Winner, winner, chicken dinner!

jirodriguez

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Aug 21, 2011

• #1

Nothing like a little smoked chicky quarters to make a good dinner.

Rubbed chicken going down in the WSM with some mesquite smoke:

Top rack got a mix of cauliflower and broccoli with some Tony Chacharos Creole Seasoning and chicken broth in the pan as well. Lightly foiled the pan crimping two sides and leaving the other two uncrimped and slightly raised to allow smoke in:

Chicken about 2 hrs. in... gonna give it a quick brush of sauce and let it ride for another hour:

Finished chicken.... mmmmmmm..... smells goooood!

Plated up with some galic and mushroom cous-cous, a little cheese sauce for the veg., and some yard bird!

Thanks for looking!

 

tyotrain

Master of the Pit

Mar 31, 2010

2,407

19

Upstate new york

• Aug 21, 2011

• #2

wow nice looking grub... great job bet it was tasty

 

jirodriguez

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jun 5, 2009

4,656

143

Portland, OR

• Aug 21, 2011

• #3

tyotrain said:

wow nice looking grub... great job bet it was tasty

Click to expand...

Thanks TY, it was very tastey. I really liked the light smokyness of the vegetables.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Aug 21, 2011

• #4

Great looking chix and an excellent choice in veges!

Good luck and good smoking.

 

allen

Smoking Fanatic

Sep 28, 2007

618

14

Sioux City, Ia.

• Aug 21, 2011

• #5

Ecellent pics, The food is making me hungry

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Aug 21, 2011

• #6

WSM rockin again! 

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Aug 21, 2011

• #7

That looks great, I would take a plate or 2 of that

 

jirodriguez

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jun 5, 2009

4,656

143

Portland, OR

• Aug 21, 2011

• #8

Thanks all! Was definately a good dinner.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Aug 22, 2011

• #9

Great looking chicken, Johnny!

The whole meal looked delicious!

 

windshield king

Meat Mopper

Apr 30, 2011

241

11

minnesota

• Aug 22, 2011

• #10

 

shooter1

Smoking Fanatic

Oct 30, 2009

438

20

Lutz, Florida

• Aug 22, 2011

• #11

Awesome lookin plate of food.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Aug 22, 2011

• #12

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Aug 22, 2011

• #13

Pass the chicken please !!!!

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Aug 22, 2011

• #14

Looking good man - keep em coming

 

smokeaddict

Fire Starter

Mar 3, 2011

74

11

Sydney Australia

• Aug 23, 2011

• #15

Johnny,

Beautiful colour on the chicken - now, some questions answered please mate - how long was the smoke ? what temp you took it to, how was the skin, crisp or not ? 

Thank you and regards, Gus

 

dtcunni

Meat Mopper

Dec 1, 2010

253

11

Columbia, Missouri

• Aug 23, 2011

• #16

Dang that looks good!

 

jirodriguez

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jun 5, 2009

4,656

143

Portland, OR

• Aug 23, 2011

• #17

smokeaddict said:

Johnny,

Beautiful colour on the chicken - now, some questions answered please mate - how long was the smoke ? what temp you took it to, how was the skin, crisp or not ? 

Thank you and regards, Gus

Click to expand...

Howdy Gus... I had my smoker running around 225-235'ish and I like my chicken low and slow (keeps it really moist), so it was about 3 hrs. all total. I usually shoot for 175-180 in the thigh, under high heat that would be dry chicken, but with lower heat it still stays very moist. Unfortunately unless you throw the chicken onto a hot grill at the end you do not get crisp skin..... however the dogs love getting a big piece of flavorfull skin... lol.