Recent content by PAHuntAndEat

Hi, I have posted on the forum a few times about really long cook times. I'm not sure if my experiences are typical or if there is an issue. I'm unfortunately starting to think there is an issue. Today i tried to smoke salmon and chicken breast in the #1. About 5lbs of meat all together. I put...

Tonight i tried 4.5lbs of chicken drumsticks in my #1. Brined for 4 hours, dried and lightly seasoned with garlic salt and pepper then into the smoker @250 for 5 hours. At 5 hours they  were still pink and watery (i didn't take the temp but wish i did). With the kids getting hungry and it...

Since i will be harvesting my own wood for my #1 i bought a moisture meter. I measured the hickory wood that came with my #1. It measured 3%. The wood itself has a good smell to it. I then measured hickory wood chunks from a big box store. 0% moisture and in some places it would bounce for 0%...

Thanks for having me guys. I'm Dee from the Pennsylvania Mountains. Im looking forward to experimenting with the #1 for all things especially wild game meat. I've got two smokes under my belt with the #1. first smoke was two venison roasts using a brine found on the forum and the other from a...