Originally Posted by Caveman
You know Eric, I was under the impression that whatever I put on the outside of my grill on my WSM, smokes a little hotter than whatever is in the middle. To that end, I stopped putting anything on the outside when I can avoid it. Have you noticed anything like this with your ECB??
And the bird still looked good. Sorry, no points to give ya! Will you take one of these instead?
Yea, every vertical smoker I own does that very thing. My small GOSM grate supports actually stick out, oh, maybe 1-1/4" to 1-3/8" from the side...kind of acts like a reminder to the cook that this space is reserved for medium heat searing only...LOL!!!!!
My Smoke Vault 24 and ECB are the same too, so I just stay as close to center as possible no matter what I'm smoking in any vertical rig. With the smaller cuts, you can take advantage of the the hot spots as I did here by placing the larger pieces where more heat will cook them a bit quicker to match the time for the smaller pieces a bit closer. Just a little trick to remember...and, grate temp variations aren't always a bad thing, especially in situations like I had here.
Originally Posted by richoso1
Nice smoke Eric, and the Q looks E to the T. Thumbs up on this Q!
Thanks man, I'm getting the hang of lil' brinky pretty well already. Kinda makes me wish I would have started with this rig instead of a gasser 6 or 7 years ago...pretty sweet smoker with a few simple and easy mods.
Originally Posted by scubadoo97
Those look great. I did 8 BSCT tonight on one grate of the MES. Covered them in rub and smoked over hickory and sea grape wood. I pulled them after they came in a rested a little. This is one of my favorite things to smoke. Quick, easy, cheap and taste absolutely delicious
Oh, heck ya! And if you like 'em hot smoked, you should try a 20-30 minute cold smoke (110-120*) with cherry or apple, and then sear over charcoal on a kettle........oh, boy, that's good smoky vittles!
Our other favorite use for BSCTs (actually, our favorite chicken anything) is to chop them in a food processor and mix with beef fat and seasonings for a sausage...have a couple recipes for this that are killer. No dedicated grinder, meat mixer or stuffer required for this. PM me for the link to the recipes, or search for chicken sausage on the poultry forum, if you want to try something off-the-wall. Oh, for cheap, easy and reliable cold smoke set-up for charcoal kettle, search for coffee can mod in the forums...did that awhile back, maybe 15 months...works great in any weather.