First smoke

Discussion in 'Poultry' started by c14james35, Apr 12, 2014.

  1. c14james35

    c14james35 Meat Mopper

    Did my first smoke today chicken quarters and breasts. Unfortunately the paint started peeling off my fire box debating exchanging it but I already sealed it with high temp silicon. Smoked for 3 1/2 hours or so spritzing every hour. Meat was juicy with good flavor but for some reason the skin was real tuff. Smoker temp was 225-230 the whole time except the last 30 minutes or so I bumped the temp up to about 250 -275 to crisp the skin. Chicken temp was 175 when I took it off.
     
  2. c14james35

    c14james35 Meat Mopper

     
  3. c14james35

    c14james35 Meat Mopper

    For some reason it's not letting me up load my other pics
     
  4. chestnutbloom

    chestnutbloom Smoking Fanatic

    Hi, did you season the smoker first? Also what model stick burner do you have?
     
  5. c14james35

    c14james35 Meat Mopper

    Ya I seasoned it. It's the char griller professional
     
  6. c14james35

    c14james35 Meat Mopper

     
  7. c14james35

    c14james35 Meat Mopper

     
  8. timberjet

    timberjet Master of the Pit

    I have started drying my chicken really really good before smoking and that seems to make the skin crispier. I throw it skin side down right over the coals for a few minutes at the end as well. looks good though. good work!
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That usually works for me, even on an electric. Form that pellicle before cooking. 
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a pretty picture! Make a great screen saver at work.....LOL
     
  11. c14james35

    c14james35 Meat Mopper

    Ha thanks
     

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