Seems the common theme is "it didn't happen without qview"
It happened!
On my first attempt smoking I selected two 4.5 - 5.0 lb chickens.
Brine consisted of: Sea Salt - Water - Apple Juice - fresh lime juice - 2 onions, 1.5 cloves of garlic - rosemary - thyme - black pepper - 2 golden delicious apples
10 hour brine time
Rub - Cinnamon, Rosemary - black pepper - salt - thyme - crushed garlic
I'll say that after about the first hour I didn't think these things had a chance of coming out good at all. Temps were not nearly as easy to control as they were on my test during the week. Temps today were in the low 70s, light breeze with some sprinkles.
Glad I bought an oven thermometer. The one in the hood was between 25-50 degrees off depending on actual temp. It actually fluctuated.
Brinkmann 810-3821-S Dual Function with side firebox
Heat source was Cowboy brand lump charcoal and apple wood chunks from Apple Hill here in Northern California.
I finished them on the grill to crisp up the skin some. bout 15 minutes total.
I really had to stay on top of it today. I couldn't keep the temp high enough with the intake all the way open. I actually had to crack the side door a little bit to increase air flow. Couldn't keep it over 250* otherwise. But with it open, temps were all over the place. I went inside for a minute and came out and the hood was reading almost 350*. This was about 30 minutes in. So I sat with it for the next 4 hours.
I pictured a very creosote rich flavor and was really not looking forward to the end product until about hour 3.
The wife and I enjoyed some chicken sandwiches for lunch then chicken, roasted reds and grilled asparagus for dinner.
At the end of the day I would give the process 1 star and the result 3 stars. But I'm encouraged and will be less all over the place with the flavors next time.
It happened!
On my first attempt smoking I selected two 4.5 - 5.0 lb chickens.
Brine consisted of: Sea Salt - Water - Apple Juice - fresh lime juice - 2 onions, 1.5 cloves of garlic - rosemary - thyme - black pepper - 2 golden delicious apples
10 hour brine time
Rub - Cinnamon, Rosemary - black pepper - salt - thyme - crushed garlic
I'll say that after about the first hour I didn't think these things had a chance of coming out good at all. Temps were not nearly as easy to control as they were on my test during the week. Temps today were in the low 70s, light breeze with some sprinkles.
Glad I bought an oven thermometer. The one in the hood was between 25-50 degrees off depending on actual temp. It actually fluctuated.
Brinkmann 810-3821-S Dual Function with side firebox
Heat source was Cowboy brand lump charcoal and apple wood chunks from Apple Hill here in Northern California.
I finished them on the grill to crisp up the skin some. bout 15 minutes total.
I really had to stay on top of it today. I couldn't keep the temp high enough with the intake all the way open. I actually had to crack the side door a little bit to increase air flow. Couldn't keep it over 250* otherwise. But with it open, temps were all over the place. I went inside for a minute and came out and the hood was reading almost 350*. This was about 30 minutes in. So I sat with it for the next 4 hours.
I pictured a very creosote rich flavor and was really not looking forward to the end product until about hour 3.
The wife and I enjoyed some chicken sandwiches for lunch then chicken, roasted reds and grilled asparagus for dinner.
At the end of the day I would give the process 1 star and the result 3 stars. But I'm encouraged and will be less all over the place with the flavors next time.
