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First attempt at smoking a chicken, pics inside
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AJP
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Joined: 23 Dec 2009
Posts: 101
Location: Manhattan, KS

PostPosted: Tue Jan 12 10 4:15 pm    Post subject: First attempt at smoking a chicken, pics inside Reply with quote

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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PostPosted: Tue Jan 12 10 10:36 pm    Post subject: Reply with quote

Are you sure... 160?
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Jarhead
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PostPosted: Tue Jan 12 10 10:42 pm    Post subject: Reply with quote

Your dark meat will still be raw...Cook to 170-175 in the thigh.
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Teleking
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PostPosted: Tue Jan 12 10 10:49 pm    Post subject: Re: First attempt at smoking a chicken, pics inside Reply with quote

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
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Joined: 23 Dec 2009
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Location: Manhattan, KS

PostPosted: Wed Jan 13 10 2:48 am    Post subject: Reply with quote

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
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PostPosted: Wed Jan 13 10 4:14 am    Post subject: Reply with quote

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
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PostPosted: Wed Jan 13 10 5:04 am    Post subject: Reply with quote

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
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Joined: 06 Feb 2005
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Location: Rehoboth Beach ,Delaware

PostPosted: Wed Jan 13 10 5:22 am    Post subject: Reply with quote

AJP...

Congrats on this cook...Hopin' the best for 'Ya! Wink

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 Wink

Good luck and don't forget the finished pics!

Best Regards,

Tony Very Happy
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AJP
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PostPosted: Wed Jan 13 10 5:25 am    Post subject: Reply with quote

Tony wrote:
AJP...

Congrats on this cook...Hopin' the best for 'Ya! Wink

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 Wink

Good luck and don't forget the finished pics!

Best Regards,

Tony Very Happy


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
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PostPosted: Wed Jan 13 10 5:37 am    Post subject: Reply with quote

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 . Wink

Best Regards,

Tony Very Happy
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AJP
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PostPosted: Wed Jan 13 10 5:40 am    Post subject: Reply with quote

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 . Wink

Best Regards,

Tony Very Happy


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
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PostPosted: Wed Jan 13 10 6:08 am    Post subject: Reply with quote

Nope...


Leave the foil if 'Ya want ...The top side is the exhaust . Wink

Crack the door open to allow more oxygen.

Oh yeah...Been There! Laughing Cool Laughing

Good Luck and stay in touch!

Best Regards,

Tony Very Happy
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AJP
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PostPosted: Wed Jan 13 10 6:09 am    Post subject: Reply with quote

Tony wrote:
Nope...


Leave the foil if 'Ya want ...The top side is the exhaust . Wink

Crack the door open to allow more oxygen.

Oh yeah...Been There! Laughing Cool Laughing

Good Luck and stay in touch!

Best Regards,

Tony Very Happy


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 Wed Jan 13 10 6:33 pm; edited 1 time in total
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AJP
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PostPosted: Wed Jan 13 10 6:10 am    Post subject: Reply with quote

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
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PostPosted: Wed Jan 13 10 6:25 am    Post subject: Reply with quote

The suspense is mounting... Mr. Green
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Tony
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PostPosted: Wed Jan 13 10 6:37 am    Post subject: Reply with quote

AJP wrote:
Tony wrote:
Nope...


Leave the foil if 'Ya want ...The top side is the exhaust . Wink

Crack the door open to allow more oxygen.

Oh yeah...Been There! Laughing Cool Laughing

Good Luck and stay in touch!

Best Regards,

Tony Very Happy


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 Wink
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PitFighter



Joined: 01 Dec 2009
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Location: Duluth, Minnesnowta

PostPosted: Wed Jan 13 10 7:08 am    Post subject: Reply with quote

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 Very Happy

I do have a gas smoker though so maybe its easier to hold those high temps.
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AJP
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PostPosted: Wed Jan 13 10 7:25 am    Post subject: Reply with quote

All done.


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k.a.m.
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PostPosted: Wed Jan 13 10 9:28 am    Post subject: Reply with quote

AJP, your yard bird looks awesome Very Happy You did a fine job and the plate up looks fantastic. Nicely done my man. Smile
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Smokin' Hoglegs
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PostPosted: Wed Jan 13 10 9:28 am    Post subject: Reply with quote

Looks good AJP, how did it taste? Nice full coverage of the prep and cook Very Happy
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