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First Smoke - Chicken Thighs

post #1 of 9
Thread Starter 

So I got my new MF propane vertical smoker this weekend and decided to give my first shot at smoking with some chicken thighs I picked up the other day at the store.  With some help from SMF I put together a brine with what I had available and brined the chicken for about 2.5 hours the night before.  I rinsed the chicken and patted dry, then placed them in the fridge over night.  The next morning I peeled the skin back and removed some of the excess fat. I made two separate rubs, the magic dust rub I found on SMF and a jerk seasoning I found elsewhere,  and prepped half the chicken with each. 

 

I got the smoker going with some mesquite chunks and put the chicken on when I had the temp steady around 250-260.  Since I read on this site about warnings with poultry and too much smoke I used some small pieces that gave a minimal amount of smoke.  When IT reached 145 I turned the smoker on high and got the smoker temp to around 330 until IT reached 160.  At this point I basted half the chicken with some BBQ sauce and left them on the smoker another 10 min reaching a final IT of 164. 

 

 

Pulled the chicken from the smoker and covered the pan with foil while the rest of dinner was put together for serving (about 10 minutes).  Total smoke time took just under 2 hours.  For a first time smoke I have to say I was pretty happy and no one at dinner had any complaints, only compliments.  It was only possible with everyone's help and guidance on this site.

 

Question: If anyone out there has the MF smoker or knows a solution I would appreciate it.  I have the Maverick T-732 and was able to feed the BBQ probe down the smoke stack but couldn't fit the food probe down since it has the bend in it.  I ended up having to run it out the door in a small space that wasn't sealed all the way (fine for now until I mod and seal up the doors better).  The only thing I could think of was to feed the other side of the probe up through the bottom of the smoke stack which doesn't seem like an easy or fun task every time I use it and clean it.  Any thoughts? Solutions?

 

Brine

approx. 4lbs of chicken thighs

 

1 gallon water

2/3C sugar

1/3C salt

2tbs wine vinegar

1tsp onion powder

1/2 tsp thyme

2 Bay Leaves

 

Magic Dust Rub

 

 

http://www.smokingmeatforums.com/t/88427/magic-dust

post #5 and I replaced the cayenne with some Cajun seasoning and chili powder since I didn't have Cayenne!  (made a stop to get it later in the day)

 

Jerk Seasoning

Original recipe makes 1 /4 cup

Makes servings US Metric Adjust Recipe (Help)

·        

2 tablespoons dried minced onion

·        

2 1/2 teaspoons dried thyme

·        

2 teaspoons ground allspice

·        

2 teaspoons ground black pepper

·        

1/2 teaspoon ground cinnamon

·        

1/2 teaspoon cayenne pepper

·        

1/2 teaspoon salt

·        

2 tablespoons vegetable oil

Directions

1.     In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

post #2 of 9

Nothing like smiles at the dinner table!  Congrats

post #3 of 9
Nice first smoke!

On my vertical has smoker I just run the wires through the door, and have for it's entire life. I'm not concerned about it as has is pretty easy to control the temp and that little gap won't effect it much. If you are really worried you can drill a hole in the side, put a notch or two on the edge of the hole for the wire to seat into. run your probes through. Plug the large hole with a cork or a ball of tin foil
post #4 of 9
Thread Starter 
Thanks for the reply and info. My thought was to do the same and continue to run the probe out through the door. I don't really want to go through the trouble with sealing the doors if I don't have to. I was able to get the smoker up to around 320 with the loose fit that it is now, I figure I might only see problems next winter when the weather drops.
post #5 of 9
post #6 of 9

Terrific first smoke! Your first chicken turned out way better than mine but I hadn't found this forum when I did mine.

 

Disco

post #7 of 9

Congrats on your first smoke!  :beercheer:  Now you are well on your way to becoming addicted to some great food & it only gets better! What will you smoke next?

post #8 of 9
Thread Starter 
Become addicted??!?! I already was thanks to this site before I even got my smoker! My wife has been concerned for the last week that I was going to put her in the smoker next haha I think my next attempt is going to be a pork loin I picked up the other day on sale. I have also been intrigued with a few of the fatties concoctions I have been reading about. But there's also some wings that I've been dying to do..... So many choices!
post #9 of 9
Quote:
Originally Posted by TheLinX004 View Post

Become addicted??!?! I already was thanks to this site before I even got my smoker! My wife has been concerned for the last week that I was going to put her in the smoker next haha I think my next attempt is going to be a pork loin I picked up the other day on sale. I have also been intrigued with a few of the fatties concoctions I have been reading about. But there's also some wings that I've been dying to do..... So many choices!

 

Ha! Yup the choices are endless - you're gonna have a great time!  :beercheer:

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