Before start this I want to thank (in no particular order)
chopsaw
, my NY transplant
gmc2003
even though he is a Ranger fan...lol,
bauchjw
,
Brokenhandle
,
J
JeffB1961
,
Fueling Around
,
JLeonard
,
SecondHandSmoker
,
motocrash
for all your advice on buying this, humor, encouragement and advice. I know there are others but I would probably have to call out everyone on the forum.
So the first cook was chicken drum sticks, I decided to brine them with Oak Ridge BBQ Game changer brine.
In the bath for 1.5 hours
Washed them off and patted dry, then brushed with avocado oil and dusted with Jeff's original rub all around.
Started on the snake with hickory chunks split a little finer
Drums dropped on far side of the grill, open vent over the meat
It was a tough evening for this, in the 20's, windy, then it started to snow. Temps in the kettle maybe about 230 deg. This is where I need to gain experience, I probably should of used more coals to beef up the heat. Although SecondHandSmoker smoker made me go out in a t-shirt and flip flops to close the top vent more to try and kick up the heat...lol smoke was still rolling nice
Drums getting there
Pulled @165 I would have liked a hotter some to really crisp the skin but was not happening tonight.
Plated with baked acorn squash and of course, for me, my Caribbean hot sauce.
This is the smoke flavor I have been chasing since I started smoking! I am not sure I will ever fire up the electric with a pellet tube again. The wife and I agreed the smoke flavor was awesome and not "biting" like the pellet tube. I think I am going to get the side trays with water attachment, vortex coming tomorrow. I also think I will get the expansion ring with rotisserie. I spun a duck on my grill with a pellet tube and it was very good but can't imagine what it would be like on this set up.
Thank you everyone for proving once again why I love this site and all the people and mods for making it happen.
So the first cook was chicken drum sticks, I decided to brine them with Oak Ridge BBQ Game changer brine.
In the bath for 1.5 hours
Washed them off and patted dry, then brushed with avocado oil and dusted with Jeff's original rub all around.
Started on the snake with hickory chunks split a little finer
Drums dropped on far side of the grill, open vent over the meat
It was a tough evening for this, in the 20's, windy, then it started to snow. Temps in the kettle maybe about 230 deg. This is where I need to gain experience, I probably should of used more coals to beef up the heat. Although SecondHandSmoker smoker made me go out in a t-shirt and flip flops to close the top vent more to try and kick up the heat...lol smoke was still rolling nice
Drums getting there
Pulled @165 I would have liked a hotter some to really crisp the skin but was not happening tonight.
Plated with baked acorn squash and of course, for me, my Caribbean hot sauce.
This is the smoke flavor I have been chasing since I started smoking! I am not sure I will ever fire up the electric with a pellet tube again. The wife and I agreed the smoke flavor was awesome and not "biting" like the pellet tube. I think I am going to get the side trays with water attachment, vortex coming tomorrow. I also think I will get the expansion ring with rotisserie. I spun a duck on my grill with a pellet tube and it was very good but can't imagine what it would be like on this set up.
Thank you everyone for proving once again why I love this site and all the people and mods for making it happen.