First Smoke

[commonsense]

I am going to buy a OBS this Friday.  I will then attempt to smoke my first meal.

I am going to make a whole chicken. 

I saw a recipe on here that looked good with a smiley kid behind the chicken.  I think i'll try that one.

Any advice I can get from you guys will be much appreciated.

Thank you,

Commonsense

[Gizmo]

If you want to eat the skin, you will want to put the bird in the oven at a higher temperature after you apply the smoke.  If you are not a skin eater, it will be great right out of the smoker.

[Smoking Duck]

I always keep the vent wide open when doing any poultry.  Lots of moisture in the birds and you don't want that backing up into the tower, etc.

I believe some will dust a little corn starch on the skin to help with crisping.  If I do a whole yardbird, I like to put a butter soaked cheesecloth over the bird when smoking. 

I found it very helpful to do a little log book when I first started smoking so if I got it right the first time, I found it easier to duplicate.  If there was something I wanted to switch, it was a lot easier to jot it down and remember what I wanted to do the second time I attempted to smoke something.

Good luck and have fun!

SD

[pensrock]

Be sure to season the smoker once or twice before making any food in it.

[Brisket Lover]

So a 1.5 hour season at 160 should be good right?

I think that is what I read.

[FLBentRider]

Yes.