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1st Run With My New Rig WITH Q-VIEW

post #1 of 10
Thread Starter 

well i got my new Louisiana Grill CS450 this week. it is not a brand new model thats why i got a great price. seasoned it and ran it a couple times and put a bag of pellets thru it.

today was the 1st run with food...
chose to do a spatched chicken and some turkey thighs...

put them in a brine i found on here and have really enjoyed it in the past....
 

1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½  tsp Garlic Powder
1 ½  tsp Onion Powder
1 ½  tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½  tsp Celery Seed

soaked a day and a half and drained them


put on the rub i also found here

 

¾ C. Sugar
1 T Kosher Salt
2T Black Pepper
1T Garlic
1T Onion
2T Old Bay
4T Paprika
2 t dry mustard
½ t ground bay
½ t ground rosemary


prepped my rig with heavy foil as suggested

 


fired it up and preheated, once i read the manual again i pushed start ...  LOL and it was show time !!!!!!

put in my maverick and my pellet tube smoker, and of course the birds!


had to run in and out a few times, actually more than i liked... to get the temp dialed in. i have actually already ordered the digital upgrade kit and top rack so i can load in more grub, and turn it on and walk away  :0)
spoiled i guess with my big freezer build with the PID controller and my maverick. SO IM NOT GONNA MOVE BACKWARDS !!!!!
couple hours later here we are.... turkey thighs were already up to temp and pulled off. the breast of the bird was 167 so it was time to pull..

 

and in the house, ate the skin off  a thigh already ...  ha ha ha


next pic will just be of a carcass so i will not post that.

only thing i can say is i am going to play with the placement of the tube cause i didnt get as long out of it as i would have liked..

 

THANKS FOR LOOKING

 

GOLIATH

post #2 of 10

Nice,Goliath :drool, Looks great.   Now do a Butt or so . . .   keep in practice :biggrin: .

post #3 of 10

Looks great, now to do a butt, brisket, boneless pork loin cooked to about 140° so it doesn't dry out, some sausage or bacon cooked on it will be great also. If you don't have yet pick up some Q-Matz from Todd. Also I have something called an RSI from smokin Spice, I use it more than my tube especially for shorter cooks

post #4 of 10
Thread Starter 

cant get brisket here where i live, we have 3 grocery shops and brisket is more than t-bone steak... just stupid. i have done a bunch of chicken, ribs and pulled pork on my big smoker, so im interested in the difference. can sure get alot more heat out of this pellet smoker so its gonna be PIZZA on thursday.

looking forward to burgers, steaks and chops too. most impressive thing about this chicken was NO FLARE UPS.... usually chicken on a gas grill is a baby sitting job deluxe, unless its beer can or rotisserie. any thing for that matter is always lousy with flare ups and ya gotta pay attention. this will be a nice change and i am looking forward to some good flavors.

i see a definite learning curve here.

post #5 of 10

Nice rig GOLIATH!  And that chicken looks delicious!  Nice going...

 

Red

post #6 of 10

Goliath, Good looking birds there. 

We are big on chicken and turkey in our house and after I found Oakridge BBQ Brine and Oakridge BBQ Secret Weapon rub, it't the only way everyone wants it now!

 

I usually get 4 hours of smoke out of my 12" AMNTS and 2 hours out of my 6" AMNTS.

Also, think about getting the Q-Matz from Todd as well. I like that they came in a roll instead of being cut to size like Frog Mats.

I ordered enough to do both shelves in my YS640 and had extra left if needed.

 

Joe.

post #7 of 10
Thread Starter 

what temp are you guys all smoking birds at to get the pellet grill to have decent smoke, or do ya depend more on the tube smoker.

as for brines and rubs.... we have basically nothing here where i live.... bears and salmon ...  LOL

this is where i live  :)   http://en.wikipedia.org/wiki/Terrace,_British_Columbia

 

GOLIATH

post #8 of 10
Quote:
Originally Posted by GOLIATH View Post
 

what temp are you guys all smoking birds at to get the pellet grill to have decent smoke, or do ya depend more on the tube smoker.

as for brines and rubs.... we have basically nothing here where i live.... bears and salmon ...  LOL

this is where i live  :)   http://en.wikipedia.org/wiki/Terrace,_British_Columbia

 

GOLIATH

 

You live in a beautiful place there Adam!  I've never been to the Canadian Rockies but would love to see them.

 

I smoked a chicken on Saturday.  Did this one differently than usual...I ran my Rec Tec @ 240* for just over 2 hours.  At 240 my Rec Tec makes real good smoke.  Then when the bird started getting close to target temp, I cranked the smoker up to 325 for about 30-45 minutes to get a good crisp and color on the skin.  This turned out delicious...very juicy and full of flavor.  My usual poultry method is to run the smoker hot...275-300*, with a tube full of pellets to add smoke...but this bird turned out so good I may stick with the "lower and slower" method from now on.

 

Red

post #9 of 10

I'll do chicken at 325* and since I started using the Oakridge stuff I do everything based on the recipe on their site for Game Changer competition style chicken thighs.

I used the same amount of brine for whole spatchcocked chickens I did a few weeks ago. I'll also use my 6" AMNTS for added smoke, it usually lasts 2 hours so more then enough time to do the entire cook. Since no one in my household likes the skin, I don't worry about it.

Joe

post #10 of 10

Looks like you great job very nice smoker :)

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