Big weekend cook and my first Qview

Discussion in 'Poultry' started by mikeythai, Mar 16, 2010.

  1. mikeythai

    mikeythai Smoke Blower

    Mornin!

    We had a house warming over the weekend and I was put in charge of the Q.[​IMG]

    Here was the scene at 0800 the morning of the party. 20 fat chickens + 2 yardbirds, 2 racks of ribs, 10 pounds of wings and 4 old school fatties (out of frame).


    It's only my fifth smoke, but what I've had success with so far is using Tenderquick on about everything. I rub 1/4 Tbsp on the chickens (per pound) and for the fresh pork fatties I use 1/2 tbsp per pound. Covered in the fridge overnight they really soften up, and seem to stay moist during the smoke. Gonna try my first brine next time.

    Here's the 'fatties'. Just the fresh pork with TQ and Thai chili's inside. Standard brown sugar based rub w/ fresh pepper on everything.



    Fast forward to mid afternoon. Forgot the Qview on the wings when they came out, shame because IMO they were better than everything else.



    My cooker is a beast. I'm still sorting out a few problems. I'll do a thread on the cooker itself when it's a little more 'done'. It's a brick propane homebuilt and I used tamarind and apple wood for smoke.

    Here's the Thai fatties. Those chili's are a 7/10 on the heat index



    And the chickens were JUICY! I've been keeping the water pan full the whole smoke. The food isn't mushy but I might start leaving the water pan empty at the end. Could use a little advice here.



    Everyone loved the food and had a good time. I had a few problems, though.

    Unfortunately I caved into 'hungry people peer pressure' (take it out, take it out, it's done!) and took the chickens out at 155 deg [​IMG] I'll never let that happen again. I also hadn't cooked that moch food in the smoker before and had a hell of a time getting it up to 225.
     
  2. thunderdome

    thunderdome Master of the Pit

    It all looks great
     
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    One heck of a big smoke! Chicken looks great. [​IMG]
     
  4. acemakr

    acemakr Smoking Fanatic

    [​IMG] for the huge smoke. It all looks good.
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Nice looking feast you knocked out there. [​IMG]
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks great. Yea it can be hard to give into the lets eat lets eat crowd. That is why I always try to give myself lots of extra time because things always seem to talk longer that you expect. I just put it all in foil if it is done early.
     
  7. mikeythai

    mikeythai Smoke Blower

    Thanks guys. Anyone have a suggestion for how long to keep the water pan full?
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I'm really glad that everyone loved your food. You better be gettin used to it cause you will do nothing but get batter the longer you hang around here that's for sure. You asked about the water pan I personally keep my pan full thur the whole smoke and it never has hurt any of meat in my smoker. So I think you are reallt deserving of some well earned. [​IMG]
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I alway keep the water pan full, I think it has more to do with temp control then moisture, congrats on the smoke
     
  10. caveman

    caveman Master of the Pit SMF Premier Member

    You should ALWAYS consider this; do you want you guests to come back for more or stay away because they got SICK? Never rush yourself. You control the smoke not the guests.

    Great looking smoked birds. So juicy! [​IMG]
     
  11. thunderdome

    thunderdome Master of the Pit

    Whats the difference between a chicken and a yardbird????
     
  12. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Contrary to USDA for myself only, I brine my Whole chickens over night and use a meat probe stuck in the thickest part of the breast just off the bone with smoker temp running at 250 and pull the whole chickens out at 153 internal +/- 1 degrees. I think most everyone temps the Thigh meat. Am I right or wrong?
     
  13. mikeythai

    mikeythai Smoke Blower

    Thanks for the point(ers) mballi, and Rdknb and everyone else. Sir Cave you're right.. I was in charge of buying the stuff, prepping and everything else, should have stayed in charge until the end. And yeah, the juice literally gushes out when you slice them up. I like the tenderquick so much, and Im looking forward to a side by side test with a good brine.

    I'll be gone a few weeks at work, but whrn I get back I'll start on a smaller smoker so I can control things a little easier.

    OldCrosseyes, pretty sure you're directing that servesafe question to someone with more than 5-6 smokes under his belt.[​IMG]

    Thunderdome, I believe the bigger, fatter chickens we cooked were production farm raised. The 'yard birds' were leaner and butchered with the head and claws still attached.
     
  14. meatball

    meatball Smoking Fanatic OTBS Member

    One heckuva smoke! Nice job, the chickens look delicious!
     
  15. thunderdome

    thunderdome Master of the Pit

    So by definition is a "yardbird" just a chicken?
     
  16. mikeythai

    mikeythai Smoke Blower

    Yeah, as far as I know a yardbird is just a regular chicken. Except we literally have chickens running around our yard.[​IMG] They look and taste different from the big farm raised ones, so at my house we make the distinction.
     
  17. treegje

    treegje Master of the Pit

    Man those look good, certainly earned points [​IMG]
     
  18. mikeythai

    mikeythai Smoke Blower

    Thanks Treegje. The q is getting better each time. And I'm now convinced the AAC blocks will stand up to the heat. Those blocks are very light, easy to work with, and have low thermal mass unlike regular bricks n' mortar. Won't break the bank, either.
     
  19. mikeythai

    mikeythai Smoke Blower

    Treegje I just looked at your website. It's fantastic[​IMG]

    Evil balls of hell? Have to try it.

    There are a lot of Dutch in my neck of the woods. Nice guys. It also really helps with the cheese we can get. We can even get real Dutch gouda.

    Thanks for sharing.[​IMG]
     
  20. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    I like the chicken with the feet still on it.

    Dont know why it caught my eye, but I had to do a double take when I saw it. I assume that wasnt from the grocer...
     

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