Help me!

[mrdirtyville]

Hello all! I'm new to the smoking scene and going to smoke some ribs and chicken quarters coming up soon for the family. I've recently purchased some pecan and apple large chunks to use. Just wondering if I could get some helpful tips and questions answered.
I plan to brine the chicken quarters over night then a grill mates dry rub before cooking (just salt and sugar nothing fancy for the brine) and letting the ribs marinate with some grill mates dry rub. The wife said someone suggested Pre-boiling the chicken before smoking to save time (she isn't a patient cook), but how does that affect the smoke flavor and does it make the skin rubbery? Also I wanted to do the ribs with pecan and chicken with Apple chunks. Do I just add the different wood when the ribs are done and add coals to keep the heat going or do I need to pull out the coals and do a fresh set, or would it even make a difference? I'm using a smoke hollow 4 in 1 grill.

 

[themule69]

Hello all! I'm new to the smoking scene and going to smoke some ribs and chicken quarters coming up soon for the family. I've recently purchased some pecan and apple large chunks to use. Just wondering if I could get some helpful tips and questions answered.
I plan to brine the chicken quarters over night then a grill mates dry rub before cooking (just salt and sugar nothing fancy for the brine) and letting the ribs marinate with some grill mates dry rub. The wife said someone suggested Pre-boiling the chicken before smoking to save time (she isn't a patient cook), but how does that affect the smoke flavor and does it make the skin rubbery? Also I wanted to do the ribs with pecan and chicken with Apple chunks. Do I just add the different wood when the ribs are done and add coals to keep the heat going or do I need to pull out the coals and do a fresh set, or would it even make a difference? I'm using a smoke hollow 4 in 1 grill.

Don't boil the chicken. You don't have to clean out the smoker between the two unless you just flat out don't want any of the wood smoke from the first wood in the second smoke,

Happy smoken.

David

 

[themule69]

If you pre boil the chicken you are removing the flavor that you just put in with your brine and rub.

How are you planning on smoking the ribs? 3-2-1?

Happy smoken.

David

 

[smokingmymeat]

I agree, do not pre boil. Remember, it's low and SLOW. Don't think the the quarters will take but 1 1/2-2hrs:grilling_smilie:

 

[dirtsailor2003]

Edit: oooppps I see you're doing quarters! they wont take long, 1- 1 1/2 hours, still cook to an IT of 165°. Skin still does better at higher temps.

No need to pre-boil chicken. Chicken doesn't take all that long to smoke. Since you are also doing ribs I will assume that you are going to running your smoker around 250°. You don't mention what type of ribs you are smoking. Spare ribs and beef ribs take between 5-6 hours, baby backs between 4-5 hours. A average size chicken smoked in a 250° smoker will take 2-21/2 hours to reach an IT of 165°. Do not cook to a time cook to IT (internal temp). Since the chicken takes less time you will be smoking the ribs first, then adding the chicken later. I'd recommend spatchcocking the chicken. For non rubbery skin you will need to finish the chicken over a hot grill or under the broiler. The only way to get good skin when smoking is to do a high temp smoke. Since you re doing ribs that won't be possible.

Ads for the wood and charcoal, no need to dump just keep using what you have. Load enough coals to keep the temps going for the entire smoke. add wood as you think you need it.

Here's a few articles to get you going.

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

http://www.smokingmeatforums.com/t/133830/mini-wsm-cook-number-two-spatchcock-chicken

http://www.smokingmeatforums.com/t/139185/3-2-1-2-2-1-blast-off

http://www.smokingmeatforums.com/t/134427/first-daylight-smoke-for-the-mini-wsm-2-2-1-baby-back-ribs

 

[mrdirtyville]

 
If you pre boil the chicken you are removing the flavor that you just put in with your brine and rub.

How are you planning on smoking the ribs? 3-2-1?

Happy smoken.

David

after the comments i have gotten i realized pre boil is against the law lol. yes, I'm going to do the 3-2-1

 

[mrdirtyville]

 
Edit: oooppps I see you're doing quarters! they wont take long, 1- 1 1/2 hours, still cook to an IT of 165°. Skin still does better at higher temps.

