Here it is with the skin removed (the meat tasted good, threw the skin in the trash).
Any input is appreciated. Thanks in advance!
Edited by Jus10 - 5/4/14 at 6:15pm
When I do Chicken Quarters in my MES40 I leave the skin on, smoke them for about 2 hours at 240 uncovered then I will put them in an aluminum pan covered and go for another 2 hrs. I thinks this helps them from drying out. Did your quarters seem moist?
I wouldn't drop your temp. I do all of my poultry at higher temps and in a dry smoke chamber (no water pan). If you are looking for a crispy or bite through skin you will need a higher temp. By lowering the temp more than likely you will get skin that has a rubbery consistency to it. I very rarely go any lower than 325° these days and am mostly running 365° and higher.
As for the black skin since you didn't use sugar in your rub the culprit was the amount of smoke. Too much and you are forming creosote on your meat. What type of smoker are you using?
For my mini-wsm I use (3-4) 2" chunks of wood for a chicken smoke. Usually cherry and pecan mixed. Sometimes apple or alder.
Check out these couple of threads for some help:
THANKS SO MUCH for this thread and for the original post showing what did not work. It is sometimes hard to read instructions on how to do something but not understanding the possible points of failure. I find I learn more by looking at what goes wrong with experts saying what "should" have happened instead.