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?
approx. 4lbs of chicken thighs
1 gallon water
2tbs wine vinegar
1tsp onion powder
1/2 tsp thyme
2 Bay Leaves
Magic Dust Rub
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)
Original recipe makes 1 /4 cup
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
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.