First Cook on New Smoker

PalmettoSmoke · 03-30-2013, 05:54 PM

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?

buttburnersbbq · 03-30-2013, 06:11 PM

Looking good. Time to pick up a big packer and giver her a real run for her money

criffaaa1 · 03-30-2013, 06:15 PM

great looking everything, who makes the smoker?

PalmettoSmoke · 03-30-2013, 06:27 PM

Quote:

Originally Posted by criffaaa1

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!

jmoney7269 · 03-30-2013, 06:28 PM

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.

PalmettoSmoke · 03-30-2013, 06:34 PM

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.

El Ropo · 03-31-2013, 01:33 AM

Nothing wrong with cooking ribs at 300-325. Just makes the cook time shorter.

MrSlayer · 03-31-2013, 02:32 AM

Everything looks pretty professional from this end, the food looks great.

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

Hawg Father of Seoul · 04-22-2013, 07:24 AM

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).

03-30-2013, 05:54 PM	#1
PalmettoSmoke On the road to being a farker Join Date: 06-27-07 Location: Columbia, SC	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? __________________ Rusty P. [URL="http://www.palmettosmokecompany.com"][B]Palmetto Smoke Company[/B][/URL] [B]Modified[/B] Custom Pits Model A1 Offset Trailer, 18.5" WSM, 22.5" Weber Kettle, UDS Build in Progress

03-30-2013, 06:11 PM	#2
buttburnersbbq Full Fledged Farker Join Date: 03-19-12 Location: waxhaw,nc	Looking good. Time to pick up a big packer and giver her a real run for her money __________________ 2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow

03-30-2013, 06:15 PM	#3
criffaaa1 is one Smokin' Farker Join Date: 08-14-11 Location: Cleveland OH.	great looking everything, who makes the smoker? __________________ 22.5 ots, 22.5 wsm, kingsford deluxe

03-30-2013, 06:34 PM	#6
PalmettoSmoke On the road to being a farker Join Date: 06-27-07 Location: Columbia, SC	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. __________________ Rusty P. [URL="http://www.palmettosmokecompany.com"][B]Palmetto Smoke Company[/B][/URL] [B]Modified[/B] Custom Pits Model A1 Offset Trailer, 18.5" WSM, 22.5" Weber Kettle, UDS Build in Progress

03-31-2013, 01:33 AM	#7
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Nothing wrong with cooking ribs at 300-325. Just makes the cook time shorter. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

03-30-2013, 06:28 PM	#5
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	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.

03-31-2013, 02:32 AM	#8
MrSlayer Found some matches. Join Date: 03-12-13 Location: Philadelphia, PA	Everything looks pretty professional from this end, the food looks great. Congrats on the new smoker and best of luck with it.

04-22-2013, 07:24 AM	#9
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	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).