Well after 8 days of camping with the #1 I couldn't have been happier.
I first did some hamburgers just to get a feel for temps and time. They cooked a bit quicker than I thought at the 225 setting but turned out juicy and not at all dry. Next up were chicken quarters this time not only did I watch meat temps I also watched actual smoker temps, it appeared that in order to get a 225° average I had to set the dial one line less than 225. The chicken came out looking beautiful! I thought I would give the chicken a quick sear over some charcoal to crisp up the skin but alas it only made it shoe leather tough. Someday I will conquer rubber chicken skin.
Next came a whole brisket that was one tasty piece of meat took about 12 hours, I did wrap it with foil at the 165° mark and then took it to 197° , it was one of my better briskets ever, not having to mess with wood or charcoal all night and day was a joy. I had brisket that night, brisket and eggs the next morning and then made a Texas style chili with what was left needless to say it was bangin!
And so was my #1 Smokin-it electric smoker!
