I just got done with my first smoke...and I've got pics.
Last night my mother was defrosting an oven stuffer roaster and I claimed it as my own. I nurtured it throughout the night with cold water soaks so I could thaw it from the frozen solid state it had been in. At about 10am this morning, I gave it a rub down with an impromptu rub I threw together (sugar, salt, black pepper, chili powder, paprika, and thyme), under and over the skin. Around 11:30, I started up the smoker (MES 30 w/remote),set it at 275F, put in the bird. I filled the water tray half way with apple juice and tossed a handful of applewood chips into the chip tray. I went to work. I came home at 3:15, I could smell it cooking out front when I got out of my truck. Mmmm. The meat probe read 197F and the button was popped on the bird. I was all ready to fire up the grill to finish the skin, but I checked and lo and behold, the skin was crisp! I have the chicken resting in an aluminum foil tent for dinner. But I did get a little taste when some meat pulled off when I was transferring it from the smoker to the tray and, oh yeah, probably the best chicken I have had. Juicy and tender and so full of flavor.
Now for the pics.