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Yard bird with Q view

post #1 of 9
Thread Starter 
Started my smoker this morning with some veggies, now I'm on the chicken wagon

50/50 Franks redhot and Italian
Cherry/hickory chunks

I'm thinking 2.5 hrs?
Any thoughts would be helpful.
post #2 of 9
2.5 hours is probably in the ballpark , but chicken on the bone can be sneaky. Might need a bit more. Your meat thermometer is your best friend in this situation. Looks like it should be good , tho. And I like the sound of your marinade....should be tangy.
post #3 of 9
Thread Starter 
Need to invest in a GOOD thermometer

I have an old fork style that I will use this time

That marinade is from my brothers wing recipe, easy and delicious.
post #4 of 9

With chicken, it is really important to get an internal temperature of 165 F. At 275 F, 2 1/2 hours should be lots. Please post pictures of the finished product!



post #5 of 9
Thread Starter 

165F on da button

Will let them cool before I attempt a bite.
Ribs in now, smoke-a-thon almost over.
post #6 of 9

Very good ,Matt. Those loo marvelous:drool.


Have fun and . . .

post #7 of 9

Oh, those look good! Great colour.



post #8 of 9

Nice work Matt, how were they?

post #9 of 9
Thread Starter 
They were great
My 9yr old son and his friend tried some and hounded me for more.
Skin could've been crispier, will finish at a higher heat next time.
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