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First time lets see what happens - Page 2

post #21 of 26

Kornchild I would recommend covering the drip trays and water pan with foil, it makes cleaning easier.

post #22 of 26
Thread Starter 
Quote:
Originally Posted by tropics View Post

Kornchild I would recommend covering the drip trays and water pan with foil, it makes cleaning easier.

I'll remember that cleaning wasn't too bad last night but it sure will take away from scrub time lol
post #23 of 26
Quote:
Originally Posted by Kornchild82 View Post


I'll remember that cleaning wasn't too bad last night but it sure will take away from scrub time lol

Chicken doesn't make that big of a mess but if you do a large fatty cut like a boston but you will be glad that you covered everything in foil. I cover the tray over the heating element. line the water pan, and cover the bottom tray in foil.

post #24 of 26
Quote:
Originally Posted by Foamheart View Post
 


 Next time try using a compound butter between the skin and the meat. And don't get too carried away because it'll work. It will bring whatever you spice you butter up with thru and into the meat.

 

This is great advice. Chicken skin is easy to lift up to get spice underneath. I don't eat the skin on smoked chicken quarters so I don't worry too much about how much rub the skin gets. I focus on coating all of the meat that is exposed (and that can be easily exposed by lifting the skin).

post #25 of 26

thats a nice smoker there, use to own one of those. good lookin smoke.

dannylang

post #26 of 26
Thread Starter 
Thanks I like it. Cant wait to figure out whats smokin next
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