I think i need a bigger grill (cookin pics included)

[smokin for life]

Why should you have to clean it, you did all the work smoking. Give me a chicken and I'll clean it. I promise right after I eat the chicken I start.

 

[-devil-]

when i checked on the heat it was showing right at 190 to 200 ... had to add a bit more to the fire at first to get it up to that though ... now that i dont have as much on it (just the roasts, two are at 170 and in foil two are in the 160's still) ... the temp has settled down at about 200 steady ...

i started it with a mix of briquettes and lumps .. with some soaked hickory on it ... about midway through the day it went to straight lump coal ... and for the past 3 hours i haven't put any hickory on it so just been a real light smoke ... hard to see .. but i can smell it ...

(of course the neighbors and inlaws can as well ... need a bigger shoo stick lol)

that was taken just before two of them hit 170 ...

 

[-devil-]

haha! .. the chicken ended up being the best thing off of there ... fell apart .. and so much moisture on it .... Mmmmmm will have to work on the brine seasonings a little bit more (like it to have more of a kick) .. but still happy with the chicken ..

as for givin one of em up for cleanin .. hmmm tempting ... only problem ... all i got is bones left lol

 

[-devil-]

as said above .. the chicken was great! ...

the beef ... ermmm ... here is a post at the bottom where i describe it

http://www.smokingmeatforums.com/for...ead.php?t=8278

the fattys ... were not to bad at all .. for sure going to get a 'non cheap' sausage next time .. just used what i had in the freezer to try it out ...

the wife and kid ate everything they had on their plate up and wanted more .. so i guess that is a good sign .. even my wife said 'your crazy, the beef didn't taste bad' .. but to me it did lol