No need to pre-boil chicken. Chicken doesn't take all that long to smoke. Since you are also doing ribs I will assume that you are going to running your smoker around 250°. You don't mention what type of ribs you are smoking. Spare ribs and beef ribs take between 5-6 hours, baby backs between 4-5 hours. A average size chicken smoked in a 250° smoker will take 2-21/2 hours to reach an IT of 165°. Do not cook to a time cook to IT (internal temp). Since the chicken takes less time you will be smoking the ribs first, then adding the chicken later. I'd recommend spatchcocking the chicken. For non rubbery skin you will need to finish the chicken over a hot grill or under the broiler. The only way to get good skin when smoking is to do a high temp smoke. Since you re doing ribs that won't be possible.

Ads for the wood and charcoal, no need to dump just keep using what you have. Load enough coals to keep the temps going for the entire smoke. add wood as you think you need it.

Here's a few articles to get you going.

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

http://www.smokingmeatforums.com/t/133830/mini-wsm-cook-number-two-spatchcock-chicken

http://www.smokingmeatforums.com/t/139185/3-2-1-2-2-1-blast-off

http://www.smokingmeatforums.com/t/134427/first-daylight-smoke-for-the-mini-wsm-2-2-1-baby-back-ribs

I am cooking spare ribs. I was planning on cooking the spare ribs at 225 - 250 the raising the temp, once there are done, to 300 for the chicken quarters. 

 

[kc5tpy]

Hello.  Just want to add my worthless 2 cents.  I see you are new to smoking.  I fully understand the desire/need to jump in with both feet.  Injecting, fancy rubs etc..  Do you like smoked meat?  I hope you are sure about that.   Can you hold temps in your smoker?  When you start out my advice is to start simple and build on that.  Why add stress?  Just see if you can produce a good final product from your smoker with just salt and pepper and wood smoke.  SIMPLE.  If you can do that then start playing with the flavour profile, one thing at a time.  Add a rub and try it.  Add a brine and try it.  Etc..  IF you don't really like this chicken; was it the rub?  Was it the brine?  Was it the injecting?  Was it the wood?  TOO many variables.  What about just smoked chicken with salt and pepper?  From there you can start to "tweak".  If you jump in with both feet you will spend many hours and many smokes trying to figure out what it was you didn't like.  Keep a written record of EVERYTHING you do and EVERYTHING you can think of.  Charcoal used, wood used, windy or not, rainy, not raining, rubs, injections, brines?  EVERYTHING!  Then change ONE variable at a time until you "dial it in".  Once you have what you and your family like then THAT is the perfect chicken recipe.  I don't say my may is correct but I don't often use rubs and I never inject BUT that is just my way.  Find what you like and then stick with it.  Experimenting is GREAT but have a "go to" recipe you and your family love.  Just my worthless 2 cents.  Good luck with the smoke.  Keep Smokin!

Danny

 

[venture]

To pile on?

I would never boil anything I can think of that goes on a smoker?

Well, maybe a beef tongue? Then again?

Good luck and good smoking.

 

[welshrarebit]

after the comments i have gotten i realized pre boil is against the law lol. yes, I'm going to do the 3-2-1

I'd reconmend during the two hour foil phase put the ribs in the oven and put the chicken on your smoker. The chicken quarters take about two hours then when they are done finish the ribs back on your smoker.

 

[smokin bark]

Impressive rig. I'm a rookie myself but have a few successful smokes under my belt. My 2 Cents would be to practice a few times. I'm using an ECB and that took a while to dial in the right temp and flavor.

Chicken is best with a rub, I've used the beer chicken stand and had good results.

 

[oldschoolbbq]

Seems everyone has gotten you driving the right road and in the right direction. However , I too have a bit of change to drop here too.

First , start and keep a "Log" of you cooks ,from start to finish .

second, find recipes for rubs here or "PLAY" with spices and develop one you like ; why

 , commercial Rubs have a lot of unnecessary Salt in them .

and finally , teach yourself 'Patience' .  Learn not to sneak peeks as often, let the Smoker do it's job...

Have fun and . . .