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Smoked chicken w/Qview

post #1 of 17
Thread Starter 
Well wanted to try a chicken, my first. So I started by rubbing it down with olive oil and Balsamic vintner wanted to keep it plain. Also my first time somking with oak.

also added some burgers for lunch sorry no after pics man they were good PDT_Armataz_01_34.gif

Almost done.. can't wait..

post #2 of 17
Fine looking bird so far. Some beautiful color.
Be sure to let us know what you thought of the oak compared to your normal wood.
post #3 of 17
Great looking bird... Keep us posted.. gettin close to dinner. lol
post #4 of 17
Nice color on the yard bird. Looks darn good
post #5 of 17
nice looke bird x-celent colorPDT_Armataz_01_37.gif
post #6 of 17
Looks great. Is that a WSM smoker?

How did you like the Onions? No matter how sparingly I use smoke, peppers and Onions always pick up WAY too much smoke for my taste. The meat will be great, but the Onions terrible. I probably leave them on too long I suppose.
post #7 of 17
Good looking bird you got there. Let us know how it turns out.
post #8 of 17
Thread Starter 
Yes it's a WSM

The onions turned out great it was the first time I have done onions I only let them smoke for about 15 min and kept them piled up on each other.
post #9 of 17
Great looking bird. I am using oak more since I have so much of it. I have notice it give meats a deeper, richer color.

post #10 of 17
I smoke my onions for atleast 4 hours, but do loosely wrap them in foil. Almost caramelized when they are done.

post #11 of 17
Thread Starter 
Well the bird came out great, everything I could have hoped for for my first bird. The oak gave it a mild flavor almost sweet will use it again on some other things and see how it does. here's the last of the Qviews and by the last pic you will see why..

post #12 of 17
Nice job! PDT_Armataz_01_34.gif Glad it turned out well for you.
post #13 of 17

do you know what type of oak you were using? Red or White?
post #14 of 17
Thread Starter 
Not sure on that.
post #15 of 17
Awesome! Great looking bird.

Definetly try flash's method to the onion. I've done it and it's awesome. I added smoked gouda to it and it was delicious with my steak.
post #16 of 17
You can Google up Red Oaks (used more for smoking) and White Oaks to find out about all the types. I think the reds have a little heavier flavor over the whites, but not 100% sure about that. I prefer Turkey and Blackjack oaks.
post #17 of 17
Great looking bird there love the skin nice and crispy. the sides look awesome to go with it all. all you need now is a good soft couch and a pillowZZZZZZZZ
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