I have learned a lot lurking on this forum so far and look foreward to contributing
Please pardon any typos from my mobile devise
If ya brine chicken its hard too mess up, Burgers and meat loaf are also easy to do as well. A little more prep work but also easy to do are ABT's, Fatty's, meatballs. Any of the above can be done in 5 or less hours.
to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take the 5 day e-course on smoking its chuck full of great info. Smoking 5-Day e-Course
I would go with a trio, Spatchcock Chicken, Tri Tip, and a few Fatties . And if you want to send it over the top, add some homemade sausage and some ABT's. And of course you need some veggies on the grill also....
SailorMike How about a few crushed capers in the fish dip? They add a nice "what was that flavor".
Welcome to the forum, If you can get some thinner chuck roasts or thick steaks they go well on the smoker, they will be closer to the 5 or 6 hour mark but with the fat in them they are hard to screw up.
I think you should plan about 4 hours to get you in the ballpark for the chicken to get to 167*. ...but go with finished temp - not time. Skin will not be crisp but a quick turn on the grill will take care of that.
Fattie will take about 3 hours to get you into the ballpark for 165* ...again finsih temp not time. Rub depends on the your (and more importantly your guest's) taste. With or without it's a great treat.
I just add the wood into the coal and let it do it's thing. I don't change temps - I simply put em on and leave em alone. They'll be great if you pull them at the right temp.
I like apple with poultry but that's just a personal preference. Hickory is good too. I would shy away from mesquite for chicken...a bit strong in my opinion.
230* should be fine. I try to shoot for 225* but plus or minus 10 - 15 * isn't gonna hurt as long as internal finsih temp is met.
What kinda grill/smoker?
Welcome to SMF...Chicken is easy and cheap. Brine it overnight in salt water and brown sugar. Add some worsterchire sauce to the brine mix. In the morning rinse off the chickens really good and pat dry. Put a rub on them inside and out, over olive oil then on the smoker. A beer can rack works good for whole chickens. Drink half of the beer then add some butter, onion powder, garlic powder and paprika to the beer can. When the chickens are done, drain the beer out of the can and put it in a pan and mix it with thick worchester sauce and white wine and blend with a small hand processor. Heat the mixture and use it as a sauce. Season with salt and pepper to taste or you favorite seasoning spices.
On another note, you can do ABT's (atomic buffalo turds) easy to make and smokes fast. You can find the recipes here or on any site. Google ABT's. I like to make little smokie, chicken and shrimp ABT's.. Here is anoher good site with recipes on video....http://www.smokingpit.com/
Glad you are with us........
Smoke it like it's your last one............