Did pretty good for timing of four pieces of meat with different cook times. They were all done within 45 minutes of each other.
I forgot just how good the meat is on a whole smoked chicken. Awesome for sandwiches because the breast meat is melt in your mouth. Probably been close to 30 years since I did them. Not sure why I never did them in this smoker before but they're on sale right now for $1.88.lb so I'll be getting more. After the night in the fridge, I just broke the cold whole chicken up into parts by hand easily. Get five more beer can chicken stands and make a six pack of chickens.
Tri Tip came out pink all the way through and has very yummy bark. They can keep their $20/lb beef cuts.
Ribs and salmon good as ever.
Wanted to make some crusty bread dough yesterday but didn't get the chance. Trying to schedule around work is looking difficult. I get home at 4pm and go to bed at 8-9pm and I'm not making dough at 3-4 am before work. I could do a 21 hour rise time, 7pm make dough to 4pm bake it.
Need to upzise my firebox badly and then do something about fire control other than leave the firebox door open 1". Yes, it's time to automate the smoker. Saw a video of a guy with a smoker and it had a basket that he could load up wood in and a variable speed inlet fan with a temperature sensor on it. I knew temp control was available and pretty standard for pellet smokers but didn't know there was something for wood chunk smokers. Pellet smokers will also feed more pellets in but that's impossible with wood chunks. If it gives me an hour or two at a time of set it and forget it, that would be a major upgrade. Guy in one video said he uses half as much wood to to the more efficient burn. For $300, I might have to rig my own version though.
