Advise for a NEWB

[bkemp00]

I am totally new to smoking and planning my first smoke this weekend. Looking at doing a whole chicken. Any tips are welcome. I will post pics good or bad.

Just got my smoker for my 30th bday this weekend. i have a vertical water smoker. nothing crazy/real simple smoker.

 

[bama bbq]

I recommend a basic rub - either store bought or home made.  Plenty on here to choose from.  I also recommend brining a whole chicken overnight in salt water then cooking at ~300* to get crispy skin.  I look forward to the photos of your cook.

 

[kathrynn]

Welcome!  Would you mind popping over to Roll Call and introduce yourself?  We can give you some SMF links that will help with learning to smoke foods.  Also we can give you a proper SMF Welcome!  http://www.smokingmeatforums.com/f/133/roll-call

Kat

 

[bkemp00]

Kat - did shortly after posting this
 

 

[bkemp00]

I recommend a basic rub - either store bought or home made.  Plenty on here to choose from.  I also recommend brining a whole chicken overnight in salt water then cooking at ~300* to get crispy skin.  I look forward to the photos of your cook.

i have been seeing 12-24 hr on the brine and even some that say 4 hrs.

 

[kathrynn]

Kat - did shortly after posting this
 

Happy Late Birthday!

Kat

 

[bkemp00]

Thank you

 

[dirtsailor2003]

Welcome!!! Keep it simple for your first smoke! Fire up that smoker, put a simple rub on the bird and let er go. Make sure you have a good way to check the internal temp of the breast and thigh and you will be fine. You will need to hit an IT of 165*. I like to smoke my poultry at higher temps to get a good crispy skin. You do not need to do a low and slow smoke, a brine or spritzing  to get an excellent smokey chicken. Brining is fine id you're looking for different flavor profiles, but isn't required for moist chicken or crispy skin. Check out this thread I did. I wasn't a whole chicken, but I use the same temps and methods when I do a whole chicken, even when I do 8 at once!

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

http://www.smokingmeatforums.com/t/131323/eight-whole-chickens-and-blow-torch-nachos

Good Luck and Show us some Q-view!

Oh yeah fill that water pan with sand and foil it, or don't fill it with water. A dry smoke chamber is needed to get a good crispy skin on poultry.

 

[oldschoolbbq]

Happy - Belated B-day and a Big 

 to the Family. We hope you deide to call this home for all your Smoking/Grilling needs ; and lots of new friends.

.

Have fun and . . .

 

[fwismoker]

I do a bird or 2 a week...Yep a basic spog type of rub and or poultry seasoning...cook 300-325.  Brine isn't necessary when you cook 300 plus unless you want other flavors imparted in it.  My birds come out dripping wet just rub and smoke.

 

[bkemp00]

Should I keep top vent open?

 

[dirtsailor2003]

Should I keep top vent open?

Yes! The only time I ever close the top vent is when I am not using the smoker and it is raining!

 

[megt123]

The first ones I did were easy. I took chicken boulan cubes or stock and mixed with some beer and injected it into the bird.( You don't have to inject) I then put on McCormick chicken seasoning on as a rub. I used Apple wood and had some water in the drip pan. I cooked them till they got to 165 IT and pulled. They had a nice brown color and the meat almost fell off the bone.

I don't worry about how many hours to cook. I just cook between 250-300 depending on what it is and as long as my internal temp is right. That is the most important.

Welcome and good luck and there is a wealth of information here on this site.  Post pics!!!! We all love "Q" view.

 

[bkemp00]

She is officially underway!

 

[bkemp00]

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• bkemp00
• Jun 30, 2013

 

[bkemp00]

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• bkemp00
• Jun 30, 2013