Tips for Smoking Hard Boiled Eggs

For all you vegetarians out there, you too can enjoy tasty fares straight out of the smoker! There are several foods that fit the vegetarian diet plan, including cheese, nuts, fruit, and yes, even eggs. You may be asking yourself how it is possible to cook eggs in a smoker; but it is more than just possible, it’s actually quite delicious!

Continue reading to learn some easy tips for making smoked eggs like a pro!

For Great Smoked BBQ, Call 317-688-7290!

For Great Smoked BBQ, Call 317-688-7290!

Starting Note

Smoked eggs must go through a three-part process is important in order to get great results. They will be hard-boiled, then dehydrated, and finally, smoked. During the entire process, the egg shell will stay intact, even turning a dark color from the absorption of smoke. One of the most important parts of the whole smoked egg process is selecting a quality product.

Choosing the Eggs

Start the process off right by selecting the right carton of eggs. When buying eggs for the smoker, the general rule of thumb is to stick with small white eggs. Smaller eggs have stronger shells that will stand up to the smoking process. Another rule of thumb is to use eggs that are a few days old because they tend to peel better. If you must use fresh eggs, try steaming them for a few minutes before boiling them, which will make the shell come off easier.

Boiling the Eggs

The key to hard boiling the eggs is to not let the shells crack. Here’s some tips for preventing this from happening: First, add your eggs to the pot. Then add enough water to the pot so that the eggs are covered by 1 inch of water. Then add one tablespoon of white vinegar to the water and turn on the burner. Bring the water to a rapid boil, then cover the pot with a lid and turn the burner off. Let the eggs sit for 10 minutes without lifting the lid. After the 10 minutes are up, transfer your eggs to an ice bath to cool them down. Be sure not to crack the shells while handling the eggs.

Preparing the Eggs

Inspect the eggs to see if any shells are cracked. Set cracked eggs aside for something else; do not use them in the smoker. Place the remaining eggs that you will be using in the refrigerator to sit overnight. The next day, you will need to make a brine for the eggs. Simply mix together 1 cup of salt brine with 1 quart of water to make the brine. Place the eggs in the brine and let them sit for 72 hours.

Smoking the Eggs

Before you can smoke your eggs, you must dehydrate them first. Do this by setting your oven to 140 degrees Fahrenheit and baking the eggs for 4 hours. After you take them out of the oven, you can prepare your smoker. Set the smoker to 195 degrees Fahrenheit. You will smoke the eggs for 5 or 6 hours, turning them every couple of hours throughout. Be sure to monitor the internal temperature of your smoker during the cooking time. If it gets too hot, the eggs will explode.

Storing and Enjoying the Eggs

When the eggs are done smoking, let them cool completely, and then place them in the refrigerator for one day. After 24 hours are up, simply peel one back and enjoy all by itself! Pair your smoked eggs with a charcuterie of smoked cheese and nuts too!

Visit Rackz BBQ for Smoked Meals and More!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious barbecue meals and smoked meat cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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FAQS About Smoking Meat

If you are new to using a smoker, the best place to start your learning curve is with the basics. Continue reading to review some frequently asked questions about smoking meats, including wood chip options, recommended temps, and more.

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Which Foods Are Best To Smoke?

You have various options to choose from when it comes to selecting a food to smoke. AS for meat, the most popular cuts include ham, pork ribs, pork shoulder (Boston butt or picnic), and beef brisket. Aside from your typical cuts of meat, you can also smoke cheese, vegetables, seafood, shellfish, nuts, fruits, spices, hard boiled eggs, and more!

Which Cut of Meat is Best for Pulled Pork?

By far, the most popular cut of meat to use for smoking pulled pork is pork shoulder. This is for a few good reasons. Not only is it pretty affordable compared to other cuts, it is also readily available at most grocery stores, butcher shops, and artisanal meat shops. It is also very forgiving since it does not dry out as quickly as other types of meat.

What are the Benefits of Smoking Meat?

Smoking meat, compared to other traditional methods of cooking, provides a unique set of benefits. First, the best cuts of meat for smoking are also some of the cheapest; so you can feed a large crowd on a tight budget. Furthermore, a smoker delivers exceptional flavors and tenderizes even the toughest cuts of meat. In addition to tenderness, flavor, and cost-efficiency, smoking meat is also beneficial because it can prolong the quality of meat through preservation and curing.

Which Wood Chips Should I Use for Smoking Meat?

There are several wood chip options you can use with your smoker, all of which offer a range of smoke and flavor levels. The type you use will largely depend on the cut of meat you are cooking with. Once you are more familiar with smoking meats, you can go by personal preference. Common wood chip flavors for smoking include any fruit or nut variety, such as apple, pear, cherry, peach, and mulberry, as well as the classics, like maple, hickory, pecan, and oak. Avoid using Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

What Temperature Do I Smoke Meat? And For How Long?

The temperature and time you use for smoking your meats will depend on the size and type of meat, as well as, personal preference. Traditionally, smokers are meant to cook “low and slow”, so you can expect to smoke meats between 250 and 300 degrees Fahrenheit, for as long as 6 to 12 hours, give or take. For instance, if you are smoking a whole chicken, you would set your smoker at 250 degrees Fahrenheit and smoke it for 45 minutes per pound of meat.

What Tools Do I Need to Smoke Meat?

You cannot create smoked meat masterpieces with the proper tools and provisions. Aside from your meat and smoker, a basic meat smoking kit will contain a quality meat thermometer (preferably digital), water pans, wireless dual probe transmitters, flavor injectors, a charcoal chimney, and misting bottle.

Now You’re in the Mood for Some Delicious Smoked Meats?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Come to Rackz BBQ! We are conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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The Simple Way to Smoke Prime Rib

Prime rib is a delectable, indulgent cut of beef that delivers an outrageous amount of flavor when prepared just right. Although prime rib is traditionally cooked in the oven or prepared on the grill, it is also well suited for smoking because the process impressively tenderizes the meat, while also giving it a pleasant smoky flavor.

Continue reading to learn a simple, step by step guide to smoking prime rib.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290


Prime rib is essentially a standing rib roast that is derived from the top of the rib primal. Technically, it is only considered “prime” if it is prime grade beef; otherwise, it is just standard rib roast. Visit your local butcher shop or grocery store to purchase prime rib by the pound. On average, prime rib costs around $18 per pound, and it is recommended to apportion 1 pound per person (this sounds like a lot but keep in mind that there will be some shrinkage). A one bone roast will feed 2 people, while a 4 bone roast might feed between 6 to 10 people or more.

Choosing a Size

The first task in smoking a prime rib is to choose a roast that is the right size for your smoker grill. Some roasts can be as long as 16 inches, so if you plan on buying a seven-bone rib roast, make sure your equipment is large enough. The general rule of thumb is to have at least two inches on either side of the roast so that the heat and smoke can pass by.

Getting Started

Start by gathering the right supplies. You will need your smoker, fuel for the smoker, disposable aluminum pan, aluminum foil, meat thermometer, sharp knife, cutting board, and some high-temperature food-safe gloves. As for time, plan on smoking your prime rib for 20 to 30 minutes, per pound. This can vary depending on certain factors, such as the type of smoker you have, how well done you like your beef, and more.

Prepare the Smoker

Now you are ready to prepare your grill. Read our blog on How to Clean a Barbecue Smoker is yours is fairly dirty. A clean smoker produces the best flavor results. Set your smoker to 250 degrees Fahrenheit. You will cook your prime rib until it reaches an internal temperature between 130 and 150 degrees Fahrenheit. If you plan on using the drippings for gravy, be sure to place a drip pan filled with water at the bottom of your smoker.

Preparing the Roast

Although oven preparations rely on the thick layer of fat around a prime rib, smoking does not. You want the meat to be exposed to the smoke, so it is suggested to trim the fat off of your prime rib roast to your best ability. The sharper your knife is, the more efficient you will work. If you are worried about the meat drying out, don’t; the smoking process is meant to cook meat low and slow to retain moisture and build flavor.

