Raye Minor
05-14-2005, 07:40 AM
<CENTER>http://www.susanminor.org/images/smokers/sunsepa.gif</CENTER><CENTER>Smoking with Oldman's T-shirt method
http://www.susanminor.org/images/smokers/sunsepa.gif </CENTER>
T-Shirt smok'in is just that! I'm not a person who likes the bark on my smoked foods. I place my stuff inside a white T-shirt and then smoke it.
Halfway through the cook I turn the food upside down. This will allow for equal browning.
You can use a white bed sheet for large items. Towel material is too thick and should be avoided.
Below is a picture of a T-Shirt Smoked Chicken.
During the smoking process of this chicken I did not remove the T-Shirt. Depending upon the color I want, there are times when I do remove the T-Shirt.
How hot you smoke your chicken or type of wood use is up to you.
I also use the T-shirt method on ready to cook hams (not a fresh ham) after the ham cools to room temp. I wrap the ham with the T-Shirt still around it in plastic and refrigerate a few days. This helps the smoke flavor to "cure" throughout a larger piece of meat.
Click To Enlarge
http://www.susanminor.org/Rayeimages/food/chicken-0.jpg (http://www.susanminor.org/Rayeimages/food/chicken.jpg)
Enjoy!
Olds
http://www.susanminor.org/images/smokers/sunsepa.gif </CENTER>
T-Shirt smok'in is just that! I'm not a person who likes the bark on my smoked foods. I place my stuff inside a white T-shirt and then smoke it.
Halfway through the cook I turn the food upside down. This will allow for equal browning.
You can use a white bed sheet for large items. Towel material is too thick and should be avoided.
Below is a picture of a T-Shirt Smoked Chicken.
During the smoking process of this chicken I did not remove the T-Shirt. Depending upon the color I want, there are times when I do remove the T-Shirt.
How hot you smoke your chicken or type of wood use is up to you.
I also use the T-shirt method on ready to cook hams (not a fresh ham) after the ham cools to room temp. I wrap the ham with the T-Shirt still around it in plastic and refrigerate a few days. This helps the smoke flavor to "cure" throughout a larger piece of meat.
Click To Enlarge
http://www.susanminor.org/Rayeimages/food/chicken-0.jpg (http://www.susanminor.org/Rayeimages/food/chicken.jpg)
Enjoy!
Olds