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Name:   roswellric - Email Member
Subject:   Smokin'
Date:   1/25/2014 9:59:21 PM

What are you guys smoking up for the Stupor Bowl?





Name:   Tall Cotton - Email Member
Subject:   Smokin'
Date:   1/27/2014 1:07:54 PM

I will probably smoke a brisket and make another attempt at burnt ends. So far I haven't gotten that part down. Any tips would be appreciated!





Name:   roswellric - Email Member
Subject:   Smokin'
Date:   1/30/2014 9:17:17 PM

First move to Florida...

 





Name:   Chris4x4gill2 - Email Member
Subject:   Smokin'
Date:   1/31/2014 9:43:41 AM

I am going to attempt my fist smoke on my new Masterbuilt propane setup. Plan right now is for a couple whole chickens but ive got a rack of ribs i want ot get o nthere too..... problem is I dont have enough t share so they may have to wait till next week.





Name:   muddauber - Email Member
Subject:   Smokin'
Date:   2/18/2014 12:41:50 PM

NUmber 1)  How did they turn out?

Number 2) Why'd you get a setup too small?  Ya know full well we gotta have some to brag about you on this forum?

Ok, Number 2 is tounge in cheek. 

I bbq all year round. For chickens I like to use a butt rack to keep em off the grill so I can smoke em.  I smoke in my gas grill.  Needing to get a good smoker. Hope your gives you years of enjoyment.





Name:   Chris4x4gill2 - Email Member
Subject:   Smokin'
Date:   2/18/2014 4:26:06 PM

Chickens came out excellent. I used a basic poultry rub on them. I splatchcocked both birds to cook a little faster. Tried to keep the skin mostly intact with the meat to help hold the moisture in. I smoked them at 230 until inernal temps hit 165 then I turned the heat up to max (350ish) for about 30 minutes to crisp the skin up and get them to 175 deg internal temp.

Turned out very juicy. Served with Gibson style white sauce and potatoe salad. Leftovers were turned into chicken salad.

 

I cnat wait to do a boston butt of two. I have a couple venison tenderloins i want ot try as well. Just need a good saturday where I can stay home and tend the grill / drink beer without interruption.

 

My project now is to get wheels on this thing so I can move it down to the lake for the summer.





Name:   muddauber - Email Member
Subject:   Smokin'
Date:   2/18/2014 8:32:03 PM

Thanks. I did not know about Big Bob Gibson. Gonna have to put his restaurant on the list of places to visit one day.

Was going to do a turkey this weekend. But now I suspect chicken will be the the entree.





Name:   Chris4x4gill2 - Email Member
Subject:   Smokin'
Date:   2/19/2014 9:34:58 AM

Just to clarify - I dont use Gibsons bottled sauces. The white sauce especially is not very good bottled (great fresh). I make my own - its just mayo, white vinager, salt, and pepper.

 

But the restraunt is worth a visit if you're in town. Personally I prefer Johnny's in Cullman.







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