quote:

Originally posted by joatmonv:
Smoked just a few minutes to long. A little dry but still decent.

quote:

Originally posted by joatmonv:
Used apple wood

quote:

Originally posted by tatortodd:

quote:

Originally posted by joatmonv:
Smoked just a few minutes to long. A little dry but still decent.

Have you bought a leave in thermometer yet? Cooking to temperature not time made a huge difference in my smoking, grilling, and cooking. Still some art to it (bend test on ribs, probe feel on brisket and pork butts, etc), but it definitely gets you closer to the bullseye than a clock.

quote:

Originally posted by joatmonv:
Used apple wood

Have you tried cherry wood yet? I prefer it over apple as it's more versatile, has a better flavor, and chunks of cherry pair well with oak lump charcoal (i.e. my go to charcoal). I use hickory chunks most of the time, but cherry is better on poultry and it's a nice change of pace on pork & beef.

BTW, one tip I picked up from LMS was smoking poultry hotter than pork or beef. Ever since I tried his recommended 325 pit temp for poultry it's been my go to to setpoint for poultry. Crispy skin (if you have skin) instead of rubbery you get at 225, and poultry is so lean cooking it fast is less likely to dry it out since you're just trying to cook it and don't need to break down anything (e.g. collagen) like you do for some of the tougher, fattier meats (e.g. brisket).