Best smoker ever

[afdscott]

This is my first post. I got a BS for christmas, the black one. I have made whole muscle beef jerkey with the High mountain cracked pepper corn and garlic, after making jerkey for 10 years, this is the best jerkey I have ever made, and alot easier. I just finished smoking 3 whole chickens for all my co-worker buds here at the firehouse in Austin Texas. It went over well. I think they are all going to go buy one now. The only problem I had was reaching the 220 on the door thermometer, but all went well. took about 4.5 hours. I am looking forward to trying salmon.

lots of good info on this forum, thanks.

smoke eater

[nodak]

Congrats afdscott [^]

The door thermometer isn't very accurate, Most of us use a thermometer with a lead on it and/or a remote.

Mind sharing the details on the jerky (ex. temp,time,prep,etc).

You will find lots of knowledgeable/helpful guys here and info. Also check out http://www.susanminor.org and http://www.chezbubba.com.
 
 Have fun!!!


"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

[iceman]

Way to go afdscott[:p] Love to do smoked chickens myself. Did you brine them? If not try that next time. I brine them then do the beer can thing then throw them in the smoker. Yum[^]

Big or small you can smoke'm all!!!