This weekend I had a chance to try out the smoker and I had a great time. Here are the end results of what the weekend looked like.

I first put the chickens in a brine and let it soak for 3 hours and then I patted it dry and put a dry rup on it. In hindsight i should have patted the chickens dry more or leave it out so the skin can dry out a little bit.

Isaiah and I spent some time reading while smoking the chicken in charcoal and hickory wood. He looks a little confused in the picture because he doesn’t really know how to read.

The smell of rosemary and the spices on the final chicken were amazing. Here is what the chicken looked like done.

Cutting into the chicken was incredible because there was so much juices flowing from it. Makes my mouth water just looking at it.

On Sunday I tried smoking st. louis ribs with a paprika dry rub. It turned out pretty well and I also tried a Kansas City BBQ sauce recipe I found online. Here are what the two racks look like.

Getting a really good look at the ribs you can see the juices just waiting to escape. I then took the ribs and let it rest and basted the BBQ sauce on top. It was definitely something I will be doing again.

It’s pretty exciting learning something new to do and I hope that it’s just a start of getting more acclimated with smoking meat and providing a great dinner for my family/friends.