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Smoking Joe's BBQ In Process - With Pics (1 Viewer)

shuke said:
Texasmouth said:
I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?
Click to expand...
No fluid.
Click to expand...
By the way, I used to start my initial pile with fluid, and I don't think I've been able to tell a difference since I stopped doing it that way, probably because I let all the coals get to white ash before adding the meat. But adding fluid-soaked briquettes while the meat is already on would definitely be a no-no.
 
Morton Muffley said:
OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.Thanks in advance.Edited to add that my friends and family have grown attached/accustomed to:Stubb's OriginalFirefly's MemphisCattlemen'sSweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)
Click to expand...
Just depends of your time and your likes, I enjoy creating my own rubs, sauces and baths/marinades, but many store bought brands are very good.A quick note about triming your pork, for the most part this is a bad idea, when BBQing the more fat content the better the end product, if you are doing it for health reasons then thats understandable, you just are not getting the best out of your work.
 
Last edited by a moderator:
Megla said:
Morton Muffley said:
OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.Thanks in advance.Edited to add that my friends and family have grown attached/accustomed to:Stubb's OriginalFirefly's MemphisCattlemen'sSweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)
Click to expand...
Just depends of your time and your likes, I enjoy creating my own rubs, sauces and baths/marinades, but many store bought brands are very good.A quick note about triming your pork, for the most part this is a bad idea, when BBQing the more fat content the better the end product, if you are doing it for health reasons then thats understandable, you just are not getting the best out of your work.
Click to expand...
Thanks. I should have been more clear...I trim the EXCESS fat. I leave about a quarter inch anywhere I can to keep the butt moist, but anything more than that is wasted (I've found) and requires more work to separate it from the good pulled pork later. Do you think I should be leaving more fat and then separating it after cooking?Thanks.
 
Usual21 said:
Joe Bryant said:
Horses Mouth said:
this thread has had me looking at weber kettle grills online for the past 24 hours. Thanks Joe! My work is suffering! :thumbup:
Click to expand...
I'd get this if I were buying one today http://www.amazon.com/Weber-751001-2-Inch-...0444&sr=1-3J
Click to expand...
This is one of my Father's Day presents. The other present? A Keg-erator. I love my wife. :thumbup:
Click to expand...
You're wife sounds like a keeper. Hold on to that one....I just looked at the link above and it shows the add on products that people buy which in this case is a grill cover for the grill. Why? I have a 22 inch kettle that has to be about 12 years old. Always left it in the elements and the only problem I had was with that little grate on the bottom between the three legs. The tip that connected it to the third leg (the one without the wheels) broke off or rusted off. Some electrical tape and it has been fine for the last 4 years. These things are impervious to the weather...

 
Morton Muffley said:
Megla said:
Morton Muffley said:
OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.Thanks in advance.Edited to add that my friends and family have grown attached/accustomed to:Stubb's OriginalFirefly's MemphisCattlemen'sSweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)
Click to expand...
Just depends of your time and your likes, I enjoy creating my own rubs, sauces and baths/marinades, but many store bought brands are very good.A quick note about triming your pork, for the most part this is a bad idea, when BBQing the more fat content the better the end product, if you are doing it for health reasons then thats understandable, you just are not getting the best out of your work.
Click to expand...
Thanks. I should have been more clear...I trim the EXCESS fat. I leave about a quarter inch anywhere I can to keep the butt moist, but anything more than that is wasted (I've found) and requires more work to separate it from the good pulled pork later. Do you think I should be leaving more fat and then separating it after cooking?Thanks.
Click to expand...
It should not be a problem if you are cooking the pork slow enough and long enough, the fat will actually turn into a liquid for the most part. When actually pulling the pork (B Butt) some fat will remain but that is easily seperated from the meat. If we are talking about a picnic then most of the fat content in the meat will be also turn to liquid, the skin and fat attached are easily removed and in the event the pork is a little dry yo can always throw some of the skin fat in to add moisture. Again not terribly healthy, but in the end leaves you with the best product.Fact is most store bought pork is lean as it is, that is why getting the pork straight from the slaughter house gives many plaes the best pork.
 
