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I forgot to post pics. The chicken was perfect, took close to 3 hrs because of lower temperature, the ribs were a little tough, but I should have left them on longer. Anyway here:

well, the birds are on, pit is staying around 250*, cause there was a special on ribs , so I got some spares and am smoking them too.

All right two hours, much easier then. I've got a probe thermometer and would have realized that quickly. Will post pics, Ben

Today I am planning on smoking a couple of whole chickens on a Char-Griller Smoking-pro. I am planning on brining them for a couple of hours, rubbing them, then throwing them on the smoker using crabapple for 4-6 hours at 300*. Does this sound good? I've never done whole chickens, just breasts...

Thanks guys, guess I should split it and season it then huh? Ben

We eat a lot. Last time i smoked, 5 teenagers went through an 8 lb butt in about an hour with very little leftover. Lol. Ben

Hi all, I have a 50 is pound crabapple trunk that my neighbor gave me when he had a tree cut down. I was told that it is very similar to apple and good enough for smoking. Is this true? Does anyone have experience with this? Thanks, Ben

Was it cold out? That's a long time. Ben

Thanks @chilefarmer

I would agree with building extra time for your pork butt. I smoked an 8 lber and a 5 lber for a group of friends last weekend. I put the 8 pounder on at 5 am and planned on 10-11 hrs, it ended up taking 13. Lots of hungry idle people at my house for an hour and a half. Ben

@HANDYMANSTAN @tjwheels I do not believe we know each other. Glad to know that I'm not the only one in GL that smokes meat. Happy coincidence! Ben

Ooh cheese smoking. Ooh cheese smoking. I've never done that, but it sounds delicious. Where would it be? Ben

Hi, all! I'm from Grand Ledge, 10 miles west of Lansing. Gotta love the weather here, huh? On Sunday while smoking some pork butts, I dealt with rain, hail, and snow. Boy was that confusing. Ben

Thanks guys! @beefy bill I used my homemade rub consisting of brown sugar, paprika salt and pepper, chili powder, cayenne and some other spices

Yesterday, my dad and I put together the firebox for a Char Griller pro. I seasoned it and today I had some friends over for some pulled pork as the inaugural cook. I used 2 butts, a 5 lb, and an 8 lb. the 8 lb went on at 5:00 and the 5 lb went on at 9:00. Last night I put the pork in brine...

@cliffcarter yeah the winds a bit swirly today. Since 4:30 this morning, I've dealt with rain, snow, and small hail. I'm using hardwood lump charcoal and apple chunks. Just put a new chimney in the box unlit, so that should keep it going for a while. Thanks, Ben

@cliffcarter this is the current setup. Coincidently outside our back door. I have an 8 pounder on right now, and in about 2 hours ill throw on the 5 pound butt for a get together I'm having this evening. I'm using a digital probe right now as the thermometers we ordered haven't come in yet and...

I'm from Michigan so I know the feeling. Its about 33 degrees and RAINING!! in January. I am kind of just figuring out how well it works today, how to manage the fire temp, etc. That's why I chose a Butt. How do you keep temp consistent. I think it's fluctuating less now, but when I first...

@cliffcarterThat's what I thought. I was just confused as to why this was in the firebox specific section of the instructions. I just threw my first pork butt, an 8 pounder on an hour ago. I seasoned it yesterday. Have you had any problems with the paint bubbling? Ben

Hi, Today my dad and I are mounting the firebox attachment to our Char-Griller Pro. In the instructions, it says to put the cast iron cooking grates on after it has been attached to the grill even when used as a firebox. Is this a mistake? Or do you somehow use the grates for having the fire...