Q-view of a chicken cook

keitha

Smoke Blower

Original poster

Mar 13, 2016

119

47

Central CT

• Mar 20, 2016

• #1

Hi all,

I am playing with my offset today, so I figured I would throw this out there. Feel free to comment and critique it.

It's a snowy, cold and grey Sunday afternoon up here in New England...a perfect day to fire up the smoker.

It's my fifth time running this thing:

IMG_20160320_141015212_zpssohbhwli.jpg

• keitha
• Mar 20, 2016

Here is the fire setup..small and hot does this trick for this thing so far:

IMG_20160320_140205253_HDR_zpscnvrvsgb.jpg

• keitha
• Mar 20, 2016

I hit this with the propane torch in a few spots and away we go!

A couple of bone - in breasts, brined and air-dryed.

IMG_20160320_141635570_zpsozzopnju.jpg

• keitha
• Mar 20, 2016

I pulled back the skin, applied a little olive oil, store bought rub and some bacon:

IMG_20160320_142204014_zpsct0qnlre.jpg

• keitha
• Mar 20, 2016

Then tied them up, more olive oil and rub on the outside:

IMG_20160320_143343761_zpssheqhn9r.jpg

• keitha
• Mar 20, 2016

I can poke around for a cook-to temp...I was thinking 165. Does that sound alright?

I put these on "swim-cap" style (skin down) and will come back when I turn them. :)

 

Last edited: Mar 20, 2016

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 20, 2016

• #2

Btw, pit temp is around 275 and the wood is a mix of well seasoned apple and some store bought hickory.

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Mar 20, 2016

• #3

165 is the temp for poultry. Should be tasty. With the lower pit temp the skin might be a bit rubbery. You can crisp the skin up if you pull the chicken at 155 and put into a hot oven or onto a hot grill until you hit 165

 

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 20, 2016

• #4

After an hour:

IMG_20160320_153738323_HDR_zpszzyc0ouw.jpg

• keitha
• Mar 20, 2016

I put the stoker temp sensor and meat sensor in, just to see if it's worth using that way:

IMG_20160320_153843126_HDR_zpskfb8jxqt.jpg

• keitha
• Mar 20, 2016

The door isn't crazy tight, so I think this will work. Other, I will probably drill a couple holes and install some grommets to lead the wires through.

The meat temp is already in the 180's so they either cooked faster than I thought it would, or they are a bit over - cooked...I am letting the glaze I put on them firm up and will pull them in a few.

 

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 20, 2016

• #5

Thanks for the reply! I figured as much. This is new to me, so I am just practicing on cheaper cuts. I really like the smoker. It's a little finicky, but keeping a reasonable range is no problem at all.

One thing that is puzzling though...my meat temp is going backwards. I really think it is an equipment issue. Or is it possible these breasts could be done in an hour? The juices did look pretty clear when I flipped them.

edit: definitely an equipment issue.

 

Last edited: Mar 20, 2016

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Mar 20, 2016

• #6

Breasts that size and at the temp you were cooking at would be done in an hour.

 

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 20, 2016

• #7

Thanks..they are actually at 140 now, so I think I'm okay.. They look pretty good.

 

Last edited: Mar 20, 2016

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 20, 2016

• #8

IMG_20160320_165556692_HDR_zpsqf55wdoi.jpg

• keitha
• Mar 20, 2016

It's amazing this little fire keeps this smoker humming along..

Some nice TBS right here:

IMG_20160320_145337164_HDR_zpsaqkoy1f8.jpg

• keitha
• Mar 20, 2016

 

keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 20, 2016

• #9

Here is the result:

IMG_20160320_170320508_zps7o5zwjx0.jpg

• keitha
• Mar 20, 2016

IMG_20160320_171039187_HDR_zpssmrj6oea.jpg

• keitha
• Mar 20, 2016

Bite through skin, a little salty in the taste department, killer tenderness. I am really impressed with quality of the smoke flavor. Very clean and tasty. Really digging this smoker method.

Lesson learned: I am thinking a remote thermometer is the way to go. Aaron Franklin suggests that monitoring a fire is a "chess game". It's necessary to look 20 to 30 minutes into the future. Using lump and wood, things move very fast. Consistent monitoring and feeding seems like an absolute necessity.

 

jp61

Master of the Pit

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Mar 6, 2011

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NE Ohio

• Mar 20, 2016

• #10

Nice job!

The chicken looks great!

 

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SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Mar 21, 2016

• #11

Chicken looks awesome!

I like the bacon idea under the skin.

After all what doesn't taste good with bacon.

I tried to give you points, but it said I'm over my limit.  

Great job!

Al

 

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gearjammer

Master of the Pit

Apr 6, 2015

1,472

173

Central New York

• Mar 21, 2016

• #12

Just what I was thinking Al bacon makes everything better.

Looks good enough to eat to me.

Nice job Keith.

Keep on smokin'                                        Ed

 

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keitha

Smoke Blower

Original poster

Thread starter

Mar 13, 2016

119

47

Central CT

• Mar 21, 2016

• #13

Thanks for the comment! The bacon I used was an Oscar Mayer product that my wife buys. It's pre-cooked and pretty thin, so I thought it would render out nicely, add a little flavor and also help retain moisture. It did all that.