Looks good, what temp does your thermometer say during the smoke? What temp was the chicken when you considered it done?
I do some smoking. When I first started, I had a thermometer similar to the one you have on the smoker.
When I check the chamber with a much more accurate digital thermometer, I discovered the chamber was really about 30-40 degrees hotter than the thermometer said it was.
Just something to check on!
That's a good tip. I drilled two holesso I have a thermometer in each chamber. The smaller " burn chamber" I had during firing up times( after I out wood chips, spices and garlic cloves ) up to about 450 degrees.
However, the meat chamber ( the larger chamber ) I had only to about 160-slightly under 200, like 190 or 195 or so.
I ended up removing the meat and putting all the coals on the meat side on the bottom, again spices and applewood chips and mesquite chips and fire it up. Then it held about constant 200 degrees in there....it's a little tricky and the meat tent I had up to 165. At first the big chicken was still bloody in where the wing bone connects into the breast socket, so I decided to move the coals over.
Constant pasting and also a metal tray with I put coca cola, lime slices in there for elevated humidity did do a good gob...
It came out exceptional nice after cooking it all day...and this being my first time...
LMAO wow... "hey, it's a burning building! WAIT, don't put the fire out yet, lets get a picture!"
1995 ZJ ltd, 4.0 i6, *cough stock cough* 253,xxx and still pumping strong
1998 Chevy Cheyenne K1500, 5.7L Vortec, mostly stock
*In peace, sons bury their fathers. In war, fathers bury their sons. - Herodotus
[QUOTE=JasonStebbins]We can call it the Whoosh King Catalog System. :D[/QUOTE]
Did you really take this picture? Who did the make up?
He's an angel dressed in oilskins; he's a saint in the "Sou'wester,"
He's a pluck as they come, or ever can;
He's a hero born and bred, but it hasn't swelled his head,
For he's just the U.S. Government's hired man.