Can't stand it any longer!! w/Q-view

[patcap]

I'm at my breaking point!! I'm tired of smoking veggies and eggs!! I have to smoke some kind of meat, so I picked up some split chicken breasts with rib meat. I made some of Jeff's naked rub and I slathered them with it. they're going to sit in the fridge overnight and I'm gonna smoke those suckers tomorrow with some peach wood!! Wish me luck.

 

[alx]

Good Luck.I love the peach....

 

[beer-b-q]

Now You Are Talking...

Trying to diet on a smoking meat forum is like being lactose intolerant and working as a taste tester in a Ice Cream Plant...

IT CAN'T BE DONE!!!

Just tell them it is better for you than deep fried foods...

 

[fire it up]

Sounds good Pat, I have a bunch of peach but still haven't used it for a full smoke, be sure to let us know how well the flavor works with the bird.

 

[patcap]

Okay, I just put my chicken on the smoker and immediately I learned a valuable lesson. In addition to smoking meat for the first time I am also using my maverick thermo for the first time and I was surprised how inaccurate my probe thermo mounted on the door is

. It's no wonder I was having trouble getting things to turn out well. The chamber probe for the maverick gets to temperature much more quickly than does the mounted thermo. It's apparent that I was "smoking" at much higher temps than I thought I was. It's no wonder I was burning through so much propane.

 

[bmudd14474]

Amazing how inaccurate the stock ones are huh. Cant wait to see the finished chicken.

 

[patcap]

Okay, just took the chicken off the smoker and wrapped them up to rest for while. I was amazed at how well the smoke went now that I have an accurate thermo. The true test will be in about an hour when I try the meat. At an average temp of 250 it took approximately 2 hours and 28 minutes to reach 167 deg.

Just before removing from the smoker!



Just before wrapping in foil.

 

[bmudd14474]

looks mighty fine. Bet it taste great.

It is amazing at how a good thermometer can make a huge difference.

 

[patcap]

I have been "barbequeing" chicken for a lot of years, but I have never had it turn out anywhere near as good as it did today on my smoker. I just unwrapped it and pulled the meat. As a protien supplement to my program I can have one ounce of the meat. I think I'm going to have to break my fingers to keep me from eating a lot more. The breast meat was tender and juicy and the peach wood gave it a very delicate subtle smokey flavor. I think next time I might add a little pecan wood in the mix to bump up the smoke flavor. I used Jeff's rub and it really did the chicken justice. I think it would be good on a smoked truck tire.

Many thanks to all of you who tolerated my ignorance and answered my questions. I credit this sucessful smoke to all the great information on the web site and the advice of the members of SMF.

 

[bmudd14474]

Looks great. thats going to be a taste 1oz of chicken

 

[richoso1]

When things are right... the Q is awsome. Congrats my friend, it's all good.

 

[beer-b-q]

Great looking chicken... Only 1oz, that would be torture... You have more willpower than Me...

 

[patcap]

It is torture, but I'm so close to the end I don't want to mess it up.

 

[shooterrick]

Great job and the learning continues!

 

[gnubee]

Poor little chicken looked lonely in that great big smoker.

By the way let us know how the truck tire turns out. It probably is low on calories so you can have an ounce and a half.
Maybe a comparison between Goodyear and firestones would be in order.

 

[patcap]

I've heard they're high in fiber too. Especially if you get the 10 ply polyester belted!!!

 

[mballi3011]

Thats some good looking chicken there. That smoker sure looked rather empty.

 

[patcap]

The chicken did look a little lonely, but I am going to remedy that soon. I plan a big celebration smoke veeeerrrryyyy soon where I am going to smoke a lot of different things for freezing.