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15 Feb ’12
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MainelyBJJ said
I insulated my coop today. Tomorrow I install a heated water bucket to my goat shelter.
perfect timing, it's suppose to be like -2 degrees tomorrow
15 Feb ’12
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Hessian said
Spent the day cleaning up after a wee bit of a fire in the smoker.
Had 12 coffee wood chickens going and they made a design flaw apparent. The olive oil from 12 chickens went onto my wood box and ignited. Within seconds birds were dropping. Used the fire extinguisher on the system after turning off the gas. Could have been way worse if I was not standing ten feet and able to get on top of the fire before things got out of control.
Burnt the chickens in a burn barrel today. Fixed the drainage area for the system and did a heavy clean up of all the parts of the machine.
Already back to doing Holiday Hams now and have 15 chickens to do tomorrow.
I am coming to the conclusion that birds are so meant to be smoked. I very much look forward to chicken days.
glad everything worked out, I agree, I love smoking chickens
21 Feb ’12
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What temperature are you doing your chickens at?
I have it down too 155 IT in 3-4 hours for 12-15 chickens @ 225. Best chicken I have ever had, I put aside a chicken every run so the family can consume within minutes. We de-skin them and just sell the meat. I use the carcasses for gallons of chicken jus.
Been working on a brown sauce and a fantastic demi-glace also lately.
15 Feb ’12
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about the same, our little stove we made for the smoke source can be finicky, we usually have a range of 180-225 and probe the largest chicken, once it gets within temp, we pull them all
15 Feb ’12
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Well the butcher called, the hams and bacon is done, so the freezer should be topped off
21 Feb ’12
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Not sure if you can see my excitement for the arrival from there. But I be excited.
I am knee deep in Holiday Hams, Ducks and Lamb legs at the moment.
15 Feb ’12
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I honestly have never had lamb before, what's it compare to?
newsettler picked up our smoked meats last night and dropped mine off this morning
I threw some ham and a smoked shoulder in the crock-pot, holy crap they were good, I will be using this guy from now on
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