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My husband are new to the smoker world and need some help

post #1 of 9
Thread Starter 
Hi. I just got a brink Mann vertical charcoal smoker.
My first question is, could we use wood instead of charcoal to save money?
Second question is , we plan to do a lot of whole chickens so we have left overs...what's the best way to smoke a whole chicken? Using a rub? Should we get a large chicken or a few smaller ones? Ok that's a few questions, last one... Any tips for beginners?
post #2 of 9
Quote:
Originally Posted by TarrBabyFarm3 View Post

Hi. I just got a brink Mann vertical charcoal smoker.
My first question is, could we use wood instead of charcoal to save money? If you can control the heat. It may give you to strong of a smoke.
Second question is , we plan to do a lot of whole chickens so we have left overs...what's the best way to smoke a whole chicken? They will cook faster if you spatchcock them However you can do more at 1 time if you stand them up.Using a rub?Rub is good . also brine. Should we get a large chicken or a few smaller ones?That is totally up to you. OK that's a few questions, last one... Any tips for beginners? Start slow. Learn to control the  heat. If you can't control the heat. Your just along for the ride. It will probably not be a good ride. Then you have to remember Patience

Get your self a good thermometer And cook to IT not by time. Remember to post a QVIEW.

Happy smoken.

David

post #3 of 9

I agree with Dave.  Experience will be your best teacher, try the many different methods and choose what is best for you.  Keeping good notes is essential. Note the product, amount, preparation, heat, time, type of wood, color and density of smoke and end result.  Maybe the following will help.

 

Understanding Smoke Management - updated 5/18/13

 

Tom

post #4 of 9
Quote:
Originally Posted by Mr T 59874 View Post

I agree with Dave.  Experience will be your best teacher, try the many different methods and choose what is best for you.  Keeping good notes is essential. Note the product, amount, preparation, heat, time, type of wood, color and density of smoke and end result.  Maybe the following will help.

 

Understanding Smoke Management - updated 5/18/13

 

Tom

 

Yup - a good smoke log will prove invaluable down the road as you try all types of things out & are learning what works for you...  thumb1.gif

post #5 of 9
Thread Starter 
Thank you. I picked up to small chickens and charcoal this morning. I took the back bones out. I never thought I would do that, I done know why I guess I assumed it was hard to do. So not the case. They are in the brine now and will stay for a few hours I have a good rub for them. Do I lay the cut side of the chicken down? I'm excited!
post #6 of 9
Quote:
Originally Posted by TarrBabyFarm3 View Post

Thank you. I picked up to small chickens and charcoal this morning. I took the back bones out. I never thought I would do that, I done know why I guess I assumed it was hard to do. So not the case. They are in the brine now and will stay for a few hours I have a good rub for them. Do I lay the cut side of the chicken down? I'm excited!

 

Yes lay the cut side down when you smoke  icon14.gif

 

post #7 of 9
Thread Starter 
I think im going to start them now. That would be almost three hours to cook for it to be a good time to eat. Should I start now or wait? Also I don't have lighter fluid to soak the charcoal.. Am I s out of luck?
post #8 of 9

I tried and failed to find any info on meat to bone ratio (large v small birds)  

I would guess that larger birds have more meat % v bone, per bird, but that's me guessing.  

I don't know if anyone else has any thoughts.  

I guess then you have to ponder, is the flavour the same and such like.

post #9 of 9
Quote:
Originally Posted by TarrBabyFarm3 View Post

I think im going to start them now. That would be almost three hours to cook for it to be a good time to eat. Should I start now or wait? Also I don't have lighter fluid to soak the charcoal.. Am I s out of luck?

 

3 hours should be plenty of time for you.

 

 

eek.gif  eek.gif  eek.gif  eek.gif  eek.gif   Lighter fluid?!?!?!?  Read this thread please http://www.smokingmeatforums.com/t/131348/what-lighter-fluid-do-you-use

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