Originally Posted by gary s
Hello and welcome to the forum, Great place to learn and share and a bunch of good people.
I have already used this site for some hints.
Here is what I have done so far. Not a big variety, but tasty none the less:
So far, all I have smoked is chicken, specifically legs and bone in skin on thighs. I either use several home made dry rubs, or beer based wet marinade, all have come out great. I am smoking with apple or pecan wood at about 220 for a bit over 3 hours. Just when the meat gets up to 160 or 165, I remove it from the smoker and grill it for a short time to crisp the skin.
Once, I decided fairly close to meal time, to smoke some chicken knowing I didn't have a full 3+ hours, so I did about 1 1/2 hours, then finished in the grill. Those also came out great, even though they weren't quite as smoked.
Looking forward to more variety in the near future.