I’m soooo blessed to share my birthday “week” lol…with my amazing husband and for the past ten year we have been celebrating together.
We couldn’t be more happy about our decision. We busted this lovely out of the box as soon as we got it home and got it well seasoned.
Season your smoker for 2 1/2 hours with any kind of wood chips/ pucks prior to using it to smoke any foods
Please insure to follow all the manual instructions when using your Smoker.
Like kids In a candy store we were eger to use itand not able to decided what to cook first….. so what do you do???
COOK IT ALL……..
So what you see here is a market size whole chicken and two racks of baby back ribs.
To season the meat I used a spice blend of garlic powder, seasoning salt, black pepper paprika, sweet paprika, a pinch of thyme, oregano and Rosemary.
I used about a quarter cup each of garlic powder and seasoning salt. 2 to 3 tablespoons each of black pepper, paprika and sweet paprika followed by about a tablespoon of thyme, oregano and Rosemary. Please keep in mind that this makes quite a bit of seasoning mix.
I had enough seasoning blend to aggressively season all the meat and have leftovers.
I like to season my meats a good hour or two ahead of time so that the meat has time to absorb all the flavors.
I smoked the meat at 250f with mesquite smoker pucks for 4-5 hours. This allowed the ribs and the chicken to come out nice and tender.
I did not mop my meat at all during the process with any sort of barbecue sauce. I simply did that as they were resting and they turned out amazing.
I serve my lovely smoke meats with garlic mashed potatoes and a stirfry of seasonal vegetables. Of course a nice big glass of red wine… 😍
Rest your meat for a good 10 to 15 minutes prior to cutting this will help with tenderness and juiciness