New 55

Congrats on the move UP

Two things...

1. Congratulations Richard on your new smoker, please remember that pictures of the new baby are often viewed and admired by the Forum members.
As the tv commercial for the phone service once stated: "EADABABYITZASMOKER"

2. Russ, what are you doing up at 4:59 am? You
should be asleep dreaming of barbecue!!! Counting ribs as they jump over a bowl of barbecue sauce...

Regards,
Preston D

Thanks smokinokie,& preston.I will take some pics this weekend & try to post them if I can figure out how to resize them so that they are not to large if I can figure my kodak out.

Richard

quote:

Originally posted by Preston D:
[qb]
2. Russ, what are you doing up at 4:59 am? You
should be asleep dreaming of barbecue!!! Counting ribs as they jump over a bowl of barbecue sauce...

Regards,
Preston D [/qb]

Actually it was 6:49 local, in fact I see the time stamp on my post as 6:49.

Don't worry, the only time I dream about Q is Friday nights at Contests and that's all I worry about is Q, Q and more Q...

thanks for checking in on me.

Russ

Finally got a weekend off work,I have her seasoning now @ 200 for 4 hours.with 10 ozs. of hickory.will smoke 2 chickens tomorrow.this will be my first whole chickens that I have attempted.will wash them down in the morning,pat them dry,sprinkle inside & out with CS chicken rub,I will use 3 oz.of wood,I guess this will be enough.
question-can someone tell me what temp should I use & what should the internal finished temp be.any pointers on some good chicken recipes?any advice on chickens?

thanks
Richard