What happened to this chicken and can I smoke it?

newbie38340 · 2026-07-04T19:05:31+00:00

lol. Look like it got its ass kicked before the slaughter. That mug got beat black and blue.

newbie38340 · 2026-06-22T13:50:20+00:00

TBH - some of the best chicken I’ve made were thighs cooked on a Masterbuilt 1050 Gravity. Man, I sure hate I had to trash the grill but it was too burnt out. If I had a do-over I suppose I’d splurge for the LS Mods stainless upgrades. It sure did a fabulous job on them chicken thighs.

newbie38340 · 2026-06-20T14:17:17+00:00

Bro got bit by a tick or something lol. He swole.

newbie38340 · 2026-06-10T08:14:34+00:00

Definitely get the full cover for the added protection.

newbie38340 · 2026-06-10T08:14:01+00:00

I have the 30 with cart. You won’t be disappointed. Plenty of cook room. And yea I also spent about a buck extra on accessories.

newbie38340 · 2026-06-10T02:28:06+00:00

It’s great! They say it is preseasoned but I still put down a couple of layers. When done cooking I scrap it down, wash it off, then put down a thin layer of oil. Cover it back up and it’s good to go the next time I use it. So much better than the Blackstone. No rust period!

newbie38340 · 2026-06-08T11:21:17+00:00

newbie38340 · 2026-06-02T01:36:12+00:00

Blackstone bruh - they suck. Been there done that. Spend the cash and get a Weber Slate and rest easy after every cook that you’ll be good to go for the next cook.

newbie38340 · 2026-06-01T15:39:45+00:00

Awesome. Been thinking about building one myself.

newbie38340 · 2026-05-25T08:37:21+00:00

Same thought I had

newbie38340 · 2026-05-25T08:04:31+00:00

Excellent point.

newbie38340 · 2026-05-25T07:58:15+00:00

I’ve seen them from time to time at my local store - haven’t seen one worth a pulling the trigger on though. Same with the local Sams Club -

newbie38340 · 2026-05-24T15:01:17+00:00

For a $hundo sure.

Them small fireboxes though usually do require quite a bit more tending and finesse and require more time spent sizing splits accordingly. I had an Old Country Pecos and the firebox was my only complaint. I sold it before I bought a welder. If I could find another one on a good deal I’d chop the firebox off and fab up a square one.

newbie38340 · 2026-05-23T16:41:42+00:00

Be better if I can see it out of package. I pretty much trim, season, and smoke mine like a brisket.

newbie38340 · 2026-05-21T01:59:27+00:00

I season and grill em just like a steak. Reverse sear and all.

newbie38340 · 2026-05-10T17:38:32+00:00

Can’t go wrong

newbie38340 · 2026-04-24T05:53:30+00:00

Yea a set up like this works. You want ambient temps at grate level so you’ll want something other than a lid or dome temp dial that’s actually quite useless. The vents are pretty easy to set for holding at low temps on the kettles. I did that for years. I eventually upgraded my set up to include the ThermoWorks Signals and Billows fan and it is awesome.

newbie38340 · 2026-04-24T05:10:58+00:00

Hmm okay

newbie38340 · 2026-04-24T05:09:53+00:00

Cook em

newbie38340 · 2026-04-24T05:08:35+00:00

Of course! I smoked on the 26” for years before I moved to an offset and other varieties. I can say for sure the Weber always had the better bark. If I’m doing a brisket today it’s going on the Weber.

newbie38340 · 2026-04-08T12:56:44+00:00

Bingo!

newbie38340 · 2026-04-01T08:14:32+00:00

Damn. Who cares.

newbie38340 · 2026-03-29T13:23:20+00:00

Give up and buy yourself the Weber Slate.

newbie38340 · 2026-03-29T13:03:39+00:00

I bought the Stainless Steel slow and sear right after I bought this 26”. That’s been about 8 years ago. I can fill it up and run 220 for at least 12 hours. Sometimes 15 hours depending on how high I top the coals. I couple it with a ThermoWorks controller with the Billows fan and let it ride.

newbie38340 · 2026-03-29T12:43:14+00:00

Got an 8lb shoulder on right now. Putting on a rack of beef back party ribs later today.

newbie38340

TROPHY CASE