|
|
Post by 1luckytexan on Mar 9, 2015 8:10:59 GMT -5
The skin on the thighs will shed any dripping from the ribs - I'd put ribs on top.
Or, maybe try the thighs by themselves and save the baby backs for grilling.
|
|
|
|
Post by ncsmoker on Mar 9, 2015 15:42:58 GMT -5
Hi smokenator2600 and welcome to the forum. Nice setup, you sure can cook for a crowd with it. No problem doing both at the same time. Plan on 2, maybe 3 hours for the thighs and 3-4 hours for the ribs at 220 degrees at the grill. Do not count on a crispy skin on the thighs at this temp.
I would put the chicken on one side and the ribs on the other side, this will allow you to start and smoke the ribs for 2 hours before putting on the thighs. Just shift the ribs from the hovergrill to the main grill every hour and those further from the heat closer to the heat. After 2 hours add the thighs to the other side of the grill and get them going. .
Like luckytexan suggests I normally only do meats that are similar and take similar cooking times and temps. Ribs can be smoked and reheated if you want. Chicken thighs or whole legs I normally smoke at 300 for 2 hours to get a crispy skin. I will do a pork butt and a brisket at the same time since they both need to go to 190 lo and slow. A turkey or turkey breast I'll smoke at 300-325 with cherry chunks till it reachs 160 then cover and let carry over cooking raise it another 10 degrees.
Tom
|
|
|
|
Post by ncsmoker on Mar 27, 2015 20:14:29 GMT -5
The Traeger pellet grills have an excellent reputation as a set it and forget it smoker. Just load the hopper with pellets, set the temp and come back when the meat is done. I prefer using the SN and my weber as I can change the type of woods I use through out the smoke. I currently have 5 woods I alternate depending on what I am smoking. Apple, cherry, hickory, maple and oak. With these 5 I can bring out the best in any meat from my home made bacon to brisket to turkey, etc. You can't do that with a Traeger. You can mix pellets but you can't time how long they are smoking each type. For example I did an 8lb pork butt today and did an hour of hickory, then 2 hours of maple then 6 hours of apple. You might think this is to much smoke, but maple and apple is very mild and does not over power the meat, but enhances the sweetness of the pork. As far as cooking a steak you can't directly get the coals under the steak with the Traeger while I can load up a couple of cans of coals and get a 600 or higher temp under my steaks with my Weber. Here is the Traeger web site if you want to check it out www.traegergrills.com/ As I said it takes more work but I sure feel it makes a superior product. Tom |
|
|
|
Post by 1luckytexan on Mar 29, 2015 23:30:14 GMT -5
there are probably better pellet units than traeger - they have a big following though. none of those units are cheap and you need access to an electrical outlet. Might matter to folks wanting to BBQ when camping or some distance from an outlet. At one time, you'd read of people getting a 'back burn' that had the fire travel up the auger. i'd like to think that's been solved now but I don't know. There's at least one other brand that is built to have the auger dump the pellets over a shield to help prevent back burn. pelletheads.com/index.php?topic=7422.0 |
|
|
|
Post by 1luckytexan on Mar 30, 2015 23:46:26 GMT -5
grill? - I use my one touch gold - same one the SN is in at present. I use Stubbs briquets most of the time.
for Q'ing in my big pit (Good-One Marshal), I used lump charcoal. B&B preferred when I could get it. used many other brands as well.
I use Stubbs (natural briquets) in my SN.
I'm not averse to the idea of owning/using a pellet burner or a kamado or a reverse-flow or an ugly drum smoker or a WSM or anything else. Just can't really afford to be a collector. I'm at a point where i want less hassle and equipment and don't need to Q huge quantities anymore.
|
|
|
|
Post by ncsmoker on Mar 31, 2015 0:29:30 GMT -5
26smokenator00 glad your ribs came out great. The SN and a Gold Weber or your 2600 does a great job in making excellent smoked meats. I use good old Kingsford briquets and get a nice even burn. Did an 8 lb. butt a couple of days ago and it came out perfect again. Used hickory, maple and apple and wood chunks.
Tom
|
|
|
|
Post by 1luckytexan on Apr 2, 2015 11:46:30 GMT -5
I'd use a high-ish temp. 275-300*F or so. Hold back on the smoke if people will be eating the skin. If not, with most skin-on poultry PLUS faster cook times, you can smoke the entire time. The short duration and skin protect from over-smoking. Try pecan, oak or a fruit wood. hard to mess-up thighs (they're great for experimenting with new pits or new woods or new techniques) but, I' rotate them some in case the SN side of the grill is too hot. If you are doing them on 2 levels, rotate up-down as well to even-out the cooking time. I'd shoot for 175-185* and let them rest under foil - they'll drift up a little. I've pulled them at 200 internal temp and they are still juicy. don't confuse pink with underdone on BBQ chicken. Trust internal temp readings of 3-4 larger thighs. Test themometers regularly in boiling water (200-212*F, throw away any therm that reads OVER, slightly under would still be safe to use)) www.myrecipes.com/how-to/cooking-questions/is-pink-chicken-undercookedwww.thermoworks.com/blog/2012/02/bloody_chicken/www.thekitchn.com/chicken-still-pink-after-cooki-157168 |
|
|
|
Post by ncsmoker on Apr 2, 2015 16:13:05 GMT -5
I like to put a little butter under the skin with some herbs in it. Then use high heat 300-325 degrees is good. Take off the thighs at 170, they are done then but will be fine to 180 should have a nice crisp skin and tender flesh with a light smoke flavor depending on the wood used. Do not foil them or the skin will not stay crispy, take them off and serve. Smoke them the entire time they are on, use hickory or oak for a heavier smoke and apple or cherry for a lighter smoke flavor. Some woods will turn the skin darker than others, cherry especially bad at turning the skin dark but it sure tastes good.
1lucktexans articles are pretty good but adding one thing, some woods will also turn the flesh of chicken pink during the cooking time so always use a thermometer to determine doneness.
You can put anything you want in the butter, a rub mix and then sprinkle the thighs with the rub also.
Good luck and hope they come out good.
Tom
|
|
|
|
Post by 1luckytexan on Apr 3, 2015 8:42:13 GMT -5
good point on foiling making the skin flabby - and yeah, I'm really liking cherry wood. I am more familiar with grilling with it but the taste is awesome.
|
|
|
|
Post by ncsmoker on Apr 11, 2015 21:23:15 GMT -5
Did some chicken legs tonight put them on the grill as soon as the coals were added it reached a temp of 330 after an hour and took legs off at 280 nice crisp skin. Just put my rub all over the legs, did not do the butter mixed with the rub under the skin this time. Used cherry as my wood for over an hour. Took about 2 hours to cook. Vents were full open.
NCsmoker
|
|
|
|
Post by 26smokenator00 on May 15, 2016 13:52:34 GMT -5
Good afternoon guys I did a prime rib last weekend it came out great. I just wanted to say thanks for all the info you guys have given me since I purchased my smokenator 2600. I wanted to know if any of you guys use any bbq probes to track the temp of your meat?
I am thinking of getting a Maverick ET-733 any suggestions?
|
|
|
|
Post by ncsmoker on Jun 4, 2016 22:00:42 GMT -5
I missed this one 26smokenator00 The best choice is the Maverick ET 732 or 733. The only difference is the ET 733 has some additional features that the 732 doesn't have. I haven't found that I need them. I have the 732.
Tom
|
|
