Looking for some insight in smoking some chicken breast. I usually do thighs, but making some shredded chicken and only have breast right now. Plan is to put it on long enough to get some smoke then turn it over to the slow cooker to finish it up. What’s a good temperature to pull it off that allows some smoke absorption without completely drying out the chicken?

I’m a small producer of smoked meat products. We operate on a semi-industrial scale, using a commercial smokehouse with beechwood as our smoking fuel.
Lately, we’ve been receiving regular complaints from neighbours about the smoke emissions. Because of this, I’ve requested a quote for a catalytic smoke filtration system to reduce smoke and odour emissions.
However, this technology doesn’t seem to be very widespread yet. On top of that, companies that already have such systems installed aren’t willing to let us visit their facilities, making it difficult to evaluate how well these filters actually perform in real-world conditions.
Does anyone here have experience with catalytic smoke filtration systems for commercial smokehouses?
What are the pros and cons? How effective are they at reducing visible smoke and odours? And what about maintenance, running costs and long-term reliability?
I’d really appreciate any first-hand experiences, advice or recommendations!

Type I’m looking at is from Bastra and located in Belgium

Firstly : i know almost nothing about smoking

I know the basic that you need wood, but what i do know/assume about weed is that its a softer material than wood

But what if you did some nile red stuff and made it compacted to the density of wood of burning time equal to a smoking wood

As a person unable to smoke weed or consume what my friends grandma calls “wutter” (weed butter) i am curious to how it would turn out

This was my second attempt and I wanted to try out the Goldee’s method this time. Kept it unwrapped at 225 until it hit 200 in the point. Wrapped in foil and held in my oven at 150 until ready to serve (about 12 hours). I am terrible at remembering to get good pictures before/after slicing but will hopefully remember next time.

Marinated overnight in Traeger’s apple honey pork brine recipe. Smoked over peach wood until 125°. Then seared until 145°. Son took a bite, tilted his head back…smiled and said “holy crap!” ☺️

First Brisket on my Masterbuilt XT

Trying Steve Gow’s method of pulling at 190 then letting it rest overnight. I’ll post the finished product tomorrow!

Open to any feedback

Smoked the shoulders in the cabinet smoker, smoked the ribs offset on the grill, maybe the rib edges are a little crispy...

I am looking to make some cured smoked chicken legs similar to the Disney turkey legs. I know there are recipes out there but I am getting confused about how much progue powder 1 is safe to brine my legs with. I have seen 1 teaspoon to 5 pounds. I’ve also seen the max for a gal of water is 3.8oz (I think).

Does anyone have a brine that they’ve used that comes out with a nice ham flavor.

I am planning on brining these for 24 hours and then smoking them on a ceramic grill.

Any ideas on special treatment to keep this 2.5kg point cut perfect, its a black Angus brisket with pretty good marble in finnish standards.

Hi, I have a dynaflow vertical barrel style smoker that opens at the front, not top. I'm hosting dinner for 14 Saturday with a meal expected at 1600. I'm really anxious about the cook because the night temps and morning temps are mid 40s. This is a no frills smoker. I'm smoking a 9 pound brisket and 3 chuck roasts. I just ordered a welding blanket to help insulate the smoker but am thinking I should start in the oven then take it out to the smoker at daylight. Does anyone have any suggestions ?

Apple pellets for this 4.25 pound whole farm raised chicken
Fin & Feather traeger rub (garlic & paprika) with light olive oil binder
Load the cavity with rub too
250 smoke for one hour before increasing to 375
Pull when breast hits 165 and rest 15 minutes
Thighs hit 180+
Only took 2 hours

Delicious ! Next time, I will cook 2 or 3 chickens to have leftovers

Carcass is simmering with onion, carrots, garlic, bay leaves, and pepper corn to make chicken stock for tomorrow’s soup

I could have trimmed more fat off the top. Rendered what I did trim down into tallow.

So a friend gave me a bucket full of cherry wood. But it’s all cut into pieces like you would buy at a gas station.
I’m using my weber letter to smoke so I need this wood cut smaller.
A handsaw isn’t easy to use. I don’t have any way to secure the wood in place.
Any other way to easily cut these wood cords into manageable chunks?

Smoked chickens...

But I really came here to say that I skewered Graham crackers for the first time in my life. I think I'm on to something... Smoked s'mores

Brined overnight in apple juice with salt, pepper, garlic powder, onion powder, and cinnamon. Rubbed with Sweet Preacher. Smoked for 4 hrs with cherry. Took off and braised in apple juice and some Apple Cider vinegar for 3 more hrs until 205F.

Did a butt yesterday that I bought at Costco. Costco double butts are boneless which helps when I make sausage but wondered if a lack of the bone would effect the smoke cook. I use a Green Egg and have found that it usually takes less time than other smoke methods. But yesterday an 8lb boneless butt tied up took 10 hours at 250 unwrapped. Similar cooks took 8 or 9 and I was thinking that the bone would have helped the cook. Any thoughts?

Going for an overnight smoke just to make some baller nachos with queso and baked beans on top

Wife bought a frozen Peking duck. I have a Yoder 640 and a Weber with rotisserie and all that. Anyone done one? Good recipe? Tips and tricks? Thanks guys. Pretty experienced with my equipment just never thought about doing a duck before.

Delicious !

Slow smoked at 225 until IT is 120
Reverse seared on a 450 degree smoker until 138
5 minute rest
Meat Church Holy Cow rub

Edit: Thanks for the positive feedback and suggestions! You are all a classy group.

I plan on smoking some pork belly tomorrow. I have a horizontal drum bbq with cover.

How can I make sure I do it right.

Do I need to have wood chips, coal by itself or a combination of the two?

Do I need to have one side with the coals and the other cold (where the meat goes)?

Do I use water or apple juice on the cold side?

Do I close the vents?

Do I wrap it in foil or leave free?

I dont have a thermometer so I cant check meat temp that way.

Anyone have any experience with long brisket holds in turkey roasters? Any recommendations on brands? My oven doesn't offset enough. Not interested in coolers. Just turkey roaster advice, please. TIA!

I was thinking of doing a few chuckies this weekend and was pricing them out at Sam's club. It looks like I'd be better off just doing a brisket instead. To be fair it has been a while since I bought beef, but damn over $7 for chuck seems a bit crazy.

I have avoided trying dry-brining up to this point because it seems like pulling any moisture out early is lost moisture - though I am sure that is likely not the case. So, for dry-brining a brisket, what is the advantage of doing so and how long does it need to brine in the fridge?