BigT70

3 minutes ago, Wade said:

Do not be too paranoid about the chicken meat appearing to be a little pink around the joints so long as the chicken juices are running clear. Low and slow cooking, in combination with the young age of supermarket chickens, often leads to the meat around the joints becoming/remaining pink. Trust the thermometer. Once the chicken meat has reached 64 C then it is safe to eat. Ideally you should leave it to get to ~74C to give you that balance between not looking under cooked and maximum juiciness.

Unfortunately Wade, though I would heed your advice with this and would have eaten the chicken.  I have a wife who has had training within the catering industry and will not tolerate any pinkiness unless it's in the middle of her steak   The extra hour just was enough and I threw a bit of water in the foil, so when I came to it again, we had a good head of steam and the pink was gone.  Happy wife, happy life.

I had my second cook on Sunday with mine.  I have sealed off nearly all the edges with rope.  Need to put some more on the back edge of the smoker and it should be a seal (ran out for one of the edges).  I sort of did the minion method by mistake (in a good way) after watching about the snake method on a kettle BBQ.  Shoulder of Pork took just over 7 hrs (didn't wrap) and the chicken I let go for 4 and wrapped (tin foil) and put it back in for an hour as it was pink a little.  Salt and pepper for the chicken and yellow mustard and a packet ready made herb/spice mix (world foods at Morrisons, by chance was looking and it had a good mix of herbage) and added smoked paprika.  Used some apple wood on some Briquettes (1 1/2 bags i think).

Cheers Hoogl

Cheers Robdan,

fingers crossed that this warm weather holds out.

Hi Both,

Also new, welcome.  I'm hoping to be having a cook tomorrow.  After I have put my smoker together.  It was delivered a week early, so will keep me out of mischief over the weekend

Thank you Ice.

T

Thanks for the advice Justin.

As long as it wasn't the one that was done on a Friday afternoon at 3:30.  It should be ok lol

T

4 minutes ago, Justin said:

OK, you will get help here on modding that in the build to get it tip top and hints on the fire box as I remember

 

 

 

Yes, this is the article that I read just before I hit the buy button haha  I got it for a good price, so I'm not worried if I need to spend a little extra on the mods.

21 hours ago, Icefever said:

Welcome Trevor....Where abouts in the wolds are you?? I was born in Yorkshire, (Pocklington) now live in Warwick. Which smoker did you end up with?...whichever it is your in the best UK site out....any questions just shout out lad.

 

Ice.

 

Hi Guys,

Thank you for the welcome.  I live in a small village called Skirpenbeck.  I went to school in Pockington and visit it often.
Actually it's the Landmann Kentucky Smoker, I've ordered the stove rope and will wait to see if I need to order any sealer for the welds.

Cheers

T

Good Morning,

Stumbled across the site while researching a smoker, which I have now bought and am awaiting delivery.  

As most. I've BBQ'd burger and such, but I have also smoked some joints.

looking forward to getting started with the new rig and doing some cooking.

All the best

Trevor