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Chicken Quarters on the MES

post #1 of 18
Thread Starter 
Last night I smoked some Chicken Quarters on the MES.

They were Fantastic, the best ones ever... I have done a lot of chicken quarters but these were the best ever.. I love this MES 40" with the 1200 watt element.

We coated them in Olive Oil and then with my Special Rub. Then we smoked them about 2 hours until they reached 170ºF...

Here is the Qview:











post #2 of 18
Looks excellent Paul!!
post #3 of 18
hmmm looks good
post #4 of 18
They look great Paul.points.gif
post #5 of 18
Looks awesome! What is that in or above your water bowl?
post #6 of 18
Thread Starter 
That would be the "A-MAZ-N-SMOKER" cold smoke generator. It is a great way to add smoke to any smoker at an economical price...
http://www.amazenproducts.com

Here are a few more pics of it...




Empty After a Smoke Session
post #7 of 18
fine job sir...i love doing chicken quarters. Did you brine? was the amaze-n-smoker worth the cash?
post #8 of 18
Thread Starter 
I did not brine.

The "A-MAZ-N-SMOKER" is worth every penny they get for them...
post #9 of 18
I agree, those look great!
The color on those quarters is perfect.
post #10 of 18

Hey Looks good!

post #11 of 18

Paul,

Those look GREAT !!!!!

 

Hard to believe you're from an area with hardly any smoked meat restaurants.   

 

 

Bear

 

post #12 of 18

WOW those look yummy!

Since I am new to smoking let me ask why you did not brine.  I was under the assumption that I should always brine chicken.  I don't know if this is true or not, but I have had a few people tell me to brine turkey, pork, and chicken.

 

Sheila

post #13 of 18
Thread Starter 
Quote:
Originally Posted by sunshine View Post

WOW those look yummy!

Since I am new to smoking let me ask why you did not brine.  I was under the assumption that I should always brine chicken.  I don't know if this is true or not, but I have had a few people tell me to brine turkey, pork, and chicken.

 

Sheila



A brine is a salt and water mixture which is absorbed into the meat.  It adds moisture and also helps tenderize the meat.  It also adds the flavors of what is in the brine.

I am on a salt restricted diet and use way more than I should anyway without adding more to my intake by brining.  I also have never had a problem with my poultry not being tender and juicy.  

As for flavors I just use a rub.  Sometimes on Turkeys I inject them with a marinade...

post #14 of 18


Hey chicken looks AMAZING!!!!
 

Quote:
Originally Posted by Beer-B-Q View Post

Last night I smoked some Chicken Quarters on the MES.

They were Fantastic, the best ones ever... I have done a lot of chicken quarters but these were the best ever.. I love this MES 40" with the 1200 watt element.

We coated them in Olive Oil and then with my Special Rub. Then we smoked them about 2 hours until they reached 170ºF...

Here is the Qview:











post #15 of 18

That is some mighty fine chicken.... will that amazing smoker work on a gas grill? just curious. I am wanting to learn to smoke chicken and maybe even a turkey. I use a broil king 3 burner gas grill. Thanks for any insight.

Matt Mapes

post #16 of 18

Sure it would.

I would put it over a burner that isn't on, drop the lid down, and smoke like crazy.

 

 

Bearcarver

post #17 of 18
Quote:
Originally Posted by Beer-B-Q View Post

I did not brine.

The "A-MAZ-N-SMOKER" is worth every penny they get for them...


 I never brine and do not feel it is really needed. As long as you do not overcook it, should still be nice and moist. My wife wants her chicken DONE. No 170º here, I am talking 185º. I do them first on the smoker to 170º, then finish them on a hot grill. I occasionally spritz them with a lemon juice/canola oil mixture, but that is it. I have issues with too much salt, so brining is out for me.

 

ChickenGrill0010.jpg

 

Chickenmoist019.jpg

 

Can't say that is not moist looking.

post #18 of 18

Just my .02, I never brine I let the flavor of the meat come threw.

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