First timer with a rookie question

Discussion in 'Poultry' started by akwoollybugger, Sep 7, 2015.

  1. First off, thanks so much - this forum has been tremendous in preparing me to enter the smoker world! Next weekend I'm smoking for the first time, with a new MES 30. Figured electric is an easy and economical way to start this hobby. I'm going to do a couple whole chickens, and the only thing I can't find an answer to is probably the most basic question of all - do you keep the smoke going continuously through the process, or do you quit adding chips/smoke at some point, so you don't oversmoke it? If so, how do you determine when to quit adding chips/smoke - is it based on an internal temperature, or just by time, etc? Also, is that the case for all meats, not just poultry? Thanks in advance for helping a rookie out!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'm suggesting you start with 1-2 hours of smoke at a temp of around 140 ish.... then up the temp to 275 until an internal temp of 165 is reached... for crisp skin, stick the chicken on the BBQ at 500 degrees or so.... or under the broiler... for maybe 5-10 minutes until the skin has crisped up...

    On the MES, you may have to bump the temp up until the chips smoke then you can turn it back down......

    Think about getting the AMNPS from Todd at A-MAZE-N-PRODUCTS... check this link... http://www.amazenproducts.com/ ... he has sales regularly listed on the forum....
     
    Last edited: Sep 7, 2015
  3. Thanks. Wouldn't you know it - my answer also came in the next installment of the 5-day course a few minutes later!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Chicken is nothing to mess around with. If it is enhanced it was injected with a solution adding bacteria to the center of the meat and Whole birds have nooks, where bacteria can be insulated from the heat. On top of that a MES30 has a 800W coil and temp changes take time.

    While I have endorsed 2 hours of 140°F smoke for intact meat that will cook quickly at higher temp, I would not advise it with Chicken or Turkey.

    Here is some info that may help...JJ

    Juicy Smoke-tastic Chicken and Turkey

    Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145°F in the Breast, put the Bird in a 425°F Oven to finish cooking to 165* and Crisp the Skin...

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub (Spicy)

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

    Mild but Wild Chix Rub

    1/4-1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Gran. Garlic

    1T Gran. Onion

    2tsp Bell's Poultry Seasoning or other

    1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

    1tsp Black Pepper

    1tsp Mustard Powder

    1tsp Allspice

    1/2tsp Cumin

    Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
     
    Last edited: Sep 8, 2015

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