I got the smoker and was itching to use it, so I bought 2 chickens, about 4-5 lbs each. I spatchcocked both, put them in front of a fan while I cured the smoker for the hour, then put a dry rub and olive oil on one, and salt, pepper and olive oil on the other. I smoked with apple for 2 hours. Before I put them in, I realized my probe thermometer was broke, so I ended up overcooking them when I transferred them to my oven. I'd rather brine beforehand, but I was to antsy to use the smoker for the first time.
I left the vents open for the whole 2 hours.
I switched the racks at one hour.
I used the two middle racks.
Here's the pics:
(http://i1303.photobucket.com/albums/ag147/wc4572/6cc8d896-35b1-4a5a-a531-57379cc7ef55_zps27d9b88b.jpg) (http://s1303.photobucket.com/user/wc4572/media/6cc8d896-35b1-4a5a-a531-57379cc7ef55_zps27d9b88b.jpg.html)
Spatchcocked and seasoned
(http://i1303.photobucket.com/albums/ag147/wc4572/8d20fb69-25b0-4abb-b907-3783c6bde06c_zpsca35ff03.jpg) (http://s1303.photobucket.com/user/wc4572/media/8d20fb69-25b0-4abb-b907-3783c6bde06c_zpsca35ff03.jpg.html)
After 1 hour, racks switched positions, water bowl refilled
(http://i1303.photobucket.com/albums/ag147/wc4572/12682fc3-b59f-410b-803f-a5dcf4c0ecdd_zpse2784ed6.jpg) (http://s1303.photobucket.com/user/wc4572/media/12682fc3-b59f-410b-803f-a5dcf4c0ecdd_zpse2784ed6.jpg.html)
After 2 hours in the smoker
(http://i1303.photobucket.com/albums/ag147/wc4572/a799e3fe-fca3-4747-9b71-048a83a48f18_zps08e6df2b.jpg) (http://s1303.photobucket.com/user/wc4572/media/a799e3fe-fca3-4747-9b71-048a83a48f18_zps08e6df2b.jpg.html)
Salt and pepper bird after time in the oven
(http://i1303.photobucket.com/albums/ag147/wc4572/1a8a398c-b87e-4464-aba5-10cdfe48821f_zpsa80024bc.jpg) (http://s1303.photobucket.com/user/wc4572/media/1a8a398c-b87e-4464-aba5-10cdfe48821f_zpsa80024bc.jpg.html)
Dry-rubbed bird after time in oven with a slice missing
Looking good!
Good looking yard bird....
Looking tasty, as does the refreshment on top of the smoker
Thanks. I decided to finish my bottle of whiskey that I aged myself in a 1 liter oak barrel. After the whiskey I tried aging gin and campari for an aged negroni, and now I have some white rum in the barrel to see how that ages.