Papa Payne
is one Smokin' Farker
I have recently switched to "all wood" in my el-cheapo CG offset and the results are a big hit. The last butts were some of the best ever coming off of the CG and then this past weekend, smoked 4 whole chickens that got great reviews from family and Friends.
My question is: is anyone else here doing the same thing? Me personally am not satisfied with the results and think there is room for improvement.
Here is a quick rundown of the last smoke:
First cleaned, dried and spat-cock four whole chickens. Seasoned with salt and pepper.
Loaded up the firebox (Leaving room for a lit chimney of charcoal to get things started):
Warming/Slightly overheating wood to add to the firebox:
The birds just before pulling them off of the smoker:
I ran the smoker wide azz open as I was pressed for time. The temps varied from 325 to 375 for 4.5 hours.
Other questions are:
Papa
My question is: is anyone else here doing the same thing? Me personally am not satisfied with the results and think there is room for improvement.
Here is a quick rundown of the last smoke:
First cleaned, dried and spat-cock four whole chickens. Seasoned with salt and pepper.
Loaded up the firebox (Leaving room for a lit chimney of charcoal to get things started):
Warming/Slightly overheating wood to add to the firebox:
The birds just before pulling them off of the smoker:
I ran the smoker wide azz open as I was pressed for time. The temps varied from 325 to 375 for 4.5 hours.
Other questions are:
- Is there too much wood packed in the firebox?
- How do you add wood to the firebox without getting the dreaded white smoke?
- And do you wait until you have nothing but blue smoke to load the smoker?
Papa
