First smoke and first Qview

Discussion in 'Poultry' started by bigbaddodge, Jan 21, 2012.

  1. bigbaddodge

    bigbaddodge Fire Starter

    Got this smokey hollows electric for christmas and finally had time to give her the ole maiden voyage. Added some holes in the wood pan but thats all, definately gonna need to get tweaked a little more as it tends to loose its smoke after a bit. But when it is smoking its the picture perfect thin blue i read about on here. wanted to see how it did before i started hacking holes in the thing.

    So decided to do some chicken breast i had in the freezer that way if it goes bad i'm not out much.

    Injected with creole butter, 2 were rubbed in a mesquite chipolte rub, one was left just injected then wrapped in bacon

    Went and bought some supplies, taylor digital thermo, taylor regular analog to check, mesquite, apple and hickory chips(for this one using hickory and apple) a good knife (ex took all the good ones we had) and materials for "maniac beans" which we'll get to later.


    Injected and 2 of em rubbed then back into the fridge for a few hours


    Wrapped and ready


    Started the beans, 2 cans of bush's original, some chopped up onion, 2 cans of mild green chile's and more bacon

    Cooked the bacon lightly in a pan, added onions till cooked then tossed in the green chile's just to give em a bit before they went into the beans


    Here's what i'm working with, 30" smokey hollows, were predicting wind and rain so opted to go for the garage, so far so good hasnt gotten to smokey with the door cracked, and of course favorite beverage and a magazine been sitting out there just relaxing smelling the smells


    After about an hour i flipped the chicken, added chips and put the beans in the smoker for some flavor, this was at 120* cannot wait!!!


    More to come!!
    Last edited: Jan 21, 2012
  2. Is having poultry over the beans a good idea?
  3. bigbaddodge

    bigbaddodge Fire Starter

    Thought about that right after i put em in and moved them down a rack and put foil below the chicken
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It is always a good idea to put chicken lowest rack...JJ
  5. bigbaddodge

    bigbaddodge Fire Starter

    I take it thats why its taken around 3.5 hrs to hit 165 rather than the 2 i hear about most often??  Smokers been holding a internal temp of 275.

    And i think i'm a lucky smokey hollow owner my temp gauge is showing about 5* higher than actual internal temp with a good thermostat. I've read them being 30* off!!
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good

    Those beans sound yummy [​IMG]
  7. Looking good so far...anticipating the finale! Don't ya just love the wind we've had the past week and saying more to come here...clocked 95 mph gusts on Pikes Peak the other day!
  8. bigbaddodge

    bigbaddodge Fire Starter

    ouch, its actually pretty nice out right now could've done it outside. supposed to be real windy tomorrow. Spent all day out on the bike today was gorgeous!!

    Pulled em at 180, look and smell amazing, gonna go eat em and upload the rest of the pics in a bit!!!
  9. venture

    venture Smoking Guru OTBS Member

    The fat coming out of the chicken is "probably" at a safe temp. But are you sure?

    I don't do it.

    I like pork above the chicken. Not necessarily for food safety if all is handled properly?

    Pork fat tastes better on chicken than chicken fat does on pork or beans.

    All assuming you are smoking and handling your food safely!  Also assuming we aren't doing something like beef at 130?

    Good luck and good smoking.
  10. bigbaddodge

    bigbaddodge Fire Starter

    And here we are, beans were ok, seemed a bit overcooked but definately edible, just not like my mom makes lol

    Now the chicken, while i think could have used a bit more smoke flavor, can honestly say its the first chicken i've ever ate that you take a bite, sit back and go OOOOOHHHHH YEEEEEA. Melt in your mouth delicious. The breasts i did with the rub are MONEY!!!! Thinking a brisket next weekend!!




  11. bigbaddodge

    bigbaddodge Fire Starter

    yea as i said earlier thought about it right after i closed the door and moved things around so it wouldnt drip into the beans. I'm not a kitchen expert but know enough that i questioned myself and opted to change it just to be safe!
  12. bigbaddodge

    bigbaddodge Fire Starter

    Only thing i was dissapointed with was i forgot to take the dinner roll dough out of the freezer, realized this at about 4pm [​IMG]
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Great smoke Dodge [​IMG]

    It's hard to make it like Mom did [​IMG]

    Thanks for the Qview
  14. teeznuts

    teeznuts Master of the Pit

    Congrats on your first smoke!
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job! Looks like a perfect meal!!
  16. frosty

    frosty Master of the Pit

    Yum Yum, If I was at your house I would want some![​IMG]
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    wow it looks great well done
  18. smokymike

    smokymike Fire Starter

    Chicken looking real good wrapped in bacon. Which chicken turned out the best?
  19. bigbaddodge

    bigbaddodge Fire Starter

    The chicken i put that mesquite southwest chipotle rub on definitely had the best taste to it!
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it all came out great congrats

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