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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10687062 No.10687062 [Reply] [Original]

>> No.10687063
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10687063

>> No.10687070

do americans really pour sand on their chicken?

>> No.10687093
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10687093

>> No.10687097
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10687097

OH MAMA

>> No.10687116
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10687116

>> No.10687149
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10687149

>>10687116
no more pictures???

>> No.10687158
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10687158

>> No.10687169

You have to Spatchcunt those chickens.

>> No.10687170
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>>10687149
I'm doing this live. Gotta wait till coals now.

The water is getting pulled out of the chicken by the salt and sugar.

>> No.10687192

>>10687170

looks like a big slop o shit.

>> No.10687198

>>10687116
>not cooking with propane

>> No.10687207
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10687207

>> No.10687210

>>10687207
lol you broke it dumbass

>> No.10687215
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10687215

Birds are in.

>> No.10687224

What's the occasion OP?

>> No.10687255
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10687255

>> No.10687274

>>10687224
Buy chicken at costco, smoke it. Is there a better way to spend 6 dollars than on smoking a chicken?

Protip: use the breasts for quesadillas with pepper jack and cheddar

>> No.10687321

>>10687070
> he can't even afford chicken sand

Sad

>> No.10687432
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10687432

>>10687274
how long will the process take?

>> No.10687459
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10687459

Time to rotate em

>> No.10687466

>>10687432
Several hours

>> No.10687478

>>10687459
Keep me posted

>> No.10687481
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10687481

>>10687432
bout 4 hours

>> No.10687493
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>>10687481
Your arm looks like you smoke and eat 4 chickens a day, fatso

>> No.10687505

>>10687493
Gotta eat big to get big

>> No.10687647
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10687647

>>10687493
>Tendons in hand visible whilst in use
>Lil bit of folds on the side of the hands
>what looks like a light layer of fat over forearm
TINY bit of chub not fat, proceed in the eating of 4 chickens bigman.

>> No.10687659

>>10687481
you like that Dynaglo? i love mine, but it's not a an offset. just a vertical charcoal smoker.

>> No.10687668

>>10687070
No, it's topsoil retard

>> No.10687670

>>10687116
What kind of chicken is this?

>> No.10687675

>>10687169
This
Spatchcocking evens out the smoke flavor throughout the meat and gives more surface area for seasoning

>> No.10687679

>>10687675
Hey watch your langauge this is a blue board

>> No.10687686
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10687686

>>10687668
This
Euros will never understand the flavor explosion they are missing

>> No.10687697
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10687697

2 hours in

>> No.10687698

>>10687062
Is this what black people mean when they talk about their "seasonings" ?

>> No.10687702
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10687702

>>10687697
god damn the coloring on those

>> No.10687722

>>10687697
what happened to the drip bowl? or why not use another rack with a roasting pan in it?

>> No.10687729
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10687729

>> No.10687731

>>10687722
There is a whole at the bottom that is too dark to see. The drip bowl is underneath the smoker.

>> No.10687749

>>10687698
no, their idea is seasonings is limited to ms.dash and trappey’s bull

>> No.10687751

>>10687659
It works great but you have to enjoy babying it.

>> No.10687755

>>10687749
I used salt, fine black pepper, paprika, garlic, cumin, cinnamon, turmeric, and turbinado sugar

>> No.10687766

>>10687755
Oh and some brown sugar

>> No.10687767

>>10687198
Frig off Hank

>> No.10687785

>>10687686
>Euros
fuck them

>> No.10687806

>>10687755
Post moar arm

>> No.10687821

>>10687062
I want to get into smoking meats anons, what's a reasonably priced smoker that a freshly broke college grad can get and any tips for taking the plunge?

>> No.10687967
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10687967

Three hours in

>> No.10688044
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10688044

>>10687821
got to /diy/ and make one.

filing cabinet seems like the easiest thing to use.

>>10687967
you have forearm veins, why are people calling you fat?

those birds look so good. this is a good thread.

>> No.10688064

>>10687070
>not sanding your chickens
Is this what life is like in eurostan?

>> No.10688089

>>10688044
I like the idea of a cinder block smoker built into the ground a bit.

>>10687821
Do you have a yard? Look into using the ground as your furnace and then build a smoke box above it. You just dig an air inlet and build the fire above that. You could use a cooling rack pan as your catch for wood and charcoal. Then you could build a box with more of them. That would be fun. Or buy a smoker like mine. My gf got it for me for christmas so I don't know what it cost. I doubt she spent over 300 on it though.

>> No.10688137
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10688137

Just over 165F. Gonna give em 20 more minutes.

>> No.10688161

I'm no genius at this smoking thing but shouldnt it be blue smoke and not white smoke?

>> No.10688171

>>10688137
>>10687967
Oman those look good boss

>> No.10688179
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10688179

>>10688137
i can't believe i've never seen a smoked chicken before. why don't more people do this? is it because of how long it takes?

>> No.10688180

>>10688137

look fantastic OP makes me want to smoke a chicken this weekend

>> No.10688194
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10688194

pulled em

>> No.10688201
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10688201

here we go.

I put the other two birds in the smoker btw.

>> No.10688204

>>10688201

beautiful

>> No.10688215

>>10688194
Looking good

>> No.10688266

>>10688201
best /ck/ thread of the day. probably the best of the week.

ty op.

>> No.10688279

i need a smoker god damn it.

>> No.10688284

>>10688201

Were the birds brined? or just a rub and in they went?

>> No.10688300
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10688300

>>10687321
kek

>> No.10688313

>>10688284
Just rubbed. Last time I rubbed and left overnight and the chicken was better. Sugar on the skin is definiately a must.

