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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-30-2013, 05:54 PM   #1
PalmettoSmoke
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Default First Cook on New Smoker

So, I did the first cook on my new cooker today. I decided to do a fairly short cook: Ribs and Chicken. Everything turned out good. The skin on the chicken could have been a little more "bite through", but overall I'm pleased with the way it cooks.

First, the new cooker:


The Chicken:


The Ribs:


So, what do you think?
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Unread 03-30-2013, 06:11 PM   #2
buttburnersbbq
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Looking good. Time to pick up a big packer and giver her a real run for her money
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Unread 03-30-2013, 06:15 PM   #3
criffaaa1
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great looking everything, who makes the smoker?
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Unread 03-30-2013, 06:27 PM   #4
PalmettoSmoke
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Quote:
Originally Posted by criffaaa1 View Post
great looking everything, who makes the smoker?
The smoker is made by Custom Pits and Fabrication out of Watkinsville, GA. It is their "Model A1". More info here:

http://www.custompits.com/Bbq-Smokers.html

@buttburnersbbq:
Brisket and Butts are next weekend!
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Unread 03-30-2013, 06:28 PM   #5
jmoney7269
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What temp were ya runnin at? Your gonna think I'm crazy, but rub the chicken skin with mayo before you season. That will get your hits through skin, also might wanna cook a little hotter. 300-350. You can accomplish that just by puttin them closer to the firebox.
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Unread 03-30-2013, 06:34 PM   #6
PalmettoSmoke
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I was running around 240* in the middle of the smoker. I knew that was too low for the chicken. I had them right beside the firebox, so I was hoping that they would benefit from the additional heat. I didn't want to go much hotter because of the ribs.

I may use the grill on the back of the trailer as a chicken cooker next time. I can set it up indirect, and cook hotter. The only problem is that there are no intakes on the grill (except for the access door to clean the ashes out). I'm not sure if I could control temps effectively in there. We'll see.

I've heard the mayo thing before. It makes sense, seeing that mayo is pretty much just oil.
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Unread 03-31-2013, 01:33 AM   #7
El Ropo
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Nothing wrong with cooking ribs at 300-325. Just makes the cook time shorter.
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Unread 03-31-2013, 02:32 AM   #8
MrSlayer
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Everything looks pretty professional from this end, the food looks great.

Congrats on the new smoker and best of luck with it.

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Unread 04-22-2013, 07:24 AM   #9
Hawg Father of Seoul
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I know this is an old thread, but please cut the tail off your thighs. I am not a queasy guy, but I spent part of my childhood on a chicken farm and it really turns me off.

Bet it might do the same to others (judges).
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