First smoke

[dpr3244]

I've got my smoke hollow 4-1 together and the gasket on firebox and smoke chamber and am planning to extend the chimney then season it Friday and do my first smoke Saturday. We plan to try a chicken seasoned with Weber Kickin Chicken and a fatty or two of a type yet to be determined. An planning to use a flattened disposable streamer pan as a deflector to get the heat down and to the middle of the smoke chamber. Not sure if I should put a water pan or bricks or anything in to help level ot temps. After reading the site plan to cook at about 275--300 with briquettes and apple wood chunks. Any advice on seasoning, fatty recipe, keeping chicken juicy, cooker setup/methods etc. first time so I know it won't go perfectly smoothly but hope for some tasty food at the end. Thanks.

 

[so ms smoker]

  For keeping the chicken juicy I would brine it for about 4 hours before smoking. Then add any seasoning you might like. Go lite on salt as there is plenty in the brine.

  Try this one without water or bricks and check on temps at grate level. This will help in the future. Start meat in the middle  of the smoke chamber. You can adjust as needed.

  Good luck and I'm sure it will be tasty!

   Mike

 

[fpnmf]

http://www.smokingmeatforums.com/newsearch?search=chicken