Tuesday, July 6, 2010
Friday I decided to do a little experiment with smoking. I bought a small slab or ribs and a turkey leg and did the low and slow thing. Controlling the heat is the biggest challenge, trying to keep it between 225 and 275 is tough and requires a lot of monitoring.
I used lump charcoal and hickory wood chunks. Everything cooked for about three hours. The turkey leg had a good flavor but the smoke really made the skin tough and impossible to eat. The ribs had that great texture but not as much smoke as I would have liked. I'm sure another our or so would have helped. I also want to get some apple wood, I hear that's a bit better.
Why a turkey leg? Lincolnwood produce sells them, and it was like $2.50. It had also been years since I had one.
Rory was amused at the turkey leg so she had to grab a photo.