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Ron
08-12-2008, 04:12 PM
Just smoked for the first time in my new #1100. I began with 3 chickens (1 with rub, 1 injected, and 1 plain to judge how they compared) and 3 racks of ribs (same prep). After 3 hours at 225 I opened the door (it was hard not to check occasionally) and the result was unreal - even my 4 year old grandson, who doesn't eat anything, had 3 helpings of chicken!

Nothing to it, can't wait to try a brisket!
smokin-tnpete
08-12-2008, 04:21 PM
Just smoked for the first time in my new #1100. I began with 3 chickens (1 with rub, 1 injected, and 1 plain to judge how they compared) and 3 racks of ribs (same prep). After 3 hours at 225 I opened the door (it was hard not to check occasionally) and the result was unreal - even my 4 year old grandson, who doesn't eat anything, had 3 helpings of chicken!

Nothing to it, can't wait to try a brisket!

Ron I have a granddaughter and grandson that does not like chicken. But let it come out of the smoker. And they love it.
Glad to see your enjoying your smoker. And hope you get many great years out of it. And you also post some pictures of your smoker. And what your smoking in it.
Enjoy.
Pete
smokin-tnpete
08-13-2008, 06:14 AM
Ron I forgot to post..
The longer you use the smoker, The better the food gets. I ran mine for 8 hours on the first seasoning. And thought the food was great. But after a year. It just got better and better.
I feed on average around 100 per month out of mine. And it just gets better.
I do hope to see some pictures of yours in action.
Pete
luke clayton
01-08-2009, 07:10 AM
Glad you are enjoying your Smokin Tex. As you go along, you'll discover many uses for your smoker, ie. making jerky, smoked summer sausage, cooking meat loaf, etc. etc. etc... But, right now, sounds like you have started strong, cranking out some great tasting meals. As you've learned, cooking on your Smokin Tex is easy and the BBQ you turn out is as good as you can find anywhere! Do try experimenting with different woods a bit. Of course, great results can be had from hickory, pecan, etc. but I really like to incorporate plum or peach wood into the mix. These fruit woods give the finished product a bit more mild falvor. Happy Smokin! Luke Clayton