Paul said

> In article >,
> "Heavy_Smoker" > wrote:
>
>> Hope yours comes out as good as mine. Post your results!
>
> The top rack took two hours, juices were clear and it looked
> done. Checked the internal temp, it was between 165 to 170.
> Cooking time was two hours.
>
> The chicken on the bottom rack wasn't done. We left it cooking
> while we ate dinner. After dinner it looked done at first, but
> when pulling the pieces out it was quite obvious it wasn't done.

I wonder what the temp difference is between the bottom and top
rack? Perhaps someone more experience can speak up?

> The chicken we had for dinner was fantastic. Nice and moist with
> a moderate smoke flavor. I think I threw in about four chunks of
> hickory. It was certainly as good, probably better, than any BBQ
> chicken I've had out at a restaurant. And we'll have leftovers
> for probably two other meals.

Indeed. I loved the subtle smoke smell and even more subtle smoke
flavor. I'm thinking of doing them w/o skin sometime. It seemed a
shame to discard well-seasoned but fatty/greasy skin. I suppose it
might dry out?

> Now cleanup. What's the best procedure. I've asked on another
> topic, feel free to skip answering here if you've seen the other
> one. Thanks!

I waited till today. This afternoon I scraped the big chunks off
the grill under the kitchen faucet - awkward at best. Then I went
after the water dish... which I will use foil on next time. I
dumped the ununsed lump just as the Prof insisted. ;-)

I've left my electric uncleaned for a few weeks. However, the
water pan had some grease which got really nasty. I'd recommend
cleaning the drippings up soon. The rest is debatable, IMHO.

Glad to hear everthing came out so good! Smoke on!




--
Better living through smoking.