Well, here goes! This is my first smoke on my new Landmann 3405GLA two drawer and my first qview. We started with 2 Costco chickens at 5lbs each and brined in a standard salt and suger brine for about 18 hours. Rinsed and dried the chickens and then rubbed with McCormick's Grill Mates chicken rub. I decided to try manzanita for smoke on this run. We put the chicken on at 1:00 PM with 2 small sticks of wood. Spritzed every hour with a mixture of apple juice(12oz), juice of 1/2 lime, and 2 shots of Captain Morgans spiced rum. I tried to hold the smoker temp beteewn 270 an 290. We pulled the chicken at about 4:30 when the breast temp read 175.
Chicken all rubbed and in the smoker ready to go.
Smoker coming up to temp and doing it's thing.
My crew. Sister, Dad, and mom having a cold one. Me too!
Chickens after one hour ready to be spritzed.
The final product.
Portabelo mushrooms stuffed with sauteed stems, seasoned bread crumbs, olive oil, and parmeson cheese.
The final plate. Chicken, mushroom, corn, blanched brocoli and califlower salad. And don't forget the Sanignon Blanc!
The smoker worked great and everyone loved the chicken. Everything went off without a hitch except when I tried to spritz some of that tasty mixture in my mouth and spritzed my eye instead. It hurt and everyone got a good laugh. Oh, and the manzanita wood worked great for chicken. Nice mild smoke flavor.