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My guests are pretty brave except when it comes to chicken. I'll put it in my notebook about going for 145 on a loin, thanks for the tip. And I'll work on pictures for before, during and after cooking. This weekend going to try ribs and some Mac and Cheese David

Sorry about lack of info Gary. It was a 5 lb loin. Still working on learning to keep constant temp with fire and playing with vents so cooking temperatures varied from high of 270 to 230. Removed from smoker meat temp was 155 wrapped in tinfoil to set before cutting. Cook time I think was around...

Been watching worst cook and learned how uniform cutting makes a difference lol

Did a simple rub. Used Apple chunks for smoke. Besides being done quicker than I thought it should be was very happy with results. Only had my Old Country over and under smoker for 5 weeks now so still learning.

Gee I wish I had a neighborhood like that. Nice spread

Thanks for y'alls input, I'll try going hotter next time I wrap something in bacon. As per suggestions I did put under broiler which helped. Only 4 time using smoker so I'm still working things out. Trying a pork lion tomorrow weather permitting with hurricane. But no bacon for this

I tried some boneless chicken thighs wrapped in bacon. I used a thin bacon and was not happy with out come. The chicken itself is good but is it possible to get crispy bacon when smoking? I did a breakfast fatty couple weeks ago and had the same problem but I figured it was due to bacon...

Welcome to the group. I'm just learning myself and have learned a lot reading these posts. Thank you for your service and keep the smoke blowing

I knew it had a fancy name just couldn't remember it. Trying to figure out what to try next I'm thinking ribs. And find some cool appetizers

I used Apple chunks for my smoke. And cut out the backbone to lay the bird flat

Having a blast learning how to cook on my old country over and under smoker. Only my third weekend with the smoker so keeping things simple. Used cheesy meatballs recipe from this site. They turned out fabulous. I had the smoker running hotter since i also had 4 whole chickens going on. I brined...

Thanks Gary looking around the site for tip on smoking whole chicken for Sunday. Wish me luck

Thanks Gary. I have a lot to learn. I already look forward to Thursday to get my email with different recipes and ideas

I purchased a old country over and under smoker 2 weeks ago. After seasoning the grill I kept it simple doing some chicken wings and sausage. Very happy with results. Yesterday I did a breakfast fatty and a Boston butt. Fatty was ok just didn't care for bacon I should have tried something...