The end of a perfect week. I have smelled so good, I hated to take a shower!
Now its just a chicken.
These are the smokers, 2 digital and 1 analog. Got my first electric in the early 80's without a manual without a internet, and had to learn on my own. Thats not it in the picture, but its the same company's and its my second replacement since the first. Of course there have been fire breathers also.
Thats a MES40 with a stack extension to increase the boxes draw. Its has the MES cold smoke attachment (the little black box on the right side). The yellow plastic storage box under the MES30 holds my pecan shells for smoking. there is my littlest cast iron jambalaya pot under the MES40, that I fry cracklin's in. And lastly on the far right is my analog smoker that taught me how to smoke on and electric. it has not vents and no circulation and makes marvelous smoked chickens. Much like an electric UDS.
All that is needed for a nekid chicken. the chicken, the fan to bring out the pellicle, the string to secure the legs,(I am affraid one will rub away), Some Tony's to sprinkle in the cavity. Lastly the oil which my Pop always called the suntan lotions. Its so even if you screw up with too much heat the skin will bot break and turn loss aoo those delicious juices. Oh and a remote temp sensor.
And there is the bird. This picture is here to show what a night uncovered in the reefer dehydrating and 45 mins. under the fan on the counter will do to a bird. Can you see all that yellow fat just under the skin? Those dry legs and knees? That chicken is ready to go.
I threw this in there to show how spring seems to finally gotten here. All the flowers finally got some sun and the ground finally is drying up.
Here is the prepared bird ready for the smoker
After an hour in the box with apple and pecan.
I forgot about pictures and cut this bird up to package for friends. I have liver for super. But look at the juice in the tray from cutting the chicken in half.
That is nothing but smoke enveloped bird. Spices on the inside.
It doesn't matter what else you learn and do, if you can smoke a tender juicy chicken you will always be able to impress folks with your ability at the pit, even when you have no ability. Its doesn't take a degree to make good food. Just the enjoyment of doing so.
Now its just a chicken.
These are the smokers, 2 digital and 1 analog. Got my first electric in the early 80's without a manual without a internet, and had to learn on my own. Thats not it in the picture, but its the same company's and its my second replacement since the first. Of course there have been fire breathers also.
Thats a MES40 with a stack extension to increase the boxes draw. Its has the MES cold smoke attachment (the little black box on the right side). The yellow plastic storage box under the MES30 holds my pecan shells for smoking. there is my littlest cast iron jambalaya pot under the MES40, that I fry cracklin's in. And lastly on the far right is my analog smoker that taught me how to smoke on and electric. it has not vents and no circulation and makes marvelous smoked chickens. Much like an electric UDS.
All that is needed for a nekid chicken. the chicken, the fan to bring out the pellicle, the string to secure the legs,(I am affraid one will rub away), Some Tony's to sprinkle in the cavity. Lastly the oil which my Pop always called the suntan lotions. Its so even if you screw up with too much heat the skin will bot break and turn loss aoo those delicious juices. Oh and a remote temp sensor.
And there is the bird. This picture is here to show what a night uncovered in the reefer dehydrating and 45 mins. under the fan on the counter will do to a bird. Can you see all that yellow fat just under the skin? Those dry legs and knees? That chicken is ready to go.
I threw this in there to show how spring seems to finally gotten here. All the flowers finally got some sun and the ground finally is drying up.
Here is the prepared bird ready for the smoker
After an hour in the box with apple and pecan.
I forgot about pictures and cut this bird up to package for friends. I have liver for super. But look at the juice in the tray from cutting the chicken in half.
That is nothing but smoke enveloped bird. Spices on the inside.
It doesn't matter what else you learn and do, if you can smoke a tender juicy chicken you will always be able to impress folks with your ability at the pit, even when you have no ability. Its doesn't take a degree to make good food. Just the enjoyment of doing so.
