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Recent content by steve16999

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  1. steve16999

    First time smoking!

    The meat thermometer hit 160, and I left it for another 30 min  these were 4.5 lb chickens and I hit that temp after 2 1/2 hours I should have pulled it then
  2. steve16999

    First time smoking!

    Here are the final results! Somehow the skin smelled exactly like bacon (and tasted like it too) The breast came out a touch dry, but it was delicious! Cant wait to try something new next weekend
  3. photo (1).JPG

    photo (1).JPG

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  4. First time smoking!

    First time smoking!

  5. steve16999

    First time smoking!

    Chickens just went down... using the brinkmann ecb followed several pieces of advice from here full water pan, using apple wood chips (foil packet, and scattered along the rim on the unlit stubbs charcoal) Brined for 4 hours in salt, water, beer and apple juice coated with olive oil and...
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    photo.JPG

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    • Album: First time smoking!
  7. steve16999

    First attempt at using a smoker! (advice needed - brinkmann gourmet charcoal)

    getting ready for tomorrow!! putting the chicken in a brine tonight any last minute advice? I am particularly interested in your wood placement... I have apple wood chips ( I was planning on going with the foil method without soaking them) what are your thoughts?
  8. steve16999

    First attempt at using a smoker! (advice needed - brinkmann gourmet charcoal)

    thanks guys! Seems like everyone has their own style....which is pretty much what I expected
  9. steve16999

    New here from downstate NY

    Just bought a brinkmann gourmet charcoal smoker after wanting to get a smoker for years. Cleaned it and seasoned it today and experimented with charcoal levels etc I posted the following questions in another area but I could use some advice on: Water pans - do you use them? Why/why not...
  10. steve16999

    First attempt at using a smoker! (advice needed - brinkmann gourmet charcoal)

    Hello, I assembled my brinkmann gourmet charcoal smoker, and Im playing with it now without wood to season it (after cleaning and to get a feel for temps). After seeing many people installed a proper temp guage, I did as well.... it looks like im maintaining 250 degrees from half a weber...
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