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Winner, winner, chicken dinner!

post #1 of 17
Thread Starter 

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

 

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

IMG_2186.JPG

 

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:

IMG_2184.JPG

 

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

IMG_2187.JPG

 

Finished chicken.... mmmmmmm..... smells goooood! grilling_smilie.gif

IMG_2188.JPG

 

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

IMG_2190.JPG

 

Thanks for looking!

post #2 of 17

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

post #3 of 17
Thread Starter 
Quote:
Originally Posted by tyotrain View Post

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



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

 

post #4 of 17

Great looking chix and an excellent choice in veges!

 

Good luck and good smoking.

post #5 of 17

Ecellent pics, The food is making me hungry

post #6 of 17

WSM rockin again! xrocker.gif

post #7 of 17

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

post #8 of 17
Thread Starter 

Thanks all! Was definately a good dinner. biggrin.gif

post #9 of 17

Great looking chicken, Johnny!

 

The whole meal looked delicious!

post #10 of 17

Looks-Great.gif

 

post #11 of 17

Awesome lookin plate of food.

post #12 of 17

Jack Nicholson 2 thumbs up.jpg

post #13 of 17

Pass the chicken please !!!!

post #14 of 17

Looking good man - keep em coming

post #15 of 17

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

post #16 of 17
Dang that looks good!
post #17 of 17
Thread Starter 
Quote:
Originally Posted by smokeaddict View Post

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



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.

 

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