I have a Brinkmann all in one that I have never used. I plan to smoke two whole chickens Saturday for my first shot. Any help would be appreciated. I intend to go the propane route. Looking for any ideas or help I can get. It came with lava rock and wood chips, so I will just use those. I've read the thermometer on them suck, so I'm going to try get a better one and put it on the body tomorrow. Looking forward to cooking some great meals with this thing. Thanks to any and all that respond.
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Well, that was disappointing. Not a failure, as we ate the chicken. Very surprised. I put the chicken on when the temp was 200. It did take another 15-20 minutes to get to 250. I set the timer for 3 hours when it hit 250. The smoke rolled very well for about an hour, maybe a little more. My neighbor, that smokes a lot of meat, said to let the smoke die after about 1/3 cooking time, whatever the meat or time is.... I did that. I checked the internal temp of the chicken after 2 hours and it was already 180. I yanked it off and we ate. I'm so glad I checked it. These were 4-4.5 chickens, and I split them. The smoke flavor was good. The breasts were very dry, but the leg quarters were good. Lesson learned I guess....Pork tenderloin tomorrow. Gonna put on a dry rub I use for ribs. Should I wrap in bacon?
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