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My first Smoked Bird

post #1 of 14
Thread Starter 

I am proud of myself  after years of grilling never smoking   I smoked my first chicken in my new Char -Grill combo grill

was a bit behind in time so I did not brine the bird. I am on a low salt diet too. so will be looking into other ways to help.

the grill did get a bit hot  up to 300 degrees I have lots to learn yet

BettyJOH

 

Myfirstsmoked chicken.jpg

post #2 of 14

Looks like a tastey bird.  Hey 300 ain't so bad, that give ya a crispier skin.

 

My Slaughterhouse brine is bout as low in salt as ya can get an still get brinin done.  I gotta watch my salt intake to an be why I developed it.

 

I'd say fer yer first bird yall did real good!

post #3 of 14

yea, thing looks de-lish to me.

post #4 of 14

Looks good very good to me, I too have to watch salt intake and am trying to find/make on that is low i salt

post #5 of 14



 

Quote:
Originally Posted by travcoman45 View Post

Looks like a tastey bird.  Hey 300 ain't so bad, that give ya a crispier skin.

 

My Slaughterhouse brine is bout as low in salt as ya can get an still get brinin done.  I gotta watch my salt intake to an be why I developed it.

 

I'd say fer yer first bird yall did real good!


I use Trav's brine also because I have high blood pressure.  It is really good.

 

Your bird looks great.  Keep up the good work.  You will get there.
 

post #6 of 14

Looking to make a Chicken what wood did you use?

post #7 of 14

what does a brine do to it? i also saw that on a turkey leg recipe? im a newbie so i dont know all the tricks of the trade yet

post #8 of 14

Basically, a brine be another way ta add flavour an help keep the bird juicier.  Lots a science involved in it, but that be the jest a what were after.

 

A brine works by osmossis, where it transferrs the seasonins inta the meat, that be why the salt is there in the brine, ya gotta have some ta make it work.

post #9 of 14

That looks like a thing of beauty... Nice job!!!

post #10 of 14
Thread Starter 

I had used brickets and  hickory chunks  

the chicken tasted good..  a bit dryer than I wanted but I am sure it was more because I did not brine it first.

 

cant wait to try again

 

BettyJoh

post #11 of 14

Try spatchcocking it.  Just cut out the spine, split and slice down the breast cartilage, one side of the breast bone and remove it.  Cut the breasts in half and you have two beautiful halves.  I just use EVOO and a low salt rub and throw them on the grill bone down.  Best chicken I have ever done, wife isn't a big smoke fan but she will eat my birds every day if I do them like this.  Delicious.

P3210203.jpg]

post #12 of 14

That's how a yard bird should look like, all pretty waiting for a carving and a cold beverage. nice job.

post #13 of 14
Low salt diet, high blood pressure. Well I guess that goes along with getting old. By the way your bird looks good, ,real good Jted
post #14 of 14
Welcome from SC. The chicken looks very good. Nice crisp skin. I hope you will enjoy this site with all of the great folks who are always eager to share their ideas, tips, recipes and anything else that you need. All you have to do is ask. Good luck, Joe
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