For my second try...

john battersby

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Aug 20, 2012

31

16

Marietta, Ga

• Oct 12, 2012

• #1

For my first try, I did beef burgers on the smoker, and they came out great. I amnot stepping up to a chicken.FIrst, I made a dry rub of brown sugar, salt, paprika, cayenne pepper, chilli powder, garlic powder, onion powder, and mustard powder. I rubbed this on the bird, and then mixed some rub up in melted butter for some injecting. Currently, the bird is in the fridge and the smoker is warming up. I'll post up some "que-view" as I go!http://sphotos-a.xx.fbcdn.net/hphot...sh3/541127_10152395553590107_2127487980_n.jpg

 

john battersby

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Aug 20, 2012

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Marietta, Ga

• Oct 12, 2012

• #2

For my first try, I did beef burgers on the smoker, and they came out great. I amnot stepping up to a chicken.FIrst, I made a dry rub of brown sugar, salt, paprika, cayenne pepper, chilli powder, garlic powder, onion powder, and mustard powder. I rubbed this on the bird, and then mixed some rub up in melted butter for some injecting. Currently, the bird is in the fridge and the smoker is warming up. I'll post up some "que-view" as I go!

On a side note, this forum's software is loopy. I'm trying to add images, but its making me type out my own tags. And I'm trying to edit the tags in, but its telling me that I haven't typed anything...

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

3,402

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Prince George, Va.

• Oct 12, 2012

• #3

John Battersby said:

For my first try, I did beef burgers on the smoker, and they came out great. I amnot stepping up to a chicken. FIrst, I made a dry rub of brown sugar, salt, paprika, cayenne pepper, chilli powder, garlic powder, onion powder, and mustard powder. I rubbed this on the bird, and then mixed some rub up in melted butter for some injecting. Currently, the bird is in the fridge and the smoker is warming up. I'll post up some "que-view" as I go!

On a side note, this forum's software is loopy. I'm trying to add images, but its making me type out my own tags. And I'm trying to edit the tags in, but its telling me that I haven't typed anything...

Click to expand...

Never had a problem with it.  Just to make sure you are doing everything right, visit this link.  It's a great tutorial.

http://www.smokingmeatforums.com/a/how-to-upload-images-to-the-new-smf-format

So you injected a chicken...can't wait to see how it comes out.  Looking forward to your q-view.

Bill

 

john battersby

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Aug 20, 2012

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Marietta, Ga

• Oct 12, 2012

• #4

Yeah, for some reason, I don't have the menu of icons above teh text box to insert pictures, change font, text color, add links, etc...

 

scarbelly

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Jul 26, 2009

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• Oct 12, 2012

• #5

What program are you running ?

 

john battersby

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Aug 20, 2012

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Marietta, Ga

• Oct 12, 2012

• #6

IE 9I just tried replying and was told that my whole message that I typed was empty. Arghhh. I just restarted, so lets see if it lets me post now.The chicken is coming along okay I guess. The smoker started dropping in tempurature rapidly, so I added on some more wood charcoal. Hopefully it gets back above 250!

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Oct 12, 2012

• #7

Keep plugging away, John . How you gonna do it...Beercan-up -the-rear ... Spatcock  ...Split ???

We'll be rootin' fer ya , the post are coming fine , loks good so far!!

Oh, and welcome to the SMF.

Have fun and...

 

john battersby

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Aug 20, 2012

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Marietta, Ga

• Oct 12, 2012

• #8

Damn, I really wish I could post pictures on here!!!!!! The bird came out looking great. It has a nice spicey crust on the outside. Its nice and steamy on the inside. I hope I did this right! All I did was throw the whole bird on the smoker after I got the smoker going.I tried to eat one of the drums, but when I pulled on it, the bone came right off the chicken without any meat on it. The meat has a slightly pink color to it, but seems textured like it was done, and is falling apart very easily. I let it get up to 182 degrees in the smoker. It was on there for roughly 4.5 hours. I was able to maintain a temp well over 200 degrees the whole time I was cooking, but the smoker started falling off during the last hour and a half. During the last 45 min to an hour, after stoking the fire with fresh wood charcoal, I was able to get it to hit that 180 mark.hopefully you can click on the links and see the pictures becuase its still not letting me post pictures!http://sphotos-b.xx.fbcdn.net/hphot...sh3/579824_10152396074560107_1867511517_n.jpg

 

john battersby

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Aug 20, 2012

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Marietta, Ga

• Oct 12, 2012

• #9

Ok, going to try posting the pictues like this from photobucket:Spices - Brown sugar, paprika, cayenne pepper, chili powder, garlic powder, onion powder, mustard powder, salt, fresh ground pepperCoated the bird in olive oil, then rubbed the spices on, and injected with melted butter mixed with cajun seasoning...Just pulled off the smoker......and here is what happened when I pulled on the leg! The bone just slid rihgt out, and the juices came with it. The meat is a touch pink, but tastes good and is really tender!On a side note, now I have to preview each post before I actually post it or it tells me I didn't type anything in...

 

john battersby

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Aug 20, 2012

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Marietta, Ga

• Oct 12, 2012

• #10

Ok, going to try one more time with the posting!!!Spices - Brown sugar, paprika, cayenne pepper, chili powder, garlic powder, onion powder, mustard powder, salt, fresh ground pepper http://s527.photobucket.com/albums/cc356/03rangerxlt/Smoker/?action=view&current=chicken4.jpgCoated the bird in olive oil, then rubbed the spices on, and injected with melted butter mixed with cajun seasoning... http://s527.photobucket.com/albums/cc356/03rangerxlt/Smoker/?action=view&current=chicken3.jpgJust pulled off the smoker... http://s527.photobucket.com/albums/cc356/03rangerxlt/Smoker/?action=view&current=chicken2.jpg...and here is what happened when I pulled on the leg! The bone just slid rihgt out, and the juices came with it. The meat is a touch pink, but tastes good and is really tender! http://s527.photobucket.com/albums/cc356/03rangerxlt/Smoker/?action=view&current=chicken1.jpg

 

john battersby

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Aug 20, 2012

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Marietta, Ga

• Oct 12, 2012

• #11

Ok, that was great!!!! That was the first time I have smoked poultry and I liked it!I served it with frozen greenbeans that I boiled with chicken bouillon and garlic salt, and stove top chicken stuffing. Give me a break, I am 32 and really just learning how to cook!http://s527.photobucket.com/albums/cc356/03rangerxlt/Smoker/?action=view&current=chicken5.jpg

 

oldschoolbbq

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NW Ohio - outside Toledo

• Oct 13, 2012

• #12

Great outcome , looks tasty

.

 

daveomak

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• Oct 13, 2012

• #13

The meat has a slightly pink color to it, but seems textured like it was done, and is falling apart very easily. 

John, morning.... The pink is called a "smoke ring".... It happens when wood smoke does something to the myoglobin in the meat...  or something like that..... You know the meat is done 'cause it fell off the bone....  

Great job on the chicken... looks great..    Dave