Disappointing first smoke on the new smoker

[ribwizzard]

I've posted before,  from the pics I see, a lot of people on here are using small splits to fire up there wood smokers,  I dont recomend that. Small splits will produce higher temps with more smoke. Try using pieces about 6" wide by 8 or 10" long , get about 3 buring good (chared all over) with nice fire, then choke down your intake until you get the right temp. Leave exhaust wide open with no back pressure on it at all.  Set a fresh piece on top of the firebox to dry it out good and you should only have to add the next piece every hour or so with that size smoker, everytime you add one, set a new one on top of the firebox to dry it out. Peel the bark off if possible.

Dont give up on using wood as your fuel, with practice it will produce much better flavors than the charcoal will. Just got to practice getting the fire the right size, right size wood, right airflow, and it wont matter too much if its oak, hickory, walnut, etc.........just got to get rid of the white smoke........

 

[jabbo]

Well Roushy, I am pleased to tell you that you will be the first person I will throw my $0.02 at.  I prefer to smoke whole chickens.  I don't know why, but I do.  I also love to smoke ribs, steaks and burgers.  My preferred wood is pecan.  It gives a mellow flavor that does not seem to overpower anything I make.  Sometimes, for pork, I will grab some apple chips or chunks, depending on what is on sale.  Chicken is delicate and very sensitive to smoke.  It is easy to over power it so I usually only use wood during the very beginning and stick with coals from there.  I also prefer to lay them down breast side up.  I always have a water pan at least 2 inches below the grate.  Any closer and the back tends to get a soggy feel to me.  I always cook poultry at 325.  It is not so high that it cooks uneven and it gives the skin a nice crispness that sort of reminds me of a thin sausage casing.  I am by no means an expert on the subject, but I get a lot of requests for chicken and am the designated Turkey cooker at Thanksgiving.  So my family seems to like my techniques.  Try these tips and see what you think.  I don't think you will be disappointed.

 

[jabbo]

Also, while I have seen some great recipes and techniques here, I highly recommend you check out amazingribs.com.  It is a free site with enough information to keep you there for months.  The author has a very good way of explaining the why's as well as the how's.  In fact, everything I know about cooking outdoors, I learned there.  

I hope posting this website was okay.  If it is not, feel free to take it down or just let me know and I will edit it out.

 

[ribwizzard]

Jabbo,

Have you ever de-boned the whole chicken, then tie it back up before smoking it?

Something I started trying last year, I take every bone out except the drumstick and wing bone. rub it inside and out, then just use toothpicks to sew it back up. Start them breast side down, and finish them breast side up.   Then slice them into 3/4 inch strips. Each piece is half white meat, half dark meat, surrounded by a tastey skin wrap.  I've been thinking about stuffing them with something, but have not done that yet.

But boy are they popular!!!

 

[jabbo]

Ribwizzard, I have never actually de-boned a chicken.  It really never occurred to me to do it.  I have to say that what you describe sounds pretty good.  I might have to try it.

 

[ribwizzard]

Once you de-bone the first one, its gravy after that

No harder than cleaning a fish.