Texasmouth said:
shuke said:
Texasmouth said:
I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?
Click to expand...
No fluid.
Click to expand...
How do I get the original pile of charcoal to burn?
Click to expand...
What TheFanatic said:
No fluid ever. Not even to start the fire. Why spend for lighter fluid over and over when you can get a charcoal chimney for like $12 that will last years if you keep it out of the rain. My last one had to be 4 years old and I left it in the rain all the time. The new one I bought is kept in the garage. Trust me. When you stop using fluid and you go somewhere where they use it you will notice the difference and wonder how you ever used the stuff before. You think I'm nuts because you can't really taste it now. When you stop using it for a while and someone else does you will taste it....
Click to expand...
Seriously, I just started using one. Not only does it taste better but it's a lot more reliable way to get your coals going.
 
Texasmouth said:
shuke said:
Texasmouth said:
I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?
Click to expand...
No fluid.
Click to expand...
How do I get the original pile of charcoal to burn?
Click to expand...
Chimney - coals on top above the grate, newspaper below. Light the newspaper and let it go for about 10 minutes. Perfect load of coals.
 
Morton Muffley said:
OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.Thanks in advance.Edited to add that my friends and family have grown attached/accustomed to:Stubb's OriginalFirefly's MemphisCattlemen'sSweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)
Click to expand...
Good question!!!I like making my own rubs and being able to taste them as I go along so I can get the exact flavor I'm looking for - usually garlicky with a nice pepper and spiciness vs. sugar balance, never salt until right before I put the meat on the heat. Of the commercial rubs, I like Stubb's and Dizzy Pig Coarse rub - a mix of the two on brisket is outstanding.Sauce wise I generally rely on store bought ones that I've doctored, as I've yet to make one that I like as much as the ones I can buy. For ribs, it's almost always Dinosaur Roasted Garlic and Honey sauce with a shot of some maple syrup and Cajun spice. For pulled pork, I like a mix of Scott's and George's (both NC style) with a few cloves of chopped garlic thrown in. Sometimes I'll add a little Dinosaur sauce to tilt it a little more westward.
 
Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle.

Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?

 
bakes said:
Texasmouth said:
shuke said:
Texasmouth said:
I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?
Click to expand...
No fluid.
Click to expand...
How do I get the original pile of charcoal to burn?
Click to expand...
Chimney - coals on top above the grate, newspaper below. Light the newspaper and let it go for about 10 minutes. Perfect load of coals.
Click to expand...
I dont have one of those and I am smoking in the morning. Any suggestions?
 
Texasmouth said:
bakes said:
Texasmouth said:
shuke said:
Texasmouth said:
I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?
Click to expand...
No fluid.
Click to expand...
How do I get the original pile of charcoal to burn?
Click to expand...
Chimney - coals on top above the grate, newspaper below. Light the newspaper and let it go for about 10 minutes. Perfect load of coals.
Click to expand...
I dont have one of those and I am smoking in the morning. Any suggestions?
Click to expand...
Are you starting before Lowe's / Home Depot opens? I bought mine at Lowe's for like $15.
 
JaxBill said:
Texasmouth said:
bakes said:
Texasmouth said:
shuke said:
Texasmouth said:
I have one question.......when I am adding the charcoal each time, does it need any charcoal fluid on it? Do I just stick it in there and it will catch on its own?
Click to expand...
No fluid.
Click to expand...
How do I get the original pile of charcoal to burn?
Click to expand...
Chimney - coals on top above the grate, newspaper below. Light the newspaper and let it go for about 10 minutes. Perfect load of coals.
Click to expand...
I dont have one of those and I am smoking in the morning. Any suggestions?
Click to expand...
Are you starting before Lowe's / Home Depot opens? I bought mine at Lowe's for like $15.
Click to expand...
I guess I could run to the super Wal Mart here next to my house.
 
