james1nc new to forum

[james1nc]

Hello everyone I'm James from N.C Just bought the Oklahoma joe's longhorn smoker, I have been grilling and cooking  whole hogs for a long time on charcoal pig cookers. cant wait to meet everyone and learn the secrets about this smoker .

 

[smallfry]

Welcome aboard James. What part of Carolina have you settled in?

 

[james1nc]

Jacksonville n.c  it's on the coast

 

[smallfry]

Know it well. I'm just about three hours north of you. Good smokin to you. Hope everything turns out juicy and tender for you!

 

[james1nc]

Thanks, I'm going to smoke two chickens tomorrow as a trail run before I do briskets for Easter weekend cookout. not sure how much coals and wood chips ill need tomorrow but I have plenty on hand. spending 6-8 hours tending to a smoker is time well spent and a great start to any weekend. I'm thinking the chicken should take about an hour per pound.

 

[gary s]

Welcome James, and good choice on the chicken to start with. Make sure your wood is seasoned, green wood will leave a bitter taste. I usually do leg quarters at around 225 to 250, mainly because I got other stuff on and that's where I like to smoke, when I grill I always do them at 300

So you got a lot of room as far as temp goes, just keep an eye on them if they start looking to dry you can spritz them (I use apple juice) spray bottle and juice. I brine mine about 6 hours before I get ready to cook, salt, sugar, Tony's (or what ever seasoning you like) and water then I pat dry, rub them down with olive oil (any good oil) sprinkle whatever seasoning or rub you like and on the smoker. Sometimes just before they are ready to come off I'll baste them with BBQ sauce, kinda depends on what I am in the mood for.

Be sure and let up know how they turn out and Pictures !!!!

Gary S

 

[Rafter H BBQ]

Welcome, see ya around the forum !

 

[GaryHibbert]

Hey James

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

[james1nc]

My chicken turned out great ! skin was brown and inside was smoked and moist. I started it off about 275 for an hour then finished it at 225-250. I did find it hard to keep the temp at 225 . it would bounce between 220-250 which I guess isn't to bad for my first time cooking with this smoker. will post pics tomorrow. Happy smoking everyone

 

[foamheart]

If you are from NC. you were born with the smoking gene already in your DNA makeup.

Welcome to the board!

take a second and click on the "My Profile" on the above taskbar, tell us as much or as little as you'd care to share but please make sure and add where you hang your hat at night, so we can tell when discussing where you are so we can better understand the climate, pork prices, etc...... Besides you being from NC we'll all be looking for inspiration from your posts!

have fun and enjoy the smoke.

 

[james1nc]

smoking.jpg

• james1nc
• Apr 13, 2014

Here's the chicken I smoked. disreguard the coals under the chicken I didn't clean it our from the night before when grilling tuna steaks.