- Apr 9, 2018
- 45
- 20
So this is how I found this forum! Earlier this week I decided I was going to try smoking a chicken and searched for a brine to use, and next thing I knew I had spent hours here. Fortunately, I was able to decide on one and so last night I made it and got today's smoke prep started.
The marinade I decided on is the Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles. I opened up my chicken and let it soak overnight. This afternoon I picked up some BBQ Spot Rub Some Chicken, just to try something a little different.
I know that I'm not really staying on track with my chicken story but that's how things go. So in my hours spent reading all of the great info everyone here shares I came across tons of threads on how people have made mods on their smokers. I really don't have many complaints about my Oklahoma Joe's Longhorn Combo, but I have worried about how much direct heat my meat gets. Which made the thought of having a baffle very interesting. After a bit more research, and watching videos, I decided today I would try making one. I saw a video where a guy, with a OKJ Longhorn, took the food grates from the smoker box and wrapped them in foil and set them up like any other baffle. Sounded like a great idea to me! But with a cooking chamber half the size, I decided to only use one of the grates. Hopefully it works.
Back to the chicken.
I use charcoal to get my bed of coals started then it's just wood. Today I'm using Oak and Hickory and holding a temp around 270. I'll probably turn it up in an hour or so, we'll see.
The marinade I decided on is the Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles. I opened up my chicken and let it soak overnight. This afternoon I picked up some BBQ Spot Rub Some Chicken, just to try something a little different.
I know that I'm not really staying on track with my chicken story but that's how things go. So in my hours spent reading all of the great info everyone here shares I came across tons of threads on how people have made mods on their smokers. I really don't have many complaints about my Oklahoma Joe's Longhorn Combo, but I have worried about how much direct heat my meat gets. Which made the thought of having a baffle very interesting. After a bit more research, and watching videos, I decided today I would try making one. I saw a video where a guy, with a OKJ Longhorn, took the food grates from the smoker box and wrapped them in foil and set them up like any other baffle. Sounded like a great idea to me! But with a cooking chamber half the size, I decided to only use one of the grates. Hopefully it works.
Back to the chicken.
I use charcoal to get my bed of coals started then it's just wood. Today I'm using Oak and Hickory and holding a temp around 270. I'll probably turn it up in an hour or so, we'll see.
