. Heres my brine: 1 gallon water 2/3 cup kosher salt 2/3 cup sugar 3/4 cup soy sauce 1/4 cup olive oil Will post pics when I get it on the smoker. Anyone do any smoking lately?
Here is the chicken I am smoking today. I used the brine I posted above and let it sit in the fridge for 12 hours. Pulled it out rinsed it and pat dry. Put a dry rub on and put it in the smoker @230. I have it back down on the grate.
Did some beef jerky yesterday. Cut up a cheap roast and marinaded in teriyaki for a day and a half. No pics, it disappeared fast Sent from my iPhone using Tapatalk