Schmegma said:
Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle. Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?
Click to expand...
You could still use the bottom part of the bullet smoker as a regular charcoal grill, but it will be real close to the ground and not as much cooking surface as a kettle.
 
shuke said:
Schmegma said:
Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle. Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?
Click to expand...
You could still use the bottom part of the bullet smoker as a regular charcoal grill, but it will be real close to the ground and not as much cooking surface as a kettle.
Click to expand...
Yeah, way too short, and the lid on the bullet isn't designed to stay on without the middle section. I know you are using a vertical smoker. Do you have the Weber bullet? If so, have you made burgers, brats, steak, etc on it?Anyone else have thoughts on this? All you bullet and kettle owners must have something to say.
 
Schmegma said:
Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle. Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?
Click to expand...
Don't buy a grill for a single recipe. Buy the most versatile grill you can afford. If you buy grills for just one resipe you will end up with about two dozen....."and here's my ribs grill. And here's my steak grill. And here's my salmon grill. And here's my kabob grill...."
 
OK, I bought the chimney this morning. Got it at K-Mart for $4.99. Big one that holds 4 lbs of charcoal.

I think I may have used too much charcoal to start with though.

I may have used too much newspaper.

The newspaper in the bottom of this thing makes a huge mess too.

How much charcoal should be in each side when I start?

 
TheFanatic said:
Schmegma said:
Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle. Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?
Click to expand...
Don't buy a grill for a single recipe. Buy the most versatile grill you can afford. If you buy grills for just one resipe you will end up with about two dozen....."and here's my ribs grill. And here's my steak grill. And here's my salmon grill. And here's my kabob grill...."
Click to expand...
I use my kettle grill for bar b queing anything I want, not just this recipe.
 
Texasmouth said:
OK, I bought the chimney this morning. Got it at K-Mart for $4.99. Big one that holds 4 lbs of charcoal. I think I may have used too much charcoal to start with though. I may have used too much newspaper. The newspaper in the bottom of this thing makes a huge mess too. How much charcoal should be in each side when I start?
Click to expand...
Fill it with charcoal. Couple of full sheets of newspaper. Light. If it doesn't get going pretty quickly prop it up on a charcoal briquette or lean it against the side of the grill so more air flows through it....This happened to me last night. Lit it but it never really took off. Leaned it to the side a few degrees on some charcoal in the bottom of my grill and it was ready to go in 10 minutes....Oh, don't cram the bottom so full of paper that no aif can flow...
 
OK, so I brined according to Smokin' Joe's guidelines. I saved some of the brine and plan on injecting it into the breasts. How do I do this? I have the injector but where do I do it? Just straight in? On the side to get behind it? What do you think?

 
Joe started a phenomenon. I have always wanted to learn how to do this. Thanks Joe!

And others who have helped along the way as well!

 
Flaming Moe said:
Tip for Texasmouth:Stop checking every 15 minutes if you want the chicken to taste good.
Click to expand...
???? What? I am only opening the lid once every 30 minutes to add charcoal and wood like the directions say. :goodposting:
 
Oddly enough, I'm also doing this today. I have 4 chickens in my Weber Smokey Mountain (the bullet) and am 3 hours through. Followed Joe's brine but cut the salt down a little and upped the soda/syrup a little. Used salt and pepper on one of the birds and Stubbs' Rosemary and Ginger rub on the other three. Also made a change b/c I didn't want to have to flip the 2 chickens on the lower level, so those are stood up with the "beer can" treatment. I'm way to lazy to take/upload/link pics though, sorry.

 
So you do continue the minion method through all four hours right?

I just flipped them 30 minutes ago, about to add charcoal and wood here in a quick minute.

