Sunday football jerk chicken AND major question

Discussion in 'Poultry' started by gnarbrah, Sep 28, 2014.

  1. gnarbrah

    gnarbrah Meat Mopper

    Sunday on the back porch with football on (go dolphins) and put some jerk chicken on the mini wsm. I am completely addicted to this jerk thing and keep tweaking my marinade. I'm still looking to score some real scotch bonnets but the habaneros are doing in the interim. I'm willing to bet there is no more flavorful marinade on the planet. The transformation from fresh ingredients to the marinade is awesome!



    After an overnight ziplock bag soak they're on the grill


    Here's the big question:
    How long do you let your smoker "settle in" once you add the wood? I'm using pimento wood (which there is no substitute for on jerk!) and threw a couple "bigger" pieces on the coals and added a foil pack.



    I let it smoke out (big white clouds) for a while till it chills out to a nice TBS then put the meat on. Next thing I know I've got white almost yellow clouds again.


    I shut down the air from the bottom and let it die down but I'm curious does anyone else have this issue? I hate over smoked meats!!
     
  2. gnarbrah

    gnarbrah Meat Mopper

    One hour in flip

     
  3. gnarbrah

    gnarbrah Meat Mopper

    I should also say I'm using a regular meat probe on an igrill mini for my ambient temp. Have it mounted with a metal clip on the underside of the top grate. Temp has ranged from 220-270 the whole time. Cheapo brinkman mounted thermo says 275 right now and igrill mini says 271.
     
  4. gnarbrah

    gnarbrah Meat Mopper

    Chicken legs came off an I sampled one while I made the transition to regular grill (love the versatility of the mini) for my wife. She's off and won't eat chicken on the bone. It's good. Really good.


     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    The problem with putting probes UNDER the grate is juices dripping on them and then giving you a false reading (usually lower)... so then you open the vent because you think it's dropping in temp... when you open the vent it starts getting hotter and in turn giving you the white smoke.... I just use chunks mixed in with unlit coal.. no foil pack, no chips... you are doing right when you say you let the temps and the white smoke settle in at your desired cooking temp...
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    First off, nice smoke! My wife won't eat chicken on the bone either, more wings for me!!!

    I have my port for my therm mounted directly below the grate. I always make sure that I don't place food over it. That way there's nothing dripping on it. Never have any problems.

    I use 2-3" chunks, 3-4 usually per smoke. I light the mini using my propane torch through one of my side vents. Using this method I never have white smoke, only TBS!

     
  7. gnarbrah

    gnarbrah Meat Mopper

    Thanks - i do make sure to keep the meat away from the probe so it doesn't drip on it. I guess I just need to plan on a solid hour before I put meat in the grill. Dinner turned out quite tasty anyway!


     
  8. c farmer

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

    You shouldnt need to wait a hour.

    I am cooking in 15- 30 mins.
     
  9. welshrarebit

    welshrarebit Master of the Pit

    I've found that if I put my flavor wood on top of my charcoal when I light up in my chimney I get thru the white smoke phase really quickly.

    Great looking chicken!!!

    Pimento wood = allspice wood???
     
    Last edited: Sep 28, 2014
  10. gnarbrah

    gnarbrah Meat Mopper

    Yes - pimento wood is allspice wood! Kind of pricey but if I'm going to spend the time to make homemade jerk sauce it's worth the few extra bucks! It really is the most fragrant wood I've come across.

    Great idea on the chimney burn! I'm definitely going to try that!!
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , where did you get the odd woods???
     

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