My first smoke

[Wolframn]

Despite my better instincts - concerning modifying my ECB - I decided to smoke me up some beer-brined butterfly chicken as per the recipe on sticky under the “Chicken Recipes” board. I am using briquettes, though I prefer lump for grilling, and Cowboy apple wood chips as they are the only flavor wood I could find. The subjects are my Mother, who is visiting, and my girlfriend with whom I live.

First and foremost, this is my first smoke so please have pity. I am a grill-master, but the subtle art of the pale clouds and enchanting aromas that grace perfectly cooking BBQ escape me during my nubile moments.

I began preparing the recipe last night. I took two 4.5lb roasters and butterflied them, then set them in the brine in a large pot. I put them in the refrigerator overnight and for most of today. All together they probably soaked for 17 hours.

When I got ready to cook I removed and rinsed them, then allowed them to sit while I prepared the smoker. I ended up putting some cold coals in the pan and then lighting eight coals in the water pan, then dumping them atop the cold coals when they were ready. I had previously done this to season the smoker with good results and ended up doing it a second time.

At this point I put in the water pan and added enough water to fill it about half way, then I returned to the kitchen where I slathered the roasters in olive oil and the rub. Then I laid one on the bottom rack and one on the top rack and closed the whole thing off.

All throughout the cook I had to continue to open the side door and shovel handfuls of chips on. Actually, I exaggerate – I did this for maybe the first thirty minutes as I did not want to overpower the delicate flavor of chicken with too much smoke.

To be honest, the smoker was getting a little warm and popping the side door so much probably helped that along. The ECB has no modifications – no vents, no flow control – so every time I exposed the fire to fresh oxygen I believe it just fueled it that much more.

Two hours later I ended up pulling decent results out. The chicken was delicious and extremely moist. I have been a huge fan of beer can chicken, but now I think I have a new favorite. I am seriously contemplating preparing one of these Beer Brined Butterflied Chickens alongside a Beer Can Chicken and then seeing which disappears faster.

On a side note: It is good to be a smoker! Usually one person walks past my patio a day. There are little paths for people to follow around the apartment complex for exercise. Not today! I had many people come from all over to see what smelled so very good.

They went home disappointed.

Pictures are posted in the form of links for those of us with slow connections as well as to preserve the site's bandwidth.


http://img560.imageshack.us/img560/929/0003bbbcbrining.jpg
http://img846.imageshack.us/img846/8332/0004bbbcrub.jpg
http://img52.imageshack.us/img52/6120/0005bbbcburningcoals.jpg
http://img156.imageshack.us/img156/3006/0006bbbcsettingupthesmo.jpg
http://img864.imageshack.us/img864/953/0007bbbcjuststarting.jpg
http://img685.imageshack.us/img685/2937/0008bbbcsmoking.jpg
http://img217.imageshack.us/img217/2228/0009cloudsofdelicious.jpg
http://img191.imageshack.us/img191/5866/0010done.jpg

W.

[Inner10]

Congrats!

Now try a butt!

[SoEzzy]

[BUGSnBBQ]

HAHAHAHAHAHAHAHAHAHAHA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Now you have the addiction Good looking cook!
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[feldon30]

Looks like you did it right. Thanks for the great pics. Nothing wrong with linking!

You can absolutely use lump, but you'll probably want to make those modifications first as you know lump can burn hot and fast which could be trouble with hardly any control over the oxygen.

Whereabouts are you? I'm sure someone can recommend a place that will set you up with hickory, apple, pecan, oak, or other hardwood.
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22" Weber Smokey Mountain + Weber Spirit

[MacEggs]

Excellent results, Wolframn!
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"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill

[Dr Obvious]

Looks like some great first results.
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Real eyes realize real lies

[BRBBQ]

nice job
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XL Baby Stumps

[SmokeYard]

Looks good. Making me hungry.
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SmokeYard
Lang 48

[Wolframn]

Thanks, all, for the feedback. =D

[BUGSnBBQ]

Try here -

http://www.doitbest.com/Main.aspx?PageID=51&transaction=search&city=ocala&stateProvince=FL&radius=20

My local store stocks Apple, Cherry, Mesquite and Oak. If they don't have what you need, you can order online and pick it up at the store and save $$$ on shipping.
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.

[Mr. Mojo Risin']

Good job. Now that you're hooked it's all down hill from here. How did you light your charcoal? I didn't see a chimney, so i'm guessing lighter fluid? Do yourself a favor and get a chimney.
_________________
Kids call me paycheck, 'cause i'm so money.

I don't make mistakes...just understandable bad choices.

Oklahoma Joe's Longhorn Smoker
ProBBQ Excel 20

[Wolframn]

[feldon30]

The Weber chimney starter is fine I think. Since you're not actually cooking with the starter, unless you're Alton Brown doing a steak.
_________________
22" Weber Smokey Mountain + Weber Spirit