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  1. mtlsmoker

    1st smoked chicken

    Nobody has idea why the thigh bone does not easily separated from the body ???
  2. mtlsmoker

    1st smoked chicken

    Where I looked on the internet it said 180F for a whole chicken.
  3. 1st smoked chicken

    1st smoked chicken

  4. mtlsmoker

    1st smoked chicken

    Hello everyone, I smoked my first chicken this weekend. I let my chicken in brine for 16 hours. I used the recipe (without sugar) of "knifebld" that I fond on the forum. Brine: - 1 Gallon Water - 1 Cup Kosher Salt - 1/2 Cup Sugar - 8 Sprigs Fresh Thyme - 8 Sprigs Fresh Rosemary - 8 Sprigs...
  5. Poulet.jpg

    Poulet.jpg

    • mtlsmoker
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  6. IMG_2921.JPG

    IMG_2921.JPG

    • mtlsmoker
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    • Album: 1st smoked chicken
  7. mtlsmoker

    Holle from Quebec!

    I am sorry I don't have any pics of my old smoker,  it was simply a wooden box with an element, a stove for wood chips and a thermometer to try to control the temperature, but I always had to be close to watch.This is why I decided to buy an electric smoker. I am waiting for this one ...
  8. mtlsmoker

    Holle from Quebec!

    Since 2 years I had a small smoking home, I smoked a lot of trout and canada goose jerky. The past week I ordered a Masterbuilt smoker at bass pro shop. I would like to start smoking whole chicken, bacon and ribs and maybe something else if the results are good.
  9. mtlsmoker

    Holle from Quebec!

    Hi everyone! My name is Mathieu, I am a french canadian and I am a student in  engineering. My english is not very good, put I will do my best!
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