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1st Smoke - Thighs - Pics - Please Critique

post #1 of 13
Thread Starter 
So I bought my first smoker a few weeks ago, WSM 14. The rain/flooding in the Carolinas has kept from trying it out. Finally got my first smoke in Sunday.

Started with a brime Saturday night. First time doing that as well. Had intentions of doing it overnight but pulled it out after 2 hours. Need some advice on brine duration





Seasoned with a rub and let it sit overnight. Forgot to take a picture of that.

Fired up the WSM about 2:30. Used the minion method. Lit the chimney starter on the grill burner. Seemed easy enough, any other suggestions let me know. Added a wood mix from Stubbs. Hindsight I wished I would've used apple only.





Pulled it off at 160 degrees, about 1 hr 20 minutes. Tossed them on the grill to crisp and sauce.





The end result was better than expected. Only negative was a touch too much smoke. Idk if that was the hickory wood in the mixed bag or just too much wood or both. I really enjoyed the whole process and I can't wait to do it again. Feedback welcome




Edited by agoude - 10/12/15 at 9:07am
post #2 of 13

Looks like you are off to a great start!

Nice looking chicken.thumb1.gif

post #3 of 13
Nice , that Chicken looks marvelous !!! drool.gif

I like your Smoker ,isn't a Smoker at wotk abeautiful thing??? biggrin.gif

Oh , Welcome to the bunch .

Have fun and . . .
post #4 of 13

Dang it man that looks awesome,,,, I'd eat that!!,,, as far as the first smoke with new smoker you need some points!!!! great job 

 

:points:

 

A full smoker is a happy smoker


DS
 

post #5 of 13
Thread Starter 
Hey guys I appreciate that. I was like a kid on Xmas morning when I got it fired up. We've had so much rain its been killing me to get it going. I can tell the WSM needs to be sealed up a little better but its a great lil smoker
post #6 of 13
Nice job, that looks way tasty !! icon14.gif If hickory was just a bit too much for ya with poultry, cause poultry will soak up the smoke quite well & everyones tastes are different.... Just experiment with different types for your taste... On poultry, I personally like pecan &/or apple ! Again, nice first smoke.... Ya knocked it outta the park ! icon14.gif
post #7 of 13
Excellent first smoke... icon14.gif

How could one critique this.. the only thing that I would suggest... SEND ME SOME.......

As said above... Hickory (as well as mesquite) has to be used sparingly as they are a very strong smoke flavor... Pecan is also my favorite wood ...
post #8 of 13

Awesome job!  You could also use less wood for less smoke time.  I'm still trying to perfect chicken on the WSM.  Poultry absorbs the smoke. :Looks-Great:

 

Mike

post #9 of 13

welcome to the post, the smoke you have done here looks great, nice post also, looks like you are on a great start.:welcome1:

dannylang

post #10 of 13
If it tastes like it looks, great job! Did you season your smoker?
post #11 of 13

LOOKS GREAT !!

 

i brine my chicken for 12-24 hours but make sure you rinse it after you are done brining the chicken but that also depends on the brine that you use. i have over done it with the brine , there again you will have to experiment with different brine's,

 

for chicken i like to use pecan or apple . depending on what i want , i  sometimes mix just a little bit of hickory or mesquite wood with apple but just like others have said poultry will soak up the smoke , there again experiment to find what you and the family like.

 

this forum is great and you can learn a lot from it and the thousands of people on here !! At the top you can enter key words in the SEARCH area and this forum will give you weeks of reading on tips for smoking what ever you want !

 

Good luck and happy smoking !!

post #12 of 13
Thread Starter 
Quote:
Originally Posted by RavenClan View Post

LOOKS GREAT !!

i brine my chicken for 12-24 hours but make sure you rinse it after you are done brining the chicken but that also depends on the brine that you use. i have over done it with the brine , there again you will have to experiment with different brine's,

for chicken i like to use pecan or apple . depending on what i want , i  sometimes mix just a little bit of hickory or mesquite wood with apple but just like others have said poultry will soak up the smoke , there again experiment to find what you and the family like.

this forum is great and you can learn a lot from it and the thousands of people on here !! At the top you can enter key words in the SEARCH area and this forum will give you weeks of reading on tips for smoking what ever you want !

Good luck and happy smoking !!

Yea I spent a few weeks just reading thru the site. I owe the success of my first smoke to the member's here for sure
post #13 of 13

what was your brine recipe?  I wouldn't worry about brining them overnight unless your brine is very high in salt content.  They look good to me, I too put the chicken over high heat to crisp up that skin.

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