On the way Dad!!

you won't be dissapointed.
good Q'in to ya!

db

quote:

Originally posted by electech:...Now, if I could just get those darn C.S owning co-workers to furnish samples of what this thing can do!!!

If the nubie CS owner will bring in some fine ribs and fixings, on occaision, I'm sure those 'darn CS coworkers' would help with tips and secrets until nubie gets it right.

Dang and here I thought I was the pupil and my "homework" was to duplicate the fine cuisine offered for my perusal by the Q'ing masters!! Just saying!!

Well, after running the smoker for a little over 4 hours with just a couple pieces of hickory to get some smoky seasoning, I threw in two yard birds for the first cook. I butterflied both of them and then separated the thighs and placed them on the lower rack and the breasts on the upper rack. After foiling the bottom and the firebox hood, I then loaded 1.2 ounces of pecan in the box. Shut the door, smoker to 240 and temp probes set to alarm at 165. About 2 1/2 hours later, the breasts were at temp so I removed them and then left the thighs in for another 35 minutes. I let the breasts sit in a foil wrap for about 20 minutes and then sliced up. They were very moist but pretty bland so I will have to work on seasoning and brining to improve that part. The smoker did its part though as the meat was very tender and moist. I now have the second cook going, a 9 1/4 pound pork butt with the smoker set to 225, temp alarm set for 190 and about 4 1/2 ounces of hickory wood. The rub is from a recipe provided by redoakNC, thanks!! It went in at 6 am and currently is at 165, so it should be good to go later on this afternoon. I can't wait to see how this turns out!!