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Just some chicken

post #1 of 10
Thread Starter 

So, wife wanted some chicken for Dinner before kids went back to school from the Christmas Vacation break.


Cool, I got this right?? 


So started out with some EVOO and rub,,, 



Alpine touch I got for Christmas, and I bought the John H. for Sh$ts & Giggles


So Into the bag they go


No measurements, just poured some in right?? LOL 


Smells good to me



So after about a 4 hour nap in the fridge,,, onto the racks they go


Going to use my MES and Pitmasters pellets and the new expanding tube from Todd




Boy them look tasty right?? 




SO,,,, After about 2 1/2hrs at 235 or so they are done,,, And smell great right LOL 


NOPE  ,,,, Remember where I said no measuring LOL 


SALTY!!!!!!!OMG  once we took the skin off it wasn't bad,,,


Left overs went into a soup and the best soup I have had in a long time..


ON A GOOD NOTE!!!! Todds New Expanding tube smoker is the bomb,,, I did not have to nuke pellets, never had to re-light or anything it preformed like a champ,,,, 


Oh well I will not use as much next time LOL 


A full smoker is a happy smoker


Salty DS

post #2 of 10
Looks tasty,too bad it was super salty!
post #3 of 10

Ah, DS. No measure can be risky. The smoke sure looked good though. That chicken has a great colour.



post #4 of 10
The expando tube rules!

Nice smoke DS!
post #5 of 10

DS, Your chicken LOOKS delicious, it's too bad about the salt .:frown:

post #6 of 10

DS Looked good and at least the skin did a good job,flavoring the soup.


post #7 of 10

Boy it sure looked good. We mostly don't eat the skin anyway. It just holds the juices in. Nice job!

post #8 of 10
Nice close up! Send the rest to me
post #9 of 10
DS, this was quite the tease this morning! Very nice looking smoke and like others have said, beautiful color.

At least you could eat without the skin.
post #10 of 10

I've made that mistake with Tony Chachere's creole seasoning.  If the color looks great it will be way too salty!  Glad you could salvage some.



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