First go at chicken!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

shiizzo

Newbie
Original poster
Dec 28, 2011
18
10
Cape Town, South Africa
This was my first attempt at smoking chicken... Ended up being a little dry in the white meat pieces, but the dark meat was okay.

73faf4b7_Image0304.jpg


ffc52a2e_Image0305.jpg


Threw on some ABT's (I think that is what they are called...?) and frankfurters wrapped in bacon

c35d870b_Image0306.jpg


938725a8_Image0307.jpg


7e3127c7_Image0308.jpg
7ed59228_Image0309.jpg


Done... Yay!!

e9006dea_Image0311.jpg


8259e302_Image0315.jpg


Plated...
biggrin.gif


976e929d_Image0320.jpg
 
Congrats on your first chicken 
yahoo.gif


Looks like it came out great

Awesome color on the bird 
icon14.gif


       Thanks for the Qview

          
looks_great.png
 
Looks like a fine start!  

White meat does not have as much fat, so it can dry out faster than dark meat.  brining can help, as can some basting or draping bacon over the breasts so they self-baste.

Did you have a water pan in that smoker?  That will also help prevent drying out.
 
If you are going to Smoke Breast and Leg Quarters together, it helps to know that Breast cook faster and when they get to 165*F they are done and Legs are better at 175*F...I put the Legs in, then 30 minutes later add the Breasts. They come out done, together. Your Chicken looks Pretty!...JJ
 
If you are going to Smoke Breast and Leg Quarters together, it helps to know that Breast cook faster and when they get to 165*F they are done and Legs are better at 175*F...I put the Legs in, then 30 minutes later add the Breasts. They come out done, together. Your Chicken looks Pretty!...JJ
Good to know, thanks! I will do that the next time I do chicken...
 
Looks like a fine start!  

White meat does not have as much fat, so it can dry out faster than dark meat.  brining can help, as can some basting or draping bacon over the breasts so they self-baste.

Did you have a water pan in that smoker?  That will also help prevent drying out.
I only have one grid in my smoker... where can I put the water pan? Can a small water pan go on the same grid as the meat?
 
Great first Chicken - Jimmy gave you good advice on the different cuts - the rest of the smoke looks great too 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky