Been a while since I posted. Been building kitchen cabinets for our upcoming kitchen remodel. Gut to the studs and put it back together in a different way.
Moved the smoker to where I don't fill the house up with smoke. Wife's request. :) My first smoke was back when it was cold and windy (40 degrees or so and 30mph winds) and I had to erect a wind break and all kinds of stuff to get through it.
Decided I did so well on the cabinets yesterday I am taking a break today. My wife bought 4 chickens and said, "fire that puppy up!" so I brined them for 6 hours and in they went. SImple brine. Nothing fancy. Kosher salt, brown sugar, and pepper. Out of the brine they got rubbed with EVOO and garlic, a little pepper and into the smoker they went.
Last time I smoked 2 chickens and each was in its own little foil pan. This time I'm roasting them on the racks in the smoker (2 above 2) with a pan below to catch dripppings. Lightly apple smoked. Smoker is running at about 305 and it's a sunny day with a light breeze and about 73 degrees. Quite a bit different from my first attempt at this and so much easier. Smoke Hollow propane smoker is bumped up off "Low" about a quarter of the way to "Medium". I'm guessing it might be tough to maintain a low temp for a long smoke on a pork butt or something.
Maverick ET-732 says the IT of the one bird I have a probe in is 115 and I'm about an hour and a half into the smoke. Looks to be about on target for a 2 and a half hour cook time. We shall see. I'll post Q-View when I take 'em out. :)
I do have a question though. How do you heat a whole chicken back up if I give one (refrigerated and then packed in ice in a cooler) as a gift tomorrow? Just microwave it?
What about if it's frozen? Thaw in fridge and then nuke it?
Moved the smoker to where I don't fill the house up with smoke. Wife's request. :) My first smoke was back when it was cold and windy (40 degrees or so and 30mph winds) and I had to erect a wind break and all kinds of stuff to get through it.
Decided I did so well on the cabinets yesterday I am taking a break today. My wife bought 4 chickens and said, "fire that puppy up!" so I brined them for 6 hours and in they went. SImple brine. Nothing fancy. Kosher salt, brown sugar, and pepper. Out of the brine they got rubbed with EVOO and garlic, a little pepper and into the smoker they went.
Last time I smoked 2 chickens and each was in its own little foil pan. This time I'm roasting them on the racks in the smoker (2 above 2) with a pan below to catch dripppings. Lightly apple smoked. Smoker is running at about 305 and it's a sunny day with a light breeze and about 73 degrees. Quite a bit different from my first attempt at this and so much easier. Smoke Hollow propane smoker is bumped up off "Low" about a quarter of the way to "Medium". I'm guessing it might be tough to maintain a low temp for a long smoke on a pork butt or something.
Maverick ET-732 says the IT of the one bird I have a probe in is 115 and I'm about an hour and a half into the smoke. Looks to be about on target for a 2 and a half hour cook time. We shall see. I'll post Q-View when I take 'em out. :)
I do have a question though. How do you heat a whole chicken back up if I give one (refrigerated and then packed in ice in a cooler) as a gift tomorrow? Just microwave it?
What about if it's frozen? Thaw in fridge and then nuke it?
