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Firsttime doing bird with Q-Vision

post #1 of 19
Thread Starter 
A day of firsts

1st brine attempt
1st attembt at chicken
1st attempt to show pic.

All in all I was pleased with the results. The 10 hour brine 4.5 hour smoke. Cant wait to see where I can take this.

I may really start thinkling I have an idea of what im doing!
post #2 of 19
Great job, but how did it taste? PDT_Armataz_01_37.gif
post #3 of 19
Thread Starter 
Its not dry so I think I like the brining idea. I may have lost some moisture cheking the temp but that can get fixed with a much better thermo. I thing I could have had it skin side down to get a bigger smoke ring but It cam out good. It can use alittle fine tuning.
post #4 of 19
Mighty tastey vittles, fine job!
post #5 of 19
Very fine lookin bird! Ya done real good!
post #6 of 19
Looks darn good. Still moist is the key!
post #7 of 19
Great lookin' chicken... if you brine they won't whine.
post #8 of 19
awesom, I am still afraid to brine.... although You have given me some courage..
Thanks...man I have to get that smell - o - vision package with my dsl...
post #9 of 19
Looks awesome!PDT_Armataz_01_37.gif
post #10 of 19
Shoot, I would eat them. Looks mighty tasty!!PDT_Armataz_01_37.gif
post #11 of 19
Hey Bond, I never even heard of BRINE until I stumbled upon this forum. In my opinion, i will not smoke any poultry without it. Awsome job on the smoke and the Q-View. Keep on smokin!
post #12 of 19
one thing i like about smoked food is how dark the outside gets ......when ever i smoke something for some one that has never had or seen something smoked they are like my god you burent it up ha ha then you cut into it and they say PDT_Armataz_01_28.gifPDT_Armataz_01_28.gif:PDT_Armataz _01_28:PDT_Armataz_01_28.gifPDT_Armataz_01_28.gif:PDT_ Armataz_01_28:PDT_Armataz_01_28.gif
post #13 of 19
They look great. It doesn't appear that you wrapped at any point. You smoked the full 4 hours?
post #14 of 19
Thread Starter 
4 hours ISH. it started to rain. I started out at 300 then backed it down to 250. I only managed to hit a 160 temp on the breasts. I think I should have started out at 350 for the first hour then back it down to 250. Love to hear opinions on this.
post #15 of 19
4.5 hours is quite a bit of time for chicken confused.gif What temps did you smoke at. I have a similar smoker and quarters usually take me around 2 1/2 hours at 250 to 275º (to 160-165º internal), then I toss them on the grill to crisp up the skin.
post #16 of 19
Thread Starter 
Started out at 300 for the first hour then backed it down to 250. It may have been 3.5 hours, I'll hav to check my log (good idea to keep one) Again, it was my first attempt at chicken and I think the 4th or 5th time I've used the thing in 2 yrs. Always workin'
post #17 of 19
Great looking chicken. Your first attempt looks awesome.
post #18 of 19
looks mighty tasty.
Good job on everything. They look nice and juicy.

Good q-views as well.
post #19 of 19
can I invite us over for chicken? Just to be sure your doin it right you know? check up and all

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