I like to smoke with oak but you have to be careful who you buy from. Many of the places you buy from is contracted from saw mills and are quick kiln dried. This often looks seasoned but is green in the core. Its always best to leave the meat off till the white heat smoke disappears and a blueish smoke billows out. What you describe sounds like green unseasoned oak the creosote will spoil the meat and make a bitter flavor.

Only if you suck at the grill. Do you suck at grilling?

But hey, 100 is good for you. Consider it part of your weight loss program...

But it if was 165 instead of 163 it would be dry and chalky..

/Guy who sucks at grilling

FYP

Not biting on your trolling.

By the time it rests, it'll have gained another 5-10 degrees. Pull it at 155-160 and you'll be golden.

LOL No plug in needed. I'm waiting for delivery right now. Can't wait to fire it up this weekend.

I usually smoke with hickory and oak so when a project clears timber for roads and buildings I move in with the chain saw after its been dozed. Let it season then split. Apple or even pecan is more rare now in wild around here so its very prized if I find it. This is what I recommend if you have the means and availability. Other than this the online retailers of smoke woods may be a good bet.

this
https://secure.img2-fg.wfcdn.com/im/...g+Fire+Pit.jpg

and this
https://s7g3.scene7.com/is/image//ae...odImageMedium$

Will work great for making oak charcoal and save ya burning out your prised smoker.

On sale today Amazon 52 bucks.
https://images-na.ssl-images-amazon....L._SL1500_.jpg

Looks mighty fine. Was it your first smoke? Nice spatchcock job too!!!

My suggestions are:

Throw out the hickory (Bitter) and use cherry, mulberry, or apple instead. I prefer cherry for chicken

Lay a piece of foil (not wrap) over the top when the edges start to turn that nasty brownish black color as that is a nasty flavor. taking the smoke wood off towards the end does the same thing.

Did you use a water bath? Anything in it? Type of smoker?

Is that the smoker DO DA model (Witchita)?

Did you get any goodies with it.

You do know you need to season it before cooking on it. Right?

Your going to love it I am sure but there are some things you should know up front
1, Read the warranty
2, Decide who is getting it when you're gone and add their name on the warranty papers (:D:D:D). Might want to update your will while your at it.
3 if you didn't buy a firebox basket have someone make you two of them. On long smokes you will thank me. When refueling you just lift one out, set the other one in, and your off again. I did that on my New Braunfel smoker and loved it

Could you tell me about the air dampening system and how you like it when the time allows?

Oh yeah, It that unit 3/16" or 1/4" steel. At 500lbs I an guessing 1/4".

Burnt chicken! FMB is right. Gotta go 10 under as it will rise after you take it off.

I like and dislike the smoke stack.

I like that it is out of the way but I liked being able to lower it or raise it depending on what I was cooking. This has it up high and it's fixed. Other than that it does look like a beast and at 500lbs it lives up to the name.

Chicken come up 10 degrees? I'll call PGM out on that!
Burnt? FMB, I wouldn't call it burnt at 165. I call that a bit of a reach but it does need a rest after smoking.

A large roast or a whole brisket maybe but a ****ing chicken? 5 degrees max if you are roasting it at 350 but not if you smoke at 200-225 degrees.

I do agree that I would pull at 160 if joints are loose and juices run clear, then rest in a cambro for a period of time
[45+ minutes) to carry over the cooking (retain heat) and to rest.

When do you pull a butt?

Proof source you ask

I didn't say burnt at 165. I said dry and chalky breast. And straight up at 165 it won't be dry, at 170 with carryover it would be. It's better at 160.

Sous vide at 140 is even better!