Well, it wasnt as easy as you guys seem to make it, but I did my first smoke today. It all started when I finally got around to finishing all the mods to the smoker. Added a grate to the bottom for coals, a graduated thermostat and some vents to the top and bottom. I was going to do a test burn and see what I had to do to control the temps and decided to throw the bird on there. since it was sort of short order do I didn't do much prep work on the bird. I just rubbed it down with mustard and whatever spices/rubs I had on hand. I wanted to give brining a shot, but I just didnt have the time to do it.
I had a little trouble getting the temps right, it was running up around 350 for a while and stayed at about 300 for most of the time, even with all vents shut off. The thermometer that came with it reading just past ideal and about midway on ideal respectively.
I burned a mix of regular and lump charcoal and used hickory and whiskey barrel wood for smoke. I didnt keep a steady smoke all of the time, even after soaking the wood chips and wrapping some in foil, they still burned up pretty fast.
So with the temps too high and leaving it on a little too long I ended up overcooking and it was pretty dry, but overall wasnt terrible. I still have a lot of learning to do and will most definitely give it another shot when im not running around busy like today. I didnt babysit it as much as I probably should have.
Anyway, here are the pics
The whole bird:
Cut in half:
And on plate with a side of garlic mashed taters and sugar snap peas:
Thanks
Todd
I had a little trouble getting the temps right, it was running up around 350 for a while and stayed at about 300 for most of the time, even with all vents shut off. The thermometer that came with it reading just past ideal and about midway on ideal respectively.
I burned a mix of regular and lump charcoal and used hickory and whiskey barrel wood for smoke. I didnt keep a steady smoke all of the time, even after soaking the wood chips and wrapping some in foil, they still burned up pretty fast.
So with the temps too high and leaving it on a little too long I ended up overcooking and it was pretty dry, but overall wasnt terrible. I still have a lot of learning to do and will most definitely give it another shot when im not running around busy like today. I didnt babysit it as much as I probably should have.
Anyway, here are the pics
The whole bird:
Cut in half:
And on plate with a side of garlic mashed taters and sugar snap peas:
Thanks
Todd