My first smoke in the MES. Former WSM owner and I'm never going back!! I love how I could just throw the meat in and just go ahead and do my thing. So I was painting the bathroom all day. I started the day by brining the chicken in vinegar, brown sugar, few spices and water. After few hours, I started to warm up the smoker. Drank half of the coors light, added some garlic in there. My rub had some random spices I found in the kitchen. Coated the chicken in olive oil. Got my AMNPS and started the fire using pitmaster. BTW, the AMNPS is a god send, had perfect burns yesterday on a trial and today as well. Just filled one row since I don't plan to smoke that long. Went in to the smoker at about 245F and smoke for about 3 hours or so. Meanwhile, I'm going to town on my walls and priming the heck out. I check around 2:30 and my thermometer said it needs a little bit more time. The breast was so juicy, way better than costco rotisserie. Oh yeah, I need to know how to get the skin crispy. It was all rubbery, but it was good cause we don't really eat the skin anyways. Everything was just so easy, I can't wait to smoke some more. The AMNPS had burned all the way through.
I made the mistake of taking out the water pan, but I realized why you would want it - my element housing got the drippings. I'll make that mental note for next week. But you are supposed to take out the wood tray and chip loader, right?
I can't wait to start making my own jerky and my pregnant wife wants ribs next weekend!!
I made the mistake of taking out the water pan, but I realized why you would want it - my element housing got the drippings. I'll make that mental note for next week. But you are supposed to take out the wood tray and chip loader, right?
I can't wait to start making my own jerky and my pregnant wife wants ribs next weekend!!
