smoking chicken the first time

Discussion in 'Grilling Chicken' started by frankbe, Sep 22, 2013.

  1. Hi again guys and dolls.

    Cruised around a bit here , found some stuff about brining , smoking (of course) so I gave it a try.

    Meat = bone-in chicken legs with skin and skinless breasts.

    Brine : water , 2 spoons salt and 2 light brown sugar , a lump of garlic , black pepper , lemon grass , 1 carrot , (boiled the brine) , over night brining in fridge.

    Smoking in the Weber with mesquite chips , 2 hours and 3 rum-cokes later :


    Rapped them in alu foil , add apple juice , some of the rum and a bit Cajun herbs : 1 hour by 130 degrees C.

    Resting for a couple of hours and then short time grilling :


    On the plate with oven-potato :


    Veggies (forgot picture) : som tam = Thai spicy papaya salad.

    My first time and the misses said "aroi mak" !

    So , mission accomplished...

    Thank you forum !

    [​IMG]
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    [​IMG]  I wouldn't turn a plate of that down.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That does look good.

    Nice color on the skin.
     
  4. Thanks guys.

    I'll keep on looking around here to find other recipes to try , maybe mix them with some local products and ... go on smoking !

    I guess my plan to go "on diet" will stay in the freezer for some (long) time.

    New hobby , new challenges , new recipes...

    I love it !

    [​IMG]
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You might also try looking at some of Moikel's posts. He is lucky enough and talented enough to have some of the ingrediants you would be privy to. He's an outstanding chef. Hopefully he can help inspire your culinary curosity, he always does mine.

    Nice looking birds btw...... your addicted!
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good looking chicken! Thanks for posting.

    Disco
     
  7. raffigb

    raffigb Newbie

    I just smoked chicken legs and ribs for the first time.. They were all coated in a black black coating.. What is causing this... Are they still good to eat? No coating on the chicken
     
  8. raffigb

    raffigb Newbie

    Sorry, no rub on the chicken, and still pitch black coating
     
  9. s2k9k

    s2k9k AMNPS Test Group

    Sounds like they got too much smoke. What kind of smoker? What were your vent positions? How much wood did you use?
     
  10. raffigb

    raffigb Newbie

    Masterbuilt propane. Used cherry wood. Possibly to much smoke. Still tasted great.. Was a bit worried, as I was cooking for 7 friends. Making the same thing tomorrow for my parents.. I will take it easy on the smoke.. Thanks for getting back to me. Vents were closed...I will open them and try again
     
  11. s2k9k

    s2k9k AMNPS Test Group

    There's your problem. Always leave the top vent(s) wide open while smoking, you have to have good airflow so the smoke keeps moving across the food and doesn't just sit in there and get stale and create creosote.
    You will also see this term all over here...TBS....Thin Blue Smoke...you don't want thick white billowing smoke, it should be nice and light and constantly flowing out the top vent.
     
  12. raffigb

    raffigb Newbie

    Ok great, thanks again..ill try again tomorrow
     
  13. When I smoked the chicken in the Weber kettle (it's all I have for the moment) the lower vents were completely open en the top (lid) vents about 50% open.

    Amount of wood chips = 1/4 cup.

    [​IMG]
     

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