Good morning and another newbie joins the ranks

[muebe]

I cooked a chicken this weekend using the "beer can stand" . I brined the chicken for 4 hours,  mixed up some minced garlic with Itallian dressing and brushed it on , along with drizzled EVOO. I preheated the Bradley for 20 min. put the bird on and waited.  2 hours of  maple smoke.  3 - 1/2 hours @ 210-230 degrees still only 140 deg. internal temperature.   I put the bird in the oven @ 400 deg for 1 hour and then it was done.  I also made garlic mashed potatoes , a green veggie and an apple crumble for dessert.  Chicken was wonderful .  Nice smoke flavor, not overpowering. Temp outside was about mid 30's.  sorry, no photos.  It was a big hit with the family.

Sounds like a great cook. A great combination is to smoke the bird in the Bradley like you did and then use a Char-Broil Big Easy or SRG(smoker,roaster,grill) to finish the cook. If you do not own a Big Easy then get one! You will not be disappointed ;D

[taz]

Well my Ribs didn't turn out to my taste.  The company loved it though and it looked really good.  I have done Smoke candied salmon which I think have now pretty much perfected.   All my friends tell me its good enough to sell.  I just tell them I eat it faster than I can sell it so I will stick to eating it.  I will post pictures the next time I make a batch of salmon.  Has any of you smoke almonds yet?  I think my next thing to try is beef JERKY;D

[Indy Smoker]

If you haven't invested in a remote thermometer here's a suggestion
http://www.yardandpool.com/Maverick-RediChek-ET-72-Remote-Single-Probe-p/et-72.htm