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Smoked Chicken on Electric ECB--Q-View

post #1 of 4
Thread Starter 

Inspired by Gary's excellent thread:`http://www.smokingmeatforums.com/t/169842/chicken-leg-quarters-on-the-old-ecb I decided to give it a try.

 

Brined in Chef JimmyJ's poultry brine and rubbed with his Chix Bubba Q Rub:  http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys.  Yes, I used two of his recipes, he's a chef, I'm not.

 

Got this on sale @ WalMart.

 

 

 

A big handful of chips wrapped in foil with a few holes poked in it.

 

 

Rubbed and ready.

 

 

Strategically placed on the top grate.

 

 

The old ECB doing what she does best.

 

 

The cherry is making some good clean smoke.

 

About 1.5 hours later...

 

 

Time to crisp the skin on the gas grill.

 

 

Looks good!

 

 

About 10 minutes on the gas grill and it should be ready.

 

 

The view from the back patio.

 

 

 

Home-grown butter beans, green beans, some home-made chicken and dumplings and ol' Uncle Doug's finishing sauce (Did I post that recipe?).

 

It was a beautiful, sunny and 73-degree day in south Georgia. I wish you all could have been here!a38.gif

post #2 of 4
Tasty looking meal!
post #3 of 4

That looks Marvelous :icon_exclaim: The color is spot on , and you said Cherry chips ; I know that's gonna be good :drool

 

Way to go Monkey . . .have fun and . . .

post #4 of 4
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking meal!

 

 

Quote:
Originally Posted by oldschoolbbq View Post
 

That looks Marvelous :icon_exclaim: The color is spot on , and you said Cherry chips ; I know that's gonna be good :drool

 

Way to go Monkey . . .have fun and . . .

Oh man was it good! I think cherry wood was invented for smoking chicken.

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