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My very first smoke! ! !

post #1 of 12
Thread Starter 
Well I finally did it!!! I got this 4-in-1 for Father's Day and Iim just today using the smoker. I've used the gas grill but never the smoker.

First I'd like to say thank you for all the help I've gotten from this site. I've been reading as much as I can since a joined a few weeks ago. And I finally got the courage to actually smoke something. I've never smoked anything before. So, I'm completely new to smoking. I've been grilling for years...we'll see it that helps any. Lol.

I went with a whole chicken (6 lbs) and about 8 thighs. It turned out awesome. My fiancee said it was the best chicken she has ever tasted. The skin (just like I read) was a bit rubbery, but that's ok. I was prepared for that. I was going to put it on the grill for a little while but I figured I would try it just smoked and see how it was for myself. Now I know for next time. I'll try grilling it next time.

I used royal oak lump charcoal along with cherry wood. It wasn't too hard to control the temp. It ranged from 200-240 degrees. I did a few mods to my grill. I did the smoke stack extension, JB weld smoke box seams and applied the high temp gasket around the fire box and cooking chamber.

I used more fuel than I was expecting but that's ok. I'm sure it's all a part of the learning curve.






I think I will try ribs next.


I love this stuff. Thanks again everyone.
post #2 of 12

It all looks tasty. Give the ribs a try. I bet they will be just as good.

Happy smoken.

David

post #3 of 12
Pork butt just as simple. Just a longer smoke
Sorry you are now one of us and there is no escape!!!
post #4 of 12

Looks like you are doing everything right.  Getting a remote thermometer, sealing your smoker; you are on the fast-track!

post #5 of 12
Nice looking bird. Congrats on your first successful smoke. You'll be using that more than you ever thought.
post #6 of 12
Birds look GREAT!!! There's definitely a learning curve for good fire management/temp control, but after a few smokes it gets easier. Ribs on the smoker are yummy, especially with Jeff's rub and sauce.
post #7 of 12

Great job , keep em coming :icon_exclaim:

 

have fun and . . .

post #8 of 12

The first step is admitting you have a problem. The second is to tell us all about it, we understand. Great job and don't stop now, meat goes on sale Thursday.

post #9 of 12

Yep....he's hooked. Welcome! And great lookin chicken!

post #10 of 12
Yummy!!! Nice job...
post #11 of 12
Thread Starter 
Thanks for the feedback and words of encouragement. Yeah I think I'm hooked. Now I think I'm going to invest in a good thermo. I'm thinking about the maverick 733. We will,see.


I will post pix of whatever else I finally decide on for the next cook. Maybe a Fatty. I'm still a bit leary of the brisket. I want to get a few more smokes under my belt before I do one of those. Lol

Thanks again.
post #12 of 12

Brisket is just one of them things.....but not as bad as it sounds.

 

Check a local butcher, ours usualy has briskets in the 5-7 lb range so it doesn't hurt so much if things turn a little south on ya

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