1st Smoke on the Old Smokey

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new vision

Smoke Blower
Original poster
Dec 31, 2009
95
10
South Central Iowa
How good can it be? I have SMOKE, BLUES (Andre KGGO Iowans will know who it is), and cold BEER. Decided to do beer can chickens have 2 birds on the Old Smokey at 225 degrees using hickory chips. First attempt at a Qview will follow later today. It's good to be a HAWKEYE!!!

The Old Smokey Electric Smoker

The Before

The Smoke has begun

The Finished Product
 
Finally got the Qview uploaded. The finished chicken had excellant taste not over powering smoke taste, so I was pleased. The skin of the chicken was the only thing that I was unhappy with, was a bit rubbery.
 
In the past I have grilled them on the gas grill (indirect heat), and I have had crisp skin. I did rub them in olive oil, don't know if that was the right thing to do with the smoker.
 
It is the temp. To get crispy skin smoking you need to be up in the 300 degree range. If not then you get rubbery skin.
 
I just bought my Old Smokey Electric and after some reading, the skin won't crisp because of having to cook with the lid on... to crisp skin place under broiler for a few.
 
I'm getting hungry
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