Chickens and Ribs (QView)

Discussion in 'Poultry' started by brque, Feb 17, 2008.

  1. brque

    brque Newbie

    Tried my first smoked chickens and ribs yesterday. Chickens were injected and rubbed night before and then beer canned and mopped during the smoke. Spare ribs were rubbed night before and then sprayed during smoke.

    This is only the third time I've used this smoker so I'm still getting used to temp control. I started fire with a chimney of lump and then went with oak and hickory the rest of the way. I smoked the ribs for a while at about 205-220 and then put the chickens in and took it up to 245-270. I quickly learned the benefit of preburning wood. It was much easier to control temps and smoke when I added coals instead of fresh sticks.

    Here is the pit after ribs were wrapped (sorry no early pics...camera battery was dead)



    Here's my makeshift preburn pit (I need to make a better one)



    Closer view of pit. (The birds almost didn't fit sitting on beer cans)



    Finished chickens:







    Finshed ribs. (they were hard to get off pit because they were falling apart)





    Made for a great meal. Couldn't have done it without this site. This place makes this it so much easier to learn. Thanks to all.
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Beautiful color on those birds. Like your choice of whiskey!
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Cool smoke! Good lessons learned. Great looking food. POINTS! Err.. tomarrow. Already out... Sigh.
     
  4. striding man

    striding man Smoke Blower SMF Premier Member

    BRQUE, nice looking yard birds, and fall off the bone ribs. Mmmmmmmmmmmmm! Way to go.[​IMG]
    Points for the great looking Q-Veiw.
     
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a greaty smoke, and thanks for the Q View. Ribs and chix, they both rank up at the top for me.
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    Dang good looking grub-great job!
     
  7. flash

    flash Smoking Guru OTBS Member

    Nummy [​IMG]

    Double nummy on the whisky. I use that in my Bar-b-que sauce [​IMG]
     
  8. richtee

    richtee Smoking Guru OTBS Member

    DANG how did I miss a bottle of good bourbon too!?! Oy Vey!
     
  9. kookie

    kookie Master of the Pit OTBS Member

    Great looking grub............Looks damn tasty................Good job................
     
  10. welder

    welder Smoke Blower

    Those chicken sure looks nice the skin looks crispy. what was the temp when you pull them and what temp was smoker
     
  11. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Cooking poultry standing up is the big secret man, the only way to go. Much quicker and mostly moist----yum!!

    Great job!
     
  12. brque

    brque Newbie

    Welder - I only had the smoker up to about 270 at the hottest so the skins were not crispy. I had ribs in there too so I didn't want to go too high. I pulled the chickens at 167.

    Flash - I agree on the Bourbon. I used it in the spray and the sauce for the ribs. (plus a little taste or two for the cook!)

    I just pulled out the leftovers to munch on for dinner. I smoked a few of the trimmings from the spares yesterday. I got lazy tonight and just ate them cold...wow...really tasty.
     
  13. cman95

    cman95 Master of the Pit SMF Premier Member

    One good looking q-view. Job well done.
     

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