Recent content by darreldbeck

Used mustard as a binder and Weber KC BBQ dry rub. 5 hours and turned out great.

Put a whole chicken on at 12:30. Set @ 230 degrees. Removed @ 5:30 when internal temp was 165. Turned out great; moist & flavorful. Removed all skin and tore of the bone. Best thing about the experience was the fact that I did nothing to prepare the bird. Washed, a little trimming and into the...

New to Smokin-it forums and the proud owner of a #2 since fall 2015. I will post occasionally, but really enjoy all the experiences others have while smoking. Keep up the good work!

19 degrees w/windchill around zero was no match for the #2 Sunday the 17th. A 17lb pork shoulder with rub and a chunk of wood for 9 hours yielded smiling faces at home and leftovers for the guys at work. New to the smoking game, but can't wait for more!!!! Doug