Overkill NOT Qview

[culpepersmoke]

Thanks everyone for your thoughts. Here is that 8 pounder out of the brine and ready to go into the fridge to dry.

OutBrine.jpg

• culpepersmoke
• Oct 25, 2012

View media item 175390
While the bird was in the fridge I got the fire going:Using Hickory and some Cherry wood.

fire.jpg

• culpepersmoke
• Oct 25, 2012

Took some time to get the wood coals settled in but got the temps between 300 ~ 340 which is where I wanted it.

temp.jpg

• culpepersmoke
• Oct 25, 2012

Time to put some rub on the bird and set her in place. Like I mentioned before, I've used brine and just smoked the chicken or I've skipped the brine and smoked it beer can style. This time I did both.

ready.jpg

• culpepersmoke
• Oct 25, 2012

I don't remember how long it took but once it hit temp we opened the lid to find this

done.jpg

• culpepersmoke
• Oct 25, 2012

I was a little worried because I've never done a chicken that big before but it was fantastic.

Thanks again

 

[rdknb]

Oh that looks good

 

[jarjarchef]

Lookin good.......

 

[pit 4 brains]

I don't remember how long it took but once it hit temp we opened the lid to find this

And that my friend, is how ya do it. That method right there will get you the best results (other than ribs). 

Good job on that bird!

 

[jrod62]

Great looking bird :drool

 

[oldschoolbbq]

for not opening the lid...show the Smoker too

 Enquiring people want to know...

 , actually , we're Nosey...

.

Have fun and...

 

[culpepersmoke]

Smoker is nothing special, an old Chargriller but we've gotten alot good smokes from it. I do seem to have problems keeping paint on the fire box

Chargriller.jpg

• culpepersmoke
• Oct 26, 2012

 

[roller]

Nice !

 

[oldschoolbbq]

Culpepper, rust is easy to handle...

holiday for 2012 023.JPG

• oldschoolbbq
• Oct 30, 2012

 get one of these and some lard , Crisco, cooking oil or the like and coat the FB while it is hot and again at the end of your cook(as it cools down) and it will protect the metal for several years (if you do this every cook).

Sounds too easy, but will work...water and oil won't mix.Cooked in it makes a great protective layer on the metal. Do it all over the Smoker body will help too. Not to worry about Flies, they've not been a problem to me in all these years.

Have fun and as always...

 

[jarjarchef]

Culpepper, rust is easy to handle...

holiday for 2012 023.JPG

• oldschoolbbq
• Oct 30, 2012

 get one of these and some lard , Crisco, cooking oil or the like and coat the FB while it is hot and again at the end of your cook(as it cools down) and it will protect the metal for several years (if you do this every cook).

Sounds too easy, but will work...water and oil won't mix.Cooked in it makes a great protective layer on the metal. Do it all over the Smoker body will help too. Not to worry about Flies, they've not been a problem to me in all these years.

Have fun and as always...

Great idea... Don't know why I never thought of it. Doing a smoke this week and will have to give it a try...

 

[culpepersmoke]

Great idea... Don't know why I never thought of it. Doing a smoke this week and will have to give it a try...

Ditto - Thanks I'll give it shot.

 

[toby bryant]

Man that is one good looking bird!

 

[smokinhusker]

Mighty fine looking bird - you did an excellent job!

 

[culpepersmoke]

Since it's just the two of us we used the leftovers to make some chicken enchiladas with a green chili sauce. They were awesome as well. :yahoo:
I should have taken pictures but it didn't dawn on me.