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Howdy, All!

post #1 of 7
Thread Starter 

Howdy, all!

 

I'm new to the forum (and to smoking meat in general), but I read a few posts here before I went shopping this morning. I picked up a Char-Broil vertical, charcoal smoker for $75 at W-mart. I added a remote digital thermometer and a grill wok to use as the charcoal basket too.

 

After assembling the smoker, I seasoned it, and then warmed up some kielbasa rings and macaroni and cheese over new coals and wood chips for dinner. It wasn't an ambitious meal, but it was good food. Some smoke leaked around the top door, but the sausage reached 160 degrees F in just over 20 minutes on the new thermometer.

 

Tomorrow, weather permitting, I'm going to cook my first whole chicken. Also, I've ordered some 1/8" Nomex gasket to seal the doors after seeing where the smoke leaked.

 

I already believe I am going to enjoy smoking a lot more starting off with a $75 vertical smoker than a $50 bullet. Without modifications, I'm starting with top and bottom dampers, and I have full access to the charcoal, water and meat through the large doors.

 

Thank you all for documenting your smoking experiences here. Without finding this forum, I would have been stuck at "I...like...ribs..."

 

-Cantus

post #2 of 7
Thread Starter 

Is there anything I should know or do differently before I smoke the chicken?

 

A lot of folks seem to be viewing this post, but they don't seem to know what to comment on.

 

-Cantus

post #3 of 7

Cantus, what a great introduction.  A good read!  Howdy back and welcome to the SMF family.  Now, grab the camera and be sure to post some pics.  That being said from the guy who ALWAYS forgets to take pics.

 

Looking forward to seeing you around the forum!

 

Ray

post #4 of 7
Thread Starter 

Your forum ranks very high on google searches for "smoking."  That implies world class performance in your topic.

 

Google may need to be updated  :)

 

-Cantus

post #5 of 7
Do a search in beer can chicken. It's really good! You can get a beer can holder from Walmart for $3.50. You'll have to sacrifice one beer to the smoking gods but that'll leave you with a few extras!
post #6 of 7
Quote:
Originally Posted by CantusPro View Post
 

Is there anything I should know or do differently before I smoke the chicken?

 

A lot of folks seem to be viewing this post, but they don't seem to know what to comment on.

 

-Cantus

 

Cantus, there are a bunch of ways to smoke a chicken, but you'll figure out what you like best.  

 

Chicken is best smoked at higher chamber temps (275F+) to get crispy skin and moist insides.  I prefer to brine, inject, and beer can smoke using charcoal, hickory wood, a light sprinkling of rub with a half full can of ginger ale in the beer can holder.  I started though by just throwing a chicken on the smoker with some rub on it then grew into the technique I prefer.  If you want crispy skin make sure the skin is dry when you put it in the smoker.  Using a water pan in your smoker will put more smoke flavor on the skin, but too much can be overpowering.  Dry smoking works fine too, especially with the strong woods like hickory or mesquite.

 

Use the search feature or just go to the chicken section and you'll get more ideas than you'll know what to do with.  Figuring out what you like is half the fun.

post #7 of 7

Already addicted , hope your chicken turns out great

 

Gary S

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