Chicken 1/4 Mes

Discussion in 'Poultry' started by blacklab, May 27, 2009.

  1. blacklab

    blacklab Master of the Pit SMF Premier Member

    Loaded up the mes last night with several quaters of chicken. Just put a light coat of olive oil and lemon pepper seasoning with apple wood. Two and a half hrs later we were grubbin. Kc master peice was the dipping sauce. I have to admit I feel a lot more cofident useing the mes during warmer days than I did when I bought back in febuary. Only used it twice had problems getting up to temp so I stored it in the garage till yesterday. It heated up nice and pretty quick. Thanks for lookin [​IMG]
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great color on your birdie parts.....looks dang tasty ta me!!
    Real nice job Blacklab!![​IMG]
  3. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Those look great! [​IMG]
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    They look great. Glad you finally used your MES.
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    They looked good. Nice Job.
  6. donnylove

    donnylove Meat Mopper SMF Premier Member

    I'm surprised you had trouble with your MES even in the winter. They're insulated so well that I don't see much temperature variation in mine no matter the temp outside. Takes longer to get to temp in the winter, but once it's there it seems to hold pretty well. I smoked in temps as cold as about 12* above. I have the 30", so maybe the bigger version has more trouble?

    Regardless, good lookin bird!
  7. bigsteve

    bigsteve Master of the Pit

  8. scubadoo97

    scubadoo97 Smoking Fanatic

    those quarters look great.
  9. mikey

    mikey Smoking Fanatic

  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    Thanks for the nice comments peeps. My daughter is taking some of the leftovers and making bbq chicken pizza tonight. I'll try to get some pics.

Share This Page