First attempt at chicken, pass and fail.

[Drayken]

First smoke on new smokin it 3D wifi eeectric smoker. Tried a chicken last night.
Started cold smoker and cold meat.
2.6 oz cherry wood.
Outside temp: 20 degrees.
Smoker temp set to 325.
Took out when breast hit 165. Just a little over 2 hrs.


Injected with Tony's creole butter. (Didn't have time to marinade. Seems like more people like to marinade than inject, so I hope to try that next time) seasoned with Tony's creole seasoning and some Old Bay. (We didn't care too much for the creole seasoning, will try something different)

The chicken was great. Even the breast was juicy. The skin was horrible, complete rubber, even at 325 temps. Do you think it might be because it started out so cold? It took an hour just to get to temp, so it only actually cooked at 325 for about 1 hr. I know most people start off with cold smoker, but at these cold, winter temps, I wonder if preheating for the chicken, might yield better skin? I'm not expecting crispy, but would like at least some bite through, so it's edible. I know many discard skin, but we eat low carb, so we're all about the fat and protein! Either preheat smoker or just boil afterwards, but then I'm afraid I might dry it out a little.

 

[SmokinAl]

Boy it sure looks good!
Some guys mix a little corn starch in the rub & let the chicken air dry overnight in the fridge.
If it took an hour to get your smoker up to temp, then I would start the chicken in a hot smoker.
Al

 

[Drayken]

Well, can't use corn starch, we're low carb, but I think ur right on the preheated smoker. It might not matter on 6hr+ cooks, but for a 2 hr cook, and starting from about freezing temp, to 325, I think I'll preheat next time.

 

[gmc2003]

Your chicken does look pretty good to me. I always put my chicken on the grill when she's at the temp I'm shooting for.

Point for sure.
Chris