Tony White
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Total Posts:
78
- Joined: 3/28/2007
- Location: Washingtonville, NY
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Weekend Smoking Session
Tue, 06/9/09 9:55 PM
( permalink)
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Foodosaurus
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Re:Weekend Smoking Session
Tue, 06/9/09 10:03 PM
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Looks awesome. So many questions....
How many hours did you cook each for? What did you use for fuel? What seasoning did you use on the chicken?
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Tony White
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Total Posts:
78
- Joined: 3/28/2007
- Location: Washingtonville, NY
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Re:Weekend Smoking Session
Tue, 06/9/09 10:28 PM
( permalink)
2 hrs for the Chicken 5 for the Chuck Steak. The chicken was marinated overnite in lemon
juice and oregano and rubed with pepper and garlic. The rub for the Chuck was chili powder,garlic powder,paprika, and pepper.
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Tony White
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Total Posts:
78
- Joined: 3/28/2007
- Location: Washingtonville, NY
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Re:Weekend Smoking Session
Tue, 06/9/09 10:29 PM
( permalink)
The fuel is my Fire place supply of wood from my property which is oak.
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Foodosaurus
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Re:Weekend Smoking Session
Tue, 06/9/09 11:25 PM
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The Chicken looks incredible. I think that will be my next smoking project. Two hours seems a lot more doable.
My dad has been burning oak from his property for years. I think I'll have to go and "borrow" some for the next time I'm smoking.
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mar52
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Total Posts:
4890
- Joined: 4/17/2005
- Location: Marina del Rey, CA
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Re:Weekend Smoking Session
Wed, 06/10/09 12:36 AM
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You did that in your gas Ducane?
Was it all indirect?
How did you control the heat?
Are you going to use it as a gasser again?
Sorry for all the questions, but it's interesting.
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Tony White
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Total Posts:
78
- Joined: 3/28/2007
- Location: Washingtonville, NY
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Re:Weekend Smoking Session
Wed, 06/10/09 8:23 AM
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You have a good eye!! That is my 15-year old gas Ducane - gutted -- and it has seen its last propane-fueled service! I split my fireplace wood with an ax and the pieces fit perfectly in the left corner of the grill, and the food items go to the far right under indirect heat. One piece of wood lasts about 30 minutes, and the temperature hovers between 225 and 250 with this setup. By the way, my wife, who is not a fan of smoked food, has enjoyed everything I've made so far and the chicken in the above pics was one of her favorites - not dried out at all.
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mar52
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Total Posts:
4890
- Joined: 4/17/2005
- Location: Marina del Rey, CA
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Re:Weekend Smoking Session
Wed, 06/10/09 10:02 AM
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Excellent!
Wish more people used their old grills for new purposes when they decide to replace them with new gassers.
I sold Ducanes for about 20 years so I immediately recognized it.
How great that it holds the low temps.
Thanks for the info.
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sop that
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Total Posts:
154
- Joined: 7/5/2005
- Location: Huntington Beach, CA
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Re:Weekend Smoking Session
Wed, 06/10/09 6:32 PM
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Tony,
Looks great and congrats on recycle reuse!
Mar,
You are amazing, I picked up on it being a gas grill, but to pick out it was a Ducane wow. Now that you mentioned it, it does look like my Dad's old Ducane.
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mar52
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Total Posts:
4890
- Joined: 4/17/2005
- Location: Marina del Rey, CA
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Re:Weekend Smoking Session
Wed, 06/10/09 7:45 PM
( permalink)
Ha!
It's a Ducane with a back burner for rottising. They invented it. Wonder if the rottis was ever used. So many buy them and never use that feature. Same with side burners.
I like me barbecues!
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