first smoke

Discussion in 'Poultry' started by bkemp00, Jun 30, 2013.

  1. bkemp00

    bkemp00 Fire Starter

    Did a full chicken for my first time. Came out juicy and falling right off the bone. Looking forward to leftovers
  2. bkemp00

    bkemp00 Fire Starter

  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Nice looking bird, glad you enjoyed it.
  4. bkemp00

    bkemp00 Fire Starter

  5. athabaskar

    athabaskar Smoking Fanatic

    Looks like some tasty yardbird.

    I like to smoke chickens breast down too.   [​IMG]
  6. bkemp00

    bkemp00 Fire Starter

    I did flip it 2 hrs in
  7. That's a gorgeous bird! Any reason for the invert and flip on it? Does that let the flavor penetrate deeper?
  8. hangin1

    hangin1 Fire Starter

    Great looking bird, thanks for sharing and good luck with your upcoming smokes,
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice bird , Bkemp . [​IMG]  Keep it up.... Oh, and welcome to our Flock.[​IMG]
  10. bkemp00

    bkemp00 Fire Starter

    Honestly Bob, I have no clue. Probably just the novice in me. Anyone have input on the flip? Good or bad?
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I do not have the experience to answer your question re flipping. I do have the eye to say that is a good looking chicken. Thanks for posting.

  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmm...very nice!  That looks delicious!

  13. hambone1950

    hambone1950 Master of the Pit Group Lead

    I've never flipped one , but that's just cuz it never occurred to me! Can't hurt anything and you probably do get better smoke and heat overall.
    You might've started a trend! :grilling_smilie:
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thats one heck of a chicken  Nicely done!
  15. Definitely going to give the flip a try this weekend, see how it compares to the last one, for science of course.
  16. bkemp00

    bkemp00 Fire Starter

    Of course

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