JoNorvelleWalker

Do you think six hours is necessary?

I wonder why our results were so different?

These thighs were skinless -- not what I ordered. Sometimes Whole Foods is like that. Now for the sad part: the thighs were removed from smoke after exactly six hours. They were dry, hard, and practically indistinguishable from my most recent sparerib disaster. They hurt my teeth. Nothing like your drumstick pictures. The Penzeys spice rubs were nice though.

Chicken thighs are out of the blast chiller and into the Profile. The plan is to smoke with cherry, 93C for 6 hours. Two thighs were rubbed with Penzeys Jerk and another two with Penzeys Singapore seasoning. Sadly I've forgotten which was which.

Cats are people too.

I wouldn't.

The spareribs were another disaster. They looked delicious after three hours. After the allotted six hours the meat was dry and crunchy. Not quite as bad as the last try, but not pleasant. Most likely the remains will flavor beans. The potato salad I served with them was excellent. So far hamburger and chicken pops are perfect. Pork belly is close. Beef ribs are good but need more work (additional test material awaits in the refrigerator). Smoked bluefish was OK but I overdid it on the brine. Meanwhile a package of chicken thighs is in the blast chiller. I wanted skin-on thighs but Whole Foods sent skinless. The thighs will get a few hours being blast chilled but not overnight. I put them on a rack (a CSO rack actually) in an hotel pan on the higher shelf of the blast chiller, directly under the powerful fan. @rotuts if I may ask, I infer you and MC are but two people. What do you do with the large quantities of meat you cook?

Today's pork project is spareribs. I used the Profile's sparerib preset, thus absolving me of any guilt when the meat cannot be chewed. The sparerib parameters are 113C, 6 hours, smoke level 5. I'm using hickory, although there were a few mesquite pellets at the bottom of the hopper that I was too tired to take out. I woke up from my nap at 7:20. I started the smoke a little after 8:00. Dinner should commence a little after 2:00.

I use a blast chiller for drying stuff -- most recently the bluefish that I smoked.

I thought Nuri and Pinhais were the same company?

Beautiful result! Do I understand correctly that the smoking time was 6 hours at 200F?

Inside.

Tonight's Smoked Bluefish Salad was vile. The red onion was much too much and the salt from the smoked bluefish overwhelmed everything. It's headed to the garbage. I have more bluefish but it will have to be soaked to mitigate the salt.

Because of the oppressive heat I did not smoke spareribs tonight. Things have cooled off a bit and Lord being willing I shall reattempt spareribs tomorrow. If anyone has suggestions for time and temperature, now would be a jolly good time to share them.

I made the wrong recipe. It must be the heat. I had intended to prepare Smoked Bluefish Pate (Delish! p24). What I actually made was Smoked Bluefish Salad (Delish! p64). Oh well, I have more smoked bluefish. The salad is good, but I added far too much onion.