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Nervous as a groom on his wedding day!!!!!!

post #1 of 14
Thread Starter 
Im new to smoking, and i've only done a bacon bomb and a whole chicken on a ECB. Both came out great.
I just purchaced a marterbuilt 2 door dual fuel smoker yesterday. I did a door seal, needle valve mod, and changed out the chip pan with a 8" cast iron skillet.

I 'm smoking 4 whole chickens for a bbq for a bunch of our friends at our campground. There bathing in a smokehouse brine since 11am today.

If these don't come out good, i'll be crushed.
Plan on smoking them at 225* for 4 hrs or so, then cranking up the pit temp to 325* to crisp up the skin. IT temp of 165*...
post #2 of 14
You can do a little bit higher temp with poultry.... Poultry really soaks up the smoke ! Ya could spatchcock & it's even quicker !
post #3 of 14
Mowin, I am with you. Told my wife I am waking up a 4am tomorrow am to do a Pork Butt. She told me I was crazy. Who cares looking forward to a great day at home and feeding the family. I have the two door propane smoker and did those similar mods except I just bought that AMNPS 12" because of the positive reviews. Only used it today but went well. Good luck tomorrow and just keep an eye on those temps.
post #4 of 14
Quote:
Originally Posted by kampmann17 View Post

Mowin, I am with you. Told my wife I am waking up a 4am tomorrow am to do a Pork Butt. She told me I was crazy. Who cares looking forward to a great day at home and feeding the family. I have the two door propane smoker and did those similar mods except I just bought that AMNPS 12" because of the positive reviews. Only used it today but went well. Good luck tomorrow and just keep an eye on those temps.

Nothin like gettin up at 4 in the morning to get the smoker going.... Just add a little Baileys to the coffee & your good to go ! icon14.gif
post #5 of 14
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

You can do a little bit higher temp with poultry.... Poultry really soaks up the smoke ! Ya could spatchcock & it's even quicker !

I dont plan to spatchcock, but didn't realise poultry takes the smoke quicker. The one chicken i did was whole, and came out fantastic, so i'm going that route.

My ECB barely held a temp of 185*, and when i finished the bird on the grill , the skin split on the brest. It was so juicy, but the skin was like a rubber band, lol. Great taste, just rubbery. Bird was increadable tho.
post #6 of 14
Quote:
Originally Posted by mowin View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

You can do a little bit higher temp with poultry.... Poultry really soaks up the smoke ! Ya could spatchcock & it's even quicker !

I dont plan to spatchcock, but didn't realise poultry takes the smoke quicker. The one chicken i did was whole, and came out fantastic, so i'm going that route.

My ECB barely held a temp of 185*, and when i finished the bird on the grill , the skin split on the brest. It was so juicy, but the skin was like a rubber band, lol. Great taste, just rubbery. Bird was increadable tho.

No prob, do what your comfortable with for sure... There's no right or wrong way to smoke a good bird ! If you & your fam liked it, that's what matters... As far as the skin, I would... If you can take them outta the brine before ya go to bed.... Pat dry, rub down with some EVOO or peanut oil & set in the fridge overnite uncovered to get the skin dried out a little. That will help with the crispy skin along with your hitting it with a hot grill at the end of the smoke.... Also, before smoking take a spoon & just kinda lift up the skin by the breast & toss in a couple pats of butter...
post #7 of 14
Thread Starter 
Ok, what the heck is EVOO??? I'm new here, so please give me some slack.., biggrin.gif. So if i remove them from the brine now, i'll get a better skin????
post #8 of 14
Quote:
Originally Posted by mowin View Post

Ok, what the heck is EVOO??? I'm new here, so please give me some slack.., biggrin.gif. So if i remove them from the brine now, i'll get a better skin????

No prob, Extra Virgin Olive Oil.... You'll get a better skin if it dries overnite in the fridge... If ya have a cookie sheet with a small rack that'll allow the bottom to dry a bit too then it's better, but not crucial....I can say it honestly does make a better skin from experience ! icon14.gif
post #9 of 14
Thread Starter 
I'm removing them from the brine now. I'll either hste u or love u this time tommorow. Lol.

Its worth a try. The skin can't come out ant worse eek.gif
post #10 of 14
Thread Starter 
Ok. No way to edit . hste, should be "hate".
post #11 of 14
Quote:
Originally Posted by mowin View Post

Ok. No way to edit . hste, should be "hate".

LOL, well hope it's like & not hate... It's just skin... biggrin.gif LMAO ! Just a FYI, you can edit a post with the little pencil lookin icon on the very bottom left of any post ya make !
post #12 of 14
Thread Starter 
So it's true.icon_eek.gif. You can teach a old dog new tricks.....biggrin.gif
post #13 of 14

With enough Scooby snacks, any old dog can learn many new tricks... :rotflmao:

post #14 of 14
Thread Starter 
Quote:
Originally Posted by sfprankster View Post

With enough Scooby snacks, any old dog can learn many new tricks... roflmao.gif

As long as those scooby snacks are smoke flavored.....drool.gif
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