Sunday smoking on 20x42

[Mike-Sid]

Great day smoking. The day was a success, even with a few failures. I'm getting a real handle on fire management. I'm putting one or two of what I'll call mini splits (11"×3") on at a time, and leaving the firebox door open for a few minutes while it catches good, then leaving the door ajar about one or 2 fingers wide for a few minutes more before shutting. This keeps the fire burning clean, and my coal bed going.
The chicken was good, a little over cooked, and the skin was tough. Some how the breast was up to temp 1st, then the thighs and legs, but the center of the bird was 150°.
I had the pit running from 7am until 5pm. Fun day.
Here are a few pictures.
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[Mike-Sid]

Can't forget the wings again, the skin was a bit tough

[Jerod Broussard]

I end up double frying chicken wings from the store. Those birds are raised weeks longer than fast food chicken. Hence the potential for tougher skin.

[Mike-Sid]

Maybe I needed to have the pit closer to 275 or 300?

[Jerod Broussard]

Mike-Sid that can help. I like 400 for chicken in the Pit Barrel.

[Mike-Sid]

Jerod Broussard Maybe I need to use my top grate next to the firebox.
That is the hot spot on the smoker, almost 100° hotter than the lower grate, and 50° hotter than the left side of the top grate.
kenrobin wisely advised to use the hotter top grate to my advantage. At first I was not happy about the temperature differences, but since the lower grate is bigger than I usually need, I'm happy to have the difference in temps between the top and bottom grates.

[Steve B]

For chicken you want to be more in the 375-400 range. It will cook faster but you will get a crispier skin

Glad you’re enjoying the learning curve. It’s a fun ride.

If you have any questions please reach out. I’ll be more than happy to help you out.

[Mr. Bones]

As will I, be willin to help ya out, as well...anytime, Amigo...:

Sorry, I ain't as smart, or good lookin as Steve B , but I'm still all up in here, if'n ya might need some Help

[Mike-Sid]

Steve B I also think for now, I'll stick with chicken "parts" we really prefer legs and thighs anyway.
Now I'm hesitant to smoke the turkey I have in the freezer.

[Mr. Bones]

Why you be hesitatin to smoke up that turkey?

Poultry???

I jus leave th barn doors open, an throws me in some splits, Amigo...

Big Fire.

[Troutman]

Love that cooker, congrats on getting one. You’ll get it dialed in, keep working on it !!! 👍

[Greygoose]

Remember,,,,,,,There are no failures in BBQ,,,,,
just minor miscalculations,,,,

[Mr. Bones]

An when ya git to a certain Level o Proficiency, after doin BBQ fer sufficient decades, there are additional options available, such as:

1>Abysmal Failure

2>Total Failure

3>Systematical, Categorical Failure

4>Steadfast ability to ignore >1->3, eaten with some sides

[bbqLuv]

Fire management comes easy to me. Just set it and forget it on my Pellet grill.
The Joy of BBQ. Happy for you.

[Mike-Sid]

My gateway drum with my BBQ guru is also a set it and forget it. The drum made great BBQ, I just needed more room, and a pit less sensitive to opening up the cover.
Feeding the fire is not an issue for me. Now during the winter, with the waterfowl season all but over I got free time. In the summer, I can do my yard work and BBQ Simultaneously

[jfmorris]

Mike-Sid don't be hesitant to smoke that turkey on an offset! I do advise spatchcocking it if you can, as it cooks more evenly. Point the legs at the firebox, and try to keep your temp up around 325-350 during poultry cooks. It means feeding the fire more but its not an all day cook either.

Here's two 20 pound birds spatchcocked, just before being pulled off the offset on Thanksgiving day. I am pretty sure I swapped the birds around about halfway through the cook. With two I could not point the legs at the firebox on the left as I would have preferred.

[Joetee]

Mike-Sid hey Mike I seen your text about being hesitant about smoking a turkey. Spatchcock that bad boy. That did two side by side, they came out great.