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smoking chicken the first time

post #1 of 13
Thread Starter 

Hi again guys and dolls.

Cruised around a bit here , found some stuff about brining , smoking (of course) so I gave it a try.

Meat = bone-in chicken legs with skin and skinless breasts.

Brine : water , 2 spoons salt and 2 light brown sugar , a lump of garlic , black pepper , lemon grass , 1 carrot , (boiled the brine) , over night brining in fridge.

Smoking in the Weber with mesquite chips , 2 hours and 3 rum-cokes later :

 

Rapped them in alu foil , add apple juice , some of the rum and a bit Cajun herbs : 1 hour by 130 degrees C.

Resting for a couple of hours and then short time grilling :

 

On the plate with oven-potato :

 

Veggies (forgot picture) : som tam = Thai spicy papaya salad.

My first time and the misses said "aroi mak" !

So , mission accomplished...

Thank you forum !

:beercheer:

post #2 of 13

:Looks-Great: I wouldn't turn a plate of that down.

post #3 of 13

That does look good.

 

Nice color on the skin.

post #4 of 13
Thread Starter 

Thanks guys.

I'll keep on looking around here to find other recipes to try , maybe mix them with some local products and ... go on smoking !

I guess my plan to go "on diet" will stay in the freezer for some (long) time.

New hobby , new challenges , new recipes...

I love it !

:sausage:

post #5 of 13

You might also try looking at some of Moikel's posts. He is lucky enough and talented enough to have some of the ingrediants you would be privy to. He's an outstanding chef. Hopefully he can help inspire your culinary curosity, he always does mine.

 

Nice looking birds btw...... your addicted!

post #6 of 13

Good looking chicken! Thanks for posting.

 

Disco

post #7 of 13
I just smoked chicken legs and ribs for the first time.. They were all coated in a black black coating.. What is causing this... Are they still good to eat? No coating on the chicken
post #8 of 13
Sorry, no rub on the chicken, and still pitch black coating
post #9 of 13
Sounds like they got too much smoke. What kind of smoker? What were your vent positions? How much wood did you use?
post #10 of 13
Masterbuilt propane. Used cherry wood. Possibly to much smoke. Still tasted great.. Was a bit worried, as I was cooking for 7 friends. Making the same thing tomorrow for my parents.. I will take it easy on the smoke.. Thanks for getting back to me. Vents were closed...I will open them and try again
post #11 of 13
Quote:
Originally Posted by raffigb View Post

Masterbuilt propane. Used cherry wood. Possibly to much smoke. Still tasted great.. Was a bit worried, as I was cooking for 7 friends. Making the same thing tomorrow for my parents.. I will take it easy on the smoke.. Thanks for getting back to me. Vents were closed...I will open them and try again

There's your problem. Always leave the top vent(s) wide open while smoking, you have to have good airflow so the smoke keeps moving across the food and doesn't just sit in there and get stale and create creosote.
You will also see this term all over here...TBS....Thin Blue Smoke...you don't want thick white billowing smoke, it should be nice and light and constantly flowing out the top vent.
post #12 of 13
Ok great, thanks again..ill try again tomorrow
post #13 of 13
Thread Starter 

When I smoked the chicken in the Weber kettle (it's all I have for the moment) the lower vents were completely open en the top (lid) vents about 50% open.

Amount of wood chips = 1/4 cup.

:beercheer:

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