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First go at chicken!

post #1 of 12
Thread Starter 

This was my first attempt at smoking chicken... Ended up being a little dry in the white meat pieces, but the dark meat was okay.

 

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Threw on some ABT's (I think that is what they are called...?) and frankfurters wrapped in bacon

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Done... Yay!!

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Plated... biggrin.gif

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post #2 of 12

Congrats on your first chicken yahoo.gif

 

Looks like it came out great

Awesome color on the bird icon14.gif

 

       Thanks for the Qview

          looks_great.png

 

 

post #3 of 12

Looks like a fine start!  

 

White meat does not have as much fat, so it can dry out faster than dark meat.  brining can help, as can some basting or draping bacon over the breasts so they self-baste.

 

Did you have a water pan in that smoker?  That will also help prevent drying out.

post #4 of 12

It is a great first smoke .looks yummy well done

post #5 of 12

Great job on your first chicken. The plate looks delicious!

post #6 of 12

If you are going to Smoke Breast and Leg Quarters together, it helps to know that Breast cook faster and when they get to 165*F they are done and Legs are better at 175*F...I put the Legs in, then 30 minutes later add the Breasts. They come out done, together. Your Chicken looks Pretty!...JJ

post #7 of 12
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

If you are going to Smoke Breast and Leg Quarters together, it helps to know that Breast cook faster and when they get to 165*F they are done and Legs are better at 175*F...I put the Legs in, then 30 minutes later add the Breasts. They come out done, together. Your Chicken looks Pretty!...JJ


Good to know, thanks! I will do that the next time I do chicken...

 

 

post #8 of 12
Thread Starter 
Quote:
Originally Posted by adiochiro3 View Post

Looks like a fine start!  

 

White meat does not have as much fat, so it can dry out faster than dark meat.  brining can help, as can some basting or draping bacon over the breasts so they self-baste.

 

Did you have a water pan in that smoker?  That will also help prevent drying out.


I only have one grid in my smoker... where can I put the water pan? Can a small water pan go on the same grid as the meat?

 

post #9 of 12

Great first Chicken - Jimmy gave you good advice on the different cuts - the rest of the smoke looks great too 

post #10 of 12

Looks yummy! Keep on smoking and you'll learn a little more each time

post #11 of 12

looks good from here drool.gif

post #12 of 12

Looks-Great.gif We do learn as we go the little tricks of the trade..lol with the help of othersbeercheer.gif

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