I'm just a tad behind, but here we go.
Smoker arrived as expected just over a week ago on Friday. Sam's had told me the smoker would not have the remote meat probe/control, but I suspected differently after reading a review on their website and checking with Masterbuilt. Sam's customer service didn't get it right, Masterbuilt did! Sam's lists 20070810 (still) on their website, but they are shipping 20070211. It's on Texacajun's list. (SS door/with window, black body,1200 Watt heating element,remote control,wheels/handle,with heating element access door,small wood chip tray). Perfect for me.
Here's the Sam's current smoker and model #:
Was able to do a seasoning on it Sunday, then went for my first smoke on this bad boy. Had limited time due to family work schedules so concluded a chicken was going to be the test smoke. Had about a 5.5 lb young chicken, previously frozen and thawed in the fridge for about 3 days. Was an 'all natural' waterchilled bird. I used a basic brine- 1/2 gal water, 1/2 sugar, and 2/3 cup Morton Kosher salt. Brined the bird for 3 1/2 hours, as I was out of time. More might have been a good thing, but I can tell you the bird was still tender juicy with just the 3 1/2 hours.
Pulled out of the brine and rubbed under the skin and the entire surface with my all purpose rub (salt, pepper, brn sgr, wht sgr, cumin, chile pwdr, garlic pwdr, onion pwdr, paprika, cayenne). Into the MES at 275, regular hickory chips in the chip tray, and pulled it off at about 165* (2 hours 5 minutes). Checked the temp with my normal digital kitchen thermometer and it was almost to the degree with the MES probe! Left it stand for about 15 minutes and literally pulled the legs, wings and breasts off the bone. Only used a knife to slice the breast for serving.
275* on the brined chicken skin was not enough to crisp it. Had we not been pressed for time, I would have stuck it in the oven for a few minutes to crisp the skin. As it was...well, it sure smelled good anyways.
The bird was gone in 15 minutes between the 3 of us. All in all, not a bad start, especially with the time constraints. Sorry about the lack of Q-View, but I did get one shot of the bird after it came out of the smoker:
Next up: 6 lb pork rib roast (currently on the smoker)!