Sixth Electric Smoke:

½ hour pre-heat with 2 cups RO water in pan, vent closed and smoker temperature set at 200*F

Start smoking at 3:00 pm with two whole chickens (basic seasoning), four fresh rainbow trout (basic seasoning), two beef chuck roasts 2lbs. each (basic seasoning), three zucchini and three small russet potatoes. I started with hickory chips and left the temperature at 200*F.

At one hour I added ½ hickory chips and then filled the tray with scrub live oak chips. At 2 hours I added scrub live oak chips again.

At three and one half hours (6:30 pm) I pulled the trout and the vegetables. The internal temperature of the trout hit 170*F. It was very tender, pulled right off the bones. Over cooking at a lower temperature would have softened the bones too much causing them to leave with the meat.

I pulled the chickens at four and three quarter hours (7:45 pm). The internal temperature of the chicken is 172*F. The probe released clear fluids.