1st Smoked chicken

[smokeemdanno]

I am new to this forum and new to smoking. I just smoked my first chicken! It was by far the best chicken I have ever tasted. I also made some baked beans and potatoes.

20170720_171109.jpg

• smokeemdanno
• Jul 24, 2017

Look forward to learning and smoking different meats. Here are some pics of the final product.

 

[b-one]

Looks tasty,nice color on that yardbird! What are you cooking on?

 

[smokeemdanno]

Looks tasty,nice color on that yardbird! What are you cooking on?

Right now I'm just using my charcoal grill. Put charcoal on one side and throw whatever I'm cooking on the other. Put a water pan in and some wood chunks. I've have smoked some ribs and a pork shoulder on here. So far everything has turned out great. I'm getting ready to build a UDS. Can't wait to get that finished and start cooking on it.

 

[SmokinAl]

Nice job!

Plenty of guys using grill for smokers!

Al

 

[tallbm]

Hi there and welcome!

Looks great!

What temp did you cook at?

Did your skin come out edible or rubbery? (I'm half obsessed with chicken skin texture lol)

What wood did you smoke with?

Keep it up and I look forward to your next post :)

 

[smokeemdanno]

Hi there and welcome!

Looks great!

What temp did you cook at?
Did your skin come out edible or rubbery? (I'm half obsessed with chicken skin texture lol)
What wood did you smoke with?

Keep it up and I look forward to your next post :)

I cooked the bird at 275 until the IT was about 140. Then I kicked the temo up to 325 to try and get a crispy skin. The wide liked the skin. I thought it could have been crisper. Don't know if I should turn the heat up sooner or maybe turn the temp higher. I have been using apple since I have started smoking since it has a mild flavor. I decided to get a little adventurous with the chicken and used about 1/2 a chunck of hickory and a large chunk of apple. Definitely could taste the hickory but wasn't over powering.

 

[dirtsailor2003]

I cooked the bird at 275 until the IT was about 140. Then I kicked the temo up to 325 to try and get a crispy skin. The wide liked the skin. I thought it could have been crisper. Don't know if I should turn the heat up sooner or maybe turn the temp higher. I have been using apple since I have started smoking since it has a mild flavor. I decided to get a little adventurous with the chicken and used about 1/2 a chunck of hickory and a large chunk of apple. Definitely could taste the hickory but wasn't over powering.

Your bird looks great, nice first smoke.

Here's a few tips to get the skin crispier. I see that you spatched your bird so stick with that. It helps cook the bird evenly and also helps get the skin to crisp

1. If you can run your pit at 325°-350°.

2.Air dry the bird. Best to do this for 8-12 hours uncovered in the fridge suspended on a drying rack over a container to catch drippings. Now if you don't have time to do this you can use a hair dryer on low right before putting the bird on the smoker.

3. Prior to air drying the bird season it with Salt and baking powder. For a 4-5 pound bird use 2 tablespoons of salt ans 1 teaspoon of baking powder. Rub into the skin. This is called dry brining.

I usually will also add cracked black pepper, garlic powder, onion powder and sometimes chipotle powder at this stage.

 

[smokeemdanno]

Your bird looks great, nice first smoke.

Here's a few tips to get the skin crispier. I see that you spatched your bird so stick with that. It helps cook the bird evenly and also helps get the skin to crisp

1. If you can run your pit at 325°-350°.

2.Air dry the bird. Best to do this for 8-12 hours uncovered in the fridge suspended on a drying rack over a container to catch drippings. Now if you don't have time to do this you can use a hair dryer on low right before putting the bird on the smoker.

3. Prior to air drying the bird season it with Salt and baking powder. For a 4-5 pound bird use 2 tablespoons of salt ans 1 teaspoon of baking powder. Rub into the skin. This is called dry brining.

I usually will also add cracked black pepper, garlic powder, onion powder and sometimes chipotle powder at this stage.

Thanks for the advice. I will try cooking at the higher temp. I was afraid of having a dry bird. I did try the salt and baking powder but only let it air dry for about 4 hours. I also put a rub on right before I smoked it.

 

[tallbm]

I cooked the bird at 275 until the IT was about 140. Then I kicked the temo up to 325 to try and get a crispy skin. The wide liked the skin. I thought it could have been crisper. Don't know if I should turn the heat up sooner or maybe turn the temp higher. I have been using apple since I have started smoking since it has a mild flavor. I decided to get a little adventurous with the chicken and used about 1/2 a chunck of hickory and a large chunk of apple. Definitely could taste the hickory but wasn't over powering.

Thanks for the feedback.  It sounds like you have it down.  As for drying out the chicken at higher temps I don't think it will happen but you can always brine it first to ensure it doesn't dry out :)

 

[dirtsailor2003]

Thanks for the advice. I will try cooking at the higher temp. I was afraid of having a dry bird. I did try the salt and baking powder but only let it air dry for about 4 hours. I also put a rub on right before I smoked it.

Poultry cooked to the proper internal temp in a higher temp pit will not be dry. Over cooking is the main reason poultry dries out.