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
2T Old Bay
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