- Jul 13, 2009
- 7
- 10
Hey all,
I'm steve. I'm an engineer from southern ontario, in canada. I have a cheap little japanese knock off of a weber grill that i got just to try charcoal. Did a bit of BBQing with it and enjoyed it. So today I tried my first smoke. It was with a 2.5 lbs soup chicken. I know.. not the best starting point. I also don't have a meat thermometer, but i plan on getting one before I'd do it again.
I brined it for 2 hours, then smoked it for 2.5 hours. The extra virgin olive oil i used before the dry rub burned a little, next time I think i'll go with a regular canola oil.
The result? Spectacular! The meat was moist, tender and flavorful. The temps varied a bit on me, but all around stayed pretty good.
I re-oiled it every 45 minutes or so.
-Steve
I'm steve. I'm an engineer from southern ontario, in canada. I have a cheap little japanese knock off of a weber grill that i got just to try charcoal. Did a bit of BBQing with it and enjoyed it. So today I tried my first smoke. It was with a 2.5 lbs soup chicken. I know.. not the best starting point. I also don't have a meat thermometer, but i plan on getting one before I'd do it again.
I brined it for 2 hours, then smoked it for 2.5 hours. The extra virgin olive oil i used before the dry rub burned a little, next time I think i'll go with a regular canola oil.
The result? Spectacular! The meat was moist, tender and flavorful. The temps varied a bit on me, but all around stayed pretty good.
I re-oiled it every 45 minutes or so.
-Steve
