• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Greetings From a Newbie in Southern Illinois...


Joined Mar 29, 2011
Good day all.  I have been lurking and reading this forum for the last several months.  What a great community and an invaluable information source.  I am totally new to smoking.  I just got the smoker put together I got for christmas and tried out some chicken this weekend.  All and all it turned out good with only a few learning points.  The equipment I use is as follows - Grill Pro Propane

Smoker, Weber Charcoal Kettle Grill,  Charbroil Propane Grill.

Chicken Legs that were Brined in the Slaughter House Brine for 4 hours.  Then seasoned 4 different ways for 24 hours, including 1 bag in Italian dressing.  1 bag in McCormicks Poultry Rub, 1 bag  Uncle Joes Rub (local) and 1 Season Salt

The begining of the smoke.  I used Apple Wood Chips and tried to maintain a 300 degree temperature

I almost forgot with about an hour left of the smoke I thru on some Brats that had soaked in a Pale Ale for 4 hours and some garlic portabella mushrooms

The completed mushrooms - really didn't have much of a smoky flavor to them.  I think I would have been better off putting them earlier when the smoke was really rolling, before it died down a little - Good Stuff though!

The brats were the same way, they didn't pick up much of the smoky flavor I was looking for and could have stood to stay on a little longer or be placed a little lower in the Smoker to give them a little more crisp snap.  The full flavor pale ale really came thru though - this was a cold 4 hour soak - no boiling here!

The chicken ready to come off the smoker.  Total time 2:40 minitues.  As you notice I have it probed in one of the bigger pieces towards the top of the smoker.  I have read the chicken is done between 167-180 degrees.  I was wanting to make sure these were done as it was my first attempt at this, once it reached 174 degrees I decided to pull them out as the time was getting longer than I had anticipated.  When I done this I also probed a piece towards the bottom of the smoker and it hit at 187 degrees.  It was a little more rubbery and not as tender as I would have liked but all and all pretty good, and a nice flavor.  I guess my favorite would have had to have been the one with the "Uncle Joes" rub on it.

Plated up with some garlic mashed potatoes on the side!



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Looks good!


Smoking Guru
OTBS Member
Joined Sep 25, 2007
Great first smoke.

Very impressed with the q-view... and on your 2nd post!!!

Very impressive.


Legendary Pitmaster
OTBS Member
SMF Premier Member
Joined Jun 21, 2007
Welcome to the SMF, and congrats on a good smoke. It's all good my friend.


Master of the Pit
Joined Feb 10, 2009
Welcome to smf glad to have ya! Looks like you are off to a great start,keep it all coming!!!


Joined Apr 7, 2011
Very well done.  I have the same prob thermometer with remote.  I'm also from Southern Illinois, although I live in St. Louis now...


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.