Originally Posted by srvy (Post 13144188)

this
https://secure.img2-fg.wfcdn.com/im/...g+Fire+Pit.jpg

and this
https://s7g3.scene7.com/is/image//ae...odImageMedium$

Will work great for making oak charcoal and save ya burning out your prised smoker.

Originally Posted by cooper barrett (Post 13144686)

I just start the fire in the HD fire basket place on top of my Weber chimney (hacked) and carry it to the smoker with welding gloves and a pair of mammoth channel locks. The shovel will come in handy when listening to fishing stories though.:D:D:D

Originally Posted by cooper barrett (Post 13143891)

My experiance with the 3 traegers I have owned is that I would never give those dickwads $2K of my money ever again. I bought one and they replaced it twice!

It looks nice but wifi and LCD screen.??? really? Not my cup of tea at $2K...

I just bought a Charlbroil XLglass windowed electric for when I am a lazy asswipe and it does a dammed good job. I used one that was one size smaller (Neighbors) for a few smokes before buying mine.

I am very happy with it and if I need capacity, I will just buy another one and I will still have $1500. leftover for bourbon and beers! At $259 shipped it was a bargain.

Originally Posted by srvy (Post 13144729)

Ive met guys at competitions that actually make their own charcoal with this method. But mostly I dont burn out my smoker and it dbls as a way to get rid of branches that drop into yard without the fireman jumping your ass for illegal burning in the city limits.

Originally Posted by cooper barrett (Post 13144419)

Looks mighty fine. Was it your first smoke? Nice spatchcock job too!!!

My suggestions are:

Throw out the hickory (Bitter) and use cherry, mulberry, or apple instead. I prefer cherry for chicken

Lay a piece of foil (not wrap) over the top when the edges start to turn that nasty brownish black color as that is a nasty flavor. taking the smoke wood off towards the end does the same thing.

Did you use a water bath? Anything in it? Type of smoker?

Originally Posted by Fire Me Boy! (Post 13144665)

I didn't say burnt at 165. I said dry and chalky breast. And straight up at 165 it won't be dry, at 170 with carryover it would be. It's better at 160.

Sous vide at 140 is even better!

Originally Posted by cooper barrett (Post 13145058)

Once again a chicken does not carry over at a higher temp if cooked at 225. It will raise 5 degrees if you grill or roast it above 350. I go by the joints looseness and if the juice at the thighs runs clear. I also pull and rest after cooking to 160 and I have never killed anyone yet.



Relative got sick from undercooked turkey at someone else's hands and they want to see me using the thermo or they won't eat...160 is always clear and loose due to slow cooking.



Explain why slow cooking to a temp less than 25 below safe lever works when you're Sous Vide (cooking in a baggie)? Are you grilling/ frying it to get it to safe temp?

Originally Posted by Inmem58 (Post 13145032)

I used a few big chunks of hickory and 1 smaller chunk of hickory. I did a 24 brine and did not cover any part of the chicken with foil. I used a Weber Smokey Mountain smoker

Originally Posted by Fire Me Boy! (Post 13145102)

Some good reading, if that's your bag. Go to the Food Safety section.

http://www.douglasbaldwin.com/sous-v...l#YTFoodSafety

Originally Posted by Fire Me Boy! (Post 13145102)

Some good reading, if that's your bag. Go to the Food Safety section.

http://www.douglasbaldwin.com/sous-v...l#YTFoodSafety

Originally Posted by Fire Me Boy! (Post 13144150)

Not biting on your trolling.

By the time it rests, it'll have gained another 5-10 degrees. Pull it at 155-160 and you'll be golden.

Originally Posted by cooper barrett (Post 13144448)

Is that the smoker DO DA model (Witchita)?

Did you get any goodies with it.

You do know you need to season it before cooking on it. Right?

Your going to love it I am sure but there are some things you should know up front
1, Read the warranty
2, Decide who is getting it when you're gone and add their name on the warranty papers (:D:D:D). Might want to update your will while your at it.
3 if you didn't buy a firebox basket have someone make you two of them. On long smokes you will thank me. When refueling you just lift one out, set the other one in, and your off again. I did that on my New Braunfel smoker and loved it

Could you tell me about the air dampening system and how you like it when the time allows?

Oh yeah, It that unit 3/16" or 1/4" steel. At 500lbs I an guessing 1/4".

Originally Posted by philfree (Post 13145952)

Yeah it's a Wichita. I had a 16" smoker for the last 15-20 years and wore it out. It was a Brinkman but a heavy steel offset smoker. I paid $100.00 for it at a Price Cutter. Best deal ever. I always wanted a bigger one though and now I have one. The 20" seems "uge". I got the Heat Management Plate but I didn't know about the Fire Basket so I may acquire one later. I've got it seasoned up already and it's ready to go and we'll have some Q on Sunday for the game. I think I'll double up and do Brisket and Ribs. Make some Burnt Ends. Smoke a few fresh Jalapenos maybe. Yeah that's it......