Doing my first smoke now

[wwdragon]

Well after buying my smoker yesterday I decided to fire it up today, I might have not left the coals in the chiminy long enough as right now the smoker is only sitting at 150, then again with the cheap thermo on it I highly doubt it is acurate.

Smoking 2 chicken legs with back and also for the first time using maple wood chips and not my usual hickory and mesquite.

Pics shall follow, as I know if I don't post any, I will get a gentle reminder lol

Wish me luck.

Barry

 

[geerock]

Very important to invest in a maverick remote and a good instant read meat therm. Then you know where you really are. Best of luck Barry.

 

[wwdragon]

Very important to invest in a maverick remote and a good instant read meat therm. Then you know where you really are. Best of luck Barry.

Thank you I will look into that, well put a meat thermo in the top vent and hey, the POS that comes with the unit is 100 degrees off grrrrrrrrrrrr, so I am actually sitting at 250 where I want it.Being brand new and shiny inside I feel I am still "chasing" the temps, this is a Master Craft
vertical smoker http://www.canadiantire.ca/AST/brow...13P/Master+Chef+Vertical+Smoker.jsp?locale=en I have to admit I am having fun while learning. :)

 

[kathrynn]

waiting for the q-view!  You will do fine!

Kat

 

[wwdragon]

Well here we go, hope you all like the pics, the chicken tasted amazing, Left it in the smoker about 3.5 hours, pulled it, did a fast sear on the grill for the skin, and OMG, I am now addicted :)

IMAG0039.jpg

• wwdragon
• Apr 7, 2013

Just set up in the house

IMAG0040.jpg

• wwdragon
• Apr 7, 2013

On the deck getting ready to go, got leaks but man it smells good

IMAG0041.jpg

• wwdragon
• Apr 7, 2013

IMAG0042.jpg

• wwdragon
• Apr 7, 2013

IMAG0043.jpg

• wwdragon
• Apr 7, 2013

This is when I opened the top to turn over the chicken, just lost 20DG and it came almost right back up

IMAG0044.jpg

• wwdragon
• Apr 7, 2013

Smells YUMMY

IMAG0045.jpg

• wwdragon
• Apr 7, 2013

3/4 the way done, I just had to take a pic :)

IMAG0046.jpg

• wwdragon
• Apr 7, 2013

All done and ready to eat, I have always used a smokerbox in my BBQ to smoke food, from now on after tasting this, I am converted!
 

 

[geerock]

Lookin good, dragon. Nice when things come out right... hooks you like a fish. Bet you can't wait to try something else. And now you know what I meant about another temp monitor. All the best to you.

 

[seenred]

Success!  Nice job, dragon...that looks real tasty. 

 

[bigsky109]

Another successful smoke this weekend.  That looks great!!  I am Hooked too......

 

[bbqbrett]

Looks like you did a good job for your first time. 

 

[so ms smoker]

  Welcome to your new addiction Barry!  The chicken looks great.

   Mike

 

[dirtsailor2003]

Nice looking Quarters!!! Don't be afraid to run your smoker at a higher temp when smoking chicken. You'll get plenty of smoke and a better skin. 275*-325* smoke chamber temp is okay!

 

[mike5017]

Good lookin chicken for sure!!