Ok I finished my first smoke!
Had a little hard time getting the temperature up at first. That is until I figured out how to use the bottom vents. So my average temperature was about 270F. I cooked the bird until it was 172F. It took me about 3 hours to get the job done. The skin on the chicken was not crisp, but it tasted good. I was to hungry to put it on the grill to finish it off. Maybe next time. The chicken tasted great, real smokey flavor without it being over powering. I went through four chunks of oak wood (not soaked) and about four or five hand fulls of soaked cherry chips.
I used a simple brine the night before of salt and brown sugar. Took it out the fridge in the morning and rinsed it off and applied olive oil and rubbed it on both sides with Plowboys BBQ Bovine bold. I did not want to make my own rub this time. I will save that when I get a little more experienced using the smoker. I do not want to tackle everything on smoking on the first few tries.
I also had a little problem with the Maverick ET-73, never did get the settings right on the receiver. I guess I could have read the instructions before starting. But the transmitter work good and gave me the smoker and chicken temperature, and since I was fiddling around the smoker to get used to the vent controls everything worked out. I promise myself I will read the instructions before the next cook Sunday. Surprisingly the Master Forge temperature gauge on the front door only measured about 5F high. Not bad really.
Below are my pictures:
Chicken all rubbed up and ready to go!
Just starting in the smoker, Get er done!
Cooked and read to eat!
Thanks for all the help, I'll be buggin you soon. Going to do ribs Sunday!