My brother gave me an ECB as I wanted one, and he had two that he never used.
I did a "dry run" yesterday where I smoked nothing but had some nice thin blue smoke so I figured things were going well.
Last night I brined some chicken thighs we had thawed out and I figured this could be my first smoke. We had a busy day today and ate leftovers for an early dinner as I was not going to be able to start somking until aftger dinner time.
Got the chicken on the smoker around 9:00 this evening.
Here's a pic (hopefully this works
) after being on for about 30 (maybe a little more) minutes.
Took just under two hours at about 275* to get the internal temp to around 160* where I took apart the smoker and put one of the racks just above the charcoal to get the skin a little crispier.
Here is the finished product. Came out nice and juicy with some crisp on the skin. Most importantly, my wife was happy with the results.
By the way, my camera time is an hour off, so the date is a day off on the second and third pics. lol
I did a "dry run" yesterday where I smoked nothing but had some nice thin blue smoke so I figured things were going well.
Last night I brined some chicken thighs we had thawed out and I figured this could be my first smoke. We had a busy day today and ate leftovers for an early dinner as I was not going to be able to start somking until aftger dinner time.
Got the chicken on the smoker around 9:00 this evening.
Here's a pic (hopefully this works
Took just under two hours at about 275* to get the internal temp to around 160* where I took apart the smoker and put one of the racks just above the charcoal to get the skin a little crispier.
Here is the finished product. Came out nice and juicy with some crisp on the skin. Most importantly, my wife was happy with the results.
By the way, my camera time is an hour off, so the date is a day off on the second and third pics. lol
