or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › my first chicken smoke
New Posts  All Forums:Forum Nav:

my first chicken smoke

post #1 of 21
Thread Starter 


post #2 of 21
Thread Starter 

tender, juicy, smokey, deliciousness.  My wife got me a master forge vertical gas smoker for fathers day and I think it is the best gift I have ever received.  The best part is that she also loves the food that I have cooked in it. 

post #3 of 21

Looks delicious!!



post #4 of 21

Those look great and if she like it that is 3/4 of the battle.

post #5 of 21

Looks like their done perfectly!

post #6 of 21

David it looks superb ,nice color  well done

post #7 of 21
Thread Starter 

thanks everyone for the compliments.  they came out great.  it was only my second smoke, but I think I'm getting the hang of this

post #8 of 21

man looks great

post #9 of 21

Looks great, yardbirds are great smoked. icon14.gif

post #10 of 21

Great looking Birds...

post #11 of 21

Man those birds look great!

Congrats on your first birds icon14.gif


post #12 of 21

David, would you be willing to run through your method on the Master Forge for cooking these birds?

I have a new one and just "hail Mary'd" a bird in there a couple of minutes ago.

post #13 of 21
Thread Starter 

Nuts,  I dry rubbed them threw them in right on the racks, with the smoker at about 230.  I beleive it took close to 3 hrs. 165 internal temp. I smoked with apple wood and they were delish. After that smoke I got a self stick flat fire place gasket and sealed both doors.  keeps the smoke and heat in a little better which is a little nicer to the Lp tank


post #14 of 21

Looks good your in the door...

post #15 of 21

Thanks David.

Mine's been running for 30 minutes and she's all smoked out. I'm using a combination of chunked & chipped hickory. Any suggestions to get a longer burn on the wood??

post #16 of 21
post #17 of 21
Thread Starter 

you don't need alot of smoke.  just barely able to see it and smell it is enough.  The chunks I buy I split even smaller with a hatchet, into about one inch by one inch squares.  I usually have to put more water in the pan every 45 min to one hr so I will just throw a couple pieces in then.  I sometimes soak them but have never really noticed a difference when I did.

post #18 of 21

Glad you mentioned the water pan, I might have forgotten about it. ;-D

I guess my cooking with charcoal may have me looking for smoke where as the propane gasser isn't as visible.

Feeding that smoke box at temp is a trick...

Appreciate the help!

post #19 of 21
Thread Starter 

I use a long set of tongs and just pull the lid and toss a couple chunks in.  I only use chips in the begining before it gets to temp for that reason.  I am working on some ideas for a auto matic water system for  keep ing the water pan full I will keek you informed on it when I do iTrying to keep it very simple.

post #20 of 21

Please do sir!

If my bird turns out half as good as yours looks I'll be a happy man.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › my first chicken smoke