- Aug 27, 2008
- 5,170
- 409
This mod worked so well for warm-smoked/seared steaks, I've been going stir-crazy waiting to try it again on something different! So, it's yard bird thighs tonight.
Prepping for the smoke I decided to try some cherry chips. I finally found these at the local hardware store about 2 weeks ago.
Foiled these chips, as the they are pretty small:
Foiled chips went into the can first, then, hot coals, flip over with a small coal grate and smoke away:
The thighs are layed-open and seasoned with Lemon-Pepper, then closed-up again:
This should give me about 115-120* on the cooking grate, according to previous smokes:
The smoke's been on for 55 minutes now. Chamber temp is still holding @ 155*, with giving it a slight crack on the lower intake.
The plans is for a total smoke time of 60-75 minutes, depending on how they look after an hour. Then, pull the can, and maybe add a few hot coals for the sear. I haven't opened the lid for a visual yet...can't wait to see how they're coming along!
Gotta go check my smoke...back later with the finish!
Thanks for peekin'!
Eric
Prepping for the smoke I decided to try some cherry chips. I finally found these at the local hardware store about 2 weeks ago.
Foiled these chips, as the they are pretty small:
Foiled chips went into the can first, then, hot coals, flip over with a small coal grate and smoke away:
The thighs are layed-open and seasoned with Lemon-Pepper, then closed-up again:
This should give me about 115-120* on the cooking grate, according to previous smokes:
The smoke's been on for 55 minutes now. Chamber temp is still holding @ 155*, with giving it a slight crack on the lower intake.
The plans is for a total smoke time of 60-75 minutes, depending on how they look after an hour. Then, pull the can, and maybe add a few hot coals for the sear. I haven't opened the lid for a visual yet...can't wait to see how they're coming along!
Gotta go check my smoke...back later with the finish!
Thanks for peekin'!
Eric