I had the tip in the middle of the biggest thigh. But after about an hour or so I was getting a temp reading much higher then it should have been. So I figured it was false. When I checked them at the 2.5 hrs mark. The temp reading was like 180. When I checked them with a hand temp prob. The temp of the chicken was about 145-150.
Yeah I thought I would have much more smoke flavor then I did. I mean you could smell the smokiness, but there was hardly any flavor of smoke.
I ordered some hickory, apple, and cherry from fruitawood yesterday. So I'm going to mess around with those flavor's and try adding a little bit more wood on the baby back ribs I'm smoking this weekend.
I covered the top of the smoke box and lined the bottom with foil , but the clean up on smoke box was more then I expected. It kinda touches the bottom of the smoker. Had a bunch of baked on crustiness on the bottom and sides. That had to be scrubbed off. Is this normal?
I figured I would make a small foil ball to place under it. So it would keep it from touching the bottom.
By the way I love this site. Looks like there's a lot of just plain good people here. The camaraderie is awesome!