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Q-view of a chicken cook

post #1 of 13
Thread Starter 

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:



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



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.



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



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



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. :)

Edited by KeithA - 3/20/16 at 1:55pm
post #2 of 13
Thread Starter 

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

post #3 of 13
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
post #4 of 13
Thread Starter 

After an hour:



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



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.

post #5 of 13
Thread Starter 

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 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.

post #6 of 13
Breasts that size and at the temp you were cooking at would be done in an hour.
post #7 of 13
Thread Starter 

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

post #8 of 13
Thread Starter 


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


Some nice TBS right here:


post #9 of 13
Thread Starter 

Here is the result:




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.

post #10 of 13

Nice job!

The chicken looks great!

post #11 of 13

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.  :th_crybaby2:


Great job!



post #12 of 13

Just what I was thinking Al bacon makes everything better.

Looks good enough to eat to me.

Nice job Keith.


Keep on smokin'                                        Ed

post #13 of 13
Thread Starter 

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.

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