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Post by whitetaildave24 on Nov 22, 2023 19:27:51 GMT -5
That’s what the pan in the bottom of mine is for. It’s a water/drip pan,, but I’ve never put anything in it. Always cover it in foil to catch drippings and that’s it. That is interesting to do it with no chips. I know mine has enough flavor built up on the inside it would still smoke for sure.
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Post by deadeer on Nov 22, 2023 20:21:39 GMT -5
I want to see how the Masterbuilt turns out with no wood chips. Can you put a pan of water or apple juice in the bottom to have a higher humidity in there? Yes, it has a water pan. But, that is defeating the idea of "drying" the jerky. I cooked it with the damper wide open to keep the air moving. I'm gonna try just one rack without any wood chips. That way if it doesnt turn out, it would only be a minor set back. We normally just cook it in the oven with the door slightly open, so hopefully will be similar. Just nice to have extra space to make more at one time since dealing with a large quantity at the moment.
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Post by deadeer on Nov 22, 2023 20:22:25 GMT -5
That’s what the pan in the bottom of mine is for. It’s a water/drip pan,, but I’ve never put anything in it. Always cover it in foil to catch drippings and that’s it. That is interesting to do it with no chips. I know mine has enough flavor built up on the inside it would still smoke for sure. Yes, no doubt the build up will add extra flavor.
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Post by esshup on Nov 22, 2023 21:25:47 GMT -5
I want to see how the Masterbuilt turns out with no wood chips. Can you put a pan of water or apple juice in the bottom to have a higher humidity in there? Yes, it has a water pan. But, that is defeating the idea of "drying" the jerky. I cooked it with the damper wide open to keep the air moving. I'm gonna try just one rack without any wood chips. That way if it doesnt turn out, it would only be a minor set back. We normally just cook it in the oven with the door slightly open, so hopefully will be similar. Just nice to have extra space to make more at one time since dealing with a large quantity at the moment. That is true, but you are also getting it up to temp. My thought was getting it up to the temp with the water in the pan will hlep prevent it from getting too dry. You said it was too dry and chewy, didn't you?
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Post by deadeer on Nov 23, 2023 0:14:58 GMT -5
Yes, it has a water pan. But, that is defeating the idea of "drying" the jerky. I cooked it with the damper wide open to keep the air moving. I'm gonna try just one rack without any wood chips. That way if it doesnt turn out, it would only be a minor set back. We normally just cook it in the oven with the door slightly open, so hopefully will be similar. Just nice to have extra space to make more at one time since dealing with a large quantity at the moment. That is true, but you are also getting it up to temp. My thought was getting it up to the temp with the water in the pan will hlep prevent it from getting too dry. You said it was too dry and chewy, didn't you? Yes, but it has a completely different texture besides just dry. It's much more grainy. Idk. I bet it had more to do with the vent wide open,,but again, Idk. I've made it in there before, but always preferred the oven method. So far Big Z trump's them both. I will try a partial batch with water and no chips for smoke on next round, and leave results here. Anybody else with experience please chime in.
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Post by Ahawkeye on Nov 23, 2023 14:25:44 GMT -5
HOLY MOLY! I fried a turkey today, I've done 2 prior to today, the first one was pretty good the second I over cooked, this one... I nailed!
I will do one for Thanksgiving AND Christmas from here on out. We injected and put dry rub on absolutely AMAZING! Happy Thanksgiving all!
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Post by deadeer on Nov 23, 2023 15:08:59 GMT -5
HOLY MOLY! I fried a turkey today, I've done 2 prior to today, the first one was pretty good the second I over cooked, this one... I nailed! I will do one for Thanksgiving AND Christmas from here on out. We injected and put dry rub on absolutely AMAZING! Happy Thanksgiving all! When spot on, you cant beat it. Congrats on hitting it right on!
