My First Attempt

Discussion in 'Roll Call' started by tx_rio, May 14, 2008.

  1. tx_rio

    tx_rio Newbie

    My very first Chicken or anything for that matter of fact.
    Success and Failure
    Method: New Electric Smoker (a gift) with a full front door.
    The big door screws with the temp something awful.
    Chicken: 4.5 lbs
    Cooked time: 4.5 hours in the lowest rack near the hot plate.
    (I didn’t have a thermo. to insert.)
    Cooking temps: Up and down from 200 to 275.
    Every hour sprayed on Pam for the Grill…(it was easy and fast)
    I had to get that door closed.
    Brine: I went by the basic one I got here….Tasted fabulous.
    The Brine is brilliant. It was Jeff's.
    Results: The flavor from the brine saved the day, but the bird was dry.
    I wrapped the chicken in foil and let it rest…Not much improvement, so I misted it several times and the moisture helped.
    The 5 Yukon Gold potatoes doused with olive oil and 4 large garlic cloves were placed on the top rack for the entire 4.5 hours. They
    came out Perfect….Taste, texture, color, garlicy. Yum.
    The 3 garlic cloves swimming in olive oil in the foil enclosure on the bottom shelf burned to the foil….Mental note to self: Use the top shelf for the garlic and less cooking time for the bird.
    All in all: for my first time, I am very pleased. I made chicken salad this morning. The flavor is great.

    I’m off to take the 5 day course….Thanks for all the great and generous advice. I’m going to do a chicken again…practice-practice-practice….[​IMG]
     
  2. crockadale

    crockadale Smoking Fanatic

    Welcome to the SMF. You really need to get a thermometer like Maverick ET-73 and cook to temp. The 5 day course is a great start. Yes, pratice, pratice and you will get to eat you mistakes. Don't forger the Q-VIEW
     
  3. tx_rio

    tx_rio Newbie

    What is Q-View? I'm a Newbie here. Navigating this site is daunting. Why should I remember it?
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    Tx. great job on the chicken-Q-View is pictures of your smoke-we have a saying in here no pic's It didn't happen!lol-most of us use photobucket.com-it's real easy.in the forum for new members theres a thread on posting pic's-anyhow great smoke and with more under your belt u will only get better-and remember the chicken Always goes on the bottem when smoking on the top rack also-don't want bird juice dripping on your other foods.
     
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    Chicken Q view

    [​IMG]


    We will let you slide on it this time............but only this time. LOL

    FWIW I use imagecave for my pics..........there are several good free sites out there.
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

  7. richtee

    richtee Smoking Guru OTBS Member

    Heh... you'll be the envy of the neighbors in NO TIME! Nice job... POINTS for both honesty, and learning from the experience!
     
  8. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the SMF! Sounds like your off to a good start!
     
  9. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the family................Great to have you here...........
     
  10. funh2o

    funh2o Meat Mopper

    Welcome to the smf TX. Congrats on getting that first smoke under your belt. You are already learning things to do the next time. As someone has already said, a digital thermometer will definatly help with your smoking process. You will be able to tell the internal temp of the meat which is important.

    Don't be afraid to ask questions on the forum. I'm sure someone will come along and have an answer for you.

    Happy Smokin

    Steve
     
  11. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Great job and nice report. Welcome, you'll be on the road to fame in no time....
     

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