Hi fellow food enthusiasts.
I've been lurking around for quite some time now, taking in all the awesome information in these forums.
I've been smoking mostly pork butts and ribs on my ECB for the past few years, and got all my guidance from this forum/. I ust recently decided to get a bit more serious. So, I purchased a MES 30 last week and have been amazed at the more relaxed, hands off approach it allows. It seems as if my ECB needed to be tended to every 5 minutes.
Well, I figured I'd throw in a few pics of my first attempt at smoking chicken quarters. I just put it all in the smoker. Let's see what happens
Chicken leg quarters, thighs covered in different rubs and a onion filled with butter and sprinkled with sea salt.
The plan is to let the chicken smoke until IT hits 175, then its going under the broiler to crisp up the skin a bit.
I'll let you all know how it turns out.
And the aftermath. Skin looks a bit dark, but they were quite delicious. Work in progress, I guess...
Thanks for all your help thus far, ladies and gents!
I've been lurking around for quite some time now, taking in all the awesome information in these forums.
I've been smoking mostly pork butts and ribs on my ECB for the past few years, and got all my guidance from this forum/. I ust recently decided to get a bit more serious. So, I purchased a MES 30 last week and have been amazed at the more relaxed, hands off approach it allows. It seems as if my ECB needed to be tended to every 5 minutes.
Well, I figured I'd throw in a few pics of my first attempt at smoking chicken quarters. I just put it all in the smoker. Let's see what happens
Chicken leg quarters, thighs covered in different rubs and a onion filled with butter and sprinkled with sea salt.
The plan is to let the chicken smoke until IT hits 175, then its going under the broiler to crisp up the skin a bit.
I'll let you all know how it turns out.
And the aftermath. Skin looks a bit dark, but they were quite delicious. Work in progress, I guess...
Thanks for all your help thus far, ladies and gents!
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