Diagnose my chicken -- a request :)

[kevinvinv]

Thanks again everyone.

This is a cheap electric brinkman smoker.  There are NO vents in this thing...   is that odd or not?   I bought it used from a guy at work.

So I get that I don't want too much smoke and not white smoke...  and put the meat in dry if possible and measure temp with a calibrated thermo.  This thing really has no way to control the temp though... so I guess I am stuck with that.

I have a turkey in there now using many of the hints above... so we'll see how it does!!

 

[aceofspd]

You could add temp control for about $60. Use a PID controller with a built-in relay. http://www.auberins.com/index.php?main_page=product_info&cPath=1&products_id=1   I know it seems like a lot of money but when you upgrade your smoker, and you will, you can control your new smoker. Also can be used as an IT  prob that will turn your smoker off when proper temp is reached. Set it up as a stand alone unit to control any heating (or cooling) source. You can even control a wood fired smoker.

 

[pit 4 brains]

Do some searching and se if there are any mods for that thing. Even with it being electric, you should have some way of controlling the amount of air getting to the wood.

 

[raptor700]

Hang in their Kevin 

      

 

[kevinvinv]

mmm...  raptor700 huh?   Sounds good... I've got a 660...   needin work though...  I work on it while smokin the turkey!

 

[raptor700]

  It runs great

 

 

[kevinvinv]

yeah- I want that bad!   Looks sweet.

Not as sweet as my smoked turkey should taste though later today (hopefully)!!

 

[raptor700]

yeah- I want that bad!   Looks sweet.

Not as sweet as my smoked turkey should taste though later today (hopefully)!!

           That's what i'm talkin' bout 

 

[kevinvinv]

Everyone,  The turkey turned out GREAT!  Everyone loved it.  I followed numerous pieces of advice.

Brined the bird

Wrapped in cheese cloth

Much less smoke

Used Cherry Wood

It was a hit.. tasted great and the skin wasn't all funky.

Looking forward to learning more!

 

[raptor700]

Glad it worked out well Kevin.

You don't happen to have some pics do ya?

 

[kevinvinv]

I should have taken one right away... that sucker is gone now....  :)

 

[raptor700]

You got a pic of the bones?  

 

[pit 4 brains]

ohh man! don't ever post about a success story without pics. these people are ruthless!

 

[kevinvinv]

OK- here is a photo of my latest bird-  made with all of your suggestions taken into account.  I Fantastic improvement I must say... and SO tasty!   THANKS!

This one used two wraps of butter soaked cheesecloth,   less smoke,  hickory chips.

 

[SmokinAl]

It looks perfect Kevin!

 

[raptor700]

Looks like a winner, slice it up 

 

[SmokinAl]

Looks like a winner, slice it up 

X2

 

[mikelikessmoke]

X2

THAT would be Winner , Winner, Chicken Dinner!

Looks delicious!

 

[owlcreeksmoker4]

I always use my holiday bird mop (posted in my threads somewhere) and I cook at a decently high temp for chicken, as it can handle the high heat well and still retain plenty of smoke flavor. alot of times skin gets too dry and gets that black-ish color. To get that golden hue just use a good mop and it should do just fine. looks pretty good to me though I kinda go for crispier skin like that sometimes

 

[kevinvinv]

Thanks all!!  Feedback much appreciated!!!  big smile here...