If you do not want to worry about trimming your roast, simply tell the butcher at the shop that you are planning on smoking it, and they will cut it right for you. If you are using a bone-in roast, it is recommended to remove the bones and tie it all back in place. Read on blog on 3 Reasons Why You Should Tie a Roast for a quick guide to tying a roast.

Seasoning and Flavor

Prime rib is a great cut to work with because it doesn’t require too much seasoning to make it great. You definitely want to give it a generous layer of salt, but from there, you can follow with some black pepper or something herbal. It doesn’t need anything more complex than that. Then, wrap your prime rib roast in plastic wrap and let it sit out on the counter at room temperature for 2 to 3 hours before putting it in the smoker. As for wood in your smoker, choose a mild one so you do not overpower the meat with a smoky flavor profile. Read our blog on Various Wood Chip Options for Smoking Meat for suggestions.

Smoking Process

Once your smoker is heated, and your roast is finished setting, place it inside on the rack, bone side down. If your smoker only produces heat from one side, face the bones away from the meat to start. And if you are using wood chips, add them too. Now you just close the door and let the smoker do its job!

Halfway through cooking time, don your heat-safe gloves and rotate the roast to guarantee balanced cooking. At this time, also check the drip pan to ensure it still have plenty of water. Then, check the internal temperature of the roast; halfway through cooking, it should be between 100 and 200 degrees Fahrenheit.

Because your roast will rise in internal temperature by 5 degrees Fahrenheit once you remove it from the smoker, be sure to calculate correctly. Once the roast is approaching its target temperature, wrap it in aluminum foil and let it finish out in the smoker.

Special Note: If you prefer a crispy, caramelized crust, skip wrapping and remove the roast when it is around 10 degrees Fahrenheit from target temperate. Then put it in the oven, preheated at 400 degrees Fahrenheit, and cook it for 10 minutes; this is called “reverse searing.”

Wrapping and Resting

Regardless of which finishing option you choose, once you are done cooking your roast, wrap it in aluminum foil, place it on a large dish, and let it rest for 10 minutes or so. See our blog on The Benefits of Wrapping and Resting Your Meats After Cooking to learn more. After the meat has rested, transfer it to a cutting board and start slicing away! Aim for thicker slices, as thinner ones will dry out quickly.

Do You Love Smoked Beef?

Come to Rackz BBQ for Mouthwatering Beef Brisket!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious beef brisket meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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The Benefits of Smoking Meat

If you are trying to decide between the grill and the smoker for your upcoming family cookout, there are many reasons to go for the latter. Although grilling is a classic and dependable method of preparing your favorite cuts of meat, the smoker can offer you a long list of unique benefits unparalleled to any other cooking method.

Continue reading to learn the top benefits of smoking meat.

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Inexpensive Cuts

For smoking meat, the best cuts to use are the ones with enough fat and connective tissue to tenderize and fill with flavor. One of the best parts about barbecue is that these cuts tend to also be the cheaper ones. Cheaper cuts of meat work better with smoking since leaner cuts can have difficulty withstanding long hours of cooking without drying out. Common cuts to smoke include pork shoulder, pork ribs, beef brisket, ham roast, and any kind of poultry.

Flavor

Smoking is most popular for the flavors it adds to meat. When it comes to smoking meat, great results start with the type of wood you choose for your smoker. Wood chips render unique and individual flavors that can be used alone, or in combination with one another, to create new flavor profiles. The hot temperatures and quick burning attributes produce a momentous burst of smoke that gives meat a distinct flavor unparalleled to meat cooked any other way.

Tenderness

If you want a juicy, tender, fall-off-the-bone cut of meat, smoking it will get you there. As fat melts and connective tissues breaks down, the meat is kept perfectly moist during smoking. That is one reason why cuts of meat with high fat and connective tissue tend to improve with smoking, and finish tender and flavorful.

Preservation

The tradition of smoking meat dates back to ancient times, when it was primarily used as a form of food preservation. To this day, the innovative advancements in the culinary industry allow us to smoke and cure meat with ease and convenience. One of the most common methods of preserving and curing smoked meats include hanging or placing it on racks in a chamber designed to contain the smoke. This drying action of the smoke tends to preserve the meat, giving it a longer shelf life.

Where to Get Tender Smoked Meats Neat You

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious smoked barbecue meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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How to Start Up a Charcoal Grill

Charcoal grilling is a classic method of cooking up your favorite cuts of meat and vegetables in the great outdoors. Not only does it deliver outrageously delicious flavor unparalleled to other cooking methods, there is something quite pleasurable about creating a succulent masterpiece over an open flame. When using a charcoal grill, it is important to know how to safely start it up for the first time since improper use can lead to serious injuries and accidents.

If you have just brought home a new charcoal grill, you are just a few steps away from getting started. But first, you need to review all the different ways to light it up. Continue reading to do just that!

Barbecue Restaurant Carmel IN

For Great Smoked Meats and BBQ, Call
317-688-7290!


There are 3 traditional methods for starting a charcoal grill. The approach you choose will largely depend on personal preference and experience; however, there are some techniques that are more recommended than others for reasons of safety and convenience. So gather up your charcoal of choice, and then check out the different means of lighting your grill!

3 Methods to Start a Charcoal Grill:

Charcoal Chimney

The top recommended method of lighting a charcoal grill is to use a charcoal chimney. Also known as a chimney starter, these tools are often sold separately from kettle grills, but they are cheap and can be purchased online or at any home improvement or garden store. Expect to spend between $10 and $20.

To use a charcoal chimney, you will need your charcoal briquettes, some newspaper scrap, and a source of flame. Start by laying down some wads of newspaper in the bottom of the basin, stack your briquettes neatly on top, and then give them a light. If you do not have newspaper, use some pre-treated briquettes instead.

Pre-Treated Briquettes

If a charcoal chimney is not a suitable option for your grilling needs, you can opt for some pre-treated briquettes. Also known as “matchlight” or “easy-light” charcoal, these are small lumps of charcoal that have been infused with a degree of lighter fluid, making them easier to light.

To use easy-light charcoal, simply stack the briquettes and light them in several places. The coals should light up rapidly, but once lit, do not add more pre-treated charcoal to the flame. It is also important to allow the lighter fluid to burn off before cooking anything on the grill; this generally takes around 45 minutes or so.

Lighter Fluid

Lighter fluid is the riskiest method of lighting up a charcoal grill, so it should be reserved for those with grilling experience. If you do decide to use lighter fluid, be sure it is compatible for charcoal. There are some lighter fluid products that cannot be used on a charcoal kettle grill.

There are several dangers to avoid when using lighter fluid too. For starters, never pour liquid lighter fluid on hot or lit coals because the charcoal can instantly flare up and burn you. And as mentioned before, you must allow the chemicals to burn off before cooking anything on the grill.

Barbecue Made Easy for the Whole Family!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

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How to Season Your Brand New Smoker

If you are the owner of a brand-new smoker, you may have come across several recommendations to “season” it before trying it out. This is often very confusing for anyone new at smoking meat because manufacturer instructions typically do not contain any information about seasoning a new smoker.

If this is something that has been on your mind, you have come to the right place. It is important to start out on the right track if you want your smoker to deliver the best results. Continue reading to learn what it means to season a smoker and how to get started.

Smoked BBQ Meats Carmel IN

For Great Smoked Meats and BBQ, Call
317-688-7290!

When Your Smoker Arrives

When a new smoker is packed and shipped out from the manufacturer, it is common practice to spray the smoker exterior with oil in order to protect its surface and prevent rust formation. Whether you ordered your smoker online and had it shipped directly to your home, or purchased it at the store location, it will have this layer of oil intact. If you were to move forward with using your new smoker with this layer of oil on its surface, it would negatively affect the flavor and quality of anything you cook inside. It can even contaminate any meat, cheese, or vegetables you smoke.

The process of removing the surface oil on a new smoker is colloquially referred to as “seasoning.”

How To Get Started

Fortunately, seasoning a new smoker is very simple. In fact, it should just be called “heating up your smoker before using it.” All you have to do is set up your smoker, turn it to 250° Fahrenheit (120° Celsius), and allow smoke to pass through it for up to an hour (smoke for at least 30 minutes). It is also recommended to first spray the interior of the smoker with the standard cooking spray such as Pam®.

After 30 to 60 minutes of smoking, your smoker should be safe and ready to use! To ensure that it is ready, allow the smoker to cool down completely and then open its chambers to smell the inside. If you can detect the odor of oil, you need to continue the seasoning process for a little longer. If the inside of the smoker smells like nothing, you are good to go! The process of seasoning eliminates all of the lingering oil and petroleum residue on the surface of your smoker, making it an essential part of creating smoked masterpieces.

Try Some Excellent Smoked BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

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Try This Easy Smoked Leg of Lamb Recipe

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Lamb meat is a wonderful option for switching up the monotony of the everyday cuts of meat you serve for lunch and dinner. It can be a part of a nutritious and sensible diet too. Lamb is rich in nutrients and meets all the FDA requirements for lean meat. A 3 ounce portion contains 175 calories or so, and provides more than quadruple the amount of essential omega-3 fatty and alpha-linolenic acids compared to a similar portion of beef. It is also reasonably priced. A 5 lb. whole boneless leg of lamb costs around $25 at your local Costo®, which can easily feed a family of 8!

Additional Benefits Include:

It delivers excellent protein.
It offers an abundant source of iron.
It boosts the immune system.
It contains healthy fats.
It promotes nervous system health.

Smoked Boneless Lamb Leg

Although you might not find fresh lamb meat at your neighborhood market as easily as you would beef or pork, it is very much worth your while to track down a local specialty shop or store that provides a variety of lamb cuts. Pick out a whole boneless leg of lamb, and then amaze your family and friends with this incredibly easy and delicious smoked lamb leg recipe!

What You Will Need:

Fresh Rosemary – 2 Tablespoons, Finely Chopped
Fresh Thyme – 1 Tablespoon, Finely Chopped
Fresh Garlic – 5 Cloves, Minced
Course Sea Salt – 2 Tablespoons
Course Ground Black Pepper – 1 Tablespoon
Butcher String/Twine
Cutting Board
Large Platter
Small Bowl
Standard Meat Smoker

Want to Use a Baste to Prevent Drying Out?

What You Will Need:

Red Wine Vinegar – 1 Cup
Vegetable Oil – ½ Cup
Sea Salt – 1 Teaspoon
Course Ground Black Pepper – ½ Teaspoon
Chopped Rosemary – ½ Teaspoon
Chopped Thyme – ½ Teaspoon
Garlic – 5 Cloves, Minced

GREAT TIP: Instead of a traditional meat mop, tie a bunch of fresh herbs to a long stick and use this to baste your lamb during the smoking process.

Getting Started:

Remove any netting around the lamb meat, and then rinse it in cold water. Blot it dry with a clean paper towel and transfer it to the platter.

Brush the entire outside of the lamb leg with olive oil. Be sure to cover all sides, including where the bone was removed. Now you are ready to season.

Combine the herbs and garlic into a small bowl and set aside. Then generously sprinkle the salt and pepper on all surface areas of the meat. Next, apply your garlic mixture in the same way.

NOTE: If you are smoking a bone-in lamb leg, try cutting small slits into the meat for better seasoning saturation.

Next, tie up the lamb leg as you would a traditional roast. For help, see our recent blog, “3 Reasons Why You Should Tie a Roast.” There, you will find a quick guide to tying a roast.

After you tie up your lamb, set it in the refrigerator for 3 to 4 hours to allow the seasonings to absorb into the meat.

One hour prior to placing it in the smoker, take it out of the refrigerator and let is reach room temperature.

Set your smoker to 275 degrees Fahrenheit. Be sure to use a mild wood, such as Cherry, Grape, or Maple. See our blog on “Various Wood Chip Options for Smoking Meat” for some helpful tips.

Smoke your leg of lamb for 2 hours and 15 minutes, or until internal temperatures are right where you want them to be. Smoked lamb leg is best served medium rare to medium, which is around 140 -145 degrees Fahrenheit.

