Beer can chicken tomorrow, any interest in pics?

[redrumloa]

I bought a vertical smoker a couple months ago and have been trying to smoke different smoked foods. So far I have done smoked Bratwurst, chicken thighs, baby back ribs, pork shoulder and pork butt. I think I am learning the craft, so I will be trying beer can chicken tomorrow If there is any interest, I will post some pics and thoughts on how it came out.

 

[Glaucus]

Why don't you air mail me a sample and I'll tell you if you got it right. :wink:

 

[redrumloa]

Why don't you air mail me a sample and I'll tell you if you got it right. :wink:

If it would work I would

 

[minator]

I bought a vertical smoker a couple months ago and have been trying to smoke different smoked foods.

Can it work with alternative smoking techniques? When I lived in Amsterdam I always wondered what "stoned cheese" would be like...

 

[Wayne]

I've had a charcoal smoker, in the box, in the garage for about 8 years now. No idea where it came from I'm afraid, but I imagine it was a gift from the former in-laws.. One of these days, I need to break it out and use it on something, probably one of my famous 1 inch porterhouses, but as of right now it's just another box in the garage.

Let us know how it works out Jim.

Wayne

 

[redrumloa]

The chicks at 9AM:

The chicks at 11AM:

Should be another ~2 hours

 

[redrumloa]

I bought a vertical smoker a couple months ago and have been trying to smoke different smoked foods.

Can it work with alternative smoking techniques? When I lived in Amsterdam I always wondered what "stoned cheese" would be like...

Heh, I'm not into the leafy green stuff if that is what you mean

 

[redrumloa]

Just to let ya'll know, it came out good but nothing terribly special. I need to tweak a few things. My smoker won't go under ~265 degrees in South Florida's heat. That is not low enough. I also need to learn to make a better dry rub. I need to tweak a few more things.

All and all, it was pretty good chicken but nothing spectacular.

 

[Wayne]

Just to let ya'll know, it came out good but nothing terribly special. I need to tweak a few things. My smoker won't go under ~265 degrees in South Florida's heat. That is not low enough. I also need to learn to make a better dry rub. I need to tweak a few more things.

All and all, it was pretty good chicken but nothing spectacular.

If you're doing a dry rub, you gotta saturate it (or press it into the flesh), or all the spices burn off, as opposed to a wet rub where at least some of it sears in. Same thing as burgers on a george foreman grill.

Wayne