cooking today!

[ribwizzard]

 

[ribwizzard]

 

[ribwizzard]

 

[ribwizzard]

Got 20lbs of chicken and 20 lbs sausage going to cook my guys to see how she does, Oak I rounded up is not all that great, but it will work

 

[daveomak]

 .. I'm ready to see the finished product...  

 

[ptcruiserguy]

Wow nice rig.

I am sure it will put out some tasty food.

 

[ribwizzard]

Thanks, real happy with the way it came right up to 275 and is staying there, I keep checking every 30 min or so, and its right on the money.I started fire at 8am with 3 logs,  I put chicken on at 9am , its 10.30 and I have not had to do anything yet.

 

[boykjo]

 

 

[bluffton smoker]

The rig looks great.. 

 

[frosty]

Rig looks great, and sounds like it will be a great addition. 

 

[ribwizzard]

Thanks for the compliments..

Smoker did good but I didnt. Put chicken on too late and was not ready for 12 lunch, and the wood I used was rained on all day yesterday and I had way too much white smoke. Had that bitter taste to it, nobody complained, but I could tell.

 

[smokinhusker]

That is one sweet rig! Waiting for the results!

 

[scarbelly]

Looking good - cant wait to see the results

 

[ribwizzard]

Here you can see the sorry wood I was using

 

[ribwizzard]

Got thinking about why my chicken wasnt right. I really didnt have that much white smoke after it warmed up. Thinking maybe all that chicken fat (40 lbs of quarters) dripping down on the reverse flow plate and burning off was the culprit. Need to come up with a solution for that. On my verticle smokers it wasnt a problem becouse I would put a sheet pan on bottom shelf to catch the greese when I was cooking that much chicken and it didnt get hot enough to burn it off like that reverse flow plate does.

Any thoughts?

 

[bluffton smoker]

Bitter Chicken??? I'd go to the wood first. You mentioned it wasn't the greatest. Seems it was just not dried completely. Whether not properly cured OR just rain soaked???

Me I don't cook with the bark. I think it imparts a bitter taste as well. But that's just me.

Sorry it didn't work out better for ya.

 

[sqwib]

Yeah, put a shallow drip pan filled with water on the reverse flow plate.

 

[daveomak]

....  If you have 2 grates, put pans on the lower and chicken above to test your theory about fat dripping on the RF plate...  Have you checked the temp of your RF plate with a non-contact therm ??  It would have to be pretty hot to burn the fat... 

 

[roller]

Nice rig...looks Blue and Thin to me...

 

[ribwizzard]

Everyone was happy with it except me, Just wasnt perfect like it should be.

Bluffton=Usually I use split logs from 8" diameter or bigger pieces, seasoned good enough that the bark peels off if,   it hasnt fallen off already.  I just didnt have any over here in Orlando.

I still think it was that chicken greese burning though, I could hear it dripping and sizzle on the reverse flow plate. I had two full size sheet pans that are meant to be the drip tray, but wanted to season the inside of the smoker good, so left them out.

Oh well, forgot to poke hole in the foil on the beans as well, and they turned out lil too soupy.

But is has been 8 mounths since Ive done any cooking,  ....just got rusty maybe.