>> No.10688315

>>10687062
whats with mutt minorities and "spices"...

>> No.10688335

>>10687751
that's my exact feeling about it. i love charcoal smokers for that reason. it's dedicated time away from everything else and it is always rewarding.

>> No.10688372

>>10688137
Motherfucker, why would you pull them any higher than 155? Enjoy your dry, overcooked chicken I guess.

>>10688201
And learn how to properly carve a chicken.

Good thread nonetheless

>> No.10688399
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10688399

>>10688372
They're wet, but they sure pull off the bone easily. This book my dad gave me said to.

>> No.10688558
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10688558

2 hours into birds 3 & 4

cooking by cornlight

>> No.10688563
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10688563

This thing is great

>> No.10688586

>>10688558
you could keep a lot of heat in and have more fuel efficiency if you used Lavalock on the door jams. I also got some heat resistant silicone to put the between the chimney and top of the smoke box on mine.
it kept a more stable temp after my first dry run. the second burn in i did was slightly hotter, but way more stable.

>> No.10688587

how do you even consume 4 chickens before it goes bad? do you just eat smoked chicken every meal this week?

>> No.10688595

>>10688587
smoked chicken makes badass chicken salad.
you can eat cooked chicken a thousand different ways and it doesn't go bad quite as fast because the smoke acts as an anti-microbial. nothing weird will start growing in it in the fridge as fast as regular roasted chicken.

>> No.10688617

>>10688587
I'm freezing a bunch with brown rice.

>> No.10688628

>>10688586
I only see the temp dip when I open the door.

>> No.10688927
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10688927

birds 3 & 4

goodnight

>> No.10688946

>>10688927
That's alotta chicken. I mean its practically entire bodies

>> No.10688981

Do you have to clean the smoker or nah?

>> No.10688983

>>10687821
I use the amaz n smoker tube/pan. You put it in a gas grill, easy to use. Its not he same as a true expensive smoker but for poorfags its good.

>> No.10689024

>>10688981
Not really. You just take the grease out of the bottom every once in a while and smack the racks so the drippings fall off.

>> No.10689109

>>10688628
probably more well made than mine. the one i got, i picked specifically because it was in my budget and charcoal.
i'll upgrade eventually, but it's gotta be big enough to do like 2 or 3 briskets, 2 shoulders and about 5 slabs of baby backs so i can do big ass cooks for parties and stuff.

>> No.10689389

>>10689109
Faggot you ain't having no parties stop lying bitch fatty boom batty over here talking about parties when he's stuffing his face with chickens lmao get the fuck outta here

>> No.10689458 [DELETED] 

>>10689389
you're a nigger, aren't you?

>> No.10689469

>>10689458
The absolute state of reditor banter

>> No.10689471

>>10687062
>“Cajun creole seasoning”
>spices in bottles

Dumb

>> No.10689610

Nice smoking, OP.

>> No.10689641

>>10689389
still a nigger, huh?

>> No.10689645

Fuck mods that let that retarded shit carry on and the faggots letting black cock posters roam free on any old board. fuck you motherfuckers. you're the reasons this site sucks now. eat shit you fucking worthless puds.

>> No.10689798

>>10689389
Nigger detected

>> No.10689818

>>10687070
That's India style chicken. That on top of the chicken is dried and ground shit.

>> No.10689824

>>10687749
LAWRYS MUHFUKA! Fuken wypipo.

>> No.10690176
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10690176

>>10687321

>> No.10690185

>>10689645
Huh?

>> No.10690312

>>10689471
Shit is mostly paprika desu.

>> No.10690437

>>10687116

Do americans really eat this?

>> No.10690504

>>10688927
I'd eat half a chicken in one go/10

I really need to move somewhere I can have a smoker, fucking apartments suck.

>> No.10690639

>>10687116
Your chicken looks a little dry bro

>> No.10690706
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10690706

>>10690639
Not him, but the difference between dry smoked chicken and moist is a tight truss. Babby smokers learn that at some point.

>> No.10690765

>>10690706
Trussing is only important with a long smoke like a turkey. It's pointless on a 3.5 hour smoke like a chicken.

>> No.10690875

>>10687116
>t. Termite

>> No.10690954
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10690954

>> No.10691202

>>10690765
>3.5 hour smoke like a chicken
Fool. I generally smoke 5-6lb chickens for 5 hours, fully trussed of course, because that locks jn flavor. Enjoy your sawdust masquerading as smoked chicken, lol!

>> No.10691260

>>10688315
t. cumskin who's spice cabinet consists of kosher salt and black pepper

>> No.10691281

>>10687432
>Rockwell
>White

>> No.10691480
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10691480

>>10690954
>Recipes from the Third Reich

>> No.10691661

>>10691202
Sounds like your chicken would just be mush at that point.

>> No.10691683

>>10687062
Did anyone else read the title in a black man's voice

>> No.10692138

>>10687116
>soaking your wood chips like a retard
All that extra "smoke" is just steam. It's not making any more smoke than what they normally would and is just showing down the cooking process.

>> No.10692219

>>10692138
You want the chips to burn slower and at a lower temperature.

>> No.10692256

>>10687070
what do you guys buy chicken presanded or something?

>> No.10692268

>>10692219
But they don't burn at all until the water is gone.

>> No.10692291

>>10688201
Jesus Fucking Christ this looks so good.
I wish that were me eating this right now.

>> No.10692320

>>10692268
Fire starts at the tips, which also dry out first. I don't think that the entire chip needs to be devoid of water particles to burn.