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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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 Posted: Jan 12 2010 Post subject: First attempt at smoking a chicken, pics inside |
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Ok let me be the first to say that I just started on this smoking lifestyle and so far I love it. I'm gonna give a chicken a go tomorrow so I got it started tonight and wanted to share pics along the way. At any time click a picture to make it larger.
First I got out everything to make a brine. Sugar, salt, pepper, rosemary, and thyme.
Mixed 3/4 cup salt and sugar, and ton of rosemary and thyme and some pepper in hot water to mix then some ice to cool it down
Cleaned out the chicken and locked the legs and wings in
Put it in the bath
In the fridge it goes for 8 hours or so
Don't forget your helper Great Dane, they make everything easier. If you don't have one you really should get one.
Ok at this point any input would be great as it is in the fridge brineing right now. Plan to smoke at 235 till the breast is 160 with cherry smoke. |
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Gcueman
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Joined: 12 Jan 2010
Posts: 28
Location: Kingston, Ont. Canada
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| Posted: Jan 12 2010 Post subject: |
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| Are you sure... 160? |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jan 12 2010 Post subject: |
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Your dark meat will still be raw...Cook to 170-175 in the thigh.
JM2C
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Teleking
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Joined: 26 Sep 2007
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Location: Maine
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| Posted: Jan 12 2010 Post subject: Re: First attempt at smoking a chicken, pics inside |
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| AJP wrote: | | Mixed 3/4 cup salt and sugar, and ton of rosemary and thyme and some pepper in hot water to mix then some ice to cool it down |
To how much water after the ice melted?
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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| Jarhead wrote: | Your dark meat will still be raw...Cook to 170-175 in the thigh.
JM2C |
Ok will do.
| Teleking wrote: | | AJP wrote: | | Mixed 3/4 cup salt and sugar, and ton of rosemary and thyme and some pepper in hot water to mix then some ice to cool it down |
To how much water after the ice melted? |
About a gallon. |
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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Ok well it's time to get started, got out the ECB and all the stuff for it.
Like I said gonna use Cherry.
20 briquettes in an upside down chimney lighting
Full charcoal pan of goodies
Chicken is out of it's bath and rubbed with olive oil and some salt pepper rosemary and thyme.
Foil packet of cherry
And on the smoker it goes.
I forgot to get pics of putting the lit briquettes on the unlit, basically just spread them around and put the foil packet on top. Now we wait till the buzzer goes off.
I will be throwing some taters on a bit later. |
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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Well got to get some taters ready to, washed and dried
Rubbed in olive oil and kosher salt
On the smoker. The chicken is at 135 in the breast right now so looking good.
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 13 2010 Post subject: |
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AJP...
Congrats on this cook...Hopin' the best for 'Ya! 
If You want crispy skin,run your temps up to 325' F near the end of your cook - say maybe the last 30 - 45 minutes .Basting /spritzing with apple juice/cider vinegar mix will also help with a crisp skin.
If 'Ya can't stand to mess with the cooker temps near the end, remove it to the gas grill and crisp it up on that.In lieu of a gas grill, you can use the kitchen oven to finish at 325' - 350' F.You won't be sorry.
Most of the folks here know that, with a bullet smoker using a water pan,
the skin usually turns out rubbery...That doesn't mean that your bird is not cooked at the target temps...just that to crisp it up on the outside,'Ya need higher temps at the end.
BTW, I would also take it a bit higher than 160'..Just my $.02
Good luck and don't forget the finished pics!
Best Regards,
Tony  |
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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| Tony wrote: | AJP...
Congrats on this cook...Hopin' the best for 'Ya!
If You want crispy skin,run your temps up to 325' F near the end of your cook - say maybe the last 30 - 45 minutes .Basting /spritzing with apple juice/cider vinegar mix will also help with a crisp skin.
If 'Ya can't stand to mess with the cooker temps near the end, remove it to the gas grill and crisp it up on that.In lieu of a gas grill, you can use the kitchen oven to finish at 325' - 350' F.You won't be sorry.
