My first smoke ever!

Discussion in 'Poultry' started by smokeifuhavem, Jan 4, 2010.

  1. smokeifuhavem

    smokeifuhavem Fire Starter

    I thought chicken would be the easiest to do for a newbie. And I guess I did ok because, one was devoured and the other made fine enchiladas the next night.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    The biggest test is the people you are cooking for and if they liked it you did well - congratulations on a successful first smoke
  3. chefrob

    chefrob Master of the Pit OTBS Member

  4. tn_bbq

    tn_bbq Smoking Fanatic

    Looks good.

    Chicken parts are usually a little easier, but I prefer smoking whole chickens.

    Another real easy thing to try is sausage. I usually toss some store bought sausage on the smoker everytime I crank it up. Only takes a couple hours.
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Man thats some nice looking chicken. Did you brine them first?

    Great Qview for a first smoke. [​IMG]

    PS Notice all the extra room on the smoker for fatties, ABT's, Ribs etc. Hee hee thats how it starts....hee hee

    Forever will you be seduced by the Dark side......
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Nice...
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You did a killer job on your first smoke. The birds looks very nice the color is good too. So what knid of wood did you use and how high a temp did you smoke it at and what temp was it when you pulled it.???? Is that enough questions for you cause I can go on. no but everything came out great and like you said it was devoured by your friends. So you have to get some [​IMG]for the frist of many I'm sure so great job and keep on smoking
  8. treegje

    treegje Master of the Pit

    Those look pretty good. [​IMG]
  9. smokeifuhavem

    smokeifuhavem Fire Starter

    Yea, thats alot of ?, but easy to handle. I use oak to feed and a couple of nice hickory logs. Had trouble with holding temp, but probably average about 200. And pulled it at 170.
  10. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Good job! I also recommend pork shoulder for a "can't lose" smoke. Very hard to mess up and the end results are fabulous!
  11. smokeifuhavem

    smokeifuhavem Fire Starter

    Yes I did brine the as the tutorial suggested, And I have already figured out not to waste the space in the smoker. Make your time and efforts count
  12. gene111

    gene111 Smoking Fanatic

    nice looking bird!!!!
  13. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    I like the looks of that. I can taste it just from looking at it but...
    I don't see any snow or ice around the smoker. What's up with that? [​IMG]

  14. etcher1

    etcher1 Master of the Pit

    Good look'in yard bird!
  15. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Looks like fine eatin ta me!
  16. ugaboz

    ugaboz Smoking Fanatic

    congrats its a great hobby to have enjoy
  17. glgoodwin

    glgoodwin Meat Mopper

    Nice smoke.

    Your right up the road from me... Im in Joplin.
  18. walle

    walle Smoking Fanatic OTBS Member

    Great job. Can't go wrong with chickens.
  19. Nice looking birds. I didn't see a reply to the brine question. If you didn't you might give it a try, really adds a lot. I use the turkey brine on Jeff's website for most poultry. Great stuff.

    Glad you had great results.

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