Inauguration !

Discussion in 'Roll Call' started by the general, Jul 13, 2013.

  1. Today I embark into the great world of smoked food. As I type this my MES30 is seasoning. Later today I have 30 people coming over and I am smoking chicken thighs boneless with the skin on. I am doing two types. First is a BBQ dry rub and the other one is olive oil with herb de Provence. Do you think that will be good? I will also be finishing some baked beans in the smoker for about an hour. Please give me any tips or advice. I plan on using hickory wood. This site is awesome! Should I not soak the chips? How long should I smoke the thighs and at what temp? I am sure I will be on this site tons today and appreciate any thoughts. It should be a great day today in C-town. Forecast is sunny all day with a 100% chance of smoke!
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard!  Glad you joined us.  You've found a great place to learn and share ideas on smoking and grilling great food.  There are plenty of friendly and knowledgeable folks here who enjoy helping each other.  When you need help, just ask!

    Your plan sounds solid to me!  First advice is be sure to avoid cross contamination if you're cooking multiple foods in the same smoker, by cooking your chicken on the lower racks...this will keep the chicken from dripping on your other foods.  Chicken can smoke at that MES's highest setting.  I like to cook poultry @ 275-300*.  At those temps, thighs should be done in somewhere between 2 and 3 hours, but don't focus too much on cook time.  It's best to cook to the proper internal temperature (IT), which should be about 170* for chicken.  IMHO, I see no value in soaking chips...the water must evaporate before the wood will produce any smoke.  Best advice is to look into getting an AMNPS...a little smoke generator that will produce hours of perfect thin blue smoke in your MES without needing to reload.

    Good luck, and be sure to show and tell how it turns out!

  3. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff in Rule #11.

    If you need any help roaming around the forums....just holler!  Happy to help out!

  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  to the Family. Glad you chose us and hope you come to call us "Home" for sll your BBQ/Smoking needs. We enjoy sharing our adventures and the recipes we come by . So , jump in and have a great cook today, plan a bit of time ahead to be able to enjoy your own party.

    Everything seems to be in order and your flavors sound great. I do have a "suggestion" . . .

    Boil some Eggs, peel them and put them on the smoker(naked) for 45min. to an hour and serve a unique Whole Chicken Dinner.

    Have fun and as always . . .

Share This Page