Recent content by William Olmstead

This is now my favorite thing to do. I am already thinking about what else I can gill. The smell in the air smells sooo nice. I have never had chicken so good, the dark meat just soaked up the flavor. My wife and kids ate it up. Whats a good next meat to try out? Typically it is just me...

You have not met my wife yet :-). I work from home so I just worked while it was cooking. I can tell you one thing. I think this is going to be addictive. --WKO

Ok, all done and it is wraped up keeping warm in my oven. Below are some pics from it, kind of proud since it being my first smoke. I think I did pretty good. I did nothing to it except for the brine, which was water, salt, soy sauce and sugar. The temperature finally calmed down around 270...

Sorry, middle name is Keith. William Keith Olmstead I did add it to a brine this morning and took it out for a total of about 4 hours of brining, and have been cooking it since 1ish. I just got a temp done on the breast at 175 degrees with my thermometer. I was expecting it to take longer...

One question. How long should this bird take to cook? I have read 1 - 1 1/2 hours per pound, so my 4.8 pound bird will take 5ish hours? I am guessing a little less sense the temp is running a little warm.

Following Brian's lead from another discussion, I am smoking my first bird today in my one touch silver. Keeping the temps steady has been a chore to say the least. I have been staying between 250 and 300. That is with the bottom vent mostly closed and the top vent 3/4 closed. I used 6-7...