KevinSmith-TX
TVWBB Member
Well...All I can say is I'm in love.. This thing locked into 270 - 275 and stayed there all day long. Cooked for 6 hours on 1 a full chimney of unlit KBB + 15-20 lit. Never had to open the lid or touch it.. Once I set the vents It was off and running. Once I was done I shut it down with coals left over.
Wanted to cook some fatties to get a good aroma going in the new cooker and so my boys and I could have smoked sausage in the mornings before we head out. I also bulk cook chicken a lot and eat it throughout the week for lunches and dinner. It all came out perfect! Enjoy the pics!
Getting everything ready to go.
Full Chimney of until KBB stacked like a volcano with a crater in the middle for the lit and a couple fist sized chunks of Apple. We all like milder woods and I'm experimenting with how much smoke to add to foods.. Taking the less is more approach right now and I really like Apple.
Staring the day with some fatties.. The HEB stuff was on sale so I grabbed one to see how it tastes.
Both of the Jimmy Dean rubbed with Bone Suckin' Sauce Rub.. Love that stuff. One of my favorites. Left the HEB fatty nekkid.
Rolled the Performer over to use the table. Fatties on and smokin'!
It's fatty time!! Cooked them to 170 internal temp.
Pulled the fatties and made way for the Chicken... Brined in a simple 1/2 cup kosher salt and 1/2 cup sugar brine, rinsed, patted dry, and rubbed with Otis Tucker's Grill Dust.. Good stuff.. Bought a bunch of it from my son's fund raiser for his football team.. Good spicy kick and not very salty.
Sliced one of the fatties open.. Love the flavor of the apple wood mixed with the BSS rub and the maple flavor sausage... Nice and juicy too.. My son's and I almost ate this whole fatty in a few min.
Forgot to take pics of the chicken coming off the pit. Didn't sauce these since they will be eaten in salads and other stuff... These were by far the best chicken breasts I've ever cooked.. Smoked them at 275 until they reached 165 internal.. No smoke wood used for the chicken, just KBB.
I've never brined chicken breasts before but, I can promise you I will be from now on! The flavor is unreal and they are so moist.
Hope everyone has a good weekend!
-Kevin
Wanted to cook some fatties to get a good aroma going in the new cooker and so my boys and I could have smoked sausage in the mornings before we head out. I also bulk cook chicken a lot and eat it throughout the week for lunches and dinner. It all came out perfect! Enjoy the pics!
Getting everything ready to go.
Full Chimney of until KBB stacked like a volcano with a crater in the middle for the lit and a couple fist sized chunks of Apple. We all like milder woods and I'm experimenting with how much smoke to add to foods.. Taking the less is more approach right now and I really like Apple.
Staring the day with some fatties.. The HEB stuff was on sale so I grabbed one to see how it tastes.
Both of the Jimmy Dean rubbed with Bone Suckin' Sauce Rub.. Love that stuff. One of my favorites. Left the HEB fatty nekkid.
Rolled the Performer over to use the table. Fatties on and smokin'!
It's fatty time!! Cooked them to 170 internal temp.
Pulled the fatties and made way for the Chicken... Brined in a simple 1/2 cup kosher salt and 1/2 cup sugar brine, rinsed, patted dry, and rubbed with Otis Tucker's Grill Dust.. Good stuff.. Bought a bunch of it from my son's fund raiser for his football team.. Good spicy kick and not very salty.
Sliced one of the fatties open.. Love the flavor of the apple wood mixed with the BSS rub and the maple flavor sausage... Nice and juicy too.. My son's and I almost ate this whole fatty in a few min.
Forgot to take pics of the chicken coming off the pit. Didn't sauce these since they will be eaten in salads and other stuff... These were by far the best chicken breasts I've ever cooked.. Smoked them at 275 until they reached 165 internal.. No smoke wood used for the chicken, just KBB.
I've never brined chicken breasts before but, I can promise you I will be from now on! The flavor is unreal and they are so moist.
Hope everyone has a good weekend!
-Kevin
