Today being a Sunday, it was time to get the smoker out and do a chook. For my rub this time, I used rubs, which were leftovers from 2 previous cooks. I also added some garlic powder as well. After all, it is flu season ;)

At 3:30 the pit went on, with me using 3 firelighters instead of 2 -- mainly because I just wanted to use up the last one in the packet I had. At 3:55pm, things were ready to cook, so the chicken went on with an internal temperature of 11C.

At 4:30pm, I rotated the chicken so that it wouldn't get burnt too much on any one side. It's internal temperature was at 67C internal with the rangehood sitting steady at 300F.

30 minutes later and it was ready to take it off, rest it and devour it. And devour it I did. I even had it for lunch the next day.

Yep it's Sunday, time to smoke some meat, this time chicken, which has become a favourite in our house. Once, again I tweaked my custom rub and for this one used:-

2 tablespoons sugar brown
1 tablespoon black pepper
1 tablespoon sea salt
3 teaspoon paprika
1 teaspoon cumin
3 teaspoon garlic powder
3 teaspoon oregano

With this rub, I absolutely coated the chicken hoping to give it a really nice bark. I also got a sprig of rosemary and shoved it up the chicken's butt.

At 3:40pm, the pit went on, with the chicken being added about 20 minutes later. I spent the time listening to Electrowinning and watching episodes of Wil Wheaton's Tabletop.

My wife had also bought a bunch of jalapeños, so I decided to core them out and fill them with cheese and wrap them in bacon. At 5:08pm, jalapeño poppers on but it really was a bit of a mess. The bacon wrapped around the jalapeños wasn't getting cooked evenly enough, so I ended up removing them and cooking the bacon normally and then just putting it onto of the jalapeño at serve time.

My rangehood temperate was holding steady at 250F for pretty much the whole cook. At 5:25pm, it was time to dig in. The poppers weren't too bad though you need big ones so you can stuff them with lots of cheese, onion and bacon.

At 5:40pm, the chicken was cooked and ready to rest and then enjoy. The rosemary gave the chicken a subtle flavour in the breast meat. The bark was amazing.