Afternoon everyone,
I am going to smoke some chicken thighs here in a short while. I am going to smoke the chicken on my Old Smokey Electric Smoker with apple wood chips in the chip tray. I am using a rub I made with some Rosemary, Thyme, Smoked Paprika, Onion Powder, Garlic Powder, Pepper, and Salt. I am adding some sugar to the rub for the outside skin but I did not want any for the under skin rub.
I have had this smoker for a little over a year now but I did not use it too much during that time, only a few tries with Pork Butts, some ribs and chicken once. Only in the past 2 months have I been cooking more, most recently to smoke beef chucks. I learned while using the OSES that it is better to leave the lid slightly off so that it smokes it more than steams it. I actually had some crust on the beef chucks when I took them out.
On to the cook, I have trimmed and thoroughly dried with paper towels and a fan blowing over them. I just put the rub under and on top of the skin and I will be starting the smoker to get it up to temperature i about 20 minutes to let the rub penetrate a little. I will post pics of the rubbed chicken on the pan and once I get it in the smoker here shortly once I take them. I just wanted to get the thread started while I waited for the rub.
Patrick
I am going to smoke some chicken thighs here in a short while. I am going to smoke the chicken on my Old Smokey Electric Smoker with apple wood chips in the chip tray. I am using a rub I made with some Rosemary, Thyme, Smoked Paprika, Onion Powder, Garlic Powder, Pepper, and Salt. I am adding some sugar to the rub for the outside skin but I did not want any for the under skin rub.
I have had this smoker for a little over a year now but I did not use it too much during that time, only a few tries with Pork Butts, some ribs and chicken once. Only in the past 2 months have I been cooking more, most recently to smoke beef chucks. I learned while using the OSES that it is better to leave the lid slightly off so that it smokes it more than steams it. I actually had some crust on the beef chucks when I took them out.
On to the cook, I have trimmed and thoroughly dried with paper towels and a fan blowing over them. I just put the rub under and on top of the skin and I will be starting the smoker to get it up to temperature i about 20 minutes to let the rub penetrate a little. I will post pics of the rubbed chicken on the pan and once I get it in the smoker here shortly once I take them. I just wanted to get the thread started while I waited for the rub.
Patrick
