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1st BEERCAN chicken and loaded smokers

post #1 of 12
Thread Starter 
I finally broke down and bought a beer can chicken rack actually a couple lowes had them on clearance for 2.22 each. And today smoked a beer bird, 6 tilapia filets, 8 salmon filets, 14 country style ribs, spicy sausage link 18 abts, and 10 of my new stuffed artichoke hearts (reciepe posted today). here is the pics...

post #2 of 12
Thread Starter 
Oh I forgot here is the smoker I res"qued" from the thrift store...

He is happy now

post #3 of 12
Good looking Q my friend. With the tilapia, I was wondering what type of wood did you smoke/burn?
post #4 of 12
Thread Starter 
The big smoker had hickory and cherry the small smoker with the two tilapia filets had mesquite chunks. hard to tell which was better. I mopped them with EVOO mixed with basil, sage, thyme and garlic. WOWicon_eek.gif
post #5 of 12
How hot was the smoker that had the bird? How long did the bird take?
post #6 of 12
Great lookin Q-view, I love smoked fish.icon_razz.gif
post #7 of 12
Great looking Bird... I need to try one of them Beer can birds.. do they taste any different then a bird if it was just cook on the grates?
post #8 of 12
Looks great crownovercoke! Do you ever brine the tilapia before smoking? I have not tried tilapia....just wondering what it tastes
post #9 of 12
Nice Q-View. I've been wanting to smoke some fish. How often did you baste it?
post #10 of 12

Thanks for the fix! Great job. PDT_Armataz_01_34.gif
post #11 of 12
Boy that smoker looks happy with his new home!! Bird looks awesome, I've done a number of beer butt chickens and they are the BEST! Did you brine it first? I did all of mine with a brine, the dry rub, onion and pepper in the neck to help hold in the them.
post #12 of 12
Thread Starter 
Thanks all!! As far as the tilapia I did not brine them I made a brown sugar, paprika, thyme, crushed black pepper and garlic rub and let them sit for 2 hrs then put on the smoke. Basted or mopped it every 30 min. smoked for 2 hrs @ 220*. The bird no did not brine it kind of a last minuite deal finding the holders at lowes. Smoked it for 4.5 hrs at 220 untill internal temp reach 170* It also was basted every 30-45 min.

Both turn out very tender and moist. Next bird will be brined...
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