First Poultry Smoke (Q-View)

Discussion in 'Poultry' started by raspy87, Jul 29, 2013.

  1. raspy87

    raspy87 Fire Starter

    Hey guys and gals. New to the smoking forums (past roll call new). I've done about 3 smokes including this one. Well this was a straight forward smoke, fresh 3# chicken boned out with the infamous Jeff's Rub. Smoked in an ECB with slight mods. Used cherry wood chips (dry) in brinkman cast iron chip box. As usual I ran into temp/smoke levels (pretty sure it's just a learning curve) too much white smoke and lots of temp fluctuation (probably from trying to correct white smoke). Overal product came out delicious, although took closer to the 4 hour mark (with 30 minutes in oven) as opposed to the original 2 hours thought (estimating times has been a problem for me). One comment, rub was a bit spicy so may have to tweak rub a bit. Any way here are a few pictures from the smoke, comments/criticisms are always appreciated!

    Cheers
    Raspy

    Rub

    Rubbed down

    Tied up and ready for smoker

    Final Product
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummers!

    Kat
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    If its delicious and you like it, we can only compliment the person smoking for a job well done.

    Looks good, congratulations on a great smoke!
     
  4. raspy87

    raspy87 Fire Starter

    Thanks all!
     
  5. bobank03

    bobank03 Smoking Fanatic

    yep, welcome and not a bad way to learn is it! The ECB can be a bit finicky. I have a few posts about ECB mods that me and a few other guys are doing about the same time, pop over to charcoal smokers forum and look us up. I have a few pics in the ECB Gasket Thread, if you are interested. Keep up the great Q. 
     
  6. tonybel

    tonybel Smoking Fanatic

    Looks tasty to me!
    Nice job
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks fine. Your temp fluctuations may have had an impact on cook time but the biggest reason you went long is...Boned, Rolled and Tied, makes for a much more dense chunk of meat. Chix that size go about 2 hours because they cook from the outside as well as heat getting into the cavity cooking from the inside. Yours was more like a Chicken Roast with it taking longer to cook through...JJ
     
  8. raspy87

    raspy87 Fire Starter

    Chef, that makes a lot of sense. That never even occurred to me. Thanks!
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , keep it up.....[​IMG]
     

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