Where to Get Great Smoked BBQ Near You

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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Top-Rated and Recommended Pellet Smokers on the Market

Want To Look Like a Real BBQ Pitmaster?

With these popular, easy-to-use pellet smokers, YOU CAN!

Whether for tailgating, semi-pro smoking, or just at-home cooking, there are plenty of fantastic pellet smoker options on the market that consumers say are the best. Continue reading to learn which pellet smokers are recommended for all these activities and more!

Smoked Meat Dinners 317-688-7290

Smoked Meat Dinners 317-688-7290


If you are new to smoking and grilling, check out our blog about The 3 Steps to Choosing a Smoker, where you will find some popular and highly-reviewed beginner brands for smoking meats. But if you are more familiar with smoking and grilling meats, the top-rated, affordable pellet smokers listed below are great options to consider!

GREAT FOR AT-HOME:

Camp Chef® PG24DLX Deluxe Pellet Grill and Smoker

Retail Price: $499.00

This grill is great for both traveling and cooking at home. It is designed with advanced digital temperature reading, so you can rest assure you’ll get great results without much effort. Homeowners also love the ash can clean-out system feature that makes clean up a breeze!

Grilla Grills® Silverbac Smoker

Retail Price: $749.00

The Silverbac® wood pellet grill is considered to be one of the best overall values among consumers. It renders excellent results with its heat retention and durability qualities. Designed with a heavy-duty 12-gauge steel body and 14-gauge stainless steel lid, this should come as no surprise!

GREAT SMOKER FOR TAILGATING:

Green Mountain Grills® Davy Crockett Pellet Grill

Retail Price: $339.00

This grill is highly noted for its digital Wi-Fi controller that lets you to supervise and control the temperature of the smoker from anywhere in your house. Not only are they ideal for tailgating and camping, they are perfectly suited for at-home grilling too!

GREAT SMOKER FOR SEMI-PROS:

Rec Tec Grills® The Bull RT-700

Retail Price: $1,199

Although it comes with a hefty price tag, buyers agree that the initial investment is worth it in the end. It comes with integral Wi-Fi technology that lets you monitor and alter the temperature from anywhere in the house. But consumers really love the 40-lb. hopper and interior LED!

Traeger® TFB29LZA Grills Junior Elite Grill Smoker

Retail Price: $429.00

This highly versatile grill is actually great option for both beginners and experienced smokers, and especially for those who have limited space or storage. This product can do it all, from grilling and smoking, to roasting, braising, barbecuing, and even baking!

All of these grills and smokers are available for purchase at Amazon.com.

No Time to Grill? Come to Racks BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, and more! From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

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Tips for Excellent Smoked Chicken

If smoked chicken is on your family’s dinner menu this weekend, everyone is in for a real treat. Not only is poultry an excellent option for smoking, it can be seasoned and customized in a vast array of flavors. Even better, it’s one of the easiest and most forgiving cuts of meat to work with. This is great news if you have never smoked a chicken before.

Continue reading to learn how to smoke a chicken, as well as, some tips that can guarantee fantastic, high-quality results, every time!

Smoked Chicken Dinners 317-688-7290

Smoked Chicken Dinners 317-688-7290

Start With a Fresh Cut of Meat

The most basic tip you can follow when it comes to excellent smoked chicken is to always choose a fresh cut. Avoid frozen chickens at all costs, and go for a fresh, never-frozen product. If you have to use a frozen chicken, you can still get good results if you use it in time and thaw it properly. When choosing a fresh chicken, be sure it is within its freshness date, and has a good look and healthy color.

Furthermore, you do not want to see a lot of juice, or “solution” packed inside with your bird. These reddish solutions are chemical brines that are often added to packaged chicken to make them look plump and appealing. Although these chemical brines make a chicken look great, they greatly reduce the quality of flavor.

Get Enough Bird

Chicken goes fast when it hits the table, so be sure to avoid one of the most common mistakes made when smoking chicken: not buying enough to feed everyone. Look for a 4 or 5 pound whole chicken if you are feeding just one or two people. This will be enough for dinner and some lunch sandwiches or salads the next day. If you are serving more than 4 or 5 people, you should prepare two whole chickens to plan for enough food.

