Smoked some overnight seasoned chick hind 1/4's and a 20lb Turkey today.
I use pear and manzanita wood. Smoke cook all day til about' 175drgs in the leg/thigh areas, and it falls off the bone for dinner.
Got a lot of meat off that bird. Beautiful day but COLD. All the snow melted from past few days of rain. I love the State of Jefferson ...
Got a lot of work done today.
Life is good.
Last edited by PatMarlin; 06-29-2009 at 11:40 PM.
Dang, Pat that looks goooood.
We have a turkey with onions in one crock pot and green beans in another cooking right NOW Keith,come on up for a 5PM supper!
Looks mighty tasty Pat, never heard of manzanita wood though. Spent a great day at Jim Britt's place Friday messin with molds and shooting the breeze.
kevin
Where's the Kaboom? There was supposed to be an earth shattering Kaboom.
Marvin the Martian
OK now I'm jealous Kevin.
You got to hang out with the master Kenjuudo?
I have cast boolit envy....! Don't tell him I said that though ..
Learn something new everytime I talk to him. What do you season the chicken with? I use a 1-1-1 dry rub of salt sugar and paprika. I don't have a smoker but am looking to get one this year. I usually do two five pound chickens on beer cans at a time on the grill.
Where's the Kaboom? There was supposed to be an earth shattering Kaboom.
Marvin the Martian
Pat,
Great lookin meal there!
I have a question though. Did you make that smoker? If so I'd like to pick your brain about it as I want to make one outta 55gal drum.
SSB
Kevin, I use Pappy's and garlic powder.
SSB I didn't make that one, but I know the guy that did. I believe it's a well pressure tank.
Mine isn't your Texas Pit style smoker with an offset burner, rather it's just a grill with 2 heavy woven wire grates which I like the best.
I also like this design the best as it's a great open grill when you want that, and when I want a smoker, I build a fire at one end. You get great offset heat control and you can limit your heat and smoke by opening or closing the 2 lids.
It has a big suface area, and I've laid out the hole thing for smoked salmon, or venison jerky.
You can slow smoke, or cook at any speed.
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