First smoke.......Newbie here be gentle!

Discussion in 'Poultry' started by flipper0512, Sep 27, 2011.

  1. flipper0512

    flipper0512 Fire Starter

    So here was my first smoke, a beer can chix.  A learning process for sure but it came out pretty damn good.

    To much wood to start with?


    Ready to start....Rubbed with butter, salt, pepper, garlic, onion, paprika


    I should have learned about TBS before my first smoke......


    3 hours or so later here she is resting...............


    And the finished product ready to disappear................


    Thoughts and comments always welcome.....

  2. smokinal

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

    It sure looks good!

    Was it moist & tender?
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks good!!

  4. Wow, nice lookin chicken.

    Let me see, who has chicken on sale this week???
  5. sunman76

    sunman76 Master of the Pit

    looks pretty tasty here! [​IMG]
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What's to be Gentle about? The Bird looks good!...JJ
  7. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Your chicken looks fantastic! How was the smoke on it... Did it seem a little heavy or was it just right?
  8. I'd eat it.
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Beer Can Chicken is one of my FAVORITE meals

    Looks Good!

  10. flipper0512

    flipper0512 Fire Starter

    It was a bit heavy on the smoke, but I'm not complaining.  I cooked a bit to long so was a bit on the dry side.  I have since purchased a thermometer probe for real time temps.

    Pork butt next!!!
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Ah,yes. The enevitable extra cost this disorder brings; you will find that through out the course of this Hobby, you will spend more and more-some due to peer pressure or jealousy of something a Brother has and you don't[​IMG]. So settle in for a fun time and tell the Wife you do as

    She does,SHOP.[​IMG]
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    u get twoThumbs Up from here !!!
  13. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Your first smoke?  It looks good from here! 

  14. roller

    roller Smoking Guru SMF Premier Member

    Looks good how did it taste ???   Your hooked !
  15. jc1947

    jc1947 Smoking Fanatic

    Looks are one part and yours looks good.......But the most important question is, How did it taste?????

  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    It looks good from here, and you said it came out pretty Darn Good, so apparently your smoke didn't cause any creosote problems (it would not have tasted so good).

    I would call this a great success!

    Congrats to you, Flipper!!!!

  17. michael ark

    michael ark Master of the Pit

    [​IMG]I had the same smoker for years.You need to get more lava rock for a better heat sink for more stable temps this winter.Then get a chip pan to lay on the rocks so you don't have to clean ashes out of your rocks.I filled mine with lava rocks over the element to the lip of the base.
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Looks good to me.

    Bit surprised it was dry though, usually beer can chicks are pretty forgiving


  19. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Looks nice from where I'm sitting!

    The digital probe you recently purchased will quickly become your most valuable cooking tool...keep it in a dry place where it won't be damaged, and use it regularly. It will reward you with many great smoked meats.

    If it was a bit dry, yes, it was overcooked, as you already know. 165* in the breast and 170* in the thighs for me...plenty of juices and safely cooked to >/= minimum safe recommended temps (165*). I go a bit higher in the dark meat for personal assurance, and the dark meat is more forgiving with temps than white meat, regarding moisture content.

    Also, it may have been a bit heavy on smoke wood volume (I'd probably use half the amount of chunks), but the species can have a huge impact on flavor as well. I like apple, cherry and pecan with poultry (or any combination of the three is excellent). Mesquite and hickory can be a bit strong for birds, but are a good pairing for stronger flavored meats such as pork butts and brisket, and many other cuts of beef. Keep in mind that heavier (mesquite) and sharper (hickory) flavors from smoke woods are less forgiving than the fruit/nut woods, so I'd use them sparingly, at least until you have a good work-up for a long, thin smoke.

    Your mention of butter is a good start for a more crisp skin, which is very difficult to achieve cooking low and slow. If you'd like a crispier skin, one of the easiest methods is to pull the bird about 8-10* before finished and toss into a 400* oven or indirect heated gas grill. Finish cooking to desired temp. You won't miss any smoke flavor during this stage, as once the meat hits 140* or so, smoke reaction/penetration generally has stopped.

    Don't go by the temp gauge on the the lid for chamber temps (useless, except as a general reference). Puting your probe on the grate just below the food is the best actually temp indication. Drill a 3/16" hole through the barrel to insert the probe through the side a coupl einches below grate-level is the easiest with the gourmet.

    Oh, one last thing: the lowest grate (rests on the rim of the water pan) is more for steaming, and will get less smoke and less heat to the food. The upper grate runs hotter and a bit less humid. The upper grate position will also aid in a crispier skin on your birds.

    You're well on your way to a future of great smokes!

  20. looks real nice

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