So I am going to smoke this weekend; only my third time using this little Brinkman Smoke N' Grill.
I want to do a chicken ('cause my last one came out phenomenal!) AND a beef tenderloin.
For the chicken, I was going to do a dry rub and then mix some butter and cajun seasoning to inject under the skin. Last time it was ridiculously good.
Can I smoke both of these at the same time? What temps to they have to come up to before they are done? (180 degrees for the chicken, right?) Which meat should be on the top and the lower rack? Any other suggestions?
For my previous two attempts at smoking, I used that charcoal that looks like chunks of wood, with pieces of wood that had been soaked in water on top of that. Would I be ok to switch up to kingsford type charcoal briquettes without lighter fluid? It seemed like the wood chunk charcoal needed a lot of attention and when it started to die, the temp fell off fast and took longer to build back up. Am I wrong in thinking that the charcoal briquettes will be easier to work with?
And one last thing...
When I started setting up for my second smoking (the chicken), I found spots of mold growing inside of my little smoker. I was hesitant to scrub down the inside of the smoker and loose any of my seasoning. So I set up the smoker, wiped at the mold with a papertowl and let the heat blast the inside for a little bit before I put my food on. Is this an issue? When I put it away, I just hit it with the hose and let it dry before I dropped the cover over it.