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That Guy · 09-07-2003, 10:53 PM

Too bad none of you have mentioned coming anytime soon. Two weeks from now we'll be winding down a helluva music show.

The smoker was a hit! Saturday afternoon, I started it up using the "Minion Method," which consists of using a small number of lit coals to light and burn the rest of the pile. I think I used about 3lbs total, plus 6 decent-sized oak and mesquite chunks.

I bought a whole chicken (about 4-5lbs), and a 5lb beef brisket. The brisket was rubbed down Friday night with a mixture of paprika, cayenne, salt, pepper, garlic powder, and onion powder. I split the chicken and rubbed it down with pre-made rub (mostly salt and some pepper, I believe).

Once the fire was up and going, I filled the water pan (see the instructions to understand), and put the stack together. The chicken went on the bottom rack, and the brisket was by itself on the top rack. My temperature steadied at about 250F after nearly an hour. I flipped all three pieces of meat (both chicken halves and the beef) after about 2 hours, and spray-basted with a mixture of apple juice and vegetable oil. I repeated the process at the 3-hour mark as well as filling the water pan and adding two more oak chunks. The chicken came off after 4 hours (~180F internal temp), and the brisket was done after just over 5 hours (~165F internal).

Everyone agreed that the chicken was by far better than the beef, but it's also easier to cook. I think I'll try pork next time.

09-07-2003, 10:53 PM	#9
That Guy He who reads, sometimes writes. Join Date: Sep 2001 Location: at the keyboard Posts: 791	Too bad none of you have mentioned coming anytime soon. Two weeks from now we'll be winding down a helluva music show. The smoker was a hit! Saturday afternoon, I started it up using the "Minion Method," which consists of using a small number of lit coals to light and burn the rest of the pile. I think I used about 3lbs total, plus 6 decent-sized oak and mesquite chunks. I bought a whole chicken (about 4-5lbs), and a 5lb beef brisket. The brisket was rubbed down Friday night with a mixture of paprika, cayenne, salt, pepper, garlic powder, and onion powder. I split the chicken and rubbed it down with pre-made rub (mostly salt and some pepper, I believe). Once the fire was up and going, I filled the water pan (see the instructions to understand), and put the stack together. The chicken went on the bottom rack, and the brisket was by itself on the top rack. My temperature steadied at about 250F after nearly an hour. I flipped all three pieces of meat (both chicken halves and the beef) after about 2 hours, and spray-basted with a mixture of apple juice and vegetable oil. I repeated the process at the 3-hour mark as well as filling the water pan and adding two more oak chunks. The chicken came off after 4 hours (~180F internal temp), and the brisket was done after just over 5 hours (~165F internal). Everyone agreed that the chicken was by far better than the beef, but it's also easier to cook. I think I'll try pork next time.