First time smoking

Discussion in '5 Day Smoking Basics eCourse' started by malay smoker, Sep 21, 2007.

  1. malay smoker

    malay smoker Newbie

    Thank you Jeff for introducing me to the joyful art of smoking. I tried my first smoked chicken. My first try was not too good because I am sure because I took the chicken out too early. Now I know that the chicken must be in the smoke for at least 4 hours. I will do better, I am sure of that. [​IMG]
  2. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    It's never about time. It's always about temperature. Your smoker should be kept at about 225, you should get an accurate thermometer, place the thermometer in the thigh of the chicken (the part that will get done last), and stop only when the temp gets to 170 in the thigh.

    The only exception that I can think of is 3-2-1 ribs.
  3. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Malay Smoker!...Welcome to the SMF!...[​IMG] ...Glad to have you aboard!...I think you're gonna love it here...

    Why not head on over to Roll Call so we can all give you a proper welcome to the SMF family!...

    I agree with Kew_El_Steve that time is not the yardstick to measure
    how well done that yardbird is...or any other meat for that matter!...

    Obtain a good digital thermometer with dual probes to use while smoking...

    An example of this type thermometer is the Maverick ET-7, and can be found at the Smoking Meat Store...

    One probe can be used to measure the temp at cooking grate level, while the other keeps tabs on the temp of the meat you're smoking...

    It sure makes it easier to smoke some good quality 'Q'!...

    Whatever questions you may have, ask away!...There's always someone around to provide the answers for you...

    Again...Welcome Aboard the SMF!...We're glad to have you with us!

    Until later...
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Coley has it going on. Great advise.
  5. deejaydebi

    deejaydebi Smoking Guru

    Hey Malay it gets better!

    I don't do chicken at 225 I smoke chicken at 300 to 350. Makes a nice crspy skin and comes out moist ans tender. No need for Low and slow on chicken.

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