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  1. smokindawgfan

    All Nighter Picnics w/QVIEw

    Dale...thanks for the advice. I've always cooked them with the cap up with the idea that as the fat melted away it would baste the meat. I do cover them in foil to try to retain the moisture content once it breaks the plateau, (which I did at 3AM EST). Next time I'll try cap down and see how...
  2. smokindawgfan

    All Nighter Picnics w/QVIEw

    Hi Guys, I'm pulling an all-nighter tonight cooking two picnics for my daughter's birthday tomorrow. I put them on around 4pm today and they've been going steady for about 5 1/2 hours so far. They're looking good and they'll only get better. The first pic is attached. I'll try to keep them...
  3. smokindawgfan

    New Convert to Brining

    Thanks for the brine recipe and the advice on the shorter brine time. My wife loved it! I usually stick to pork but now that I have a way to make a decent chicken I'm excited to start modding it...I'll make sure I keep everyone updated as I come up with new stuff. Great base though. Cheers.
  4. smokindawgfan

    New Convert to Brining

    Thanks for the advice. I did not rinse them so maybe that was the cause of the extra saltiness. Next time I'll do that...Cheers.
  5. smokindawgfan

    New Convert to Brining

    I just smoked my first brined chicken pieces and Holy crap! They were so good. I brined the pieces for 24 hours using one of the brines I found on this site (sorry I forgot which one of you guys I got it from, maybe TRAVCOM45, I think). I used leg quarter pieces with the spine still attached...
  6. smokindawgfan

    More Meat = More Time?

    Thanks for the responses. I figured it was probably the fire. Cheers...
  7. smokindawgfan

    Hello from Northern Virginia

    Hi All, I've been smoking meat for most of my life (born and raised in GA). I've been using a Weber Silver for the past 3 years because it's just been my wife and I and we sometimes have company. I recently got a Char Griller offset so I can make more food at one time because my daughter's...
  8. smokindawgfan

    More Meat = More Time?

    My daughter's 2nd birthday is coming up in a couple of weeks and I'll be smoking for about 30 people. The plan is 3 butts and 4 racks of ribs. A couple of weeks ago I was smoking chicken with my cousin and we were smoking 4 chickens on my Weber. It took twice as long as it usually takes me to...
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