 
Morton Muffley said:
OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.Thanks in advance.Edited to add that my friends and family have grown attached/accustomed to:Stubb's OriginalFirefly's MemphisCattlemen'sSweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)
Click to expand...
Hi Morton,There are more opinions on BBQ than there are on fantasy football. And most just as passionate. So you'll get a lot of answers on this one.My personal thoughts are that I always make my own rubs and sauces. Two things though - I don't use much of either.I don't get real fancy with rubs using just turbinado sugar, salt, pepper, garlic powder and some paprika. For sauces, I personally like just a tiny bit of the vinegar based sauce like people list above. Basically just apple cider vinegar, sugar, cayenne pepper flakes and some lemon. I make a sauce that tastes real close to what Dreamland BBQ serves in Alabama but it has about 20 ingredients and takes a while. You can throw together the vinegar sauce in minutes.As far as commercial rubs, I'll usually just make my own because:#1. It's ton cheaper than the commercial mix and just as good#2. I can control exactly what I want.For example, I always have a shaker full of a mix real close to Emeril's Essence. It's just a few ingredients. Same with BBQ rubs.Experiment. Make a rub and sauce you like and name after yourself. :goodposting: I love BBQ.J
 
All done. I will post the pics in a few minutes. I just deboned all the chicken.

Overall, the chicken is pretty good. Tastes a lot like rotisserie chicken. It really doesnt have any special flavor to it, I think I will experiment more with the seasonings next time, I just followed the generic part of the instructions this time because I was afraid I would screw it up if I didnt. I have never experimented with a rub before so I will look into that next time.

It sure was a lot of work. The next time I do this it will be a lot easier since I know pretty much what I am doing now.

I am really looking forward to smoking a briskett and a pork product of some kind now.

This was a really good learning experience and I really feel that warm fuzzy sense of accomplishment now.....I am a true griller now. LOL

 
Last edited by a moderator:
Texasmouth said:
Flaming Moe said:
Texasmouth said:
???? What?

I am only opening the lid once every 30 minutes to add charcoal and wood like the directions say. :thumbup:
Click to expand...
Are they done yet? I hope they look better than Joe's. :pics:
Click to expand...
All done:http://i177.photobucket.com/albums/w201/Te...hedproduct1.jpg

http://i177.photobucket.com/albums/w201/Te...hedproduct2.jpg

http://i177.photobucket.com/albums/w201/Te...hedproduct4.jpg
Click to expand...
:thumbup: Glad the chimney and everything worked out for you.

 
Joe Bryant said:
Morton Muffley said:
OK, here's a question I've been contemplating for some time...I've been BBQ for several years now and have spent most of my BBQ efforts perfecting the prep (removing membranes on ribs, trimming fat off of briskets and butts, brining, etc.) and smoking (maintaining temp, minion method, basting, glazing, etc.) and have pretty much managed to turn out consistently superb brisket, ribs, pulled pork, chicken, and turkey. In addition, I've experimented with various commercial rubs and sauces.But, now I wonder if making my own rubs and sauces is worthwhile. So I ask those BBQ afficianados on the board, is this something I should do or have you found that the commercially available rubs and sauces are all that's required.Thanks in advance.Edited to add that my friends and family have grown attached/accustomed to:Stubb's OriginalFirefly's MemphisCattlemen'sSweet Baby Ray's (not my favorite, but the kids love the sweetness on my hickory & apple smoked ribs)
Click to expand...
Hi Morton,There are more opinions on BBQ than there are on fantasy football. And most just as passionate. So you'll get a lot of answers on this one.My personal thoughts are that I always make my own rubs and sauces. Two things though - I don't use much of either.I don't get real fancy with rubs using just turbinado sugar, salt, pepper, garlic powder and some paprika. For sauces, I personally like just a tiny bit of the vinegar based sauce like people list above. Basically just apple cider vinegar, sugar, cayenne pepper flakes and some lemon. I make a sauce that tastes real close to what Dreamland BBQ serves in Alabama but it has about 20 ingredients and takes a while. You can throw together the vinegar sauce in minutes.As far as commercial rubs, I'll usually just make my own because:#1. It's ton cheaper than the commercial mix and just as good#2. I can control exactly what I want.For example, I always have a shaker full of a mix real close to Emeril's Essence. It's just a few ingredients. Same with BBQ rubs.Experiment. Make a rub and sauce you like and name after yourself. :thumbup: I love BBQ.J
Click to expand...
Not to hijack because it really doesn't apply to chicken but what about marinades? My wife is upset because all of the marinades she finds has corn syrup. She'd rather have one that has a natural sweetener like molasses/honey. Before I say "Dear, the answer is to just make one" (or "I'll just make one"), I've been married long enough to know I darn sure better have a recipe in mind.
 
