Recent content by jayways

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  1. J

    Chicken Without the Skin

    I am thinking about smoking a whole bird for a buffalo chicken dip. I have only done whole chickens once or twice and haven't had much luck with smoke flavor. Seems like other than the skin, it just tastes like roasted or baked chicken. Was thinking about removing the skin but I'm afraid it...
  2. J

    Getting Smoker Up to Temp

    I have been giving this some thought. My baffle is a pretty thick piece of steel that runs pretty much the entire length of the smoking chamber with about a 1" gap along both edges. All the ones I have seen i pictures/videos don't go more than half way or so across the chamber. I might be...
  3. J

    Getting Smoker Up to Temp

    Yeah, that is what I was getting at. The Minion method and Snake method all use unlit charcoal. It sounds like it is OK to use unlit charcoal as long as your not trying to start too much of it at once.
  4. J

    Getting Smoker Up to Temp

    I don't want to distract from my original question, but...didn't it used to be a HUGE no/no to add unlit charcoal while cooking? It was almost as big of a sin as using lighter fluid in the forums several years ago.
  5. J

    Getting Smoker Up to Temp

    I have had my CG Pro with side fire box for several years now. The only mods I have done is to add the dryer vent inside the main chamber and I installed two new thermometers at grate level. I also have a baffle that I can put in. I have always had a hard time getting the smoker up to...
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