Great outdoors Smoker

[GMUSSER]

I have a Great Outdoors Grill, its a water smoker that is prophane fired. I got it at W/W a year or so ago. Has any one done chicken in one of them or one like it? I was wondering if you could do a better job of crisping the skin without drying out the meat because of the higher temps...Any one got any help on this?

[jshively]

I have a Great Outdoors Grill, its a water smoker that is prophane fired. I got it at W/W a year or so ago. Has any one done chicken in one of them or one like it? I was wondering if you could do a better job of crisping the skin without drying out the meat because of the higher temps...Any one got any help on this?

I always use chicken that is skin on because the skin helps keep it moist.

I will put it in the pit near the firebox and let it go for about 70-90 minutes no clue on the temp but it is a 40x20 and the far right side is about 220 so has to be about 260 or so.

Pull it off and then to crisp up the skin throw it over the fire for a couple of minutes.

Never had a complaint and no one dead yet.

[hrchdog]

I do beer can chicken on my greatoutdoors smoker, 250 for about three and a half hours till internal temp of 190.

[Bob-BQN]

I have the GOSMS Stainless Steel Big Blocks. These were cooked last night for a church group. It's a little over 50 pounds of chicken. I usually smoke chicken at 225* and end up with rubbery chicken skin, but this batch cooked at 300* and the skin came out pretty good.

http://img215.exs.cx/img215/8152/ss21ma.jpg
http://img207.exs.cx/img207/1964/2full4ai.jpg
http://img207.exs.cx/img207/2002/6birds1zy.jpg
http://img207.exs.cx/img207/3269/darkmeat6dk.jpg
http://img154.exs.cx/img154/1421/counter5nn.jpg
http://img215.exs.cx/img215/2456/fridge4kb.jpg

[Woodman]

Good golly Bob!!!!! Your pictures always look sooooo good!

[Ratman]

Looks great! I need to go to church more often.

[hrchdog]

Ratman what part of Illinois you from?

[gatorpit]

Damn, makes me hungry. Those are some great looking chics.

[TAR RIVER RAT]

Bob those look gOOOOOOOOOOOOOOd.
Where did you get those smokers and what do you use for smoke?
Tarchicken
Also, are you using any water in there?

[Bob-BQN]

TRR - I picked these up at Sam's for $325 a piece.

I used a blend of pecan and apple with a smidge of hickory wood for smoke.

Yes, both have full water pans. Both smokers ran at 300* and the water pan on the left evaporated much faster than the one on the right. Go figure? :?

[gordo]

Bob I checked out your website and it was great- thanks for posting the pics- looked tasty- if someway you could add aroma with those pics?

gordo

[windracer24]

I spray my chickens with cooking spray before applying the rub...helps make the skin crisp. Also, if you want your yardbirds to come out juicy, brine them first. Works great for me.

I love my GOSMS...I modified mine, I use the water pan for a charcoal bowl. I took the iron wood box out and use the burner for temp control and the charcoal bowl for smoke. Works great. Much better flavor than gas alone.

[Ratman]

hrchdog - just saw your post. I'm in New Lenox (next to Joliet)

[Woodman]

The Penitentiary?