First Poultry Smoke (Q-View)

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raspy87

Fire Starter
Original poster
Jul 7, 2013
52
12
Rhode Island
Hey guys and gals. New to the smoking forums (past roll call new). I've done about 3 smokes including this one. Well this was a straight forward smoke, fresh 3# chicken boned out with the infamous Jeff's Rub. Smoked in an ECB with slight mods. Used cherry wood chips (dry) in brinkman cast iron chip box. As usual I ran into temp/smoke levels (pretty sure it's just a learning curve) too much white smoke and lots of temp fluctuation (probably from trying to correct white smoke). Overal product came out delicious, although took closer to the 4 hour mark (with 30 minutes in oven) as opposed to the original 2 hours thought (estimating times has been a problem for me). One comment, rub was a bit spicy so may have to tweak rub a bit. Any way here are a few pictures from the smoke, comments/criticisms are always appreciated!

Cheers
Raspy

Rub

Rubbed down

Tied up and ready for smoker

Final Product
 
yep, welcome and not a bad way to learn is it! The ECB can be a bit finicky. I have a few posts about ECB mods that me and a few other guys are doing about the same time, pop over to charcoal smokers forum and look us up. I have a few pics in the ECB Gasket Thread, if you are interested. Keep up the great Q. 
 
That looks fine. Your temp fluctuations may have had an impact on cook time but the biggest reason you went long is...Boned, Rolled and Tied, makes for a much more dense chunk of meat. Chix that size go about 2 hours because they cook from the outside as well as heat getting into the cavity cooking from the inside. Yours was more like a Chicken Roast with it taking longer to cook through...JJ
 
Nice , keep it up.....
drool.gif
 
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