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Newbie from Ohio (I know you guys like pics, so QView included)

post #1 of 7
Thread Starter 

Hi fellow food enthusiasts.

I've been lurking around for quite some time now, taking in all the awesome information in these forums.

I've been smoking mostly pork butts and ribs on my ECB for the past few years, and got all my guidance from this forum/. I ust recently decided to get a bit more serious. So, I purchased a MES 30 last week and have been amazed at the more relaxed, hands off approach it allows. It seems as if my ECB needed to be tended to every 5 minutes.

Well, I figured I'd throw in a few pics of my first attempt at smoking chicken quarters. I just put it all in the smoker. Let's see what happens :icon_mrgreen:

 

 

Chicken leg quarters, thighs covered in different rubs and a onion filled with butter and sprinkled with sea salt.

The plan is to let the chicken smoke until IT hits 175, then its going under the broiler to crisp up the skin a bit.

I'll let you all know how it turns out.

And the aftermath. Skin looks a bit dark, but they were quite delicious. Work in progress, I guess...

 

Thanks for all your help thus far, ladies and gents!


Edited by Meatfoam - 3/23/14 at 3:38pm
post #2 of 7

 

texas.gif   Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

 

Gary

post #3 of 7
Welcome aboard Meatfoam! Congrats on that new MES! Looks like you're putting it to good use...looking forward to seeing your final Qview.

Red
post #4 of 7
Lookin mighty tasty ! icon14.gif
post #5 of 7

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

post #6 of 7

Welcome from Canada.

canadian-flag-15.gif

I like the look of that chicken! I also appreciate the Qview and look forward to your posts.

 

Disco

post #7 of 7

Thats the way I like it :)

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