Recent content by jstx

Thanks y'all!

I would mix them in your charcoal. You don't a lot. Small handful and see how you like the smoke flavor.

The 2nd smoker pictured looks like it would be made of really thin metal which doesn't help any one except the manufacturer sell "cheap" smokers. Thin metal will lose heat like crazy and wear out really fast, especially the paint/finish. It's possible the firebox area could be modified to make...

Why not both? I would inject with some lightly salted water and then marinade as you normally would. Getting flavor into the meat is tricky.

No need to soak chips or any wood. It will just steam and smolder. It doesn't help create a clean fire which is what you really want.

In this test.. I would have to say no. However, I know every piece of meat is different, including chicken. I wouldn't hesitate to try this experiment again, using another brand perhaps. I believe my bird was frozen when I bought it. Don't know if that makes a difference.

So I smoked the air chilled halves. Cooked at 300* to an internal temp of 165*. One half I injected with Oakridge game changer brine for 3 hours. Other half all natural. They both were good, however the injected half did have more of a flavor pop. The natural one was still juicy and overall...

I've also heard since they aren't saturated with this chlorinated liquid they are able to absorb brine better. I've brined and smoked/grilled a few of these birds in the past and they came out good. However, I never did a side by side comparison with regular chicken. I do know out of the plastic...

From San Antonio, been grilling and smoking for about 10 yrs or so. I do occasional BBQ comps. I have a 22 Weber kettle, 22 WSM and a 36 Assassin grill/smoker. Looking to learn a few things and chime in when I can!