I've been motivated by you all sharing your creations to join in showing off my wares. Had an awesome weekend up here in the Okanagan this one past and I couldn't resist firing up the UDS and my new electric smoker for some jerky. Here are some pics 'cause I know how we all love the pics. First I set 2 6 1/2lb meat birds and a regular store bought roaster in an orange, garlic and brown sugar brine for Saturday morning. Then I got to making my 2nd attempt at fatties. The redder one is mennonite sausage and the other is a spicy Italian venison sausage. Both stuffed with a mixture of potatoe, onion, yellow pepper, corned beef, garlic, Montreal steak spice mozza cheese, cumin, paprika, and ancho chili powder. Got the idea of the tube from Kitch and Cowgirl. I used a 1 1/2" ABS tube which turned out to be a bit small. I'd suggest a 2" or 2 1/2" next time. Sunday am, built a fire outta apple and cherry in the UDS and spare drum, burned the lot down to ambers and in went the chickens. After 1 hour they recvd a nice sweet honey orange mop every 1/2 hr. A little later the fatties joined in as did the hungarian peppers stuffed with spicy Italian sausage and wrapped in bacon. These were for the cook
. After about 7 hours, the chickens came off and rested awaiting to be devoured by the horde. I wasn't happy with the bacon not crisping up so threw it on the grill shortly for appearance. I'm pretty proud of my chicken but invite comments on finished appearance. You can kind of see the mop strokes, does this take away points at competitions?
