Good day all. I have been lurking and reading this forum for the last several months. What a great community and an invaluable information source. I am totally new to smoking. I just got the smoker put together I got for christmas and tried out some chicken this weekend. All and all it turned out good with only a few learning points. The equipment I use is as follows - Grill Pro Propane
Smoker, Weber Charcoal Kettle Grill, Charbroil Propane Grill.
Chicken Legs that were Brined in the Slaughter House Brine for 4 hours. Then seasoned 4 different ways for 24 hours, including 1 bag in Italian dressing. 1 bag in McCormicks Poultry Rub, 1 bag Uncle Joes Rub (local) and 1 Season Salt
The begining of the smoke. I used Apple Wood Chips and tried to maintain a 300 degree temperature
I almost forgot with about an hour left of the smoke I thru on some Brats that had soaked in a Pale Ale for 4 hours and some garlic portabella mushrooms
The completed mushrooms - really didn't have much of a smoky flavor to them. I think I would have been better off putting them earlier when the smoke was really rolling, before it died down a little - Good Stuff though!
The brats were the same way, they didn't pick up much of the smoky flavor I was looking for and could have stood to stay on a little longer or be placed a little lower in the Smoker to give them a little more crisp snap. The full flavor pale ale really came thru though - this was a cold 4 hour soak - no boiling here!
The chicken ready to come off the smoker. Total time 2:40 minitues. As you notice I have it probed in one of the bigger pieces towards the top of the smoker. I have read the chicken is done between 167-180 degrees. I was wanting to make sure these were done as it was my first attempt at this, once it reached 174 degrees I decided to pull them out as the time was getting longer than I had anticipated. When I done this I also probed a piece towards the bottom of the smoker and it hit at 187 degrees. It was a little more rubbery and not as tender as I would have liked but all and all pretty good, and a nice flavor. I guess my favorite would have had to have been the one with the "Uncle Joes" rub on it.
Plated up with some garlic mashed potatoes on the side!