We had a family get together this weekend and so I had a few things in the smoker. Based upon the results of the Top Rump test a couple of weeks ago I decided to do another. I also bought 3 racks of ribs and two large chickens. I was told they were chickens but from the size of them they seemed more like small turkeys.
The ribs had my medium rub applied the night before and then went into the Weber 67cm
and the Rump had a salt and pepper rub the night before, before going into the Davy Crockett
The ribs were cooked at 110 C (230 F) using 3:2:0.5 and they turned out well. The Rump I also smoked at 110 C (230 F) for 3 hours until it had reached an IT of 57 C (135 F). Both were then left to rest.
Unfortunately both of these had been cut and served (and almost completely eaten) before I remembered that I should have taken some "after" photos.
Now, for the chickens, I decided to smoke each of these differently. Smokewood had kindly send me some samples of his Maple wood chunks and I thought that this would be the perfect opportunity to try them out. - Thanks James
The chickens were prepared the night before with a lemon and ginger butter with salt and pepper. They are shown here in a full size Gastronorm tray so you can see how big they both were.
Each was put into a 57cm Weber using Heat Beads in the Weber charcoal baskets prepared for reverse minion burning.
One used Smokewood's Maple chunks and the other used mixed Fruit Wood pellets. The temperature in both Webers was kept at approximately 120 C (250 F) until the internal temperatures reached 82 C (180 F). This took about 3.5 hours.
Initially the pellet Weber produced more smoke than the lump wood Weber but after about 20 minutes they both settled down and were producing about the same.
The chickens were then foil wrapped and turned upside down to rest for 45 minutes before serving. The end result was chicken that was so moist that it simply melted in the mouth.
When serving to the hoards I kept them separately and asked for preferences. Both chickens certainly tasted different and both were nicely smokey. There was no consensus however about which was best as both were enjoyed by all and were rapidly devoured.
Thanks one again to James for sending me the Maple wood sample to try out