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newbie1966

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Apr 20, 2014

27

10

south of boston, mass.

• Apr 20, 2014

• #1

firing up the smoker for the first time today. starting off with 3 half chickens; Ill post pics of the fi

nished product.

 

newbie1966

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Apr 20, 2014

27

10

south of boston, mass.

• Apr 22, 2014

• #2

forgot to take pics but my chickens came out amazing! I had some trouble keeping the heat down. next time a little less charcoal I guess, but they were the best chickens I've ever cooked. cooked in about an hour and a half. split side down till last 20 minutes and the skin was golden brown and crispy. cant wait to do a pork sirloin roast and more chicken this weekend!

 

smoking b

Smoking Guru

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• Apr 22, 2014

• #3

Glad your chickens turned out good for you 

   Hopefully you remember to take some pics next time - they are VERY popular here 

 

 

Last edited: Apr 22, 2014

newbie1966

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Apr 20, 2014

27

10

south of boston, mass.

• Apr 24, 2014

• #4

regarding my heat control difficulties; would it help me to try to stabilize tem before adding wood chunks? also does lump charcoal busr better or longer than briquettes? smoking a pork sirloin Saturday so I gotta keep it going all day.

 

newbie1966

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Apr 20, 2014

27

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south of boston, mass.

• Apr 24, 2014

• #5

also I will have pics of my equip. and before & after of the meat of course;(I've delegated that duty so I can bbq)

 

newbie1966

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Apr 20, 2014

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south of boston, mass.

• Apr 25, 2014

• #6

promised pic   of my grill/smoker

 

newbie1966

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Apr 20, 2014

27

10

south of boston, mass.

• Apr 25, 2014

• #7

the pork sirloin roast I'm brining tonight and smoking tomorrow.

 

newbie1966

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Apr 20, 2014

27

10

south of boston, mass.

• Apr 26, 2014

• #8

another attempt to post pics.....

IMG_0248.JPG

• newbie1966
• Apr 25, 2014

IMG_0253.JPG

• newbie1966
• Apr 25, 2014
• pork-loin

 

newbie1966

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Thread starter

Apr 20, 2014

27

10

south of boston, mass.

• Apr 26, 2014

• #9

also smoking 2 split chickens today; roast has been soaking in whiskey brine all night and I have a petty good rub for the chickens.

finished product pics to follow later on.