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First Smoke

post #1 of 15
Thread Starter 

Tomorrow I am going to be smoking a Chicken and 2 racks of ribs. Got a MES 30 recently and going to put it to work. I have my chicken sitting in a brine right now, gonna let it sit overnight. Ribs have some rub on them and they are sitting overnight as well. Going to smoke at 235 with apple chips, the ribs are going thru a 3-2-1 process. Chicken is going to smoke until a IT of 185. The wife is excited as she loves my ribs when I was smoking them on my char-griller super pro without the smokebox. Not exactly the best way or efficient way but it added some smoke favor. Will add some pictures tomorrow


Edited by SmokinJB - 9/12/15 at 7:19am
post #2 of 15

Good luck.

 

A quick tip, I take chicken to 165 in the breast and 175 in the thighs. That is the USDA safe temps and results in a very juicy bird. 185 might be on the dry side. 

post #3 of 15
Have to agree with the above. 185* is too high.
Also if you want crispy skin, take the bird out of the brine first thing in the morning and rinse and pat it dry then put it back into the fridge for several hrs. This allows the skin to dry out some. You can also put it in front of a fan for a hr. Some hit it with a hair dryer on low.
post #4 of 15
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

Good luck.

 

A quick tip, I take chicken to 165 in the breast and 175 in the thighs. That is the USDA safe temps and results in a very juicy bird. 185 might be on the dry side. 


thanks! I thought 185 was high but wasnt sure. Figured someone would correct me. So I will adjust to 165

post #5 of 15
Quote:
Originally Posted by SmokinJB View Post


thanks! I thought 185 was high but wasnt sure. Figured someone would correct me. So I will adjust to 165

Are you spatching the bird? If not make sure you check the thigh teps. On a whole bird,The breast cooks a little faster, so if you pull your bird It 165* in the breast, there's a chance the thighs will be under cooked.
post #6 of 15
Thread Starter 
Quote:
Originally Posted by mowin View Post


Are you spatching the bird? If not make sure you check the thigh teps. On a whole bird,The breast cooks a little faster, so if you pull your bird It 165* in the breast, there's a chance the thighs will be under cooked.

no, I plan on puting the probe in the thigh

post #7 of 15
Thread Starter 

So far after 2 hours chicken is at 138 at 235° cooking faster than I expected

post #8 of 15
Are you going by your thermometer in the lid? They are notoriously inaccurate. So you may actually be smoking at a higher temp than you think. Good thing is birds absorb smoke flavor rather quickly, so I'm sure it will be great.

Dont forget some qview.....
post #9 of 15
Thread Starter 
Quote:
Originally Posted by mowin View Post

Are you going by your thermometer in the lid? They are notoriously inaccurate. So you may actually be smoking at a higher temp than you think. Good thing is birds absorb smoke flavor rather quickly, so I'm sure it will be great.

Dont forget some qview.....


yea thats all i have to go off of for now. moved the probe to the breast meat and getting 157°. ribs have a good 3-4 left until tender, i have a few pics i will add later

post #10 of 15
Thread Starter 

Here is some pictures of the Chicken and ribs (didnt get a picture of the ribs before going in):

 

Rubbed up and ready to go in:

 

After 3 hours in:

 

 

 

Finished after 5 total hours/Ribs still have another 2 hours before done:

 

 

Ribs finished:

 

 

 


Edited by SmokinJB - 9/14/15 at 4:22am
post #11 of 15
5 hrs seems long for a bird. How did it turn out?
post #12 of 15
Yardbird. Yummmmmm.
post #13 of 15
Thread Starter 
Quote:
Originally Posted by mowin View Post

5 hrs seems long for a bird. How did it turn out?

It turned out great! Everyone loved it, I was worried the turnout was gonna be dry but there was plenty of moisture in it. 

post #14 of 15
Congrats on the tasty bird. Ribs look tasty too.
post #15 of 15
Thread Starter 
Quote:
Originally Posted by mowin View Post

Congrats on the tasty bird. Ribs look tasty too.

thanks!

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