Back by popular demand....

[fabvsix]

Texas Brined Smoked Chicken........Since my party was smaller than the previous Friday, I was able to tweek the brine to a tee! Cowboy lump with 3 mesquite logs from Pitts and Spitts did the trick! I put Orange juice in the bottom of tank for the first run before replacing with water. Left overs the next day was even better!

Dry rub: Tony's from Louisiana (where else)

Placed chicken on smoker at 3 p.m. Chicken was done by 5:30 p.m.

smoking temp: 250
6 whole chickens split down the middle

Those onions are killa too ! :banana: :banana: :banana:

[Urizen]

That is one sweet looking smoker! And the surroundings don't suck either. :thmbsp:

Did you split the chickens simply for time's sake? I have always found mine come out more tender and juicy when smoked whole.

Regards,

Ken

[shrinkboy]

i tried to smoke a chicken once, but it didn't draw very well, and i had trouble keeping it lit...

[fabvsix]

Ken,
It all comes down to the quality of your smoker. P&S at www.pittsandspitts.com simply make nothing short of "the best". That being said I can cook the cheapest meat and have it tender and juicy. Smoke time is cut in half also with the quality of the smoker as well.....Also placing a whole chicken in a plastic tub to brine for 24 plus hours would be a hassle to say the least with whole chic's as opposed to cut in half. That way I can lay them neatly together for the brine tub........space is precious also........

Shrinkboy:
:smoke: :smoke:

[Urizen]

Mine will cook an eight pound Boston Butt in about 8 hours. I don't have a firebox , so I lose heat when lifting the lid to add coals and wood. Are you using purely smoke, or is the cooking assisted by propane, underneath the meat?

Very nice grills on that site. Thanks for the link.

Regards,

Ken

[fabvsix]

Ken,
propane is JUST to get your wood logs started. Runs totally on the fire box shown on the left bottom side.
P&S build the BEST!

[fabvsix]

Smoke with Log's and Lump coal!

[pmsummer]

I didn't know rigs like that were even LEGAL in northern Cali!

Big :thmbsp: !

[fabvsix]

As one quoted: That is one mean lean smoking machine!

[digtubeess]

Hey Fab,

Do you use the Mexican mesquite too ? love it for beef and pork.
I just have a baby smoker but gosh grilling and smoking is my favorite !

In central cal they have those wonderful tri tip ques going everwhere.

well done! but not the meat! :banana:

[fabvsix]

I've yet to find "LOG's" for my smoker (in California) other than ordering them from Pitts and Spitts in Houston Texas ($$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$)
I just use plain Mesquite, Pecan or Oak logs that are custom cut for my smoker. Smoking on a P&S is a whole different animial from the average products like Weber etc.....They are worth every hard earned dime. Just ask yourself "How many smokers, grillers, combo units have you bought in your life time?" I'm sure it exceeds the price ($2000.00) of a Pitts and Spitts unit that I have......They will last well over 25 years or more.......Mine weighs 675 pounds of the BEST available steel in the market. Check out their web site as they have an area that gives you the details of their product. Its like having a All-Clad or Calphalon pot on wheels....... :thmbsp: :thmbsp:

I combine 100% all natural lump coal with logs...... :thmbsp:

[fabvsix]

Their griller are great too but their main products are SMOKERS not grillers....I have both side by side....... :banana:

[digtubeess]

Well. could I ask if you know about the commercial units?
I have,
1 last job fantasy in my life and that is to have a small chain of good restaurants I would love to speak to you on the phone about this , if you are interested in such a thing?
Fab.. for me its about my little community that suffers from lack of good food.
Sure make a profit , but i love to cook day and night for friends and family.
yup I have a vision. smellin the smokin and drinkin and the music to excite
the soul!

[fabvsix]

digtubees:
My parents have owned and operated a successful restrurant in Southern Louisiana. Al and Elaine are in the last 70's and still at it.....What stops me is "living in a kitchen" once you sign the dotted line. I'm not ready to give up current living style just yet...... :thmbsp:

I've been chewing on the idea of a unique cajun spot in my kneck of the woods. Food joints are terrible out my way..... :thumbsdn:

All my neighbors/friends tell me I've missed my calling....... :smoke:

[digtubeess]

Thank you, glad to hear Iam not the only one. when I see the line in the street at, in and out i go crazy. my take is a drive Thu that has real food..
I want greens and rice or taters with my bar-b-que. Damit.. !

I also have a friend who is very famous tv , cook man he told why sell eggs when you can sell the chicken..meaning only open for early to late dinner.

If they pay 8.00 bucks for hamburger and frys and a drink then they'll pay 12.00 for a decent plate of food. or no?

Ok my sister loves to cook too and is a world traveler , hence my flipping out when I cant find her sometimes. but anyway we had a lovely b-b-q yesterday , she alway grills several cuts of meat in deferent seasonings it's European thing.. ? right ? from the fil.M and the chic and the links(i eat the hot links) she has been trying a spice thats middle eastern on ground sirloin and pork kabob.. .. the seasoning was lovely over the oak coals.. I was teasing about the marriage of cultural flavors and how i think it brings people closer.

I hoped you worked for the place that sells those comercial size smokers,
I 'd love a place that we could smell and see the meant being cooked.

Jeez.. I want bacon wrapped shrimp the big ones grilled! dinner time..

[fabvsix]

Get out of my head!~
I'm thinking about grilling some HUGE shrimp on da griller ! Wrapped in some bacon sounds yum yum......
I don't/didn't work for any bbq grill company......I'm a USER not a seller ! Ha...
I've been in the staffing business for the past 18 years supplying computer specialists to Bay area clients (the big boys and some well funded start-ups). I'm at my prime at the moment..... :yes: :yes: :yes: :banana: :banana:

Cooking is in my blood however.......I love to entertain (cajun music, smoke in the air, laughter etc....) :thmbsp: :thmbsp: :thmbsp: