3 birds

[kfrank]

Just put all three in the smoker. Even got my wife to help.

20130426_150613.jpg

• kfrank
• Apr 26, 2013

20130426_150638.jpg

• kfrank
• Apr 26, 2013

using a honey mustard base and a semi home made rub for 2 and shes using bbq and brown sugar on the other. 3 and a half more hours... waiting is the hardest part.

 

[dirtsailor2003]

Looks good, that's gonna be a mess of chicken! What kind of smoker and what flavor of smoke?

 

[kfrank]

Masterbuilt 30" electric and pecan (this time) still left over from my last jerky smoke. I love doing 2 or more birds at a time. Tomorrows chicken sandwiches and maybe talk my wife into making some chicken and dumplings... I better mind my ps and qs lol

 

[dirtsailor2003]

Masterbuilt 30" electric and pecan (this time) still left over from my last jerky smoke. I love doing 2 or more birds at a time. Tomorrows chicken sandwiches and maybe talk my wife into making some chicken and dumplings... I better mind my ps and qs lol

Sounds great! I boil down the remains of every chicken we do. Either make soup or stews right away, or freeze in ice cube trays then vac pac and freeze for stock when needed. Pulled chicken and chicken salad sandwees are great!

 

[kfrank]

That sounds like a great plan I might as well start a stew after dinner or maybe even a chicken chili. Big plans in the making. Gonna start looking around for some ideas. Dirtsailor I seen you build wood boats you caught my attention. Any recent builds?

 

[smokinhusker]

Should be very tasty! Smoked birds make the most awesome chicken salad!

 

[seenred]

How'd those birds turn out??

Red

 

[kfrank]

20130426_200826.jpg

• kfrank
• Apr 27, 2013

the birds turned out fantastic. Unfortunately the beer got in the way of the post on the final product. Lol great food good times.

 

[kfrank]

Getting the crock pot ready for the chili now

 

[bigsky109]

That looks really good......I am on my way over!  LOL

 

[vayank5150]

Just put all three in the smoker. Even got my wife to help.

20130426_150613.jpg

• kfrank
• Apr 26, 2013

20130426_150638.jpg

• kfrank
• Apr 26, 2013

using a honey mustard base and a semi home made rub for 2 and shes using bbq and brown sugar on the other. 3 and a half more hours... waiting is the hardest part.

Question. I have done only one bird at a time peviously. But this coming weekend will need to feed more so plan on doing two at the same time. I have a MF charcoal smoker. Do I need to plan on extra time for two versus one? My last couple have been done in about 3 1/2 hours at 275.

 

[kfrank]

Wow thats a bit to hot in my opinion I would say the birds I get are around 6 lbs and I always keep the smoker at 195 and for those 3 in particular they were on for just under 4 hrs. Beautifully done in my opinion at 4 hrs or there about I take them out and wrap them in foil for 15 to 20 mins and let them finish off. Thats on my electric which is well insulated so the heat stays pretty even. Hope this helps

 

[mdboatbum]

Question. I have done only one bird at a time peviously. But this coming weekend will need to feed more so plan on doing two at the same time. I have a MF charcoal smoker. Do I need to plan on extra time for two versus one? My last couple have been done in about 3 1/2 hours at 275.

Except for the extra thermal mass making your smoker work harder to maintain your target temperature, the extra bird shouldn't affect cooking times. A bird twice as big would, due to the decreased surface to mass ratio, but 2 birds will cook just about as fast as one. Now if you want to really speed things up (and in my opinion get a more evenly cooked bird) spatchcocking is the way to go.

Wow thats a bit to hot in my opinion I would say the birds I get are around 6 lbs and I always keep the smoker at 195 and for those 3 in particular they were on for just under 4 hrs. Beautifully done in my opinion at 4 hrs or there about I take them out and wrap them in foil for 15 to 20 mins and let them finish off. Thats on my electric which is well insulated so the heat stays pretty even. Hope this helps

I think you'll find as you read through the posts on here that a lot of people are having pretty good luck with chickens at 275˚ and on up through 350˚ or so. 195˚ might be a tad low, as it's leaving the bird in the temperature danger zone a little long. Plus, a higher temperature does wonderful things for the skin. Just out of curiosity, what internal temp are you taking your birds to? At 195˚, 4 hours sounds pretty speedy for a 6 lb. bird to get to 165˚.

 

[kfrank]

Wow science meets smoking lol but I am taking the the IT to 165 to 170. Ive done this the same way several times always with good results. The meat is always moist and tender though I do agree the skin could be crispier. That being said if I sought only crispy skin I would be looking for a deep fryer forum. To each they're own with the temp I suppose. You just have to find what works best for you specifically with your set up as everyones is unique. I'll have to try one at 275 and see if I like the results better than the way I've been doing them. Spatchcocking is somthing I know nothing about so I also plan to research and try that out as well.