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Rain or Shine 1st Chicken on The Silver smoker W Q - Views!!

post #1 of 21
Thread Starter 

 

 

No brine, no water pan...just right over the fire @ 325.  This was the juiciest, wettest and tastiest chicken i have ever had...no lie!  I'm literally in Heaven!

 

 


Edited by FWIsmoker - 5/6/13 at 6:54pm
post #2 of 21

That looks GOOD!! I'm gonna have to try one of those this weekend. Never smoked a whole chicken but with it looking like that, theres no way I can hold off any longer drool.gif  Now I feel like the jealous neighbor...

 

Robert

post #3 of 21
Good looking bird!

I've been saying it forever, there's no need to brine or have a water filled pan to get a moist juicy smoked meat!
post #4 of 21

drool.gif<--------------------what he said!! sausage.gif

post #5 of 21

Looks fantastic!  Great job!

post #6 of 21

Its just hard to beat an old smoked chicken....... Makes ya understand why the cavemen appreciated fire so much.

post #7 of 21
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Its just hard to beat an old smoked chicken....... Makes ya understand why the cavemen appreciated fire so much.

Foam i completely agree...Cooking directly over fire is so primitive yet imho gives the absolute best flavor.  People can cook with propane, electric and even pellets etc... and turn out good food but i'm sold on nothing in the way between the meat and the fire w/ one exception and that's cooking a turkey where i want to catch the drippings in a pan for gravy. 

post #8 of 21

Looks great, FWI!  Nicely done!

 

Red

post #9 of 21
Thread Starter 

Thanks Red!    Have you heard of Port-A-Pit chicken? ...Maybe it's an Indiana thing but if you have, i used to think that was THE BEST chicken, but this surpasses that at least from a juicy stand point because port a pitt is sooo tasty.

 

Here's a copy cat recipe of that I must try.

 

http://www.food.com/recipe/port-a-pitt-bbq-chicken-copycat-recipe-89909?layout=desktop   ...except mine will be done all in the UDS and i'll just mop on the marinade occasionally. 


Edited by FWIsmoker - 5/7/13 at 11:34am
post #10 of 21
Quote:
Originally Posted by FWIsmoker View Post

Thanks Red!    Have you heard of Port-A-Pit chicken? ...Maybe it's an Indiana thing but if you have, i used to think that was THE BEST chicken, but this surpasses that at least from a juicy stand point because port a pitt is sooo tasty.

 

Here's a copy cat recipe of that I must try.

 

http://www.food.com/recipe/port-a-pitt-bbq-chicken-copycat-recipe-89909?layout=desktop   ...except mine will be done all in the UDS and i'll just mop on the marinade occasionally. 

 

 

LOL... I started reading and I just knew you were going to say Port-a-potty smoker. Some things just shouldn't be used to smoke!

post #11 of 21
Thread Starter 

foam, what's wrong with port a pit?...It's only in Indiana, Ohio and NC and is very very popular.  

post #12 of 21

I thought it said Port-a-potty pit, you know what a pot-a-potty is, right? I don't think I ever heard of a Pot a pit, but if it was a port-a-Potty, I didn't want to be smoking in it. LOL....

post #13 of 21

Good looking yard bird, makes me hungry. Its been 30+ years since I lived in Indiana (born and raised till went in the Navy) and I had never heard of Port-a-Pit, but we were in Southern Indiana, but that said i'm sure it is some good chicken. . Not much of a chicken eater, but smoked, BBQ'ed or fried is the only way I like it.

post #14 of 21

Looks outstanding, great job!

post #15 of 21
Thread Starter 
Quote:
Originally Posted by smoke slinger View Post

Good looking yard bird, makes me hungry. Its been 30+ years since I lived in Indiana (born and raised till went in the Navy) and I had never heard of Port-a-Pit, but we were in Southern Indiana, but that said i'm sure it is some good chicken. . Not much of a chicken eater, but smoked, BBQ'ed or fried is the only way I like it.

smoke, Port-A-Pit chicken might not be the healthiest but it's really really good.   These charcoal  cookers rotate the chicken and they dip into this delicious buttery marinade on each rotation.  Oh so so goooood. 


Edited by FWIsmoker - 5/10/13 at 11:20am
post #16 of 21

Looks-Great.gif

post #17 of 21

It does sound good, always thinking of a reason to head back up and might have to use trying their chicken as a reason....lol.....

post #18 of 21
Thread Starter 

Southern Indiana is beautiful, i have family from Jasper....Too bad the Port A Pit franchise isn't in that area also.  It looks like all over NC, Northern Indiana, some Pennsylvania and Ohio....it'll make some good franchise opportunities i'm sure. 

post #19 of 21

What temp did you take that bird too??? Looks great.

post #20 of 21
Thread Starter 
Quote:
Originally Posted by Holdem View Post

What temp did you take that bird too??? Looks great.

Just took the breast to 165 and foiled/rested for a half hour.  I'm looking forward to the next bird this turned out so well. 

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