Quick Pic: Smoked Chicken

I think the first attempt on the new smoker was a success. Dry rubbed for 8 hours and then smoked for 4 over 50/50 hickory and cherry.

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New Addition

Well this opens up all sorts of opportunities… I stuck my old Garlock big dial thermometer in the dome for the heck of it. I might just tap and mount it on the lower rack to have an idea of how the heat varies between the upper and lower.

Thanks to my in-laws for a lovely Christmas gift.

Let’s burn some meat!
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