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<blockquote data-quote="Dannyalcatraz" data-source="post: 7430879" data-attributes="member: 19675"><p>Monday, I busted out the new smoker.</p><p></p><p>Planned a pork loin and assorted chicken. This was to be accompanied by some roasted diced Yukon golds in the oven and some California mix on the stovetop. I’ve already thawed one of my bread puddings.</p><p></p><p>Results? OK honesty time: NOT my best day in the kitchen. Potatoes were good, but below my usual standards.</p><p></p><p>Still have a lot to learn about smoking, clearly. The TEXTURE of the wings, thighs and pork loin was all good, but the flavor wasn’t quite where I wanted it to be. </p><p></p><p>1) I put my wood chips in a little late, so the smoky flavor was subtle. I BET if I had gotten the chips in earlier, I could have put a bit more in, resulting in a better smoke ring. (Mine was barely there.)</p><p></p><p>2) I need to be more generous with the seasoning. You could taste it, but it was too subtle for a main course. It would still work for an ingredient, though. Those thighs would KILL in some greens or gumbo.</p><p></p><p>3) I might need more flavorful rubs for both the pork and chicken. I saw all kinds of rubs out there, but I wanted to keep it simple, first time out.</p><p></p><p>4) I’m probably not going to mix my meats again. The chicken came out perfectly done, but the pork loin was a touch on the dry side. Not inedible, just in need of some BBQ sauce or something.</p><p></p><p>The end result, as mentioned, was ingredient quality but not quite main course ready. But for a first time out, with a new cooking method? I’ll take it!</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7430879, member: 19675"] Monday, I busted out the new smoker. Planned a pork loin and assorted chicken. This was to be accompanied by some roasted diced Yukon golds in the oven and some California mix on the stovetop. I’ve already thawed one of my bread puddings. Results? OK honesty time: NOT my best day in the kitchen. Potatoes were good, but below my usual standards. Still have a lot to learn about smoking, clearly. The TEXTURE of the wings, thighs and pork loin was all good, but the flavor wasn’t quite where I wanted it to be. 1) I put my wood chips in a little late, so the smoky flavor was subtle. I BET if I had gotten the chips in earlier, I could have put a bit more in, resulting in a better smoke ring. (Mine was barely there.) 2) I need to be more generous with the seasoning. You could taste it, but it was too subtle for a main course. It would still work for an ingredient, though. Those thighs would KILL in some greens or gumbo. 3) I might need more flavorful rubs for both the pork and chicken. I saw all kinds of rubs out there, but I wanted to keep it simple, first time out. 4) I’m probably not going to mix my meats again. The chicken came out perfectly done, but the pork loin was a touch on the dry side. Not inedible, just in need of some BBQ sauce or something. The end result, as mentioned, was ingredient quality but not quite main course ready. But for a first time out, with a new cooking method? I’ll take it! [/QUOTE]
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