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Yes, lightly with Pecan wood. I have another in the brine now, Same brine, did the sugar, salt, onion and garlic clove in the blender. Everything. Bumped the tobasco way up.

I did two more!

Thank You.

OK, all done and one bird eaten. They came out great, and much juicier than expected. I let them get to 165°F before pulling them, confirming with a ThermoPop in various places. I use a wireless unit as they are cooking and check with the Pop. I didn't flip them, I had them leaning up on each...

The birds (2) are on and steady @250°F and as I see the smoke I can't help but wonder what you guys consider a light hand at the smoke. I have a lightly wet cup &1/2 of Lowes pecan chips wrapped in foil with fork holes poked in it. My cooker doesn't make it easy to add wood later so the foil log...

Thanks for the holiday response, They are coming out of the brine @1 and going on the smoker soon after. I would like to know how much you put in. I didn't do much but I'd like to gauge off of a coonazz dose. :emoji_wink: I went with coonazz a gal for 5 years out of Morgan City. Man! The gumbo's...

I'm going to do the 1st one but it doesn't say how much Tabasco and how much thyme in the brine. I take it T is a table spoon and t is a teaspoon?

In the past 225°F but you guys tell me. I value your words.

I'm thinking apple or pecan from Lowes. Its a hassle to add chips later, as you can see by my cooker. So I wet them and wrap two foil logs with fork holes on the lava rocks at start up.

Thanks! I'll get back on the birds

Hi Guys, GREAT reading! I wonder if I can get a little hand holding or recipe suggestion.... I have posted here before and did two chickens following instructions on a spicy brine and rub with a mix of mesquite & hickory. I got no complaints or leftovers. I smoked mac-n-cheese too. Here it is...

Hi Folks, My Stainless 7n1 lava rock pan and drip bowl have had it and I'm hoping someone has one collecting dust, taking up space somewhere. Stainless or not I would like to get her enabled. Set in my ways and the thing just works for what I do. I can get handy and do some fabbing but would...

I'm looking for a usable Masterbuilt 7- in- 1 Smoker/Cooker. Used or new. Thanks

Thanks All, Just my 2¢ but the next time I want smoked M&C it will be to only smoked entree in the meal. Smoked meat and side was a little more smoke in a meal than I liked (ate it anyways heh). Then again I may smoke em both if there is rack space and put the M&C back for another day.

It came out good both ways and I really couldn't tell between them. You can see bacon wrapped chicken livers on the plate as well. Thanks All.

Being there are no other replies with a definitive answer that's whats going to happen. Thank You. Instead of one 11" x 9-1/2"x 2-1/2"  pan, I am using two 9" x 5" x 3" pans. When I grated the two Goudas getting the ready for tomorrow the taste between the two is not a huge difference. I have...

I see recipes for smoked mac & cheese and some say smoked Gouda and some plain. I plan on putting mine in the smoker. would the smoked Gouda be too much? Does the dish take on that much smoke flavor in the smoker? Thanks and any recipe suggestions welcomed gapi 

You guys are great. I'll post back how things went. Looks like I have the engreediance to make yours. I take it its a dry rub. I'll be brining in a basic brine. Then rubbing it on and under the skin. Would you put some of the rub in the brine? Any notes on your methods would be great. 

Thanks, I'm going to do the birds and take them to a party 30 minutes away so from the smoker to the table would be 45min to 1 hr. My follow up question is about what to do when pulling them off the smoker? I read about foil wrap and such and taking care about not keeping them wrapped for too...

Interesting. Thanks.