Recent content by gatorfan316

@Flash- NO WAY can you chuck the skin. That is like sacrilegious or something.

The brown sugar makes it hard. Just put your rub in a jar or canister that seals tight.

Cider vinegar or apple cider?

Either the meat was bad, the person didn't know how to cook it or it wasn't bled properly when it was killed. It does NOT taste like chicken no matter what people say but it is a good tasting meat that can be great if cooked right.

Thanks for the advice guys. I will have to order that new door Herky. I did notice that it doesn't fit well even after I tried to bend it some.

HMMMMMM, everything I have read including the instructions that came with the smoker said cook at 250 until the internal temp reaches 167. I will try to cook at a higher temp next time. I just have to figure out how to get the skin to not be as tough as a paper bag.

1- The skin was very tough. Like eating a brown paper bag. 2- The temp shot up to 280-300 and I could not get it back down even by closing the vents on the bottom. To start it I placed about a half bag of unlit coal in the bottom, started coal in the chimney and placed that on top of the unlit...

WOW great pics Josh. Looks like you rocked that mac & cheese with your veggie additions. I will have to give that a shot next time.

I have a WSM 22.5" smoker and am new at smoking so I have some questions. I have seasoned my smoker and tried to smoke some chicken (although it didn't turn out as well as I would have liked) but I have some questions for anyone who has a WSM smoker. #1- Does briquetts or lump coal work best...

What was the time and temp that you cooked them? Also, how did the skin turn out?

I personally like the soft moist skin. As for the temp rising on the smoker, it was 88 degrees out and the wind was blowing on and off. I closed all 3 bottom vents and the temp still continued to stay high. I even pulled the lid off for about 10 minutes and as soon as I put it back on the temp...

Ok so I need some help. I got my new WSM 22.5 in, seasoned it and smoked some chickens. I sat them up on my whole chicken holder, seasoned it with some Caribbean Jerk season and set them in the smoker. I had an issue with temp probe placement and couldn't get accurate readings on internal temps...

Well I have been reading some of the older threads to learn as much as possible and then I took the 5 day e-course, purchased Jeff's  rub and Q recipes, bought a 22.5 WSM to go with my 22.5 Webber grill, got some pecan wood, cherry wood, apple wood and wine barrel staves. My smoker should come...

I never thought about that. I guess I can just experiment and see what works. All it really costs is less than $10 for everything so it isn't like I am out a ton of money.

OH WOW!!!!! Those look outstanding. If that yard bird tastes like it looks, you had a fine meal.