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Guest
Guest
I received the Smokey Mountain Cooker for Xmas from my kids. I have managed to smoke 12 briskets, a pork butt, and a few roasts and about 50 chicken breasts (lots of happy neighbors and friends). The outdoor temp here in the Pacific Northwest hovered between 30 and 45 degrees F most of the cooking time. I was impressed with the fact the temp stayed constant at 225F and did not vary more than about 10 degrees thru this whole period on one full load of charcoal with some chunks of hardwood. After finishing up brisket the coals lasted another 4 hours for the chicken breasts. WOW this was unbelievable. I picked up this following hint somewhere. I use a Taylor candy thermometer thru the lid. To avoid the lid temp affecting the thermometer reading, I use a wine cork stuck in one of the top vents and the thermometer stem stuck thru the cork (hole was drilled thru cork). For the filling the water pan I found using a water bottle with tubing attached allows easy filling from the fire door. One last comment was that to sweeten the smoke I found throwing pieces of onion on the fire in the first hour tends to add a nice sweet taste to the meat. I appreciate all the good comments on this bulletin board. I hope folks contine to share their experiences; it is very helpful