Help ! Smoking chicken first time !

saxmaster

Newbie

Original poster

Jul 21, 2012

23

10

Florida

• Jul 28, 2012

• #1

Hi this is the first time i smoke chicken !
On my home made UDS, i marinate overnight my bird with a garlic butter olive oil and some other stuff, the question is should i use water pan, because of all the grease is going to fall ? So i can controll temperature ! Thank You very much Regards sax Master !





Wish me luck ,and any tips are wellcome thanksss ! :)

 

saxmaster

Newbie

Original poster

Thread starter

Jul 21, 2012

23

10

Florida

• Jul 28, 2012

• #2

AIMG-20120727-01202.jpg

• saxmaster
• Jul 28, 2012

AIMG-20120727-01202.jpg

• saxmaster
• Jul 28, 2012

AIMG-20120727-01202.jpg

• saxmaster
• Jul 28, 2012

this are my birds that i left overnight in the fridge, am goingo to star cooking them at 4:00 pm so any tips till then are very welcome... thanks !!

AIMG-20120727-01203.jpg

• saxmaster
• Jul 28, 2012

and this is my UDS !

DSC01853.JPG

• saxmaster
• Jul 28, 2012

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Jul 28, 2012

• #3

When I smoke chicken I split them and cook at a higher temp (275-300), I find I get a better skin result. I like it to be crispy. When I use a water pan, I only use it for the first half of the cook. Then remove it to crisp the skin. You could also line your water pan with foil and put only a little of the liquid in the pan and count on it evaporating/cooking off during the cook.


From what. I can see your UDS is by no means "Ugly". Looks great.

 

saxmaster

Newbie

Original poster

Thread starter

Jul 21, 2012

23

10

Florida

• Jul 28, 2012

• #4

 he he he thank you very much for your compliment about my Not so UDS !  ... two question :  whats the purpose of foiling the pan ?

and if i put a little trade under the bird only to catch the grease will that work ?

thank you

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

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Central Florida

• Jul 28, 2012

• #5

Foiling the pan just makes the water pan easier to clean when the water/liquid cook out.

When you say put a tray under the birds. I am assuming on a shelf below the birds. Yes you can do that in place of the water pan. Basically it will be a defuser between the fire and the meat.

 

saxmaster

Newbie

Original poster

Thread starter

Jul 21, 2012

23

10

Florida

• Jul 28, 2012

• #6

ok i will foil the pan :) thanks for the tip !

and look at this picture is this all right ? i will put some water ( after foiling it ) and put under the chicken, the chicken will be in the upper grill this one is the lower one.

AAIMG-20120728-01212.jpg

• saxmaster
• Jul 28, 2012

i will seson it with this ...

BBIMG-20120728-01211.jpg

• saxmaster
• Jul 28, 2012

how many pieces of wood should i put on ? do i put them in water ? do i have to put many woods in the process ( 4 - 5 hours ) ? thank you !

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Jul 28, 2012

• #7

That Pan should work.

I dont soak. Here is a bit more on it. http://www.smokingmeatforums.com/t/125413/soaking-wood

Depending on your cook temp you decide to use, it should not take more than 3-4 hrs. When I split mine it makes them cook faster and I use a higher temp so mine are usually done in about 2hrs or less. I like crispy skin, but others will cook low and slow and then crisp the skin on the grill.

Chicken needs to be at least at 165-170 IT. The SMF safety guide is 40-140 in

 

saxmaster

Newbie

Original poster

Thread starter

Jul 21, 2012

23

10

Florida

• Jul 29, 2012

• #8

Yes thank you very much ! Am going to upload pictures of last night dinner !

 

saxmaster

Newbie

Original poster

Thread starter

Jul 21, 2012

23

10

Florida

• Jul 29, 2012

• #9

almost done ! ! ! !

DSC01954.JPG

• saxmaster
• Jul 29, 2012

and..... its done ! ! !

DSC01934.JPG

• saxmaster
• Jul 29, 2012

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Jul 29, 2012

• #10

Looks good. Whenever I can get my knee back to a good 80-90% I will have to get my RF smoker made. Then for the wife and me I'll have make one of those not so ugly UDS!!!!!!!!!!

Not sure if you have any Resturant supply stores around you, but you might be able to find a round drip pan there. I would look for round cake pans. You can get them a various depths and metal gage. If not you might be able to find one online.

Great job!!!!!!!

 

saxmaster

Newbie

Original poster

Thread starter

Jul 21, 2012

23

10

Florida

• Jul 29, 2012

• #11

 thank you it was delicious ! i hope you get better ( knee ) soon , next weekend some frieds want to try those hamburgers i made last weekend so i will post some images !

 

so ms smoker

Master of the Pit

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Dec 20, 2010

1,874

42

Gulfport, MS

• Jul 29, 2012

• #12

  Nice job Sax! Looks like it turned out great.

Mike

 

dragonmaster194

Smoking Fanatic

Jun 17, 2012

451

13

Burns, Wyoming

• Jul 30, 2012

• #13

Good looking chickens on that goodlooking UDS.  I have been wanting to do some chicken and your qview helped.  Thanks, Steve

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jul 30, 2012

• #14

Great job! That UDS isn't so ugly to me!

 

saxmaster

Newbie

Original poster

Thread starter

Jul 21, 2012

23

10

Florida

• Jul 30, 2012

• #15

hi i want to recommend a great hot sauce, Recently i discovered a great hot sauce ( believe me its very very hot ) i had it with this chicken

and it was great !

IMG-20120728-01213.jpg

• saxmaster
• Jul 30, 2012

 

Last edited: Jul 30, 2012