Another smoker/food thread...(The BBQ kind!) (Page 2)

Well...I'm addicted to smoking.

I cook something about once a week since I've gotten it a month and a half ago.

I've done chicken breasts and a few pork tenderloins (thank goodness for Costco and reasonable meat prices!) and just this weekend I did a whole chicken. (A cute little guy). The most recent pork tenderloin had a very nice smoke ring and was sooo tender. 13 y.o. step daughter even asked if she could take a picture of her meal, I allowed for the picture temporarily suspending the no phones at the table rule :-P

Up until the whole chicken I've been using the propane and chips, but the chicken I did charcoal. It had AMAZING smoke...but the temp wasn't very high! In my attempt to light the charcoal, I believe I might've "clogged" the air holes in the charcoal bowl with the paper ash. So I was using a little bit of propane along with the charcoal to keep the temp up.

One of my "obstacles" has been getting smoke with the propane cooking. I check amazingribs for a lot of tips but there is sooo much to read! I just ordered some wood chunks (from Amazon). I read that it is good for gas smoking. Another option is making a "smoke bomb".

I see the advantage of a cabinet style and may look into that next year if I continue to use it. I'd probably smoke something just about every day except for the whole having to be home for a few hours and having to check it periodically. (One time the propane flame blew out...oops!) Having the stacked "bowls" can present a problem for stoking or refueling. The little door on the side doesn't really allow for much.

So far I haven't really gotten into much seasoning just some olive oil rubbed on and it still sooo good!

I may be trying some salmon in the near future! Happy summer!

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