New smoking in Southeast Texas

Discussion in 'Roll Call' started by trail3n, Jun 5, 2014.

  1. Hey everyone, I have been grilling for some time now say 10 years now or as soon as I moved out of my parents. Not the best but certainly the not the worst. I have just moved from my old Weber silver since two legs were rusting away from the bottom portion to the char griller duo with sfb. I have always wanted a smoker and since I needed a new grill that was charcoal and the wife wanted gas for when I'm working nights, this was the best of both for us. I've only had it for 2 weeks now and have used the charcoal side for grilling the normal stuff such as steak, chicken and sausage but this morning I assembled the sfb and will be attempting to smoke two whole chickens. I stumbled upon this site looking for info. on what to do when smoking a chicken and found the slaughterhouse brine so I did that last night. I'm back just looking over a few topics before I throw them on and am looking forward to learning new techniques, recipes and making friends so lets get started.

    Before


    After sfb on 


    Chicken sitting in slaughterhouse brine

     
     
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

    Danny

    http://www.smoking-meat.com/smoking-basics-ecourse
     
  3. Hello and welcome from East Texas, glad you joined up, keep us posted on the chicken.

    Gary S
     
  4. Before


    After


    I did not use a rub on these. Took just over 4 hours to get breast temp to 165. Found a few spots I need to seal and some mods that will improve the air flow. About to cut into one and see how it tastes, they sure do smell good!
     
  5. Looks good to me, great job

    Gary S
     

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