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Big weekend cook and my first Qview

post #1 of 26
Thread Starter 

We had a house warming over the weekend and I was put in charge of the Q.icon_smile.gif

Here was the scene at 0800 the morning of the party. 20 fat chickens + 2 yardbirds, 2 racks of ribs, 10 pounds of wings and 4 old school fatties (out of frame).

It's only my fifth smoke, but what I've had success with so far is using Tenderquick on about everything. I rub 1/4 Tbsp on the chickens (per pound) and for the fresh pork fatties I use 1/2 tbsp per pound. Covered in the fridge overnight they really soften up, and seem to stay moist during the smoke. Gonna try my first brine next time.

Here's the 'fatties'. Just the fresh pork with TQ and Thai chili's inside. Standard brown sugar based rub w/ fresh pepper on everything.

Fast forward to mid afternoon. Forgot the Qview on the wings when they came out, shame because IMO they were better than everything else.

My cooker is a beast. I'm still sorting out a few problems. I'll do a thread on the cooker itself when it's a little more 'done'. It's a brick propane homebuilt and I used tamarind and apple wood for smoke.

Here's the Thai fatties. Those chili's are a 7/10 on the heat index

And the chickens were JUICY! I've been keeping the water pan full the whole smoke. The food isn't mushy but I might start leaving the water pan empty at the end. Could use a little advice here.

Everyone loved the food and had a good time. I had a few problems, though.

Unfortunately I caved into 'hungry people peer pressure' (take it out, take it out, it's done!) and took the chickens out at 155 deg icon_redface.gif I'll never let that happen again. I also hadn't cooked that moch food in the smoker before and had a hell of a time getting it up to 225.
post #2 of 26
It all looks great
post #3 of 26
One heck of a big smoke! Chicken looks great. PDT_Armataz_01_34.gif
post #4 of 26
points.gif for the huge smoke. It all looks good.
post #5 of 26
Nice looking feast you knocked out there. points.gif
post #6 of 26
Looks great. Yea it can be hard to give into the lets eat lets eat crowd. That is why I always try to give myself lots of extra time because things always seem to talk longer that you expect. I just put it all in foil if it is done early.
post #7 of 26
Thread Starter 
Thanks guys. Anyone have a suggestion for how long to keep the water pan full?
post #8 of 26
Now I'm really glad that everyone loved your food. You better be gettin used to it cause you will do nothing but get batter the longer you hang around here that's for sure. You asked about the water pan I personally keep my pan full thur the whole smoke and it never has hurt any of meat in my smoker. So I think you are reallt deserving of some well earned. points.gif
post #9 of 26
I alway keep the water pan full, I think it has more to do with temp control then moisture, congrats on the smoke
post #10 of 26
You should ALWAYS consider this; do you want you guests to come back for more or stay away because they got SICK? Never rush yourself. You control the smoke not the guests.

Great looking smoked birds. So juicy! points.gif
post #11 of 26
Whats the difference between a chicken and a yardbird????
post #12 of 26
Contrary to USDA for myself only, I brine my Whole chickens over night and use a meat probe stuck in the thickest part of the breast just off the bone with smoker temp running at 250 and pull the whole chickens out at 153 internal +/- 1 degrees. I think most everyone temps the Thigh meat. Am I right or wrong?
post #13 of 26
Thread Starter 
Thanks for the point(ers) mballi, and Rdknb and everyone else. Sir Cave you're right.. I was in charge of buying the stuff, prepping and everything else, should have stayed in charge until the end. And yeah, the juice literally gushes out when you slice them up. I like the tenderquick so much, and Im looking forward to a side by side test with a good brine.

I'll be gone a few weeks at work, but whrn I get back I'll start on a smaller smoker so I can control things a little easier.

OldCrosseyes, pretty sure you're directing that servesafe question to someone with more than 5-6 smokes under his belt.icon_smile.gif

Thunderdome, I believe the bigger, fatter chickens we cooked were production farm raised. The 'yard birds' were leaner and butchered with the head and claws still attached.
post #14 of 26
One heckuva smoke! Nice job, the chickens look delicious!
post #15 of 26
So by definition is a "yardbird" just a chicken?
post #16 of 26
Thread Starter 
Yeah, as far as I know a yardbird is just a regular chicken. Except we literally have chickens running around our yard.icon_smile.gif They look and taste different from the big farm raised ones, so at my house we make the distinction.
post #17 of 26
Man those look good, certainly earned points points.gif
post #18 of 26
Thread Starter 
Thanks Treegje. The q is getting better each time. And I'm now convinced the AAC blocks will stand up to the heat. Those blocks are very light, easy to work with, and have low thermal mass unlike regular bricks n' mortar. Won't break the bank, either.
post #19 of 26
Thread Starter 
Treegje I just looked at your website. It's fantasticPDT_Armataz_01_37.gif

Evil balls of hell? Have to try it.

There are a lot of Dutch in my neck of the woods. Nice guys. It also really helps with the cheese we can get. We can even get real Dutch gouda.

Thanks for sharing.icon_smile.gif
post #20 of 26
I like the chicken with the feet still on it.

Dont know why it caught my eye, but I had to do a double take when I saw it. I assume that wasnt from the grocer...
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