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[hughver]

I frequently take vacuum packed pre seasoned meat directly from the freezer to sous vide. Has anyone tried going directly from freezer to smoker?

[Bentley]

Yes.

[hughver]

Did you season the frozen meat or was it pre-seasoned? What temperature profile did you use? I've got some chicken thigh/leg quarters that I'm going to try this on, any procedural advice that may be different than normal?

[Bentley]

It was a butt and it was seasoned after the cook, during the pull.  It was cook at 240° till it could be pulled.  With a meat that is going to cook much faster, maybe add an extra 30 minutes to your cook timeline, but other then that, none that I can think of. 

Did you season the frozen meat or was it pre-seasoned? What temperature profile did you use? I've got some chicken thigh/leg quarters that I'm going to try this on, any procedural advice that may be different than normal?

[hughver]

Thanks, thawing is always a problem when making last minute decisions on dinner. I'll post results.

[pmillen]

Grilling frozen steak, shrimp, chicken, burgers, salmon etc. is all the rage on some web sites.  Just do an Internet search on grilling frozen xxxxxxx.  I'm interested in your smoking results.

[Bar-B-Lew]

I did pork shoulder right from freezer to smoker without seasoning and it turned out fine.  I threw rub in with the meat after it was pulled.

[Bentley]

I play way to much War Thunder I guess...I think we have all done frozen burgers, Larry would not use anything but for his Friday Night if he could keep them that way.  The rest, man I would think, well I guess I just don't know.

I think I will get a steak and see!

Grilling frozen steak, shrimp, chicken, burgers, salmon etc. is all the rage on some web sites.

[pmillen]

Okay, I know that this is a pellet smoking forum but I post this video thinking that it might encourage someone to try a steak in their pit;  https://www.youtube.com/watch?v=CpCcQauhogY.

I looked through my cooking notes.

I smoked some frozen wings at 225°, flipped them at 1:45 hours.  I didn’t note the time at which I pulled them, but it was probably 1:30 later.  Then sauced them.  (I don’t like BBQ sauce on the grates.)  They were fine.

[Bentley]

Yes, but we are not grilling now, we are more in the area of my frozen butt...

I smoked some frozen wings at 225°, flipped them at 1:45 hours.  I didn’t note the time at which I pulled them, but it was probably 1:30 later.  Then sauced them.  (I don’t like BBQ sauce on the grates.)  They were fine.

[Bar-B-Lew]

I almost always cook wings frozen.  It is a several hour process, but I like the results.

[hughver]

I've got the DC at 375° and load the chicken skin down shortly. Frozen chicken basted with butter, fresh rosemary, lemon juice and Lawry's Chicken & Poultry rub. Will pull when IT reaches 165°.

[Bentley]

Any differences in taste then cooking it thawed?

[hughver]

Any differences in taste then cooking it thawed?

I'll let you know when they are done. They have been on for 45 minutes and the IT is 115-120°. Next time I'll start at 375° but lower to 300° after about 25 minutes. They are pretty crispy for not being done.

Done now.

[Bentley]

Me, I will take that dark stuff any day!