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First smoked chicken breasts in Brinkmann Gourmet Electric Smoker

post #1 of 4
Thread Starter 

First smoke in a cheap $10 Brinkmann Gourmet Electric Smoker.

 

Process:

Since I didn't soak the chips, I had several flame-ups. I don't know how Brinkmann expects people to keep wood chips from touching the heating element. I had to keep opening the door to spray water on the chips. In the future, I think I'll try a skillet or something on top of the element, even though I'm not supposed to.

 

Chicken:

Jamaican Jerk BBQ, Garlic Power, EVOO, sea salt. I could have put a lot more on. I didn't re-apply.

 

Result:

Not fully cooked all the way, because I kept having drops in temp. I think I may finish in the oven next time.

 

Next steps:

Brine the chicken beforehand, soak the chips and use more chunks so they last longer. Maybe I'll use something other than water in the tray?

 

post #2 of 4
Quote:
Originally Posted by LearningMore View Post

First smoke in a cheap $10 Brinkmann Gourmet Electric Smoker.

 

Process:

Since I didn't soak the chips, I had several flame-ups. I don't know how Brinkmann expects people to keep wood chips from touching the heating element. I had to keep opening the door to spray water on the chips. In the future, I think I'll try a skillet or something on top of the element, even though I'm not supposed to.

 

Chicken:

Jamaican Jerk BBQ, Garlic Power, EVOO, sea salt. I could have put a lot more on. I didn't re-apply.

 

Result:

Not fully cooked all the way, because I kept having drops in temp. I think I may finish in the oven next time.

 

Next steps:

Brine the chicken beforehand, soak the chips and use more chunks so they last longer. Maybe I'll use something other than water in the tray?

 

 

yeh youre gunna need to get something elsefor those chips. when i started with that smoker i would use foil loaf pans and place them inbetween the heating element loops. never had any flare ups. cover the tops with foil and poke 3 holes in the tops..and smoke away. that smoker wont get hot enough to crisp skin but itll do the smoking job, just be patient with it. i normally would smoke on that until the last 30 degrees or so and then transfer to my propane grill and crisp up my bird and finish it off that way. i used to use half dry chips and a couple handfuls of chips run under water really quickly...sort of a twist on the minion method in charcoal..lol.
post #3 of 4

Hello, Learningmore. Glad to have you on board. Hope you decide to call this home for all your all your BBQ needs. Enjoyed the Q-view and the post.

 

Please go by the Roll Call and introduce yourself for a 'Grand' Welcome from all...

 

Also , enter yout location on your Profile so we can better understand you problems (if any).biggrin.gif

 

Have fun and as always . . .

post #4 of 4
Thread Starter 
Thanks for the tips.

Foil loaf pans- so the foil didnt melt? I put a thick aluminum top to a aluminum casserole tray on the element with wood inside and it burned through the aluminum (ill bet my chicken absorbed some aluminum! Yum!)

I've heard f people covering their chips in aluminum to and poking holes.

In doing a small bird I've brined (2/3 cup sea salt, 2/3 cup brown sugar) for 32 hours. Ill let u know
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