My First Smoke With Q-View

Discussion in 'Poultry' started by peanut72, Mar 19, 2010.

  1. Well, it wasnt as easy as you guys seem to make it, but I did my first smoke today. It all started when I finally got around to finishing all the mods to the smoker. Added a grate to the bottom for coals, a graduated thermostat and some vents to the top and bottom. I was going to do a test burn and see what I had to do to control the temps and decided to throw the bird on there. since it was sort of short order do I didn't do much prep work on the bird. I just rubbed it down with mustard and whatever spices/rubs I had on hand. I wanted to give brining a shot, but I just didnt have the time to do it.

    I had a little trouble getting the temps right, it was running up around 350 for a while and stayed at about 300 for most of the time, even with all vents shut off. The thermometer that came with it reading just past ideal and about midway on ideal respectively.

    I burned a mix of regular and lump charcoal and used hickory and whiskey barrel wood for smoke. I didnt keep a steady smoke all of the time, even after soaking the wood chips and wrapping some in foil, they still burned up pretty fast.

    So with the temps too high and leaving it on a little too long I ended up overcooking and it was pretty dry, but overall wasnt terrible. I still have a lot of learning to do and will most definitely give it another shot when im not running around busy like today. I didnt babysit it as much as I probably should have.

    Anyway, here are the pics

    The whole bird:

    Cut in half:

    And on plate with a side of garlic mashed taters and sugar snap peas:

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Stick with it and you will be just fine. Still looks like a pretty good bird if I do say so. I would highly suggest you try brining the bird next time. I'm sure you will love it! Once you smoke a little more on your rig you will get the hang of how to control the temps and you will be able to control the heat without any problems. Every smoker is a little different. Hang in there and you will be putting out killer Q in no time at all.
  3. caveman

    caveman Master of the Pit SMF Premier Member

    Hey!!! With the short notice that you had, you did well grasshopper!! Don't give up!! And who said anything about easy??? I thought I remember the word "FUN" in there. Poultry should be done at high temps in some cases. Don't worry. You are well on your way. Nice job! [​IMG]
  4. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I'm new to the smoking world myself, so we have nowhere to go but up, but I have cooked and grilled poultry, and I've always found that a brine always makes the bird stay juicy. Try using a brine next time, and/or injecting the bird. [​IMG]
  5. fire it up

    fire it up Smoking Guru OTBS Member

    At least you have your first under your belt Todd.
    It may look super simple with all the great Qviews floating around, and not to say it isn't hard nor easy to smoke a great meal but once you get more familiar with your smoker and learn a few things here and there you will be all set.
    Next smoke maybe try a fattie or a chuckie, they are relatively simple, tasty and can take a little extra heat just fine.
    300 is actually great for poultry if you can manage temps easily, smoked at 225-250 then finished at 300-325 will crisp up the skin.
  6. meateater

    meateater Smoking Guru SMF Premier Member

    I'm holding the 10 card up because the skin and overall looks great! I would suggest brining and get the temps down on the next one. Sometimes you get one on occasion that doesn't cooperate, the name of the game.
  7. I will for sure keep at it, just next time not have so many things going at once. Just couldnt devote my attention to it like I should have. The skin actually did come out somewhat crispy in some parts. I was thinking when I put it on that I would probably finish it off in the oven to crisp it up, but with the temps so high and the overcooking, the skin actually came out great. Just the meat lacked that smoked flavor and was dry. I really didnt expect it to turn out great, but had hoped for edible and that it was. It was really more if an experiment on how the smoker was going to burn and what I needed to control the temps.

    So overall I learned a few things and had a decent meal in the process. so all-in-all not too bad. And for sure next time will be a little more planned out instead of so last minute. I have a couple brine recipies that i lifted from here and other places from the net and will give them a shot next time. In the mean time I might just give something more forgiving a try like a fatty. Those things look wonderful.

    Anyhow, thanks for the comments

  8. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    You know, just offering up your first smoke for critique of any kind is a a bold step regardless of the actual outcome! I gurantee I would have been nowhere near that brave where my first smoke was concerned!

    That said, it does look good and I bet, despite any dryness, it tasted pretty good too! Nice job and thanks for sharing!

  9. danielh

    danielh Meat Mopper

    The hard part is learning the cooker. Cooking is the easy part!
  10. coacher72

    coacher72 Smoking Fanatic

    Peanut72, first of all, great looking bird. It sure looked good. Could almost smell it through my screen.

    I'm new to the forum. I was wondering how you post multiple pictures within the text of your post like you did. I read through the sticky on using photobucket to manage your photos. I've uploaded the pictures. The tutorial mention how you need to copy the IMG code and paste it in the post where you want it, which I tried. My question is, how do you navigate between photobucket and your post to add a second, third, etc. photo without losing what you've already posted. Hopefully you understand what I mean. I'd like to post the results of my first smoke.

  11. wingman

    wingman Smoking Fanatic SMF Premier Member

    Brining as I have experienced it, works mostly on the outer layers. I still like tot do it but I can leave it too. What I found to really add to the flavor and keep the meat moist is injecting. If your not after a big change in flavor just inject the meat with chicken broth. Just a tip. Your Qview looks extreemely tasty. I could eat the hell out of that skin if I could get through my monitor! [​IMG]
  12. mikeythai

    mikeythai Smoke Blower

    Peanut 72 looks like you got a new hobby. Congrats on breaking in the new smoker.
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks pretty good from here. Congratulations...[​IMG]
  14. It took me a few minutes to actually decide to hit the submit post button, but hey, thats how I learn. If I didnt get good feedback, then I would just keep doing it wrong and eventually get frustrated with the whole process and sit the smoker on the curb. Thanks to all who volunteered feedback. And a a few "you shoulda did's" will never hurt my feelings.

    I open up a second window, select the code, and switch back and forth between Photobucket and the forum adding pics one at a time.

    I just wish I had more time to spend working on it. Its hard to find that much free time in a day. I am dying to do some pulled pork, but dont have the time to spend working with the smoker and definitely dont have 12 or so hours to devote to it. Wish I could get some weekends off!!

  15. autoferret

    autoferret Meat Mopper

    Doesn't look to bad! I've seen worse from people. But next time brine you'll be much happier w/ the Q
  16. kevntri

    kevntri Fire Starter

    Looks good to me also...

    Whenever I get a bird drier than I like, we eat that night then I throw everything into a crockpot (skin and all) on low and 2 large cans of chicken broth. Next morning, debone, add celery,carrots, and some type of noodle... another few hours and....Awesome smoked soup.........
  17. cowgirl

    cowgirl Smoking Guru OTBS Member

    The chicken looks good from here too Todd. Nice job on the whole feast! [​IMG]
  18. I polished off the rest of it last night and I think it was even better then. Didn't seem to be quite as dry and seemed to taste the smokieness a little more. Then again it was midnight and I was pretty hungry. Can't wait to get another one on.

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