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Cubs and smoke in illinois

post #1 of 10
Thread Starter 
ok, well doing my 2nd smoke tomorrow in carlinville, illinois. my 6 month old daughter Charlee will be supervising these operations.

had to go to two differnent stores tonight 3 times. LOL
1st stop grocery store - bottle of jack daniels green label, but they were out of pork shoulders so bought the jack and left, get the rest at walmart right?
2nd stop wal-mart super center- got sweet hawian rolls and potatoes and picnic roast, but they had NO CHICKEN !!!!
3rd stop back to grocery store to get whole fryer chicken and 2 packages of wings plus apple jucie.

i use a propane GOSM with 4 racks. next weekend i'm going to fabricate a base for this smoker our of angle iron and put on caster wheels and a side stand for holding a 50lb propane tank. I should be able to roll this bad unit from the garage onto the gravel drive with no problems. i have my grill connected to my 500lb house tank, but i want to keep the smoker portable.

Here's the plan
I have a 9.5 lb picnic that i plan on putting in the smoker at about 6:00am and pooring on the smoke till it reaches 140 degrees, then wrap in foil and take it up to 205. this will be lunch for my wife and I the rest of week and hopefully have some to give to the in-laws for free child care!

since i do not expect this to be done in time for supper i have a whole fryer chicken i plan on puttin on at about 14:00 so it should be ready to eat about 18:00. last time i did this the in-laws raved over the chicken and didn't even bother with the pork.

I also plan on thowing on some FLAPatizers at 14:00 and these should be done about 16:00, nice little snack before the big meal.

I dust the wings with some cajun seasoning and put on the bottom rack so they get a little crispy skin.

for the picnic and chicken i made an injectable marinade of 2 cups water, 2 cups apple juice and 1 cup jack daniels green label.

coated them with mustard and made a dry rub of brown sugar, lemon pepper, salt, kansas city steak seasoning, thyme and rosemary.

soaked my wood (mesq) in water overnight and have my water pan covered in foil.

turned on my taylor thermometer to check the batteries and the probe setting only reads HI; changed batteries but appears to be short in the wire. Being a newbie i can't cook without a thermometer so i will have to make a rocket run to rural king tomorrow and get a replacment. they should replace for free since i have only used it one other time. I just ordered a maverick et-7 from amazon for $40, can't wait till it gets here.

Thanks for all the helpfull hints and tips on this site. and wish me luck tomorrow.

hope for the best.

Please let me know if you see anything wrong with my plan. i'm always open for suggestions.
post #2 of 10
Thread Starter 
oh yeah, GO CUBS!!!
post #3 of 10
Welcome to SMF. Glad you joined us. Please make sure to post qview of your smoke as it progresses. icon_smile.gif
post #4 of 10
Welcome aboard Chugger. Looks like you have your hands full. Good luck and don't forget the qview when your done.
post #5 of 10
Welcome to SMF glad you joined us. Sounds like you have a good plan kinda curious as to why smoke going only to 140? Also remember poultry always below other stuff
post #6 of 10
Welcome to the land of goodness and knowledge wealth!! Oh and GO CUBBIES!!!!!!!!!!!!!!!!! This IS our year. (I hope)
post #7 of 10
Go Cards!

Sounds like you got quite a feast going. Be sure to let us know how it turns out.
post #8 of 10
Hello Chugger, and welcome to the SMF family. Glad you joined us.
post #9 of 10
Welcome to the board!!!!!!! Great people and resources here.PDT_Armataz_01_22.gif
post #10 of 10
you like those triple a farm teams huh?

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