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My FIRST Smoke...Jerk Chicken Quarters...with Q-View

post #1 of 8
Thread Starter 

Hi Forum Family:

 

Thanks to everyone who helped me with my temperature and TBS issues/questions. I am so glad I did a test run before I tried to put any meat in the cooking chamber. After I got all of that sorted, I threw caution to the wind and tried my first smoke. I did about 6 or 7 chicken quarters seasoned with jerk marinade.

 

Here is a picture of the seasoned chicken:

 

I started with a much smaller fire in my fire box and I was able to control the temp throughout the cook very well. I kept it between 255 and 275 to make sure I did everything I could to try to get crispy skin. I used a base of oak wood logs and apple wood chunks, spritzing with a mix of apple cider vinegar and apple juice to keep it moist. Here is a picture of the meat after I put it on the grill:

 

The chicken came out AWESOME!! It was very flavorful and not too much smoke flavor. Here is what it looked like in the end:

 

It was super juicy and very tender, and the skin was very crisp. My confidence is pretty high right now, so I may be trying a whole chicken in the near future. Thanks again everyone and I am so glad I joined this forum. You guys have opened my eyes to a very enjoyable and tasty hobby!

post #2 of 8

Oh yeah. Settle in.

post #3 of 8

Looks great - glad you joined the forum Thumbs Up

 

A full smoker is a happy smoker

 

DS

post #4 of 8

Looks great!!! 

 

Scott

post #5 of 8

That looked very good. You learned well. Thumbs Up

 

Have a shot of BCC next time . A whole bird is nice .

 

Who's  Jerk recipe did you use :icon_question:

 

Have fun and . . .

post #6 of 8

Congrats on the smoke. Been wanting to do some Jerk Chicken myself.

Would you share your seasoning/marinade with us?

 

Rick

post #7 of 8
Thread Starter 

Sure thing!! I did not make my own marinade for the jerk chicken - not because I couldn't - bt because I have truly found a marinade that is authentic as it gets.  don't know if anyone has been to Jamaica and gone to Schotchy's, but this place makes arguably the best jerk anything on the planet. And as I said, I found a marinade that is as close as it gets. I buy WalkersWood Traditional Jamaican Jerk Seasoning. I rubbed it into the chicken after applying EVOO and a mix of coarse black pepper and kosher salt. I then let the chicken sit for 24 hours. It turned out absolutely great! Now WalkersWood makes jerk seasoning, jerk marinade, and jerk BBQ sauce. I got the seasoning this time and used it as a marinade because I didn't think the actual marinade would be mostly liquid, and not contain all of the chunky stuff that is found n the seasoning. I would be interested in seeing what their jerk BBQ sauce is all about though.

 

I found a pack or 2 jars on Amazon for around $15. They make BOTH spicy and mild when it comes to the jerk seasoning, so be careful....the spicy is extremely hot so only get it if you have a high tolerance for heat. The mild is just a  little spicy in its own right, so you could be good with mixing a little half and half. I hope that helps!!

post #8 of 8

i LOVE me some walkerswood.  I've been using the jerk marinade and it's amazing.  I've done wings, breasts, and a jerk steak too.  But I haven't coupled it with the smoker yet.  hmmmmmmm.....

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