Mid week chicken with Jeff's rub 'n Silverwolf's sauce

looks like your off to a great start.

ive always rinsed and dried my chicken thoroughly.....i started doing this long ago for beercan chicken on the grille because getting as much moisture out of the skin as you can will help it crisp up

Holy smokes thats a lot of chicken to smoke. How did the family like it?

im with you mikey, if you gotta do all the preping whats a few more to just toss around.

leftovers are always a plus

they look great that sauce really looks nice. ill have to try it out soon.

i recently ran out of hickory and started using apple myself and really like it. also alot milder for the people your not sure about liking the smokey flavor.

lol..that is alot of chicken!@! sounds good

I'll take those 2 pieces down front on the right please. Looks good MT

That all looks great. I'm glad you and the family liked the sauce.

--ray--
(0||||0)

Hey Mikey,

Great looking food, we smoke a lot of chicken too, is that a Maru-maru counter top, if so I'm envious.

I have some tamarind wood drying, thanks for the heads up, you might try going to a local's fruit stand and ask them for any dead branches they might have from the trees that produce their fruit, offering a couple of those legs would probably keep you well supplied.

Gene

From what I can see that is slab from a Maru-maru tree, they grow to 6' in diameter and slabs are very expensive, what you have there would cost $700 here.

Not just mango, but any of the local fruit you can experiment with, I have some breadfruit drying that I'm itching to try. We have a open burning pit, you might have one too, I burn the wood there to see how it smells before I try it in the smoker.

The consensus here is to keep the top vent fully open, maybe you read what I do with my GOSM and yes I do close my top vent, but I have installed a baffle under the top vent to keep the heat from boiling out of the smoker. When I first started smoking with the GOSM I couldn't go below 250°, I noticed the heat just boiling out of the top vent so I set two fire bricks on the top shelf and then put a aluminum cookie sheet on top of them so that the heat wasn't directly leaving the unit it had to make some turns before exiting, I was slowing down the air flow. It worked so I made a baffle that covers the top vent, by installing the baffle my smoking temps dropped to 225° in doing this I don't need as much smoke wood so my meat isn't bitter, I close my bottom vents after the smoke wood is smoldering and I close my top vent to about 3/4" open and I have the TBS. I have also installed the needle valve and the unit will cook at 180° at night.

I think the way to regulate temps in a propane smoker is by lowering or raising the BTU's, I see you have built your own, what is the BTU rating of your burner, if you're having trouble with low temps you might try changing to a lower BTU burner or go with a needle valve, you probably have about the same ambient temp as I do, 83° so we don't need as many BTU's as them folks in the arctic climates. Think of your smoker as just another oven, we don't change air flow to regulate temps we regulate the gas to the burner.

Gene