Chicken is pretty easy, normally a 3 hour cook but those drumsticks and thighs were so massive it took 4 hours instead. Every body complained in my house that it was "too spicy" which, kek, meant that it was just right.

That set up cost buku mulla and isn't for everybody, we even had to pay for the extended roof to house it. Like I said it's not for everybody. On the other hand, pellet smokers fit in the same footprint as a grill, get goodish results and are dead simple to use. Kind of like the oven in you kitchen (yawn).

I had a great sauce for many years but to describe my problem I am going to have to go into some detail (enjoy my blog post and none of this please https://pic8.co/sh/P4gJRs.gif )

Barbecue sauces (otherwise known as a glaze) have, in my opinion, specific flavor levels. A base (the tomato and sugars), a middle (formerly garlic and onion powder) and a finish which is apple vinegar and some heat. I always felt that my sauce was missing that middle level but didn't know what to do about it but happenstance counts when it comes to recipes. My much better half had bought some pork "ribs" on sale and asked me to smoke them and I flat out said no. These "ribs" were just bones.

Then I got the idea to boil them for a few hours to make soup stock. That was the missing ingredient for the mid range.

Generally I use tomato paste and brown and white sugar for the base, I put about the same amount of stock into the pot as the paste, a bit of garlic powder and some paprika and then I add the heat (pick your poison) and some apple vinegar. Let it simmer for a bit and then slap it on your chicken.

If, on the other hand, I am doing pork or beef I will use the appropriate soup stock and will ad a fair amount of ground caraway seed to my rub (NOT to the sauce).

YMMV so experiment!

You are welcome and if you want to also make tasty food we are here to help.

That's what s/BBQ is here for.

Tasted great too!

And besides, what other time is there?

This is a reverse-flow off-set stick burner... translated to English means that it has a firebox to the right which I only use wood (mostly cherry wood for that matter), the smoke goes from right to left under the meat (or whatever) and then exists the cooking chamber on the right through the smokestack.

This smoker is a monster, it weighs over 500kg and I have had upwards of 50kg of meat on it in a single cook.

The aluminum foil is always a good idea if you are doing legs/thighs or even just legs) whether on a smoker or on a grill, the thigh takes a lot longer to cook and if you don't protect that tiny end it will be black and unappetizing when the whole piece is done, I normally take it off when the piece is about half-way cooked.

This whole sub is for answering questions so if something is new to you ask away!