Cheap Smoker

[lowthreeohz]

I grabbed a WSM 18.5 2 weeks ago because i can't fathom spending the coin for a Big green egg or anything similar.

I'm happy as can be with the WSM. Cooks well and it's easy as pie to maintain a temp. I did some skin on bone in chicken on it a few nights ago, and then a rack of st louis style ribs. the ribs turned out fucking awesome, the chicken was good but a little moist for my liking. I'll toss a 10-12 lb brisket in there maybe this weekend.

[Lone Sailor]

My current side smoker i added to my grill isnt working very well.
I know you get what you pay for but i'm not a hardcore person when it comes to smoking meat.

http://www.homedepot.com/h_d1/N-5yc1v/R-100606041/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=smoker&storeId=10051

Brinkmann Smoke N' Grill Charcoal Smoker and Grill
39.97

or

Brinkmann Vertical Gas Smoker - $149.00

http://www.homedepot.com/webapp/wcs/...ryId=202650720

I started out on a cheap Brinkman just like that one. I made some modifications to it for ventilation and to the "firebox". Still have it as a back up, but rarely use it.

I grabbed a WSM 18.5 2 weeks ago because i can't fathom spending the coin for a Big green egg or anything similar.

I'm happy as can be with the WSM. Cooks well and it's easy as pie to maintain a temp. I did some skin on bone in chicken on it a few nights ago, and then a rack of st louis style ribs. the ribs turned out fucking awesome, the chicken was good but a little moist for my liking. I'll toss a 10-12 lb brisket in there maybe this weekend.

Which rack did you have the chicken on and what temp were you cooking at?

[lowthreeohz]

I started out on a cheap Brinkman just like that one. I made some modifications to it for ventilation and to the "firebox". Still have it as a back up, but rarely use it.




Which rack did you have the chicken on and what temp were you cooking at?

5 breasts on top rack, 230-260 for 3 to 3.5 hrs

[bcoop]

Lmao. I've never heard of anyone complaining about chicken being too moist. Especially white meat, and especially being smoked.

[lowthreeohz]

I'm probably conditioned from eating boneless skinless off the BBQ.. She likes hers overcooked and mine usually ends up in the same condition.

I tore into 2 of the breasts last night and they were better, I think the fridge dried them out a little.

[Silverback]

I usually undercook the ones I'm going to reheat during the week, leave just a hint of pink in the middle, so that when i do reheat them they aren't dried out.

I cooked 4-5 boneless on the gas grill tonight, marinated in Stubb's beef marinade, and they were juicy as could be. You really must be overcooking the hell out of your chicken breasts Kyle

[Trick Pony]

Very strange wanting dry chicken. I don't even eat breast usually because it's drier. I am a dark meat man and luckily my wife likes the dry stuff so it works out.

[lowthreeohz]

I usually undercook the ones I'm going to reheat during the week, leave just a hint of pink in the middle, so that when i do reheat them they aren't dried out.

I cooked 4-5 boneless on the gas grill tonight, marinated in Stubb's beef marinade, and they were juicy as could be. You really must be overcooking the hell out of your chicken breasts Kyle

Yeah, usually she cooks the easy stuff (chicken) on the grill and i do the other shit. I don't mind dry chicken.. but i also think a1 is okay on a steak.

[lowthreeohz]

Very strange wanting dry chicken. I don't even eat breast usually because it's drier. I am a dark meat man and luckily my wife likes the dry stuff so it works out.

I don't know why, but i've always hated dark meat. I can remember not eating bowls of mom's homemade chicken soup because one or two pieces of dark were mixed in. LOL!

[goofygrin]

Buddy has a Traeger Texan pellet smoker and it's simple and makes some good meat . Huge though (he did two turkeys this last thanksgiving).

There's a Traeger Junior ($400) but it doesn't have a smoke stack and you need to cap off some of the ventilation to keep the smoke in.

[bcoop]

Very strange wanting dry chicken. I don't even eat breast usually because it's drier. I am a dark meat man and luckily my wife likes the dry stuff so it works out.

Same here. But this diet has me eating chicken breasts and I hate it. I splurged and had BBQ for lunch.

[Trick Pony]

I don't know why, but i've always hated dark meat. I can remember not eating bowls of mom's homemade chicken soup because one or two pieces of dark were mixed in. LOL!

Damn, that's just like my wife. I think dark meat is so much more flavorful, tender, and juicy than white meat.

Same here. But this diet has me eating chicken breasts and I hate it. I splurged and had BBQ for lunch.

If I cook chicken breast I usually make chicken katsu or chicken parm, but that probably negates the health benefits lol.

[Lone Sailor]

5 breasts on top rack, 230-260 for 3 to 3.5 hrs

Put them on the lower rack next time, same temp, report back.

[ELVIS]

errrbody know i love the dark meat.

god bless.

[unkoricky]

I bought the cheap brinkmann smoker at HD over the weekend... worked a lot better than my ghetto ass side smoker.




how much water do i keep in the water pan? or is it even necessary?