Most of the folks here know that, with a bullet smoker using a water pan,
the skin usually turns out rubbery...That doesn't mean that your bird is not cooked at the target temps...just that to crisp it up on the outside,'Ya need higher temps at the end.
BTW, I would also take it a bit higher than 160'..Just my $.02
Good luck and don't forget the finished pics!
Best Regards,
Tony |
If I can get the ECB to cooperate I will raise the heat for the last 30-45 minutes. I am thinking no more than 170 in the breast but don't forget the carryover effect if I pull at 160 or 165. |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 13 2010 Post subject: |
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Yup...
Just dump chimney of fully lit coals and monitor the air intake...
More oxygen - hot fire. Be careful not to let the fire "run away"
If You are gonna' be right there anyways, sounds like dinner is almost done!
Yup...165 is okay .
Best Regards,
Tony |
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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| Tony wrote: | Yup...
Just dump chimney of fully lit coals and monitor the air intake...
More oxygen - hot fire. Be careful not to let the fire "run away"
If You are gonna' be right there anyways, sounds like dinner is almost done!
Yup...165 is okay .
Best Regards,
Tony |
It's a ECB if I pull the foil that is the only way I can add more O2. I hope that will do it. |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 13 2010 Post subject: |
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Nope...
Leave the foil if 'Ya want ...The top side is the exhaust .
Crack the door open to allow more oxygen.
Oh yeah...Been There!  
Good Luck and stay in touch!
Best Regards,
Tony |
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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| Tony wrote: | Nope...
Leave the foil if 'Ya want ...The top side is the exhaust .
Crack the door open to allow more oxygen.
Oh yeah...Been There!
Good Luck and stay in touch!
Best Regards,
Tony |
If I open the door all the heat goes out there since there is a water pan, if i pull the foil it adds more air.
Atleast that has been what has happened in the past. Without the foil up top I have been unable to get below 300. If I open the door while cooking my temps drop like a stone.
Maybe I am doing something wrong but that has been what I have found so far.
Last edited by AJP on Jan 13 2010; edited 1 time in total |
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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Been holding a steady 235 for 2 hours, atleast that works
How it looks now, says the breast is 155 so I cranked the heat up i hope
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Smokin Mike
BBQ Super Pro
Joined: 02 Dec 2008
Posts: 3167
Location: Winston-Salem, NC
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| Posted: Jan 13 2010 Post subject: |
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The suspense is mounting...  |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Jan 13 2010 Post subject: |
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| AJP wrote: | | Tony wrote: | Nope...
Leave the foil if 'Ya want ...The top side is the exhaust .
Crack the door open to allow more oxygen.
Oh yeah...Been There!
Good Luck and stay in touch!
Best Regards,
Tony |
If I open the door all the heat goes out there, if i pull the foil it adds more air. Ask me how I know all this. |
Okay...
It's your chicken.
Good Luck...
Best Regards,
Tony |
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PitFighter
Joined: 01 Dec 2009
Posts: 17
Location: Duluth, Minnesnowta
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| Posted: Jan 13 2010 Post subject: |
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Call me crazy, but whenever I do poultry I smoke at a regular oven temperature.
I usually keep it around 325 to 350, until the breast reads 170. Always moist and always tasty
I do have a gas smoker though so maybe its easier to hold those high temps. |
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AJP
BBQ Fan
Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS
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| Posted: Jan 13 2010 Post subject: |
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All done.
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jan 13 2010 Post subject: |
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AJP, your yard bird looks awesome You did a fine job and the plate up looks fantastic. Nicely done my man. 
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Smokin' Hoglegs
BBQ Pro
Joined: 30 Nov 2008
Posts: 670
Location: Venice FL
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| Posted: Jan 13 2010 Post subject: |
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Looks good AJP, how did it taste? Nice full coverage of the prep and cook
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