Before I start

Discussion in 'Poultry' started by bobnobody, Jun 28, 2013.

  1. Hi all!

    Its a bit wet in the northeast right now but I hope to be able to start enjoying my new smoker soon.

    I'm planning to start with a whole chicken, though from reading through some forum posts here it seems quite a bit trickier than I originally expected.

    I will be brining the bird to start, likely something simple: salt, pepper corns, parsley and oregano (both fresh). It's a slight variation from a turkey brine I use for Thanksgiving.

    I've got an electric brinkmann, so temp control doesn't really exist, but I've added a metal sautee pan to the bottom to hold my wood chips. In this case cherry.

    The bird itself will be coated in a vegetable oil with the same herb combination, and a once over with larger kosher salt flakes, and fresh ground black pepper, then more herbs and a lemon stuffed inside the cavity.

    Any additional tips/tricks/hazards you're willing to share will be appreciated! I'll be adding pictures, q-view?, as the process unfolds.

    Oh, and do I soak the chips or not? This seems to be hotly debated everywhere I look.
     
  2. megt123

    megt123 Smoke Blower

    I have a charcoal UDS. I do not soak my wood. I don't see a need to. Now you could make a pouch out of foil with holes poked in them after soaking them.
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Make sure you have a dependable thermometer and cook the Bird to 165*F in the deepest part of the Breast and Thigh (without touching any bone).

    Have fun and as always . . .
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    I soaked some chips & chunks about 4 years ago, and found it to be useless.

    I no longer use any wood chips or chunks.

    "AMNPS" All the way!!!  Only way to go with an electric smoker IMHO.

    Bear
     
  5. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I don't soak - I want the wood to burn cleanly, not smolder. I also use a BGE and lump charcoal.

    The important thing here is try soaking one time, and not the next and decide what works best for you.

    Have fun and enjoy!
     
  6. geerock

    geerock Master of the Pit SMF Premier Member

    Soaking the wood only delays the smoke process. Its not going to smoke until the water evaporates. Besides the amount of water wood takes in is minimal. Thats the reason they make boats out of it.. .or at least used to. BTW...... welcome from another nutmegger.
     

  7. Sorry if the image is too big. Sun is out, smoke is on!
     
  8. Skin is almost crispy

    Not bad for a first attempt. Aromas of lemon and the cherry wood. Meat is sweet and juicy.

    Thanks for the support!
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Bob!!!

    Bird looks Great !!!

    Bear
     
  10. Bob

    It looks great. Thanks for sharing.

    Happy smoken.

    David
     
  11. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Very nice! Congrats.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Excellent chicken, nice smoke.
     
  13. webowabo

    webowabo Master of the Pit

    Looks just fine.. and if you like it.. then Successful! All that matters ;)

    ~Mike~
     
  14. timd

    timd Newbie

    Looks good!

    How long did it take you?

    Tim
     
  15. It took a bit over 4 hours to come up to 163 in the breast. Then about another 10 minutes resting to get to 167. We were really surprised it was still as moist as it was.
     
  16. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Nice dark color on your bird.  What was the weight of the bird and your decision on the chips?  Not being familiar with your smoker, do you know the cooking temperature?

    Tom 
     

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