2nd Smoke

Discussion in 'Poultry' started by njsmoker83, Apr 19, 2010.

  1. Did my second smoke today. First was a whole chicken that didnt come out so good. This one was boneless/skinless chicken thighs.

    I used Jeffs Rub and wrapped them in bacon. Smoked at 250 untill chicken temp was 170 then put them on grill for about 5 minutes to crisp them up.

    I got to say, they were so good. Still trying to get over that chicken can be a little pink inside and actually be done, but I am getting used to it.

    Just going on grill.



    Next time going to take some better pics. These were with my digital camera
  2. mr mac

    mr mac Smoking Fanatic

    Looks like a tasty meal! My daughter is the only one left in the house who still has issues over a lightly pink yet 170 degree bird but she's coming around!

    What was the issue with the whole chicken, if you don't mind me asking?

  3. The problem I had with the whole chicken was my wife wouldn’t even look at it because it was too pink. But with these thighs I could hide the pink with the bacon ha ha.

    I forgot to mention, I used hickory chunks (two) and did minion method which worked great. I had steady heat in ECB for over two hours until I just removed coals because I was finished with chicken in hour and just wanted to see if I could maintain temp for a while. When I did first smoke I had to constantly monitor the temp which was a pain. This time I checked it about every 15 minutes and it maintained 250 the entire time.

    Also, I didn’t realize how fast the water in the water bowl evaporated. It was almost half hour into smoke.

    Well, I can say it was a lot of fun and can’t wait to do another, probably this weekend I’m going to do some meat instead of constantly doing chicken.

    Thanks for the help everyone.
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Nice second smoke! Stick with it and they won't be thinking twice about eating the Q you make.

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