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They turned out alright. I cooked them in the smoker at 225-250 until internal temp reached 120 and then pulled them and let them rest for about 10 mins while the grill heated up to 550 and reverse seared them until they reached 135 and served them right away. I would have cut the time in half...

Lance, they are my cheerleaders and they love my cooking no matter how it turns out 128514127867128077127995

Finished product .

Thank you FWI, I will try that next time. Everything has finished cooking now. The quarters finished a lot quicker than I expected. I see what everyone was talking about with the skin, It did get a little chewy. I am Pulling the chicken though. Seriously the taste of this chicken quarters is...

Stay tuned because I'm sure this will end well....... 128514128514

And FWI I'm using a stand up propane smoker. Today is just my third day using a smoker and this is my 3rd experiment, I'm learning haha. I did a pork shoulder butt two days ago and some New York strips last night thought I would give chicken a try. I'm thinking I will take the quarters and make...

Thank you guys for your input. I was attempting to ask how easily chicken absorbs the smoke, I didn't want too much smoke flavor. Currently I am smoking it all at 275 trying to work my way up to 300 where I plan to keep it and finish it off.

How long does everyone reccomend I keep smoke rolling on these ? Chicken drums and quarters.

They look great, how long did you have smoke on them? And do you think it was neccassary to bribe them first? I'm only asking because I want to make these tonight and I don't want to have to wait for them to brine haha

Thank you all!

The size reference was of the actual wood chip box by the way

I saw tri trip today, I don't think anything of it because I am ignorant when it comes to what is good to smoke and what isn't. I am using a propane smoker with a 4x4x2in ish box, I used a handful me of stubs smoking chips it's a combination of three different types. I only let the chips soak...

It was good, I think next time I will cut the smoking time in half no more than 15 min with smoke with 1lb each steaks about 1in thick.The smoke added a great flavor, but it was Getting close to being a little overpowering. I think ribeye would have been a better choice than New York strip as well.

Well tonight for my second ever attempt at smoking something I chose to smoke my new Yorkstrips for 30 mins and finish them off with a reverse sear on the grill. They turned out pretty good!! I also bought a10lb pork shoulder butt and a brisket flat to experiment on this weekend.

Name is John, in 28 and live in NC, for the past 10 years I have served as a military bomb squad technician. I just started smoking this weekend and only have a pork shoulder butt under my belt. I did however just smoke and reverse sear a New York strip tonight and I have a brisket flat and...

It's all gone now :( dinner and lunch for two, next time I need to smoke double that 128556

Im a big fan or pork tenderloin, but ribs sounds amazing too. I may try that tenderloin this week.

Thanks man!!! I'm going to try smoking everything. Haha, what's your goto meat for smoking ?

This is my first smoker so I was trying to figure everything out. My average temperature was 250, I kept adding wood chips every 30 mins until I reach 160 and then foiled it and continued cooking until 200. I didn't get to it in time and it reached 215ish and I wrapped it in towels and threw it...