- Jun 28, 2015
- 483
- 296
Been playing with fire all week and finally felt I had things dialed in enough for my first smoke. You can see info on the new rig here
I originally planned on doing 2 meatloaves, one stuffed, one normal. But they felt a little loose after I mixed them, so I decided to leave them in the fridge over night to tighten up some, and went for plan B, some Leg Quarters.
Rubbed with some olive oil, Seasoned with SLPOG (Same as SPOG except I do 50/50 CBP and Lemon Pepper), then a little Italian seasoning. Royal Oak Briquettes a few chunks of pecan at the begging and a chunk of apple around the 1 hour mark.
Kept smoker between 225-240, until they reached 150 IT. Which took about 1:15 minutes. Then I let it crank up to 325 until they hit 170.
Can't set it and forget it, but I got a decent feel for managing it now. The design is different, with the full width fire box and damper between firebox and smoke box. What has worked best for me so far is getting a decent clean fire then using the damper between the firebox and smoke box to control the temp.
Before I put the chicken on, I did a biscuit test, wasn't too bad, as expected, the back of the bottom shelf is the hot spot, Strangely the front center of the bottom shelve is the coolest spot. Top shelf nice and even all the way across, middle shelf just a little warmer at the back.
Couldn't bring myself to waste smoked biscuits, so biscuits and chicken for supper. Got to find some sausage and make gravy in the AM!! Chicken flavor was perfect, very juicy, but skin was a touch rubbery. Was hoping the 325 at the end would be enough, but guess next time I will have to try hot and fast the whole way.
I originally planned on doing 2 meatloaves, one stuffed, one normal. But they felt a little loose after I mixed them, so I decided to leave them in the fridge over night to tighten up some, and went for plan B, some Leg Quarters.
Rubbed with some olive oil, Seasoned with SLPOG (Same as SPOG except I do 50/50 CBP and Lemon Pepper), then a little Italian seasoning. Royal Oak Briquettes a few chunks of pecan at the begging and a chunk of apple around the 1 hour mark.
Kept smoker between 225-240, until they reached 150 IT. Which took about 1:15 minutes. Then I let it crank up to 325 until they hit 170.
Can't set it and forget it, but I got a decent feel for managing it now. The design is different, with the full width fire box and damper between firebox and smoke box. What has worked best for me so far is getting a decent clean fire then using the damper between the firebox and smoke box to control the temp.
Before I put the chicken on, I did a biscuit test, wasn't too bad, as expected, the back of the bottom shelf is the hot spot, Strangely the front center of the bottom shelve is the coolest spot. Top shelf nice and even all the way across, middle shelf just a little warmer at the back.
Couldn't bring myself to waste smoked biscuits, so biscuits and chicken for supper. Got to find some sausage and make gravy in the AM!! Chicken flavor was perfect, very juicy, but skin was a touch rubbery. Was hoping the 325 at the end would be enough, but guess next time I will have to try hot and fast the whole way.
