SWMN
Knows what a fatty is.
Welp, a while ago I posted a question looking for help with my new Yoder Loaded Wichita. There were a lot of people that pitched in and were helpful.
I decided that I needed to start a fire and figure the beast out for myself.
Last week I tossed a bunch (5) of Walmart's finest chicken birds into some brine and let them percolate for a few days. After some time in the brine, I rinsed them off, snipped the backbones out and put a heavy layer of Rustlin' Rob's Pig Squeal on them.
It just so happened that it was a balmy 16 degrees on Saturday (its winter in Minnesota. Anything over 10 is warm.) so it was going to be a good day to lay some smoke on these beautiful birds. I ain't gonna lie, I was a little nervous about how this was going to work.
I started the fire with a full chimney of Rockwood charcoal (The only brand worth using in my opinion.) and dumped it on top of the charred remains of what didn't burn up the last time I cooked.
To make sure everything burned well, I took all my splits and split them again so they were about the size of a beer can.
Once the smoker got up to 225 I put the cluckers on and let her rip.
With the firebox vent open all the way and the door latched shut, I had no trouble maintaining 225 - 275 for the entire cook. There was a 75 - 100-degree difference between the left and right side but I attribute that to the fact that it was less than 20 degrees the entire day.
I couldn't tell if I had white smoke or not as any warm air was white and "puffy" so I had to hope for the best.
Verdict - it worked! Durn good, I must admit. The chicken came out juicy, pleasantly smokey, and seemed to disappear right quick. My 19-month-old taste tester mowed through a lot of it so it really must have been good.
Proof it really happened:
(I can't get this to show up right. The smoker was wheels-down the entire cook)
So, thanks for the help folks! We're making headway now. :-D
I decided that I needed to start a fire and figure the beast out for myself.
Last week I tossed a bunch (5) of Walmart's finest chicken birds into some brine and let them percolate for a few days. After some time in the brine, I rinsed them off, snipped the backbones out and put a heavy layer of Rustlin' Rob's Pig Squeal on them.
It just so happened that it was a balmy 16 degrees on Saturday (its winter in Minnesota. Anything over 10 is warm.) so it was going to be a good day to lay some smoke on these beautiful birds. I ain't gonna lie, I was a little nervous about how this was going to work.
I started the fire with a full chimney of Rockwood charcoal (The only brand worth using in my opinion.) and dumped it on top of the charred remains of what didn't burn up the last time I cooked.
To make sure everything burned well, I took all my splits and split them again so they were about the size of a beer can.
Once the smoker got up to 225 I put the cluckers on and let her rip.
With the firebox vent open all the way and the door latched shut, I had no trouble maintaining 225 - 275 for the entire cook. There was a 75 - 100-degree difference between the left and right side but I attribute that to the fact that it was less than 20 degrees the entire day.
I couldn't tell if I had white smoke or not as any warm air was white and "puffy" so I had to hope for the best.
Verdict - it worked! Durn good, I must admit. The chicken came out juicy, pleasantly smokey, and seemed to disappear right quick. My 19-month-old taste tester mowed through a lot of it so it really must have been good.
Proof it really happened:
(I can't get this to show up right. The smoker was wheels-down the entire cook)
So, thanks for the help folks! We're making headway now. :-D
It was fun having a success with the new cooker. 
