Spent last weekend at the Toledo Oregon Wooden Boat Show. At every boat gathering we have potluck one of the nights. I usually provide the main course. I wanted to do tri tip and a couple chickens, but the price of tri tip, even at Costco has sky rocketed the last couple weeks $10-$12 per pound!!! So I picked up a two pack of chickens and a full pork loin from Costco. This years festival we picked Friday night. As promised by the weather people it was a bit drippy and windy for most the day. It did let up enough right at cook time to make it bearable. I took my 18.5 WSM and as usual it had no problems with the conditions. I was going to put one chicken and one loin on each rack, but the lower rack was running 25° higher than the upper so I opted to put both chickens on the lower rack to help crisp the skin. Being that this is a dry camp with out any water, I kept things really simple. Rubbed everything with old bay seasoning. Cut the loin in half and spatched the chickens. For fuel and smoke I use KBB and a 50/50 mix of cherry and apple.
Here we are firing up. The show is held on Depot Slough off the Yaquina River. GP has cardboard mill on the slough.
Shortly after this pic all hell broke loose and the rain was coming down sideways!
These were my initial temps. The lower grate settled down to with 25° of the upper after about 30 minutes.
Here we are done We caught a break in the rain at the right moment. 145° for the loin, 170° for the chicken. Final smoker temps were 285° upper, 315° lower. The loins went into foil pans as did the birds. Rested for 45 min. each before slicing and serving. I didn't get any finished photos things were too hectic and the rain kept getting in the way.