First cook in the smoker since mounting in trailer and third overall. This was another test with food included. I was able to stabalise the temp at 107c (225f) for a long period of time so am pleased to advise the cooker is cooperating for low and slow. I had planned to do a smoked mac & cheese using a recipe of texastweeter but was advised by the boss that I should first try preparing the more popular dishes so I’ve put that on hold (until tomorrow 
).
I picked up a fresh chicken 1.25Kg (2.8 pounds) and followed the instructions for Sweet Georgias Brown Smoked Yard Bird as I still had MMD. The problem I had was getting the temp up to 325f. After some adjustments and a long wait I finally gave in at 130c (270f) and closed the door on the bird. I had a few things to take care of inside and when I checked a while later the temp was hovering around 290f and again I left it unattended. About an hour forty five minutes after putting the bird in the temp was at 310f and I stayed to monitor. Temp rose steadily over the next 15 min and with some tweaking managed to hold the temp at 330f. I did not want to open the door andlet the bird cook for 2 ¼ hours before internal temp check. The thigh meat was 190f.
I ate both the wings immediately and pulled some thigh for myself and breast for the wife served in a pita bread with a small amount of lemon mayo. Well if this is the taste of things to come im in for a treat and so are my future customers.
Thanks to AR and all who have helped with advise along the way.
).I picked up a fresh chicken 1.25Kg (2.8 pounds) and followed the instructions for Sweet Georgias Brown Smoked Yard Bird as I still had MMD. The problem I had was getting the temp up to 325f. After some adjustments and a long wait I finally gave in at 130c (270f) and closed the door on the bird. I had a few things to take care of inside and when I checked a while later the temp was hovering around 290f and again I left it unattended. About an hour forty five minutes after putting the bird in the temp was at 310f and I stayed to monitor. Temp rose steadily over the next 15 min and with some tweaking managed to hold the temp at 330f. I did not want to open the door andlet the bird cook for 2 ¼ hours before internal temp check. The thigh meat was 190f.
I ate both the wings immediately and pulled some thigh for myself and breast for the wife served in a pita bread with a small amount of lemon mayo. Well if this is the taste of things to come im in for a treat and so are my future customers.
Thanks to AR and all who have helped with advise along the way.
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