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My first chicken - Page 2

post #21 of 28
Quote:
Originally Posted by ViciousGolden View Post

Does anyone know how to get in touch with Todd about a pellet smoker?

 

 

http://www.amazenproducts.com/

 

Tom

post #22 of 28

Great looking chicken!!  I'm putting my first two in today.  I did not brine but tried salting and covering.  We shall see.  Also I started with a pellet cooker and not knowing any better, I'm loving it.  It stays lit and smoking like it's supposed to as long as I keep it out of the wind. 

post #23 of 28
glad it came out good for ya! :)
post #24 of 28

Good looking Bird VG. Always remember Poultry Under other meats , cooked to 165*F IMT. 

 

The Sausage ... I have always smoked (uncooked , Butcher made ) Sausage along with other foods ; (depending on your smoker)just place them in a little cooler spot in the Smoker(around 200*F +) .When they start getting all 'Wrinkly' they are done. 

 

Have fun and . . .

post #25 of 28
Thread Starter 

I got my stuff from Todd.  He is awesome.  I can't wait to try it out on a pork butt this weekend.

post #26 of 28
Quote:
Originally Posted by ViciousGolden View Post

I got my stuff from Todd.  He is awesome.  I can't wait to try it out on a pork butt this weekend.


 



sure it will turn out great. i still use my tube and wood chunks at the same time. the wood so i can get the smoke that I want, and when the chunks burn off i know theres still a nice steady amount of smoke going while im away until i return to add more chunks.
post #27 of 28

Great looking chicken!  I am doing my first chicken brine tonight & smoke tomorrow, I hope it turns out as well as your looks.

post #28 of 28
Thread Starter 

Thanks, shelterit, I'm looking forward to see how it turns out.

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