Greetings From a Newbie in Southern Illinois...

Discussion in 'Roll Call' started by bigheadz, Apr 6, 2011.

  1. bigheadz

    bigheadz Newbie

    Good day all.  I have been lurking and reading this forum for the last several months.  What a great community and an invaluable information source.  I am totally new to smoking.  I just got the smoker put together I got for christmas and tried out some chicken this weekend.  All and all it turned out good with only a few learning points.  The equipment I use is as follows - Grill Pro Propane

    Smoker, Weber Charcoal Kettle Grill,  Charbroil Propane Grill.

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    Chicken Legs that were Brined in the Slaughter House Brine for 4 hours.  Then seasoned 4 different ways for 24 hours, including 1 bag in Italian dressing.  1 bag in McCormicks Poultry Rub, 1 bag  Uncle Joes Rub (local) and 1 Season Salt

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    The begining of the smoke.  I used Apple Wood Chips and tried to maintain a 300 degree temperature

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    I almost forgot with about an hour left of the smoke I thru on some Brats that had soaked in a Pale Ale for 4 hours and some garlic portabella mushrooms

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    The completed mushrooms - really didn't have much of a smoky flavor to them.  I think I would have been better off putting them earlier when the smoke was really rolling, before it died down a little - Good Stuff though!

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    The brats were the same way, they didn't pick up much of the smoky flavor I was looking for and could have stood to stay on a little longer or be placed a little lower in the Smoker to give them a little more crisp snap.  The full flavor pale ale really came thru though - this was a cold 4 hour soak - no boiling here!

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    The chicken ready to come off the smoker.  Total time 2:40 minitues.  As you notice I have it probed in one of the bigger pieces towards the top of the smoker.  I have read the chicken is done between 167-180 degrees.  I was wanting to make sure these were done as it was my first attempt at this, once it reached 174 degrees I decided to pull them out as the time was getting longer than I had anticipated.  When I done this I also probed a piece towards the bottom of the smoker and it hit at 187 degrees.  It was a little more rubbery and not as tender as I would have liked but all and all pretty good, and a nice flavor.  I guess my favorite would have had to have been the one with the "Uncle Joes" rub on it.

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    Plated up with some garlic mashed potatoes on the side!

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  2. smokinal

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

    Looks good!
     
  3. sqwib

    sqwib Smoking Guru OTBS Member

    Great first smoke.

    Very impressed with the q-view... and on your 2nd post!!!

    Very impressive.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, and congrats on a good smoke. It's all good my friend.
     
  5. les3176

    les3176 Master of the Pit

    Welcome to smf glad to have ya! Looks like you are off to a great start,keep it all coming!!!
     
  6. tyotrain

    tyotrain Master of the Pit

    Great looking Q your have there..Nice job[​IMG]
     
  7. Very well done.  I have the same prob thermometer with remote.  I'm also from Southern Illinois, although I live in St. Louis now...
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. 
     
  9. fourashleys

    fourashleys Smoking Fanatic

    Now that's what I call an introduction! Good lookin' eats!! [​IMG]to SMF!!
     

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