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How many pans of chips

post #1 of 19
Thread Starter 
Well I decided to try chicken 1/4's and two chicken breast for my first smoke I will be trying to do this either sunday or monday evening my questions are. What kind of brine should I use, should I also use a rub, is so what kind, shoukd I rub the chicken with mustard as I have read for other meats,and how many pans of wood chips should I put through the smoker on the chick parts.
Thanks for the help
post #2 of 19
with chicken breasts and 1/4's i usually dont brine them, i inject them with Franks Hot Sauce and various spices, rub with olive oil and rub some italian season,black pepper, and other spices..

i am not sure what kind of smoker you are using but i kept a constant smoke on them for about 2-3 hours...

poultry and mustard are not friends like beef and pork are... just rub like i said above...for the chicken breasts i would wrap in bacon so they didnt dry out too much. smoke with skin on

you also need to bring the temp up on your smoker higher compared to doing other meats to get it out of the danger zone...

my 1/4's
post #3 of 19
keep smoke going for at least 2-3 hrs

chick parts on my unit take 3 1/2 to four hrs to get to 175 f wink.gif internally.
post #4 of 19

If I'm remembering correctly, you have a GOSM smoker. I have one also. I would plan on replacing the chips (I assume you are using chips rather than chunks) about once an hour. When I used chips, I did not soak them, as that made them smolder rather than smoke. I have found that chunks of wood about fist size or a bit smaller work rather well, and will give me smoke for about 2 hours. I would also suggest that you leave the top of the cast iron wood box off unless the chips catch on fire. The top does limit the amount of air that gets to the wood.

As for rub, I would not use mustard. If you are going with spices, coat the chix with a little olive oil and then sprinkle the spices on.

What flavor of wood are you planning? I like fruit woods with chicken such as apple or cherry.

Hope this helps.

Take care, have fun, and do good!


post #5 of 19
This link will help you on a brine.

Don't over think it Shorty. Go to the store and buy a poultry rub for your first time. If you don't have olive oil then try Pam, or the like. I use it alot for spray'n in my smoker(w/no fire) and for a quick/clean/easy way to get a rub to stick to meat, it doesn't take much.

You also don't even need to put a rub on meat. I have messed up meat by putting too much rub on and would have been better off w/none.

For your first smoke, keep it simple. Get to know the smoker, monitor temps, etc. Thats just my opinion.

Good luck, keep us updated and ask as many questions as you can.
post #6 of 19
I like to brine and inject all poutry.
post #7 of 19
I'll second Meowey, for the GOSM dry chunks of wood work best.
post #8 of 19
Thread Starter 
Iwill be attempting my first smoke later today with some chicken 1/4 and was wondering my wife had a Jimmy Dean sausage in the freezer can that be thawed and thrown in the smoker with the 1/4s if so how long do you smoke it?
post #9 of 19
That Jimmy needs to be a Fatty! Thaw it out, take it out of the package and smoke it like that. Or slice it open and put some cheese in there, then wrap w/bacon. You can do all kinds of things w/that sausage. It takes about 3 hrs(depending on temps), just get it to about 160* internal.

Good luck today Shorty!
post #10 of 19
hey shorty, thaw out that chub and make yourself a fatty, like Al said, stuff it if you can or just wrap it in bacon and smoke to 160* to eat right away..........look's like this, yummy!!!icon_eek.gif

good luck, let us know how it goes
post #11 of 19
Thread Starter 
Well I started my first smoke at 7 pm eastern time tonight with 5 chick 1/4s and what everyone here calls a fatty. This should be interesting. Took some pre smoke pictures when I find a sight to download them on I will give it a try. Any suggestions.
post #12 of 19
I use

it's easy and they resize
post #13 of 19
Thread Starter 
Well got a problem I have had the 1/4s in for only 1 and 1/2 hour and I am at the done temp for the meat with my internal meat thermometor The fatty is also at 160 and I only smoked them at 250* on the smoker gauge is It possible they cooked that fast?
post #14 of 19
that's o.k. shorty, as long as they got some smoke, i would say it's more of a probability that your gage is off!! try a digital probe at grate level next time u smoke...
you'll be rite on temp wise thenPDT_Armataz_01_37.gif
hope the chix was good and send some pic's
post #15 of 19
Thread Starter 
I had a digital probe in the chix, I checked it the other night in boiling water and it read 206. I checked my smoker gauge in boiling water and it read 200 in boiling water so I forgot to allow for the difference so I actually cooked the chix at about 265* so that would change the cooking time if I am figuring right.
post #16 of 19
Thread Starter 

Here is my first attempt at smoking. let me know what you think . I think I smoked them a little to fast and they did not get enough smoke.
post #17 of 19
I don't know shorty.............look's pretty good here, now that i've wiped off the drool, nice fatty tooPDT_Armataz_01_34.gif with a good smoke ring, which tell's me you got a good smoke
keep at it.............practicin is the best part (next to eatin)PDT_Armataz_01_11.gif
post #18 of 19
Looks great Shorty! Good smoke ring, nice red color they got smoke buddy! Maybe you just like a stronger smoke taste. What kind of wood did you use?
post #19 of 19
Thread Starter 
Thanks Bubba and Miss Debi,
I used apple chips because I could not find chunks. well anyway I took the Fatty and 3 chik quarters to work today and tried to give the 5 guys in my office a sample and the fatty was such a big hit I got 1 small piece of it and I got orders from guys who want me to smoke them there own 20 to be exact. PDT_Armataz_01_04.gif and they ate all the chicken before I could get one for myself.icon_evil.gif so something must have been right. They want more of it also. Next time I will work on the temp alittle better just to add a touch more smoke flavor.
thanks for your favorable comments.

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