Hey everyone, new to smoking. Always been a fan of grilling but had never used a smoker. Found a great deal for a Chargriller Smokin Pro in great condition for $50 and couldn't wait to try it out. Used tons of info found here and tried Billbo's rub on a beer can chicken for the first go round. 225 degrees for about 3 hrs with a charcoal start with pecan from there on. Great flavor and it turned out really nice.
Couple questions:1) skin was very chewy and tough, my guess is from being at lower temp as I have now learned, correct? 2) In regards to temp, I found it difficult to get above the 225 mark at the end to try to crisp the skin, is it as simple as adding a lot more fuel to the fire to raise the temp? 3) General info, combinations of damper usage, what does opening the firebox vs halfway vs fully closed do to temp? It seemed to burn through a ton of wood which is why I ask. 4) Anyone have experience with Billbo rub? Is it something you need to uses liberally? Some areas seemed to lack the salty/sweet/spicy pop that other areas had with more rub.
Look forward to more great tips and testing new recipes!
Couple questions:1) skin was very chewy and tough, my guess is from being at lower temp as I have now learned, correct? 2) In regards to temp, I found it difficult to get above the 225 mark at the end to try to crisp the skin, is it as simple as adding a lot more fuel to the fire to raise the temp? 3) General info, combinations of damper usage, what does opening the firebox vs halfway vs fully closed do to temp? It seemed to burn through a ton of wood which is why I ask. 4) Anyone have experience with Billbo rub? Is it something you need to uses liberally? Some areas seemed to lack the salty/sweet/spicy pop that other areas had with more rub.
Look forward to more great tips and testing new recipes!
