Am i in the right forum? Q-Talk was suggested.

[Beaz]

Grill/Smoker and Little Brat is what we are planning to use for Chicken and Beef. I'm going to try the little brat first with a fistful of cherrywood. I've been advised that chicken is like a sponge therefore I must monitor it. Don't want it tasting like smoke. It's going to be interesting I can say that for sure. Amnesiac relearning life skills and what better way!

 

[bschoen]

As good a place as any, better than most. Welcome aboard.

 

[Beaz]

As good a place as any, better than most. Welcome aboard.

What's a bubbling farker?

 

[ModelMaker]

Hey, wait a minute, you're a girl. We don't let girls in our treehouse!
Just kiddin, welcome.
Ed

 

[Maylar]

What's a bubbling farker?

We're all Farkers here...
https://www.bbq-brethren.com/thread...e-the-titles-under-my-name.15516/#post-220761

Welcome.

 

[Beaz]

Hey, wait a minute, you're a girl. We don't let girls in our treehouse!
Just kiddin, welcome.
Ed

Dam Skippy I'm a girl. I'm the one that organizes the tree house thanks for the welcome and laugh

 

[Beaz]

We're all Farkers here...
https://www.bbq-brethren.com/thread...e-the-titles-under-my-name.15516/#post-220761

Welcome.

Omg thank you for the terminology

 

[Gore]

Welcome Beaz and glad you found your way here. Sounds like you have a plan. Just need to get your toes wet. The griller/smoker combo looks to be above my pay grade. I tried looking up little brat, but all I found was information like this:



If you can get her to cook your chicken, you're a lot better than I am.

 

[Gore]

If you're looking for advice, we need a bit more information. Chicken and beef covers a LOT. Is this whole chicken or cut up, boneless, etc.? Is the beef a steak or a roast or hamburgers?

Everything cooks differently. As a general rule, the thinner the meat, the hotter you want you grill and the faster you cook. If I'm doing a thin steak, I want that puppy up as hot as it'll go and maybe sear a couple minutes a side. If I'm cooking a roast, I'll want much lower temps down to maybe 220* and I might cook for over 12 hours. This makes sense if you think about it. In many ways your smoker is like an oven. You don't cook a turkey at 400* or it'll be black on the outside and cold in the middle.

I'm guessing you know the very basics, how to get those things to turn on and can adjust the temperature.

 

[Big George's BBQ]

Have to be careful with poultry. Absorbs smoke quickly and the chicken can taste bitter. Have fun cooking and getting to know your cookers. Check out some Blogs like Cowgirl and thirdeye for recipes and tutorials and ask questions

 

[tcards]

Welcome

 

[Gnarlbecue]

Welcome

Welocme!

 

[Lee J. Cook]

Welcome! I'm also a girl and I don't think that only men can use the grill

 

[Badjak]

Welcome! I'm also a girl and I don't think that only men can use the grill

Ditto

 

[LYU370]

I've been advised that chicken is like a sponge therefore I must monitor it. Don't want it tasting like smoke.

Don't do this... Meteorite Chicken 2.0

 

[Happy Hapgood]

Welcome Ladies. Yes, a small amount of wood is all that's required for chicken.

 

[Itsdone]

Don't do this... Meteorite Chicken 2.0

Needs more smoke imo. Bark not dark enough.

 

[ronbrad62]

Welcome to the best darn forum on the Internet. I agree that chicken can absorb too much smoke, so depending on what you are cooking (whole vs. parts), you may want to pan it then cover it in foil after the initial smoke period.
You will find some unique language and terminology used here, that is because a few folks may be using work computers and certain key words may trigger site blockers, thus disabling access for those folks.
Have fun here, ask lots of questions and post lots of pictures.

 

[Bluebird]

Welcome!