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I'm "Smokin"

post #1 of 18
Thread Starter 
At 12:45 I put on two whole chickens, a meat loaf and two fattys
I've kept temps at 250° to 275° and the meatloaf took two hrs and the
chickens are still going.

can you see the thin blue smoke, I'm using the Minion Method and buried some hickory chunks in the unlit charcoal

post #2 of 18
good lookin' grub. i meant to ask are ya attatched to airborne 1st cav ?
post #3 of 18
Thread Starter 
No, that is me at 20yrs old in Vietnam in Jan 68. I flew with the 187Th
Assault Helicopter Co Blackhawks. My call sign was Blackhawk19
post #4 of 18
ah yeah. now that i put the avatar binocs on i can see it's a 212 -great old buckets of bolts,flew in quite a few in the offshore oil fields. 412's too
post #5 of 18
Thread Starter 
Here are the end results, meatloaf took 2:15 to bring it to 165° and the chickens (4.4lbs each) took 3:45 and I brought them to 175°. One thing I learned is to put the meatloaf on top or the chickens will load it up with drippings. I did two Fatty's also, one for the house and one for the beer fridge in the shop. It will have to be shared with my two helpers, the yard dogsPDT_Armataz_01_22.gif Their my best buddies

post #6 of 18
man that looks good, thanks for making me hungry PDT_Armataz_01_19.gif
post #7 of 18
Man that chicken is making my mouth water. looking great. As I go to get another brat to munch on, waiting for the pork butts to get done.
post #8 of 18
Great lookin' grub. Congrats on a good smoke!
post #9 of 18
Thread Starter 
It was my second one, I'm pleased with it so far. Final opinion will be in after the taste test tonight at supperPDT_Armataz_01_28.gif
post #10 of 18
That is also a potential food safety nightmare. I don't want poultry dripping on anything I'm going to eat. Be safe.
post #11 of 18
Everything looks great but please, never put chicken on the top rack!PDT_Armataz_01_34.gif
post #12 of 18
Thread Starter 
I moved it quickly to the bottom rack
post #13 of 18
That turned out great. The chicken and meatloaf are making my mouth water. Great job.
post #14 of 18

Your chicken

I have the same smoker and am going to use it the first time tomorrow. I see you chicken got a nice crispy crust.
How hot did you get the smoker?
How much charcoal & what type of smoke chips?
How did you prepare the bird?
Sorry for all the questions, but your chicken looks great..Any suggestions for a newbie..with the same smoker?icon_surprised.gificon_surprised.gif
post #15 of 18
Thread Starter 
I put the smoker at 275°, I used the Minion method for the charcoal with some wood scattered thru the unlit charcoal and a few chunks on top of the lit for smoke(do a search for Minion Method) I soaked the chicken in Deb's brine mix http://www.deejayssmokepit.net/Poultry.htm
I did that for 6hrs then rubbed with some Butt Rub
http://www.buttrub.com/catalog.html that is available at grocery stores.
I put a digital thermometer in the breast and brought them to 170°. i started with them breast down and turned them after about 1 1/2 hours and the cook took 4-4 1/2 hrs. Hope this helps
Heres a link to the mods I did on mine
Be sure to put them over a drip pan or on the bottom rack, they will drop
on food below them, not good
post #16 of 18
That is some good lookin grub. Almost taste it... No not really, but I wish I could.biggrin.gif
post #17 of 18
Mighty fine bird there Blackhawk! Pat yourself on the back most people don't do great chickens up front. AND meatloaf too - ma nthat a nice feast!

post #18 of 18
Great lookin eats Blackwawk, those pics are awesome drool slurp wipe ,thanks for the fix !!PDT_Armataz_01_37.gif
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