Arun L.
TVWBB All-Star
I made a curry-lemon smoked chicken on Sunday.
Pics:
http://imgur.com/a/y88uZ/layout/grid
Ignition was much better this time. It did take 31 mins between the 3rd and 4th pics, which seems longer than people said it would in another thread. But the quality of the fire was much better than my last few times.
I used the paper donut on the bottom of the chimney, and put the chimney on the charcoal grate.
Just as I was starting the cook, I realized the probes on the Flame Boss weren't working anymore. Neither the pit nor the meat. They sent me new ones and I got the replacements yesterday.
I ended up using another meat thermometer that I had.
After I configured the unlit charcoal in the charcoal grate and put lump charcoal and wood on top, I then put the lit charcoal on.
I used 2 pieces of applewood and 3 pieces of Sharpe Hickory.
After two hours, I used a spray bottle to spray the chicken with lemon juice.
It took 4 hours, 13 minutes for the breast to reach 155 degrees. Normally I wait until 165, but I felt it had cooked long enough.
I didn't taste much smoke the first day. On Day 2 and Day 3, I tasted it more.
How can I get more smoke flavor?
Should I refill the wood at a certain point?
Pics:
http://imgur.com/a/y88uZ/layout/grid
Ignition was much better this time. It did take 31 mins between the 3rd and 4th pics, which seems longer than people said it would in another thread. But the quality of the fire was much better than my last few times.
I used the paper donut on the bottom of the chimney, and put the chimney on the charcoal grate.
Just as I was starting the cook, I realized the probes on the Flame Boss weren't working anymore. Neither the pit nor the meat. They sent me new ones and I got the replacements yesterday.
I ended up using another meat thermometer that I had.
After I configured the unlit charcoal in the charcoal grate and put lump charcoal and wood on top, I then put the lit charcoal on.
I used 2 pieces of applewood and 3 pieces of Sharpe Hickory.
After two hours, I used a spray bottle to spray the chicken with lemon juice.
It took 4 hours, 13 minutes for the breast to reach 155 degrees. Normally I wait until 165, but I felt it had cooked long enough.
I didn't taste much smoke the first day. On Day 2 and Day 3, I tasted it more.
How can I get more smoke flavor?
Should I refill the wood at a certain point?