Chicken on the mini

Discussion in 'Poultry' started by c farmer, Jan 12, 2014.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    First spatched chicken on the mini.


    First try on taters on any smoker.  Foiled two and left one bare.


    Mini loaded up.  Not much room left.

     
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Watching!

    Disco
     
  3. fwismoker

    fwismoker Master of the Pit

    Disco we didn't suck you in yet?   You gonna make one anytime soon?
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nah, I'm way too lazy. I will live vicariously through you guys.

    Disco
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good Adam! Wow that things clean inside! Better start Smokin every night!!!
     
  6. fwismoker

    fwismoker Master of the Pit

    No kiddin Case...it's like he doesn't smoke anything at all!   lol
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pulled off the smoker and in foil now.

     
  8. fwismoker

    fwismoker Master of the Pit

    Oh that'll be tasty!    The unwrapped red looks pretty good!
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Great start my friend. I smoked a little yard bird on the mini today as well.  It's all gone so I guess it turned out okay… LOL  Redskins look gooood .
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    My good buddy… This is a lazy mans build. And its also great for cheapskates like myself.  

    You need $95 bucks. $100 Canadian… LOL

    An account on Amazon

    A drill

    A screwdriver

    An adjustable wrench.

    And 1 hour of time….

    Take your old cowboy buddies hand.  i'll show you the way.  Wont hurt a bit.  LOL!

    B
     
    Last edited: Jan 12, 2014
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am trying Case. Its only the 3rd cook in it.
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    Sorry for the cell phone pic. Camera died.

    All turned out great.
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Awesome plate Adam. The Chic looks nice and juicy.

    So which potato was better on the smoker? Wrapped in foil or no foil?

    What was your temp and time on the bird?

    Brian
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I liked the unwrapped better but the wife liked the wrapped.

    I averaged 320 and 2 hours.  Will go higher temp next time.


     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Higher or longer maybe.  Hey Adam, are you using a maverick remote thermometer?  I know when I started using one my Q took on a next level.  Better control of the internal temps.  Takes the guess work out. 

    Looking good pal!

    Brian
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Up using a mav.     Tasted great.

    IT was good.   Skin alittle soft.    Higher temp. next time.
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You forget that I am old and stupid.

    Disco
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    If you are complaining about that chicken, you are picky. Looks great.

    Disco
     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    LOL… You're far from stupid. BUT I'll give ya the old [​IMG]
     
  20. fwismoker

    fwismoker Master of the Pit

    I think the high temps do crisp up the skin a little better but the mini still keeps it softer at the same time ( if that makes sense) lol.  That small cooking chamber kind of traps more grease around the bird.... but its still bite through.   It's a completely different flavor profile than i've ever tasted before personally  experiencing it. Unless someone cooks on a mini it's really tough to explain.  It's like if you experienced mini chicken no explanation is necessary but if you haven't then no explanation will suffice!

       The high temps make a juicer bird also imo because the moisture in the bird is  braising inside vs time to come out as evaporation.   I love chicken on the Jimmy (jumbo mini) too...a little less grease and a little more crispy.   Just depends on the mood as to which one i want to use. 

    Moral of the story is the mini's put out some really good chicken that you won't get on other smokers. 
     

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