The "wannabe" smoker in me

[deanoaz]

Thank you. I see you too have an ecb.
 

The only good ECB is an UECB.......the uglier the better.  Ugly means you are making improvements and thinking of how to smoke better.

 

[magslam]

Yesterday I did smoke for the first time. I had a 4.97pound whole chicken which I did brine on the fridge overnight, nothing fancy, just 1 gal of water bottle (to avoid tap water chlorine), 1 cup of kosher salt and 1 cup of brown suger. I throw in a couple of onions.

The fire pan was looking like this before I added 12 lit briquettes in the miidle

IMG_0219.jpg

• magslam
• Oct 29, 2012

Once added the lit briquttes, cover with the smoker body, set the water pan, fill it with hot water, a cup of white wine left over, and onions. Then sit the bird (pat dried and with the rub on it). Also set another couple of onions with olive oil and cheese. Set the dome cover and a makeshift gasket around.

Then I realized I haven't use my wireless thermometer. (the one I have is like this one http://www.lowes.com/pd_23557-14488...oduct_quantity_sold|1&facetInfo=1 - 2&state=R) so I opene the dome cover, set the probe on the breast, cover back and set the makeshift gasket.

This took till 11.03am, and I begun timing from then on. The temperature in my dial was raising and in about 25 minutes got to 225. The internal temp on the bird also was raising. The single bottom vent was all open and so the top one.

After about 45 minutes, I check and see the dial coming down to 200, and a little later to 190. Then it stuck there steady:

IMG_0221.jpg

• magslam
• Oct 29, 2012

Meanwhile the internal temp keep rising all the time. The wireless thermometer I have is preset for chicken and also turkey at 175F. I have read the chicken should be at 165F. But since this was my first real run I decided to go with what I have and then go/learn from there.

About two hours and still sitting at 190, I lifted the smoker from the fire pan and addes more lump charcoal. Place back the cover and went to watch the Dolphins game. 20 min later check and the dial was back at 225 but no more than that. To my surprise, the thermometer ring the alarm at 175F and it was 1:46pm, exactly two hours and 43 minutes after

The chiken was looking like this:

IMG_0222.jpg

• magslam
• Oct 29, 2012

I was not sure what to find but to my surprise, the chicken was great. Smoky flavor, juicy, tender. The skin was not crispy, but it was done and a good eat.

Then I started questioning myself; why I never reach over 225? Why the chicken was ready before 4 hours as I have read? Why my thermometer is preset at 175 instead of 165?

After sleeping over I think my problem with higher temp lies with my fire pan. I do have holes on the bottom, but still the briquetes produce a lot of ashes and they don't get out by themselves,. When I lifted the smoker to load more lump, I did shake the fire pan to empty a considerable amount of ashes. I had use 12 briquettes and lump. Next time I will use lump only.

I am also thinking of remove the fire pan legs, sit it down on the floor, then attach a grid at the top and round it with lath mesh. Like this I will have a huge basket for ashes.

All in all, it was fun. My wife and kid enjoyed the chiken and, I think it can only get better!!

Thanks for all the support and help Please, all suggestions and comments are welcome. Once again I want to express my condolence to Scarbelly friends and family. He did welcome me as I typed my first post, and I can't but feel sad about his sudden depart.

Thank you'al!!

 

[pgsmoker64]

Good job magslam!

I find that I have better results with chicken if I smoke 'em at about 275* - I get the great smokey flavor and a crispy skin.

Sounds like your mods worked well!  Congratulations on your first smoke.

 

[magslam]

Thanks PG. The chicken pretty good!!!