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First timer with a rookie question

post #1 of 4
Thread Starter 

First off, thanks so much - this forum has been tremendous in preparing me to enter the smoker world! Next weekend I'm smoking for the first time, with a new MES 30. Figured electric is an easy and economical way to start this hobby. I'm going to do a couple whole chickens, and the only thing I can't find an answer to is probably the most basic question of all - do you keep the smoke going continuously through the process, or do you quit adding chips/smoke at some point, so you don't oversmoke it? If so, how do you determine when to quit adding chips/smoke - is it based on an internal temperature, or just by time, etc? Also, is that the case for all meats, not just poultry? Thanks in advance for helping a rookie out!

post #2 of 4
I'm suggesting you start with 1-2 hours of smoke at a temp of around 140 ish.... then up the temp to 275 until an internal temp of 165 is reached... for crisp skin, stick the chicken on the BBQ at 500 degrees or so.... or under the broiler... for maybe 5-10 minutes until the skin has crisped up...

On the MES, you may have to bump the temp up until the chips smoke then you can turn it back down......

Think about getting the AMNPS from Todd at A-MAZE-N-PRODUCTS... check this link... ... he has sales regularly listed on the forum....
post #3 of 4
Thread Starter 

Thanks. Wouldn't you know it - my answer also came in the next installment of the 5-day course a few minutes later!

post #4 of 4

Chicken is nothing to mess around with. If it is enhanced it was injected with a solution adding bacteria to the center of the meat and Whole birds have nooks, where bacteria can be insulated from the heat. On top of that a MES30 has a 800W coil and temp changes take time.

While I have endorsed 2 hours of 140°F smoke for intact meat that will cook quickly at higher temp, I would not advise it with Chicken or Turkey.


Here is some info that may help...JJ


Juicy Smoke-tastic Chicken and Turkey


Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145°F in the Breast, put the Bird in a 425°F Oven to finish cooking to 165* and Crisp the Skin...



Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...


Bubba Chix Rub (Spicy)


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.


Mild but Wild Chix Rub


1/4-1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin


Optional: 1T Kosher Salt * Leave out if you Brined the Bird!


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

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