How about a few random pics?
Double bird smoke on Saturday. I'm getting used to this smoker now that I'm using it more often. I'm taking the "set it and forget" approach. I use the thermometer just in case...but now, just putting things on in the AM and taking it off around 3-ish. This smoke went from 9AM to about 3PM. Two just under 5lb birds. I also threw on a "Jimmy Dean" sausage. I've read about this on the smoker boards. The lingo for that is "smoking a fatty." A lot different from what I remember in college...but hey.. It came out pretty good! But the chicken really delivered.
Bowl of tasty:
Smoker shot:
I did things a bit differently with the wood. I was using bits of large branches from an apple tree we have in our yard in CT. This time, I used large sections from some apple wood a tree guy gave me. I started cutting by hand, but that took was too long. So I broke out the DeWalt compound miter and had multiple rounds in about a minute in a half.
Double bird smoke on Saturday. I'm getting used to this smoker now that I'm using it more often. I'm taking the "set it and forget" approach. I use the thermometer just in case...but now, just putting things on in the AM and taking it off around 3-ish. This smoke went from 9AM to about 3PM. Two just under 5lb birds. I also threw on a "Jimmy Dean" sausage. I've read about this on the smoker boards. The lingo for that is "smoking a fatty." A lot different from what I remember in college...but hey.. It came out pretty good! But the chicken really delivered.
Bowl of tasty:





Smoker shot:

I did things a bit differently with the wood. I was using bits of large branches from an apple tree we have in our yard in CT. This time, I used large sections from some apple wood a tree guy gave me. I started cutting by hand, but that took was too long. So I broke out the DeWalt compound miter and had multiple rounds in about a minute in a half.