Our first cook!
- Thread starter allie
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
wittdog
Master Chef
The PP looks great Allie...How did you do the chicken?
LarryWolfe
Chef Extraordinaire
Looks good Allie! That's the best thing about BBQ, you get to practice alot and still eat!
I rubbed it with the same stuff I put on the pork. It was a rub Steve-O sent me. It was a bit too salty for my taste and I'll be doing some more experimenting until I get the flavor I want. The chicken was put on at the same time as the pork and was pulled off about 11 hours later and put into foil until time to serve. The pork was foiled after 13 1/2 hours. We put them in a cooler and then took them out about 30 minutes before serving and I pulled it with two forks and put a little drizzle of sauce (NC style) on it.
JonM1
Assistant Cook
Hi Allie,
I have almost the same pit, did you burn wood in it or charcoal? also that flat piece on the top of the firebox was that an add on or can you buy them that way?
I have almost the same pit, did you burn wood in it or charcoal? also that flat piece on the top of the firebox was that an add on or can you buy them that way?
I agree, the chicken cooked way too long. This was our first time and was definitely a learning experience.
As for the smoker, I'm not sure if it was an add-on or came that way. Les worked on repossessed homes and found this in a storage shed. He brought it home and we cleaned it up a bit. This was our first time using it and we didn't do any mods on it.
We used 10 lbs of charcoal, 25 pounds of hickory chunks, and some kind of fruit wood we had here. I really think we used too much wood.
As for the smoker, I'm not sure if it was an add-on or came that way. Les worked on repossessed homes and found this in a storage shed. He brought it home and we cleaned it up a bit. This was our first time using it and we didn't do any mods on it.
We used 10 lbs of charcoal, 25 pounds of hickory chunks, and some kind of fruit wood we had here. I really think we used too much wood.
25lbs in wood???? 
6 chunks would have done you fine...more charcoal!!
6 chunks would have done you fine...more charcoal!!
Finney
Master Chef
That does sound like a lot of fuel... And 11 hrs for chicken is about 5 -8 hrs too long.
Puff1
Chef Extraordinaire
Nice looking cooker Allie
Seems like an awful lot of wood
Try some Wolfe Rub, it's good stuff
Seems like an awful lot of wood
Try some Wolfe Rub, it's good stuff
Thanks Puff! After we get this cooking thing figured out, I'll have to get some Wolfe Rub. I'd hate to spend the money and then burn it! LOL
I agree we used too much wood. Hey, you live and learn.......that's what it's all about!
I agree we used too much wood. Hey, you live and learn.......that's what it's all about!
Nick Prochilo
Chef Extraordinaire
Food looked great! How was the taste after using all that wood?
It was very smokey but decent. The pork was fine after I put a little extra sauce on it. We ate every bite of it! As for the chicken, it wasn't awful if you removed the skin. It was actually still quite moist and I ended up pulling it and putting sauce on it as well. There's only a couple of leg quarters left so I guess everyone enjoyed it.
Nick Prochilo
Chef Extraordinaire
Yup, like Larry said, the best part is eating all your practices!
Cliff H.
Master Chef
You never go hungry with Q'ing as a passtime.
