Hey guys and gals. New to the smoking forums (past roll call new). I've done about 3 smokes including this one. Well this was a straight forward smoke, fresh 3# chicken boned out with the infamous Jeff's Rub. Smoked in an ECB with slight mods. Used cherry wood chips (dry) in brinkman cast iron chip box. As usual I ran into temp/smoke levels (pretty sure it's just a learning curve) too much white smoke and lots of temp fluctuation (probably from trying to correct white smoke). Overal product came out delicious, although took closer to the 4 hour mark (with 30 minutes in oven) as opposed to the original 2 hours thought (estimating times has been a problem for me). One comment, rub was a bit spicy so may have to tweak rub a bit. Any way here are a few pictures from the smoke, comments/criticisms are always appreciated!
Cheers
Raspy
Rub
Rubbed down
Tied up and ready for smoker
Final Product
Cheers
Raspy
Rub
Rubbed down
Tied up and ready for smoker
Final Product