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Sunday football jerk chicken AND major question

post #1 of 11
Thread Starter 
Sunday on the back porch with football on (go dolphins) and put some jerk chicken on the mini wsm. I am completely addicted to this jerk thing and keep tweaking my marinade. I'm still looking to score some real scotch bonnets but the habaneros are doing in the interim. I'm willing to bet there is no more flavorful marinade on the planet. The transformation from fresh ingredients to the marinade is awesome!





After an overnight ziplock bag soak they're on the grill



Here's the big question:
How long do you let your smoker "settle in" once you add the wood? I'm using pimento wood (which there is no substitute for on jerk!) and threw a couple "bigger" pieces on the coals and added a foil pack.





I let it smoke out (big white clouds) for a while till it chills out to a nice TBS then put the meat on. Next thing I know I've got white almost yellow clouds again.



I shut down the air from the bottom and let it die down but I'm curious does anyone else have this issue? I hate over smoked meats!!
post #2 of 11
Thread Starter 
One hour in flip

post #3 of 11
Thread Starter 
I should also say I'm using a regular meat probe on an igrill mini for my ambient temp. Have it mounted with a metal clip on the underside of the top grate. Temp has ranged from 220-270 the whole time. Cheapo brinkman mounted thermo says 275 right now and igrill mini says 271.
post #4 of 11
Thread Starter 
Chicken legs came off an I sampled one while I made the transition to regular grill (love the versatility of the mini) for my wife. She's off and won't eat chicken on the bone. It's good. Really good.



post #5 of 11
Quote:
Originally Posted by Gnarbrah View Post

I should also say I'm using a regular meat probe on an igrill mini for my ambient temp. Have it mounted with a metal clip on the underside of the top grate. Temp has ranged from 220-270 the whole time. Cheapo brinkman mounted thermo says 275 right now and igrill mini says 271.

The problem with putting probes UNDER the grate is juices dripping on them and then giving you a false reading (usually lower)... so then you open the vent because you think it's dropping in temp... when you open the vent it starts getting hotter and in turn giving you the white smoke.... I just use chunks mixed in with unlit coal.. no foil pack, no chips... you are doing right when you say you let the temps and the white smoke settle in at your desired cooking temp...
post #6 of 11
First off, nice smoke! My wife won't eat chicken on the bone either, more wings for me!!!

I have my port for my therm mounted directly below the grate. I always make sure that I don't place food over it. That way there's nothing dripping on it. Never have any problems.

I use 2-3" chunks, 3-4 usually per smoke. I light the mini using my propane torch through one of my side vents. Using this method I never have white smoke, only TBS!

post #7 of 11
Thread Starter 
Thanks - i do make sure to keep the meat away from the probe so it doesn't drip on it. I guess I just need to plan on a solid hour before I put meat in the grill. Dinner turned out quite tasty anyway!



post #8 of 11

You shouldnt need to wait a hour.

 

I am cooking in 15- 30 mins.

post #9 of 11
I've found that if I put my flavor wood on top of my charcoal when I light up in my chimney I get thru the white smoke phase really quickly.

Great looking chicken!!!

Pimento wood = allspice wood???
post #10 of 11
Thread Starter 
Yes - pimento wood is allspice wood! Kind of pricey but if I'm going to spend the time to make homemade jerk sauce it's worth the few extra bucks! It really is the most fragrant wood I've come across.

Great idea on the chimney burn! I'm definitely going to try that!!
post #11 of 11

Nice , where did you get the odd woods???

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