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Unread 11-22-2013, 09:19 PM   #19
mcyork28
On the road to being a farker
 
Join Date: 11-15-13
Location: West Linn, OR
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Thanks for all of the feedback. I smoked a beer can chicken and a small portion of beef ribs tonight with much better results. I used Royal Oak lump and started it with a Weber cube in the center. I never brought the cooker above 300 degrees this time and I think that helped with the overall temp control results.

I used three un-soaked cherry chunks. I initially put all three in but it was quickly apparent that it was going to be to much smoke so I took one slightly smoldering chunk out. I let it burn for a while before I put the meat on. It was a fairly windy day here so it was hard to tell if the smoke was bluish or not.

Long story short: The chicken had a good smoke flavor. The wife said it was bordering on to strong but it didn't have the acrid flavor of the ribs. I think I will get the cooker dialed in before to long.

I tried to add some pics but kept getting an error. I will start another thread.

Thanks again for the help.
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