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  1. 20141221_172102_resized.jpg

    20141221_172102_resized.jpg

    • seapro220
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    • Album: My first smoke, and it's chicken
  2. 20141221_172040_resized.jpg

    20141221_172040_resized.jpg

    • seapro220
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    • Album: My first smoke, and it's chicken
  3. 20141221_172011_resized.jpg

    20141221_172011_resized.jpg

    • seapro220
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    • Album: My first smoke, and it's chicken
  4. 20141221_171443_resized.jpg

    20141221_171443_resized.jpg

    • seapro220
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    • Album: My first smoke, and it's chicken
  5. seapro220

    My first smoke, and it's chicken

    Birds a curing, so the count down has begun. I'm think of 200 to 225 at the whole time. Sound about right? Also, I guess everybody takes the un-needed racks out. Probably a stupid ? But somebody's got to ask them, huh ?
  6. seapro220

    My first smoke, and it's chicken

    I'd heard that the chicken skin can be rubbery or soft, so I thought after the bird was 'about done' (suggestions on temps would be great) I' move it over to my regular grill and 'polish' it off.  If I remember correctly, the breast should be 165 and the thighs about 170.  Does this sound right...
  7. My first smoke, and it's chicken

    My first smoke, and it's chicken

  8. seapro220

    My first smoke, and it's chicken

    I joined the other day after lurking around, have found some good advice, ordered some extra items (AMNS and dual temp gauge) and thought I'd dive right in.  So here it goes -  6.75 young tyson bird - washed and ready for brining  slaughterhouse bird brining receipe - will brine for about...
  9. brine.jpg

    brine.jpg

    • seapro220
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    • Album: My first smoke, and it's chicken
  10. 6.75 whole bird.jpg

    6.75 whole bird.jpg

    • seapro220
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    • Album: My first smoke, and it's chicken
  11. seapro220

    pellet smoker or not???

    Ok. I noticed after awhile (30 minutes perhaps) that I had a lot of smoke coming out which is probably an indication of a lot of wood burning which, for the amount of pellets I put in, was probably right. I'm going to try a whole chicken in a couple of days, tomorrow if it's thawed and will...
  12. seapro220

    pellet smoker or not???

    Another good praise for the unit, thanks. I'll have to say that I've been pretty disappointed in the smoke during my initial burn - in time though. I don't know how many pellets to add bit filled up the container and dumped it in. After about 15 minutes I added another cap/container full and...
  13. pellet smoker or not???

    pellet smoker or not???

  14. 1419046196017.jpg

    1419046196017.jpg

    • seapro220
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    • Album: pellet smoker or not???
  15. seapro220

    pellet smoker or not???

    Well, this one's in the bag. purchased the MES 40.  will do the 'burn in' this weekend, and start smoking next week. thanks all for your advice. :) :) :)
  16. seapro220

    Pulled the trigger - now what?

    Thanks for the great info. I need to 'burn it in' for the first time this afternoon - and I'll check these points - in reverse. Again, appreciate your help. now - to order some AMAZN products.  I haven't measured the MES40 yet - but believe the 5x8 tray will/should fit w/o any issues.  nice...
  17. seapro220

    Pulled the trigger - now what?

    guess I missed that part of the profile config - I've amended it now, thanks for the reminder. Anyway, I live in SC and actually just north of Columbia - which is the Capitol of our state.  I'd seen several posts about the temp being 'off' but just couldn't remember the "maverick" name.  I...
  18. Pulled the trigger - now what?

    Pulled the trigger - now what?

  19. seapro220

    Pulled the trigger - now what?

    After much deliberation (previous post and help - pellet smoker or not) I pulled the trigger and bought a MES40.  Still have some 'buyers remorse' as it was, for some reason - a lot of anguish.  Anyway, I spent just under 1/2 as much and figure, as I smart poster mentioned - I can have more $$...
  20. MES40.jpg

    MES40.jpg

    • seapro220
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    • Album: Pulled the trigger - now what?
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