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Mid week chicken with Jeff's rub 'n Silverwolf's sauce

post #1 of 16
Thread Starter 
Got about 5 pounds of chicken quarters, some legs and breasts. Also home butchered country style ribs. Brined and ready for the rub.

I just bought Jeff's rub, and made a double batch. Happily all the ingredients were available here in Thailand. Not too hard to make, and it tastes good dry.


The rub did seem to melt when I put it on the chicken. I washed everything and shook them dry. Does anyone pat down with paper towels before putting the rub on?

Anyways it's been in the smoker for about two hours. Out to check on everything and put on Silverwolf's sauce.
post #2 of 16
Thread Starter 
post #3 of 16
Thread Starter 
Here's Silverwolf's sauce. It's the first time I cooked my own sauce and it's goood.

First time I made my own rub, too. I hope the wife and kids like it. My sons are finicky eaters PDT_Armataz_01_05.gif where the hell did they get that?
post #4 of 16
looks like your off to a great start.

ive always rinsed and dried my chicken thoroughly.....i started doing this long ago for beercan chicken on the grille because getting as much moisture out of the skin as you can will help it crisp up
post #5 of 16
Holy smokes thats a lot of chicken to smoke. How did the family like it?
post #6 of 16
Thread Starter 
Rbranster, I've never seen them eat so much of my 'que. PDT_Armataz_01_34.gif

Yeah, you're right it is a lot of chicken. I have a couple reasons why I cook so much. The first one is that I'm prepping and cooking most of the day, and extra food doesn't mean that much extra work. Chicken quarters are cheap, too.
The second thing is that I'm a heavy hitter myself, and I also like my wife to bring a bunch over to her Mom's, neighbors etc. They really seem to like it... who wouldn't icon_wink.gif.

But still I'm thinking about making a new smoker about half the size of the monster I got now.
post #7 of 16
im with you mikey, if you gotta do all the preping whats a few more to just toss around.

leftovers are always a plus
post #8 of 16
Thread Starter 
It all turned out good. Chicken to 170, pork to 180. This is the last pic, maybe next time I can get the Boss to whip up a side dish so I can snap a money shot.


Sauce and rub were excellent, meat was tender and juicy. Only prob was the smoke tasted a little funny. I used tamarind wood, next time will be apple or something else. All in all a good day PDT_Armataz_01_12.gif.
post #9 of 16
they look great that sauce really looks nice. ill have to try it out soon.

i recently ran out of hickory and started using apple myself and really like it. also alot milder for the people your not sure about liking the smokey flavor.
post #10 of 16
lol..that is alot of chicken!@! sounds good
post #11 of 16
I'll take those 2 pieces down front on the right please. Looks good MT
post #12 of 16
That all looks great. I'm glad you and the family liked the sauce.

post #13 of 16
Hey Mikey,

Great looking food, we smoke a lot of chicken too, is that a Maru-maru counter top, if so I'm envious. biggrin.gif

I have some tamarind wood drying, thanks for the heads up, you might try going to a local's fruit stand and ask them for any dead branches they might have from the trees that produce their fruit, offering a couple of those legs would probably keep you well supplied.

post #14 of 16
Thread Starter 
JPT --don't know what a Maru Maru is. There's a table in the first pic. It's easily the heaviest piece of furniture I ever bought. Hardwood- must be four inches thick. Good idea for getting some mango wood.PDT_Armataz_01_34.gif

I just got a tip from another thread.. I have a 3" gate valve on the top of my smoker for the exhaust. I'd read with a propane smoker you want to pinch down the exhaust to help regulate temps, so that's what I do.

I'm pretty sure I'm not getting enough airflow and the smoke is stagnating... so the tamarind wood might be okay after all.

Ozark, SJBT and Phillet thanks for weighing in. Silverwolf please thank your wife again for her sauce recipe. I've been grubbing on pulled chicken w/ bbq sauce sammies all day icon_smile.gif.

Can't wait to do it again--the food is getting better each time I do it.
post #15 of 16
From what I can see that is slab from a Maru-maru tree, they grow to 6' in diameter and slabs are very expensive, what you have there would cost $700 here.

Not just mango, but any of the local fruit you can experiment with, I have some breadfruit drying that I'm itching to try. We have a open burning pit, you might have one too, I burn the wood there to see how it smells before I try it in the smoker.

The consensus here is to keep the top vent fully open, maybe you read what I do with my GOSM and yes I do close my top vent, but I have installed a baffle under the top vent to keep the heat from boiling out of the smoker. When I first started smoking with the GOSM I couldn't go below 250°, I noticed the heat just boiling out of the top vent so I set two fire bricks on the top shelf and then put a aluminum cookie sheet on top of them so that the heat wasn't directly leaving the unit it had to make some turns before exiting, I was slowing down the air flow. It worked so I made a baffle that covers the top vent, by installing the baffle my smoking temps dropped to 225° in doing this I don't need as much smoke wood so my meat isn't bitter, I close my bottom vents after the smoke wood is smoldering and I close my top vent to about 3/4" open and I have the TBS. I have also installed the needle valve and the unit will cook at 180° at night.

I think the way to regulate temps in a propane smoker is by lowering or raising the BTU's, I see you have built your own, what is the BTU rating of your burner, if you're having trouble with low temps you might try changing to a lower BTU burner or go with a needle valve, you probably have about the same ambient temp as I do, 83° so we don't need as many BTU's as them folks in the arctic climates. Think of your smoker as just another oven, we don't change air flow to regulate temps we regulate the gas to the burner.

post #16 of 16
Thread Starter 
My burner puts out plenty of heat and I can keep a very steady temp inside the smoker. Got a needle valve and I usually go 210-220. I use 1/8 plate as a baffle at the bottom of the smoker w/ a water pan on top of that.

I've had a problem with bitter 'que. The first prob I had was with grease hitting the plate and creating oil smoke. I fixed that with a bigger water pan. I think in previous smokes I was also putting smoke in there for too long, like 5-6 hours. There is also sort of a 'rolling white smoke' look that I get out of my exhaust. So I'll try a different wood, open the exhaust a little more and I'll have more TBS.

BTW the table was a steal. We got the table and 6 chairs for around $300. Thanks for the advice.icon_smile.gif
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