First Smoke...

[CoryNH]

Gave the OBS its inaugural run yesterday.  Figured I would start simple and smoke a whole chicken (about 6lb). Brined it for 5 hours in a homemade brew of equal parts water & apple cider, brown sugar, salt, peppercorns, fresh sage leaves, a cut up onion, a cut up carrot, and a garlic clove.  After its bird bath I injected it with butter that contained chopped sage, thyme and rosemary.  Coated the outside with S & P.  Smoked for 2.5 hours with equal parts pecan & apple @ 250* & finished cooking to IT of 165* (took about 6 hours).  It was a windy cool fall day yesterday up here in New Hampshire;  the OBS had a hard time recovering after I put the chicken in.  Then it started to sprinkle so I moved everything to my garage.  I need to build a OBS Condo so I don't have to worry about the wind or weather.  The chicken came out really good, really juicy.  I do wish the skin was a little crispier, I think next time I will finish the last 30 min of cooking in my oven.  The smoke flavor was really mild, but tasted really good.  My kid had the camera so I wasn't able to get any pictures... next weekend.

[KyNola]

Congrats!  Sounds like your inaugural run went well.

[Tenpoint5]

Nice start Cory. remember with poultry to keep the vent wide open they contain a lot of moisture which will affect heat. So give it lots of room to get out.

[ArnieM]

Hi Cory and welcome to the forum.  Sounds like you did a bang up job on the chicken.  I agree with finishing in the oven or on the grill to crisp up the skin.