ok, it's here!!!!
As mentioned earlier, I've held my wallet wide open at the local retailers. I now have the DBS6, cover, the Maverick Dual Probe, some tenderquick, the morton's meat pump, a couple of books on curing/smoking/etc, a box of each type of wood (including the Crown Royal and Jim Beam), and the Thermoworks super-fast thermopen (just 'cause it's cool to see the temp if anything in 3 seconds). I also have the receipts well hidden from the wife ;o)
So now the day is here... and I have nothing in the fridge to put in it
( . So, tonight is the seasoning, and tomorrow is going to be the virgin run. I'm thinking of starting of easy for the first run and to make a chicken; does anyone have a good recipe for a whole chicken that is not too 'fancy' (more of a meat and potato's kind of a guy, so I have no interest in making it taste like something its not).
Then the next day, I have to try to reproduce the Standing Rib roast that I make on the Grill with the little smokerbox... Anything that I should watch out for with rib roast? I usually like to have a nice fat-cap on it, I assume that i'm still good leaving it on as it will help keep the roast moist, or will it be too much fat in the smoker?
