Yard bird 1st smoke on new GOSM qview

Discussion in 'Poultry' started by fourthwind, Mar 22, 2009.

  1. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Spatched this puppy. Skin was a little rubbery, but the moist tasty meat was awesome. I am really happy with the first effort.

    In the smoker:

    [​IMG]

    4.5 hours later

    [​IMG]
     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Congrats on a successful first run, fourthwind. That's a tasty lookin' bird for sure.
     
  3. alx

    alx Master of the Pit OTBS Member

    Beauty.Love that color.What type of wood.I have been grill smoking birds at 300 lately ,but i have to foil wings-or they are toast.Pecan or cherry for me lately.Nice job.
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Nice lookin bird! Keep up the good work!
     
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    That was mostly mesquite with a handful of Jack Daniels white oak. I kept this one at 225 for 3 hours 45 min. Then bumped it up to 300 for 45 minutes. My next attempt will be at a higher temp to see if I can find that balance of moist and tasty meat and crispy skin without grilling the bird after smoking. I basted the top with a zesty itlaian dressing 3 times during the smoke.
     
  6. alx

    alx Master of the Pit OTBS Member

    I switched to higher heat on my birds- but yeah they cook quicker and like the crisp- but fine line on overcooked.
     
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    If you want a crispy skin just finish it on the grill or on higher heat the last 30 minutes.
     
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
    [​IMG]
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Brine the bird to help keep it from drying out. You don't need low and slow for poultry, so you can keep it at 350 or more to help crisp it up. I actually smoke it at 450 for for about 45 min., then drop it to 350 for a crispy skin. You'll find a happy medium, it's all good my friend.
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking bird. You've received good advice about the temperatures. Crispy skin is good.
     
  11. mofo

    mofo Meat Mopper

    What is a Big Box? Is that the same as the Big Block? What are the measurements and where did you get it?
     
  12. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    yeah big box big block.. Just different verbage for the same smoker. It's the 24" wide unit, and I got it at Bass Pro. I sure love the thing.
     
  13. fired up

    fired up Smoking Fanatic OTBS Member

    Grats on your new gosm, I sure love mine.
     
  14. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Sure is a fine lookin bird!!
     

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