Hello all.
I just received a Master Forge Charcoal Smoker/Griller as a gift. It's model #CBS1101L. I've added a picture below. I've done some grilling in the past and have perfected ribs on my Ducane grill with indirect heat, a water pan and some wood chips. I've been wanting to get in to smoking for some time and thanks to my wife, here's my chance.
I've done some research and I figure the best way to learn about my smoker is to start small. So I'm going to start with a whole chicken. I found the Slaughterhouse Poultry Brine recipe on this site and plan to use that. I have some rubs and rub recipes, so I should be good there. I also have a beer can chicken stand that I can use.
Here's where I need some assistance and any assistance is appreciated. Is it best to go with charcoal base and wood? I can get wood chunks from my local butcher. I also can get my hands on wood chips, but I figure they would burn to quick. Does anyone have experience with this smoker or one that is similar? Any help with the best way to build the fire? Briquettes versus lump?
Thanks for the help and I look forward to years of smoking and eating.
I just received a Master Forge Charcoal Smoker/Griller as a gift. It's model #CBS1101L. I've added a picture below. I've done some grilling in the past and have perfected ribs on my Ducane grill with indirect heat, a water pan and some wood chips. I've been wanting to get in to smoking for some time and thanks to my wife, here's my chance.
I've done some research and I figure the best way to learn about my smoker is to start small. So I'm going to start with a whole chicken. I found the Slaughterhouse Poultry Brine recipe on this site and plan to use that. I have some rubs and rub recipes, so I should be good there. I also have a beer can chicken stand that I can use.
Here's where I need some assistance and any assistance is appreciated. Is it best to go with charcoal base and wood? I can get wood chunks from my local butcher. I also can get my hands on wood chips, but I figure they would burn to quick. Does anyone have experience with this smoker or one that is similar? Any help with the best way to build the fire? Briquettes versus lump?
Thanks for the help and I look forward to years of smoking and eating.