Archives for : Smoking and Grilling

Sunday Smoking Beef Jerky

This isn’t my first attempt doing jerky on my tiny little Weber Smokey Mountain Cooker but it’s the first one that I’ve taken the time to consider writing a post about it. My first attempt was…oh, let’s just call it…a trial run, and it didn’t turn out quite as I had hoped. I have the smallest version of the WSM and rack space is very limited. Jerky takes up a lot of space if you’re relying on rack space so for that first run, I only sliced up about a pound of marinated flank steak and that pretty much covered the entire top rack. I figured it would be safest to avoid using the bottom rack at the time thinking it would be too close to the heat source despite the empty water pan in place as a heat shield.

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Smoked Chicken Breasts and Thighs in Bulk

The three odd men out

The three “odd men out” riding it out on the gas grill.

I may have went a little overboard with this weekend’s smoke session. I wanted to try something simpler like chicken breasts. Sweetness wanted thighs because their a little higher in fat and thus better for her and her keto diet. I figured there was no harm in doing a little bit of both so we headed to Costco on Wednesday (I don’t know if I’ll ever try to go shopping there on the weekend again) where we bought some bulk packages of both breasts and thighs. We decided that we’d do about half of each package and freeze the rest for another time. We unpacked the rest of our groceries and went on with the rest of our week until Saturday came.

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My First Attempt at Smoking Pork Shoulders

Since Sweetness gave me my little Weber Smoky Mountain smoker for Christmas a few months ago, I have been wanting to try my hand at pulled pork. It’s one of my favorites to enjoy, but I’m new to smoking and the time commitment kind of held me back. Instead I broke the smoker in with a few sessions that were a little less extreme. In the past four months I’ve done a couple whole chickens, a few batches of baby back ribs and I even smoked a quartered chuck roast for something different as well as a couple bacon-centric appetizers, but none of those sessions required more than four or five hours in the heat. The general rule of thumb for pork shoulders is to plan for 1.5 to 2 hours per pound for the largest roast. This meant that even a smaller, six pound shoulder could take up to twelve hours. Finally, it looked like I had a weekend that allowed for the extra time, so I did my homework and prepared ahead of time as much as I could to make the smoke session go as smoothly as possible. Of course, there is a saying that has something to do about the best laid plans of mice and men often going awry. My preparations may have helped to start me on the right path but I did end up facing a few obstacles throughout the day that slowed me down.

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