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Post by whitetaildave24 on Nov 23, 2023 16:32:13 GMT -5
Decided to use the ole electric masterbuilt to do a 15 pound turkey today. Turned out pretty dang well and it was picked down to the bone. I stuffed chunks of butter underneath the skin all over the bird and I think that helped to keep it pretty moist. Before: Fresh outta the smoker:
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Post by deadeer on Nov 23, 2023 17:01:27 GMT -5
Looks good Dave!
I did the spatchcock method on a 14# bird. Cooked it on Big Z, along with a few blocks of cream cheese, and a whole onion. All came out good.
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Post by Ahawkeye on Nov 23, 2023 17:50:10 GMT -5
Looks good Dave! I did the spatchcock method on a 14# bird. Cooked it on Big Z, along with a few blocks of cream cheese, and a whole onion. All came out good. What did you put on the cream cheese?
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Post by bowonlykindofguy1 on Nov 23, 2023 19:19:17 GMT -5
I wonder how Marshallco's ham turned out?
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Post by whitetaildave24 on Nov 23, 2023 19:21:16 GMT -5
Looks good Dave! I did the spatchcock method on a 14# bird. Cooked it on Big Z, along with a few blocks of cream cheese, and a whole onion. All came out good. What did you put on the cream cheese? When I’ve done cream cheese I’ve used bbq rubs to cover them with after I cross hatch the top of the block. Gonna try a wood fired garlic seasoning on the next one I do.
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Post by whitetaildave24 on Nov 23, 2023 19:22:49 GMT -5
I wonder how Marshallco's ham turned out? I wondered the same thing after I pulled the ham off the pellet grill today. marshallco
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Post by deadeer on Nov 23, 2023 19:25:29 GMT -5
Looks good Dave! I did the spatchcock method on a 14# bird. Cooked it on Big Z, along with a few blocks of cream cheese, and a whole onion. All came out good. What did you put on the cream cheese? Same as WhitetailDave. Sprinkle whatever kind of rub you like on it. I dont even score them, I actually cook until they open up on their own. Looks really cool. It got a lot of talk today.
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Post by Ahawkeye on Nov 23, 2023 20:24:54 GMT -5
What did you put on the cream cheese? Same as WhitetailDave. Sprinkle whatever kind of rub you like on it. I dont even score them, I actually cook until they open up on their own. Looks really cool. It got a lot of talk today. I tried like 5 of them last Christmas, seems I put too much smoke on them, I know you do a different grill rather than charcoal but I would love to do more just need to tone down the smoke a bit. Hpw long/ temp do you put yours on for?
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Post by deadeer on Nov 23, 2023 20:39:29 GMT -5
Same as WhitetailDave. Sprinkle whatever kind of rub you like on it. I dont even score them, I actually cook until they open up on their own. Looks really cool. It got a lot of talk today. I tried like 5 of them last Christmas, seems I put too much smoke on them, I know you do a different grill rather than charcoal but I would love to do more just need to tone down the smoke a bit. Hpw long/ temp do you put yours on for? About 225deg for 1.5hrs maybe? Sometimes 275deg for less? Somewhere in there. It's not that I dont like smoke, but the family, especially wife does not. So I cook for everybody to enjoy, and am pleased with the lighter outcome of the pellet smoker.
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Post by marshallco on Nov 23, 2023 21:06:41 GMT -5
Ham turned out really good. Glad it was 16 lbs, now there’s leftovers!
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Post by deadeer on Nov 23, 2023 21:38:51 GMT -5
Ham turned out really good. Glad it was 16 lbs, now there’s leftovers! Looks great. Really good color.
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Post by whitetaildave24 on Nov 23, 2023 22:11:22 GMT -5
Good deal. Glad it turned out good.
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Post by Woody Williams on Nov 24, 2023 10:26:56 GMT -5
We had our family Thanksgiving yesterday with the majority of our family there. 29 folks chowing down with 10 of the family in Texas and Ohio missing. Good time!
Smoking - my daughter made Smoked Scalloped Oysters! She knew I like Scalloped Oysters, so she made them for me. Not sure about the smoking procedure, but they were excellent!
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