Whats on the Grill or Smoker?

[srb08]

Traeger time!...three half chickens with a dry mix of Goya Adobo, Fiesta Garlic Pepper, Janes Crazy Mixed Up Salt, and table pepper rubbed on them. Gonna smoke these with a blend of Louisiana Grills New England Apple and CookinPellets 100% Hickory.
View attachment 61619

Gonna be good eatin tonight!

 

[USMC615]

Gonna be good eatin tonight!

Here's something I found odd Steve...Amazon has every pellet pretty much on the planet by different mfg's. All of the 40lb bags run anywhere from $28-40 based on what the mix is or if it's a straight pellet. The Louisiana Grills New England Apple (again, a mix of apple and maple) was $13.91 per 40lb bag. And the dollar figure I just said is not a typo. I figured what the hell, I'll give it a try and ordered two 40lb bags for said price. Right now, after sampling all the 40lb bags I've got, I think the New England Apple has been the best, at least on the whole chickens I smoked two wknds ago. Anyhoo, went back to Amazon and was looking to load up on the $13.91 per 40lb bag...now it's offered through 'other sellers' to the tune of $40-$60 a 40lb bag. WTF? I guess they had it mis-priced or something. I wish I'd a bought ten 40lb bags now with that initial purchase.

 

[amberg]

My buddy bought me a 11 lb. fresh pork loin 3 weeks ago, so I decided to cure it for 2 weeks and make some Canadian bacon with it. This is the second half that I finished smoking a couple days ago. Mama loves it because she don't have a lot of time to do a lot of cooking here lately. This stuff really tastes good. Trying one of them USMC615 chickens now, will see how it goes.

 

[USMC615]

My buddy bought me a 11 lb. fresh pork loin 3 weeks ago, so I decided to cure it for 2 weeks and make some Canadian bacon with it. This is the second half that I finished smoking a couple days ago. Mama loves it because she don't have a lot of time to do a lot of cooking here lately. This stuff really tastes good. Trying one of them USMC615 chickens now, will see how it goes.

Looks fine Charlie. You still using the Amazen smoker tube? I bought one several weeks ago . A square 12" one from Smokin Cube, and yet to use it with pellets. Got it for the Weber Performer if I wanna add a long smoke on that grill.

 

[amberg]

Traeger time!...three half chickens with a dry mix of Goya Adobo, Fiesta Garlic Pepper, Janes Crazy Mixed Up Salt, and table pepper rubbed on them. Gonna smoke these with a blend of Louisiana Grills New England Apple and CookinPellets 100% Hickory.
View attachment 61619

What temp. you going to cook them at?

 

[amberg]

Looks fine Charlie. You still using the Amazen smoker tube? I bought one several weeks ago . A square 12" one from Smokin Cube, and yet to use it with pellets. Got it for the Weber Performer if I wanna add a long smoke on that grill.
View attachment 61658

Yes I love them, Got 2 of the 6" tubes, might be able to see it in the bottom of the pic.

 

[amberg]

Here's a pic of the finished product. Fourteen hours total cooking time. Five hours on the smoker and nine hours of steam.

View attachment 61579

Yummy yummy!! UPS overnight lol!

 

[USMC615]

What temp. you going to cook them at?

Started them at 150-160 for the first 2 hrs, dialed it up...kicking back at 180 degs now.

 

[amberg]

This is my newest upgrade, Decided the little one wasn't big enough. Broke down and got a bigger one. ( You guys are going to break me! )

 

[USMC615]

Started them at 150-160 for the first 2 hrs, dialed it up...kicking back at 180 degs now.

Charlie, I'll dial 'em up to around 225-250 in about an hour, maybe a little longer, crisp the skin a little, and I think I'm gonna glaze a little sauce on 'em. Probably hit 'em with some Franks Red Hot Kickin BBQ sauce...a good sweet sauce with a twist of heat to it.

 

[USMC615]

This is my newest upgrade, Decided the little one wasn't big enough. Broke down and got a bigger one. ( You guys are going to break me! )

Nice Charlie...I like my Smoke Hollow. What size is it?

 

[amberg]

Nice Charlie...I like my Smoke Hollow. What size is it?

Jason, I think they call it the 26" model. Has a lot more grate spaces to work with. Plus it is tall enough to hang bacon for cold smoking. Here it is with the lowly chicken attempting to sit up in it. Not sure how you get them to sit up so pretty. It did turn out damn good though. I also cured the chicken for three days in the brine with cure #1, Kosher salt and brown sugar, onion and garlic powder. I did turn the temp. up to 275 to finish it off, think I pulled it at 167.
I think I like the half chickens better.

