Smoked chicken tenders

October 30, 2019, 11:33 PM

Smoked chicken tenders https://imgur.com/gallery/4EJQPiC

Advantages of being on 2nd shift. Still sucks but I get to grill or smoke and not worry about waking up at the ass crack of dawn.
Smoked just a few minutes to long. A little dry but still decent. Used apple wood and just S&P for seasoning.
Still getting this smoking thing ironed out.
Skoal!

October 31, 2019, 12:21 AM

tatortodd

quote:
Originally posted by joatmonv:
Smoked just a few minutes to long. A little dry but still decent.

Have you bought a leave in thermometer yet? Cooking to temperature not time made a huge difference in my smoking, grilling, and cooking. Still some art to it (bend test on ribs, probe feel on brisket and pork butts, etc), but it definitely gets you closer to the bullseye than a clock.

quote:
Originally posted by joatmonv:
Used apple wood

Have you tried cherry wood yet? I prefer it over apple as it's more versatile, has a better flavor, and chunks of cherry pair well with oak lump charcoal (i.e. my go to charcoal). I use hickory chunks most of the time, but cherry is better on poultry and it's a nice change of pace on pork & beef.

BTW, one tip I picked up from LMS was smoking poultry hotter than pork or beef. Ever since I tried his recommended 325 pit temp for poultry it's been my go to to setpoint for poultry. Crispy skin (if you have skin) instead of rubbery you get at 225, and poultry is so lean cooking it fast is less likely to dry it out since you're just trying to cook it and don't need to break down anything (e.g. collagen) like you do for some of the tougher, fattier meats (e.g. brisket).

October 31, 2019, 05:43 AM

Woodman

I've smoked skinless chicken thighs over almond wood a dozen times when living adjacent to the Central Valley almond groves. The almond wood smoke infuses a sweetness to the meat. Cavender's Greek seasoning in a shaker tin was it for spices.

Those were the good old days ...

October 31, 2019, 06:21 AM

Scurvy

I like pecan wood on chicken.

October 31, 2019, 07:42 AM

joatmonv

quote:
Originally posted by tatortodd:
quote:
Originally posted by joatmonv:
Smoked just a few minutes to long. A little dry but still decent.
Have you bought a leave in thermometer yet? Cooking to temperature not time made a huge difference in my smoking, grilling, and cooking. Still some art to it (bend test on ribs, probe feel on brisket and pork butts, etc), but it definitely gets you closer to the bullseye than a clock.
quote:
Originally posted by joatmonv:
Used apple wood
Have you tried cherry wood yet? I prefer it over apple as it's more versatile, has a better flavor, and chunks of cherry pair well with oak lump charcoal (i.e. my go to charcoal). I use hickory chunks most of the time, but cherry is better on poultry and it's a nice change of pace on pork & beef.

BTW, one tip I picked up from LMS was smoking poultry hotter than pork or beef. Ever since I tried his recommended 325 pit temp for poultry it's been my go to to setpoint for poultry. Crispy skin (if you have skin) instead of rubbery you get at 225, and poultry is so lean cooking it fast is less likely to dry it out since you're just trying to cook it and don't need to break down anything (e.g. collagen) like you do for some of the tougher, fattier meats (e.g. brisket).

I do have a thermometer but the tenders were smaller and I was afraid of getting false temperature readings. I used a time I got off of a recipe online that said 30 minutes. I went over 30 minutes a little and they were a bit dry.
I have not tried Cherry wood yet all though I have some. I'm doing pulled pork Saturday and using Cherry.
My temp was 260° as it called for but I'll try the 325 next time.
I'm still learning this smoking thing. I'm pretty sure I'll fuck up a few things along the way. Hahahaha