I seasoned my smoker as per the instructions and suggestions on this forum Saturday morning, made the suggested chip tray mod by putting an old cast iron grill pan I had on top of it, and then ran to the supermarket midday to find something for a quick smoke and settled on chicken thighs.
I made a paste by mixing my standard bbq rub with some olive oil and rubbing it under and on the skin. I smoked them with hickory at about 300 for an hour or so until they reached 165 internal temp. They turned out great...really juicy and smoky but the skin was still floppy ( for lack of a better word). Ended up pulling the meat and making sandwiches for a great dinner. Here's a picture:
I had also picked up a 5lbs pork shoulder and a small package of presliced beef back ribs at the store. I gave the pork shoulder a coating of mustard and a the same bbq rub that I put on the chicken thighs and just rubbed the beef ribs with some Montreal steak seasoning... Got up early and got them both on the smoker 9am. Had the smoker at or around 225. Ribs took about 5 hours and made a great lunch while the shoulder took about ten. Both were great but I wanted a little more smoke flavor Iin the pork. Here are some pics...
This post is getting long haha but I am so thankful to everyone on this forum for their past posts which guided me through a pretty successful smoking weekend. Without your posts I wouldn't know where to start! Totally hooked already!