 

[USMC615]

Jason, I think they call it the 26" model. Has a lot more grate spaces to work with. Plus it is tall enough to hang bacon for cold smoking. Here it is with the lowly chicken attempting to sit up in it. Not sure how you get them to sit up so pretty. It did turn out damn good though. I also cured the chicken for three days in the brine with cure #1, Kosher salt and brown sugar, onion and garlic powder. I did turn the temp. up to 275 to finish it off, think I pulled it at 167.
I think I like the half chickens better.

Looks good Charlie. If you don't have any whole chicken holders, rinse out a beer or soda can, fill it about half way with apple juice, water, whatever, add some spices to it...run it right up his rear end. Let the bird sit on it. It'll keep the inside of the bird moist as it cooks. The ol' beer can chicken theory.

 

[srb08]

Here's something I found odd Steve...Amazon has every pellet pretty much on the planet by different mfg's. All of the 40lb bags run anywhere from $28-40 based on what the mix is or if it's a straight pellet. The Louisiana Grills New Rngland Apple (again, a mix of apple and maple) was $13.91 per 40lb bag. And the dollar figure I just said is not a typo. I figured what the hell, I'll give it a try and ordered two 40lb bags for said price. Right now, after sampling all the 40lb bags I've got, I think the New England Apple has been the best, at least on the whole chickens I smoked two wknds ago. Anyhoo, went back to Amazon and was looking to load up on the $13.91 per 40lb bag...now it's offered through 'other sellers' to the tune of $40-$60 a 40lb bag. WTF? I guess they had it mis-priced or something. I wish I'd a bought ten 40lb bags now with that initial purchase.

I hate when that happens. If you'd bought ten, they would have been horrible. That's the way it always works., at least for me.
How many pounds will it take to smoke the Chickens?
I'm going to order my Pro 34 pretty quick. I have to get a skidding winch for my tractor first. We had a Tornado come through the week before last and I have a lot of trees I need to move but can't easily get to.

 

[USMC615]

I hate when that happens. If you'd bought ten, they would have been horrible. That's the way it always works., at least for me.
How many pounds will it take to smoke the Chickens?
I'm going to order my Pro 34 pretty quick. I have to get a skidding winch for my tractor first. We had a Tornado come through the week before last and I have a lot of trees I need to move but can't easily get to.

I filled the hopper about 1/3 way with these half birds, still got a couple of inches of pellets left. I'm just letting 'me roll low, crank 'em up here shortly and glaze some sauce on them.

 

[srb08]

Jason, I think they call it the 26" model. Has a lot more grate spaces to work with. Plus it is tall enough to hang bacon for cold smoking. Here it is with the lowly chicken attempting to sit up in it. Not sure how you get them to sit up so pretty. It did turn out damn good though. I also cured the chicken for three days in the brine with cure #1, Kosher salt and brown sugar, onion and garlic powder. I did turn the temp. up to 275 to finish it off, think I pulled it at 167.
I think I like the half chickens better.

That's almost obscene........great picture. I might borrow it for the wallpaper on my computer at work.
Brining really makes a difference with poultry.

 

[srb08]

This is my newest upgrade, Decided the little one wasn't big enough. Broke down and got a bigger one. ( You guys are going to break me! )

We're here to help. You'll appreciate the extra space. Six months from now, you'll be wanting a larger one.

 

[USMC615]

We're here to help. You'll appreciate the extra space. Six months from now, you'll be wanting a larger one.

Yep...

 

[amberg]

Thanks guys! Might need it. I must be doing something right, this is what just walked in the door. Mamma wants to make some pulled pork BBQ with the pork shoulder butt, not sure whether to cure it, or just cook and smoke it, or just plain cook it.

 

[USMC615]

Thanks guys! Might need it. I must be doing something right, this is what just walked in the door. Mamma wants to make some pulled pork BBQ with the pork shoulder butt, not sure whether to cure it, or just cook and smoke it, or just plain cook it.

I'm liking that spread. Ol' Food Lion I see. We had one here in Warner Robins for yrs, but it got gone about 5 yrs ago. When I was stationed at MCAS Cherry Point on the coast of NC many yrs ago, they had two. Always had damn good meats.