Boneless/skinless Bird-Butts over Cherry smoke: Q-view

Discussion in 'Grilling Chicken' started by forluvofsmoke, May 27, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    This mod worked so well for warm-smoked/seared steaks, I've been going stir-crazy waiting to try it again on something different! So, it's yard bird thighs tonight.

    Prepping for the smoke I decided to try some cherry chips. I finally found these at the local hardware store about 2 weeks ago.

    Foiled these chips, as the they are pretty small:

    Foiled chips went into the can first, then, hot coals, flip over with a small coal grate and smoke away:

    The thighs are layed-open and seasoned with Lemon-Pepper, then closed-up again:



    This should give me about 115-120* on the cooking grate, according to previous smokes:

    The smoke's been on for 55 minutes now. Chamber temp is still holding @ 155*, with giving it a slight crack on the lower intake.

    The plans is for a total smoke time of 60-75 minutes, depending on how they look after an hour. Then, pull the can, and maybe add a few hot coals for the sear. I haven't opened the lid for a visual yet...can't wait to see how they're coming along!

    Gotta go check my smoke...back later with the finish!

    Thanks for peekin'!

  2. mikey

    mikey Smoking Fanatic

    Lookin' good so far, Eric. Looking forward to the grand finale!
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good, Eric. Cherry with chicken sounds good. I'm looking forward to seeing them finished.
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    After 1 hour - 30 minutes in the smoke I decided to pull and prep to sear:

    Chip and coal remnants, if you're curious...I added another 2/3-3/4 lb of hot coals:

    Back for searing:

    Getting closer...mmmmmmmm:


    Split back open to sear the interior:

    Onto the Q-tray...foreground is the smoke grill marks, the rest are layed with the interior seasoning faced up:

    My plate with a baked tater:

    I'm battling with extremely slow download speeds again tonight...wheeeeeeeeew finally got it all! LOL!!!!!!!!

    Total smoke time was 90 minutes. I slow seared for about another 30.

    The cherry smoke flavor was not quite as prominent as I had hoped for, but you could definately tell it was there...nice flavor in the chicken. These are still really good for a short smokin' fix.

    Unanimous rave reviews here from the family, and I really liked 'em too, so, I guess I'll count this one as another home run!

    Thanks to everyone for checking out my grub!

  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice smoke Eric.
  6. You know you have slow dial up when it takes as long to upload the q-view as it does to smoke the thighs [​IMG]

    Awesome lookin grub, thanks for sharing!!!
    aka Rocky
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Matt and Scott.

    The really funny part about my upload ain't dial-up, it's a DSL router! LOLOLOL!!!!!!!!!!! Sometimes snails can crawl faster! Heh-heh!

    Have a good one man!

  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Sweet, nice Job Eric.
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking chix! Cherry is my wood of choice for poultry too.
  10. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Those look great! I really like the mod too . . . very cool.

  11. mikey

    mikey Smoking Fanatic

    Very Nice, Eric. Chicky thighs are the most flavorfull.
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great, Eric! I'll have to give that a try, sounds delicious. [​IMG]

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