As I get older I seem to have developed more patience (but no better spelling skills you will find)so after getting my 55 I actually read the directions and followed them. I also spent a good deal of time reading many of the posts on this forum while the 55 was in transit. If nothing else the information on this forum makes CS the best smoker on the market. Plus what better time to enjoy a great cigar than when the smoker is doing it's thing and you are reading the forum's (a few fingers of Bookers helps also).
First off I tried some chicken thighs marinated in italian dressing. Used about 1oz of hickory and smoked at 225 for about 3 hours. I am glad I read the input here on the amount of wood as it is far less than the Brinkman. The chicken came out perfect and juicy. Not bad for a first run.
Followed this up on day two with some salmon filets (Costco). I just sprinkled with a bit of Misty's seasoning and smoked at 200 for about 45 minutes. I started with a preheated smoker and just about 1/2 oz. of wood. I smoked these in a grilling basket sprayed with Pam... they stayed firm and no sticking... easy clean up!
Off to the Brisket and Ribs next........
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