After buying a MES 30" as a birthday present for myself last month (and after seasoning it), I finally got around to doing my first smoke this past Sunday. Not wanting to break the bank, with this being my first attempt, I kept it simple with 4 chicken leg quarters and 2 half chickens.
Chicken went into the brine and into the fridge (covered), and I went out for a ride on my Harley with the gf:
After an enjoyable 6 hours was had by all, the chicken said it was ready, and came out of the brine for some nice dry rub under the skin:
And then into the MES:
After a few hours, and a couple loads of some mesquite and apple chips, the 240 degrees had brought the chicken to an internal temp of 170, and I took it out:
The gf and I sampled one of the quarters, and I wrapped up the rest and put them right in the fridge. My condo now smells amazing, my gf loves that I "smell like campfire", and the chicken was pretty darn good, too
Been working on finishing up the other quarters and the chicken halves over the rest of this week. Can't wait to figure out what to do for my second attempt, although I'm leaning towards pork.
Chicken went into the brine and into the fridge (covered), and I went out for a ride on my Harley with the gf:
After an enjoyable 6 hours was had by all, the chicken said it was ready, and came out of the brine for some nice dry rub under the skin:
And then into the MES:
After a few hours, and a couple loads of some mesquite and apple chips, the 240 degrees had brought the chicken to an internal temp of 170, and I took it out:
The gf and I sampled one of the quarters, and I wrapped up the rest and put them right in the fridge. My condo now smells amazing, my gf loves that I "smell like campfire", and the chicken was pretty darn good, too
