I have always enjoyed cooking. Mostly because I enjoy eating good food. I attempted my first smoke last year. It was on my propane grill using cast iron smoke boxes. I smoked 3 3+lb chickens. Cajun rub on one and the other 2 injected. I couldn't get the grill lower then 320. I realize many would say I haven't even smoked yet. I used some apple wood and chipped it up with my cousin using some wood chisels. It was a nice way to catch up with my cousin since I had just returned from Afghanistan for a year. They chicken came out beautiful. Inspired me to do try the real deal. After doing a little research I decided on the GOSM. Should be here next week and my plan is do some real smoke on the 5th of July. Planning on a couple of briskets 6 lbs or so. A turkey 12lbs give or take. Some ribs, a few chickens and corn. I have used the time table I found on this site and elaborated on it a little so I can get everything ready together at the same time as much as possible. I have heard over and over smoke to temp and not to time so I am realistic that getting everything done at the same time is not always possible. Will be picking up some extra probe thermometers so I will have current temps on everything while they smoke. I will pose a question here and I anticipate some good feedback from this very knowledgable group. Should I be prepared to move differant foods around up and down closer and further away from the heat while cooking? Should I anticipate the cooking times for all the food to go up since the smoker will be full? I will be thankful for any advice. Thank you in advance.
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6/15/08 at 2:22pm