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1st Smoke / Fathers Day Present!!!

post #1 of 12
Thread Starter 
Hello all,

Well the day has come...I am actually cooking something in my smoker (I had many neighbors ask me what smelled sooo good yesterday...when I was seasoning the grill hehe). I hated to tell them it was just wood :-)

Anyhow here are some pics (warning...some of these pics are graffic...)

We started off two weeks ago by butchering some lovely cornish game hens that were just getting too big...and eating too much (where tha head on that thing!!!)

Then I soaked them all (there are 4 total) in the Brine recommended on this site for about 20 hours...Rinsed them off this morning...patted them dry, and then put them in the smoker:

I took some advice on this forum and bought a 10 inch cast iron awesome for the wood!!! I also bent the metal stop on the damper to allow better control of the heat...I havent had time to go out and get the I bought a cheap fire mat to put down under...may not work to keep the gook off the deck, but oh well...I will just have to powerwash it....

I will post more pics as the day progresses...I am setting the heat at about 300 degrees. I used some apple juice in with the water pan and am using Apple/Hickory wood...

Anyways, I wanted to thank everyone on this forum for their good advice...esp with some of the mods.

Will post pics later when the birds are closer to being done...
post #2 of 12
Looks like a nice start to a great day!
post #3 of 12
Looking good we'll be waiting for more Qview PDT_Armataz_01_34.gif
post #4 of 12
Thread Starter 
OK, what am I doing wrong. Yesterday, when I seasoned the smoker, I had the smoker at about 300 degrees, no problem...this was using a pan of water and the small wood box that came with the smoker filled with applewood/hickory.

Today, I add 4 hens with same amount of water/apple juice...and swapped out the small wood box with a 10 inch cast iron skillet full of wood (same wood) and I cannot get the heat above 180...I am afraid I am leaving those birds at dangerous temps too long...

The gas is on HIGH...

Any help would be appreciated...the smoker is a GOSM
post #5 of 12
how about your vents are they open all the way....
other deal is i think other people been having problem is the regulator or needle valve on those gosm...someone will be along to try to help out more..
post #6 of 12
Vents set the same? Gas on enough? Turn off and start again
post #7 of 12
Thread Starter 
The vent at the top is closed half way...should it be all the way open?

I noticed the fire doesnt seem to move when I adjust from High to low...I will check the needle and post back.

post #8 of 12
Thread Starter 
Looks like we have heat!!!! I wish I would have posted earlier and not let those birds sit so long!!!

Thanks Pineywoods!!! I restarted the fire and it looks like the heat is on the up and was at 225 and rising when I just came up here.

I still am unsure on the vents...I know with charcoal, you need the air to move through the coals...but was unsure with I need them open all the way or should I close the damper by half...

Thanks again for your help, hopefuly we will have qview here shortly!!!
post #9 of 12
Depends but on my GOSM I usually have the top vent wide open just kinda depends on how the smoke looks and the temps play a little once you get it going just don't do big moves and see what the changes are without really affecting the smoke your doing
post #10 of 12
Thread Starter 
Well finally here is the QVIEW...sorry it took so long, but we kinda started eating...and drinking...then the after dinner cigars...then a tool around the pond with the fishing pole (single large mouth bass...nothin to brag about) and now finally I am posting.

To be honest, the hens turned out a little dry. I am sure it has everything to do with not being able to get the right temp...and just keeping the birds in longer than they should have been.

I have learned a few things from this first smoke:
  1. baby steps...dont make any huge drastic changes
  2. if you are not getting heat...restart the gas
  3. Keep the damper open...lots of venting
  4. Get a better meat thermometer...the one I have jumps a little and I dont think its very acurate...I have seen plenty of pics on this site that show digital is the way to go...
With that are the birds...they had plenty of flavor and the whole family loved them. I served them with bbq baked beans I had slow cooking in the crock for about 4 hours and grilled corn on cob (one of my favorites...I wrap the corn in tin foil after coating with butter, garlic powder, black pepper and a little salt)

Now that the first smoke is out of the way...I am smoking a briscuit next weekend...I have to do some homeworrk, but at least I already have my rub (I have done many briscuits in a covered pan in the oven at 225 degrees...)

post #11 of 12
It looks great PDT_Armataz_01_37.gif

Now ya gotta look at Dutch's Baked Beans and smoked corn biggrin.gif
post #12 of 12
Pineywoods has got it going on. I always have the top vent wide open, and make small adjustments on the side vents if needed. We're looking out for you and your Q!
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