Get Your Temperatures and Times Right

There are literally thousands of recommendations for temperature and time when it comes to smoking chicken. As you grow along the learning curve of smoking meats, you will gain your own preference and perspective of proper times and temperatures. These will vary from person to person depending on a wide variety of factors, like oven settings, type of equipment, and more.

As for a basic guide, smoke your chicken at 250 degrees Fahrenheit for 45 minutes per pound of meat. Your chicken is done when an internal meat thermometer reads 185 degrees Fahrenheit at the center of the breast, and 195 degrees Fahrenheit in the thighs.

Since chicken skin can act as a barrier to smoke and heat, it is a great tip to increase the temperature to 350 degrees Fahrenheit for one hour during the smoking process so that the skin is crispy and can be bitten through with ease. If you do not do this step, you risk having rubbery skin.

Choose a Favorable Wood

There are woods to avoid when smoking meats, and there are various popular woods for smoking meat. Just be sure to know the difference and choose a wood that compliments your choice of meat. For smoked chicken, a sweeter wood is usually the best choice. This includes varieties like apple, cherry, or any other fruit woods. These woods will provide great smokiness without overpowering the gentle meat with too much flavor. DO NOT USE Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

Enjoy the Outstanding Smoked Chicken at Rackz BBQ!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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The Benefits of Spit Roasting

Back in prehistoric times, spit roasting essentially arose as the third greatest grilling technology available to man, right after shish kabobs and direct fire grilling. As a result, spit roasting is one of the oldest and most common methods of barbecuing. After so many generations, spit roasting remains a popular cooking method for a variety of reasons, including versatility, convenience, and consistency.

Continue reading to learn more about spit roasting, including its various advantages, recommended accessories for the job, and more.

Smoked Pulled Pork Dinners 317-688-7290

Smoked Pulled Pork Dinners 317-688-7290

Historical Methods of Spit Roasting

Throughout history, the method of spit roasting has taken many forms. In the beginning, spit roasters were manually operated by servants referred to as “spit jacks”, who turned the roasting meat by hand. As civilizations grew, spit roasting evolved as well. Dogs running on treadmills were a popular method of operating spit roasters for a while, and eventually, technology stepped in and supplied power via steam, mechanical clockworks, and finally, electricity.

What is Spit Roasting?

Spit roasting is a form of indirect grilling over medium-low to medium heat. It is a perfect cooking method for fatty cuts, or cuts that are cylindrical in shape, such as whole birds, pork loins, rib roasts, pork shoulders, and lamb legs. For larger crowds, whole lambs, goats, and hogs are also perfect for spit roasting. In countries like Brazil, they use spit roasters to cook vegetables and fruits, like pineapples, cabbages, and onions.

Many barbecue experts recommend using charcoal for spit roasting because it is easy to produce smoke by tossing in soaked wood chips or extra chunks of charcoal as the meat cooks. However, many gas grills are now available with rotisserie mounts and rear-mounted rotisserie burners. If you want to spit roast over a campfire or in a fireplace, it is recommended to purchase quality spit-roasting equipment with a really good motor. Recommended accessories for spit roasting include grilling baskets, roasting string, drip pans, and campfire kits.

Why Spit Roast?

There are several advantages of spit roasting. Have you ever seen a succulent, juicy cut of meat spinning slowly on a turnspit next to a fire? The smells and smoky flavors are just the start of why spit roasting is so great. Here are some additional benefits:

🔥 Slow and gentle cooking renders succulent, juicy, and tender meat.

🔥 Slowly rotating meat ensures even browning and caramelization of the meat proteins.

🔥 Slow roasting cooks meat evenly.

🔥 Slowly rotating promotes “self-basting” because melting fats and juices flow through and over the meat as it cooks.

🔥 Spit roasting can be done using charcoal, wood, or gas, or you can do it in a fireplace or over a campfire.

Visit Rackz BBQ for Tender and Juicy Smoked Meats!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

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