N
nonthink
Guest
So on Saturday I did my 1st live burn.
The victims, two brave chickens.
1st I soaked them in a simple brine mixture.
¼ cup kosher salt
¼ cup brown sugar
4 cups filtered water
I then took a two 1 gallon freezer zip lock bags
And places one cleaned chicken in each one.
I needed 6 cups of the brine per bag, so I made 3 batches in a 4 cup Pyrex. I also dropped pepper corns, and a ½ tsp minces garlic in each bag.
I started them later then I wanted to on Friday, so they soaked for about 21 hrs. instead of 24.
At 10:30 Saturday morning I started up the fire in my silver smoker.
http://i41.photobucket.com/albums/e267/nonthink/DSC00711.jpg
The problem w/ the SS is that the factory level for the fire grate is really low. So I turned the grate side ways to raise it up
http://i41.photobucket.com/albums/e267/nonthink/DSC00712.jpg
This made things a little tricky with dumping loads of lit charcoal, and or lump. I have since found a wider grate that I trimmed down length wise to fit it in the fire box. (I got to use my dermal:-D ) and now it sits higher. I do want to raise it a little high, maybe another inch or so.
While my temp. was building up I started to rinse off the chickens and did a simple dry rub of paprika, garlic power, and parsley.(lack of imagination) I also butterflyed the birds down the spine so they lie flat on the grille.
I places both chickens on the grille at 12:15. my temp was only about 220 but I figured I’d get it higher. Boy was I wrong.
http://i41.photobucket.com/albums/e267/nonthink/DSC00751.jpg
The only way I could get the temp. up was to turn the intake into the light breeze when there was one which was rare.
Around 3:30 they where almost done.
http://i41.photobucket.com/albums/e267/nonthink/DSC00718.jpg
3:45, I hit 165 and removed the chickens.(warning: porn)
http://i41.photobucket.com/albums/e267/nonthink/DSC00725.jpg
I finished way earlier then I wanted too so I placed the chickens in the oven on warm w/ foil over them. And hoped they would dry out. Which they didn’t.
5:30 I began to cut up the birds (warning: more porn)
http://i41.photobucket.com/albums/e267/nonthink/DSC00754.jpg
The juices ran clear and the meat was moist. It was a bit too smoky for me. I need to use less hickey chips next time. I’ve found hickey chunks since then which I plan on using in the future instead of the chips.
Oh, and this is me.
http://i41.photobucket.com/albums/e267/nonthink/DSC00719.jpg
Just in case you’re wondering I did the: lower chimney mod. And heat baffle mod. The grate has also been raised and my intake was full open the whole time.
Did I leave anything out.
I plan some kind of beef next. Lets hope it does better.
Through experience comes wisdom.
The victims, two brave chickens.
1st I soaked them in a simple brine mixture.
¼ cup kosher salt
¼ cup brown sugar
4 cups filtered water
I then took a two 1 gallon freezer zip lock bags
And places one cleaned chicken in each one.
I needed 6 cups of the brine per bag, so I made 3 batches in a 4 cup Pyrex. I also dropped pepper corns, and a ½ tsp minces garlic in each bag.
I started them later then I wanted to on Friday, so they soaked for about 21 hrs. instead of 24.
At 10:30 Saturday morning I started up the fire in my silver smoker.
http://i41.photobucket.com/albums/e267/nonthink/DSC00711.jpg
The problem w/ the SS is that the factory level for the fire grate is really low. So I turned the grate side ways to raise it up
http://i41.photobucket.com/albums/e267/nonthink/DSC00712.jpg
This made things a little tricky with dumping loads of lit charcoal, and or lump. I have since found a wider grate that I trimmed down length wise to fit it in the fire box. (I got to use my dermal:-D ) and now it sits higher. I do want to raise it a little high, maybe another inch or so.
While my temp. was building up I started to rinse off the chickens and did a simple dry rub of paprika, garlic power, and parsley.(lack of imagination) I also butterflyed the birds down the spine so they lie flat on the grille.
I places both chickens on the grille at 12:15. my temp was only about 220 but I figured I’d get it higher. Boy was I wrong.
http://i41.photobucket.com/albums/e267/nonthink/DSC00751.jpg
The only way I could get the temp. up was to turn the intake into the light breeze when there was one which was rare.
Around 3:30 they where almost done.
http://i41.photobucket.com/albums/e267/nonthink/DSC00718.jpg
3:45, I hit 165 and removed the chickens.(warning: porn)
http://i41.photobucket.com/albums/e267/nonthink/DSC00725.jpg
I finished way earlier then I wanted too so I placed the chickens in the oven on warm w/ foil over them. And hoped they would dry out. Which they didn’t.
5:30 I began to cut up the birds (warning: more porn)
http://i41.photobucket.com/albums/e267/nonthink/DSC00754.jpg
The juices ran clear and the meat was moist. It was a bit too smoky for me. I need to use less hickey chips next time. I’ve found hickey chunks since then which I plan on using in the future instead of the chips.
Oh, and this is me.
http://i41.photobucket.com/albums/e267/nonthink/DSC00719.jpg
Just in case you’re wondering I did the: lower chimney mod. And heat baffle mod. The grate has also been raised and my intake was full open the whole time.
Did I leave anything out.
I plan some kind of beef next. Lets hope it does better.
Through experience comes wisdom.
