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New guy on the block - Hello to you all

FM Former Member
Just received my SM-008 and I am having one fine time. Seasoned for 8 hours with 6 oz of hickory and proceeded to begin with 7.44 lbs of Boston Butt with 4 oz of hickory wood. Got a great pork rub recipe from "Fine Cooking" magazine and it turned out fantastic. Quite a bit of meat for me and the wife so I had to freeze half of it. Following day we did the pep-
pered catfish from "Smoke & Spice" by Jamison with 1 oz cherry wood for 65 minutes at 200 and it turned out perfect. We could taste the wood in the meat and all it needed was a splash of fresh lemon. Looks like chicken next on the weekend. Mustard and lemon chicken from the same book. Anybody got any advice for this smoke? Been reading this forum for awhile and now that I've got my Cookshack I figured it was time to join. Sorry I'm so long winded, but I just needed to share this with someone who would appreciate first time smokin'.
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K kcal56Bos Jacio
LPA-

Welcome aboard! For your chicken cook, be sure and read through some of the archived poultry threads. You won't get crispy skin in the 008, so if that's your goal, throw it on the grill for a few minutes to crisp it up. A lot here just discard the skin after cooking, but I don't see the logic in cooking a chicken if you can't eat some greasy, fat-laden, delicious skin! Big Grin
S smokenqueQ'n n Brew'n
quote:
Originally posted by Lynchburg Public Aid:
Looks like chicken next on the weekend. Mustard and lemon chicken from the same book. Anybody got any advice for this smoke?


LPA.. welcome. I smoke birds in my 008 and finish on the grill most of the time. If I'm not interested in the skin, where tons of flavor abound.. I don't put on the grill.

I've use Alder, Apple and Oak for chicken and love them all. I have some mesquite that I've not liked on anyhthing I've smoked.. just too strong for me.

On the word.. strong.. chicken (and turkey) take VERY little wood. I'd use not more than 2 oz of wood on your fist cook.. then adjust up if you feel you need more smoke flavor.

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