ABTs, Pork Shoulder, and Yard Bird ready for romancin'.
In the MES where the magic starts to happen.
The bacon was fairly crisp but the lighting in the room made the picture turn out darker than life. I had the MES set for 225 and the ABTs were in smoke for about 3.5 hours. I used the top shelf - I get the best results fot ABTs up high.
Chicken turned out great too. The pork shoulder is wrapped in foil and towels so the Q-View will have to wait on that one. Here is the chicken:
Again, the lighting makes it look darker than it really is. The meat is tennder and juicy yet is cooked all the way to the bone. This bird was on smoke for 6 hours at 225.
The pork turned out great too but I am sad to say I did not capture the moment on film. One more note on the ABTs - Basha's grocery actually sells those guys by the pound here so it is really easy to just slap them on a rack and turn on the smoke.
The chicken was the best of the lot. The wings and thighs seperated with very little effort. Even the breast was juicy.
I used Jack Daniel's wood chips but had a hard time keeping them smoldering at 225. I usually use hickory but prefer apple when I can get it.
If I was one of them, I would not hang around your house too long!
Nice smoker load Uncle Flappy,