I did not chicken out...

[holehogg]

Did dry brine for about 3 hours and will definitely be pull it earlier when i have better equipment. will keep you abreast on the mac & cheese

[holehogg]

Will do sir.

[holehogg]

Yip it was a bit but didn't want to open and close door for temp check. Still tasted good.

[holehogg]

The water dried up some time towards the end of the cook and skin was crispy'ish.

[texastweeter]

yard bird is so versatile. Good job. next time try pulling it at about 155 ish on the breast and it will climb to 160, and the thighs i want to climb to 175ish will be much juicer. Also try dry brining, injecting, and butterballing, makes a world of difference. Let me know what you think of my bacon mac & triple cheese.

[Pirate Scott]

Nice cook

[Spinaker]

Try to cook it, cut in half. I like that way the best. I find that it cooks a bit more even.

[DWCowles]

Looks good

[Troutman]

Was it a bit dry? 190* sounds a bit high for my tastes. I shoot for 160* breast/ 175* thigh. Pix look good though !!! Glad you're getting it ready for some serious barbecuing.

[kmhfive]

Since you didn’t mention it, I’d leave water out of the pans for a 325F cook.

Glad you liked the bird! It looks great.

[DeusDingo]

save any for me? that looks tasty

[holehogg]

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.