Not to hijack because it really doesn't apply to chicken but what about marinades? My wife is upset because all of the marinades she finds has corn syrup. She'd rather have one that has a natural sweetener like molasses/honey. Before I say "Dear, the answer is to just make one" (or "I'll just make one"), I've been married long enough to know I darn sure better have a recipe in mind.

1 quart of water

add half cup of cider vinegar

1 fourth cup of white sugar

6 ounces clove honey (most any honey will do)

fourth cup of veggie oil

2 tea spoons of koser salt

1 tea spoons of white pepper

if you like some heat add half pound of fresh cut jalapeno peppers

mix in a suace pan, bring to a boil, let simmer @ 5 minutes, remove from heat and add 5 to 6 ounces of maple syrup or molasses and let cool, refride till @ 40 dergrees

Marinade pork or chick in this mix and place in refirde for at least 4 hours and up to 24.

Enjoy

 
Made a pork shoulder today. My first one ever, actually. 8 lbs, smoked for just under 9 hrs at 220 - 230 over apple wood. I used the following simple rub called Southern Succor out of my Smoke and Spice book.

1/2 cup of black pepper

1/2 cup paprika

1/2 cup turbinado sugar (pure cane sugar, doesnt caramelize quickly like brown sugar which I use a lot)

1/4 cup kosher salt

4 tsp dried mustard

2 tsp cayenne

There is an accompanying mop but I didn't use that. It came out fantastic. I have one picture but it looks terrible because I took it withi my phone and the shoulder basically fell apart when i picked it up. :lmao:

I used a Weber bullet smoker - the Smokey Mountain.

Regarding some of the other things, I tried to use the match light once in my old smoker when I was new to smoking bbq. Don't. Unless you love the taste of lighter fluid, that is.

Has anyone ever used maple to smoke with? I picked this up when I went to get some apple and cherry wood.

 
Schmegma said:
shuke said:
Schmegma said:
Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle. Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?
Click to expand...
You could still use the bottom part of the bullet smoker as a regular charcoal grill, but it will be real close to the ground and not as much cooking surface as a kettle.
Click to expand...
Yeah, way too short, and the lid on the bullet isn't designed to stay on without the middle section. I know you are using a vertical smoker. Do you have the Weber bullet? If so, have you made burgers, brats, steak, etc on it?
Click to expand...
I have a Char Broil, not a Weber. And I've never used it for anything other than smoking.
 
shuke said:
Schmegma said:
shuke said:
Schmegma said:
Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle. Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?
Click to expand...
You could still use the bottom part of the bullet smoker as a regular charcoal grill, but it will be real close to the ground and not as much cooking surface as a kettle.
Click to expand...
Yeah, way too short, and the lid on the bullet isn't designed to stay on without the middle section. I know you are using a vertical smoker. Do you have the Weber bullet? If so, have you made burgers, brats, steak, etc on it?
Click to expand...
Ugh, a Char Broil. Disregard everything he says. JKI have a Char Broil, not a Weber. And I've never used it for anything other than smoking.
Click to expand...
 
JaxBill said:
Texasmouth said:
Flaming Moe said:
Texasmouth said:
???? What?

I am only opening the lid once every 30 minutes to add charcoal and wood like the directions say. :fishing:
Click to expand...
Are they done yet? I hope they look better than Joe's. :pics:
Click to expand...
All done:http://i177.photobucket.com/albums/w201/Te...hedproduct1.jpg

http://i177.photobucket.com/albums/w201/Te...hedproduct2.jpg

http://i177.photobucket.com/albums/w201/Te...hedproduct4.jpg
Click to expand...
:bs: Glad the chimney and everything worked out for you.
Click to expand...
The chimney was awesome. I of course stuffed it too full.....got advice about that here.....fixed that and it worked great. That thing is really cool.
 
I'm trying to do the chickens today. What temp did you use? I'm at 240 right now, wondering if that's too high.

 
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