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First smoke.......Newbie here be gentle!

post #1 of 24
Thread Starter 

So here was my first smoke, a beer can chix.  A learning process for sure but it came out pretty damn good.


To much wood to start with?


to much wood.jpg


Ready to start....Rubbed with butter, salt, pepper, garlic, onion, paprika


ready to start.jpg


I should have learned about TBS before my first smoke......


to much smoke.jpg


3 hours or so later here she is resting...............




And the finished product ready to disappear................


ready to eat.jpg


Thoughts and comments always welcome.....
































post #2 of 24

It sure looks good!


Was it moist & tender?

post #3 of 24

Looks good!!



post #4 of 24

Wow, nice lookin chicken.

Let me see, who has chicken on sale this week???

post #5 of 24

looks pretty tasty here! beercheer.gif

post #6 of 24

What's to be Gentle about? The Bird looks good!...JJ

post #7 of 24

Your chicken looks fantastic! How was the smoke on it... Did it seem a little heavy or was it just right?

post #8 of 24

I'd eat it.

post #9 of 24

Beer Can Chicken is one of my FAVORITE meals


Looks Good!




No Creosote! A-Maze-N Smokers

post #10 of 24
Thread Starter 

It was a bit heavy on the smoke, but I'm not complaining.  I cooked a bit to long so was a bit on the dry side.  I have since purchased a thermometer probe for real time temps.


Pork butt next!!!

post #11 of 24

Ah,yes. The enevitable extra cost this disorder brings; you will find that through out the course of this Hobby, you will spend more and more-some due to peer pressure or jealousy of something a Brother has and you don'ticon_eek.gif. So settle in for a fun time and tell the Wife you do as

She does,SHOP.biggrin.gif

post #12 of 24
u get twoThumbs Up from here !!!
post #13 of 24

  Your first smoke?  It looks good from here! 




post #14 of 24

Looks good how did it taste ???   Your hooked !

post #15 of 24

Looks are one part and yours looks good.......But the most important question is, How did it taste?????



post #16 of 24

It looks good from here, and you said it came out pretty Darn Good, so apparently your smoke didn't cause any creosote problems (it would not have tasted so good).


I would call this a great success!


Congrats to you, Flipper!!!!




post #17 of 24

Looks-Great.gifI had the same smoker for years.You need to get more lava rock for a better heat sink for more stable temps this winter.Then get a chip pan to lay on the rocks so you don't have to clean ashes out of your rocks.I filled mine with lava rocks over the element to the lip of the base.

post #18 of 24

Looks good to me.

Bit surprised it was dry though, usually beer can chicks are pretty forgiving




000smf new members welcome.jpg

post #19 of 24

Looks nice from where I'm sitting!


The digital probe you recently purchased will quickly become your most valuable cooking tool...keep it in a dry place where it won't be damaged, and use it regularly. It will reward you with many great smoked meats.


If it was a bit dry, yes, it was overcooked, as you already know. 165* in the breast and 170* in the thighs for me...plenty of juices and safely cooked to >/= minimum safe recommended temps (165*). I go a bit higher in the dark meat for personal assurance, and the dark meat is more forgiving with temps than white meat, regarding moisture content.


Also, it may have been a bit heavy on smoke wood volume (I'd probably use half the amount of chunks), but the species can have a huge impact on flavor as well. I like apple, cherry and pecan with poultry (or any combination of the three is excellent). Mesquite and hickory can be a bit strong for birds, but are a good pairing for stronger flavored meats such as pork butts and brisket, and many other cuts of beef. Keep in mind that heavier (mesquite) and sharper (hickory) flavors from smoke woods are less forgiving than the fruit/nut woods, so I'd use them sparingly, at least until you have a good work-up for a long, thin smoke.


Your mention of butter is a good start for a more crisp skin, which is very difficult to achieve cooking low and slow. If you'd like a crispier skin, one of the easiest methods is to pull the bird about 8-10* before finished and toss into a 400* oven or indirect heated gas grill. Finish cooking to desired temp. You won't miss any smoke flavor during this stage, as once the meat hits 140* or so, smoke reaction/penetration generally has stopped.


Don't go by the temp gauge on the the lid for chamber temps (useless, except as a general reference). Puting your probe on the grate just below the food is the best actually temp indication. Drill a 3/16" hole through the barrel to insert the probe through the side a coupl einches below grate-level is the easiest with the gourmet.


Oh, one last thing: the lowest grate (rests on the rim of the water pan) is more for steaming, and will get less smoke and less heat to the food. The upper grate runs hotter and a bit less humid. The upper grate position will also aid in a crispier skin on your birds.


You're well on your way to a future of great smokes!




post #20 of 24

looks real nice

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