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First Chicken and first Q View


Joined Jun 9, 2008
I put on my first bird at 4:00 today.  Put on some EVOO, rubbed it with Lemon Pepper and a little Garlic Herb seasoning and then some melted butter over the top.  Cut up a little Onion, apple and lemon to stuff it - just went with what we had in the house even though it may seem a little all over the place

Curious as to how long you think this might take - did not have a weight on it as it was from a local farmer, but that is a 9 x 13 pan and I was guessing it was around 6 pounds?  I have it set at 250 with the probe in the brest with Apple wood.


Noticed from this pic that my probe was touching the grate and adjusted - apparently Q-view can save a smoke.



Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

Well the bird looks good so far. Now I would take a chunk of your wood and drill a hole in it usually aboout and 3/16" for your probe to go thou and it won't be touching the grates. Then you really need to smoke more for that smoker looks far to new for here.


Joined Jun 9, 2008
This was my first Q-view and had to go to a moderator for review before it would post - sorry for the delay in the results.  So smoked chicken - WOW!  I'm not sure why you would ever do it any other way.  I have been smoking pork and alot of fish, but I am now sold on chicken - I can't wait till this one is gone (yes there is a little left) so I can do another.

Thanks for the tip mballi3001, I do actually have a little piece of wood for the thermo, it must have just got tilted a bit when I slid the rack out to put in the bird.  Also, more smoking is always good and I need to do more, but do try to clean the grates after each smoke.  That fish skin can make a mess of the grates and I don't like to put ribs, or now Chicken on it.

Here it is off the smoker after about 3 1/2 hours - not quite as dark as ome of them that I have seen, but it smelled fantastic.

And here it is out of the oven after a couple minutes on broil to crisp up the skin a bit.

Pulled on one of the legs to slice it and the bone pulled out completely clean.  Really no need to slice - just pull and serve.


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Joined Sep 12, 2009
Are you pulling our legs?

Just kidding.

That chicken would look better if it was at my house, on my plate !



rp ribking

Smoking Fanatic
OTBS Member
Joined Oct 29, 2009
Looks great, smoking food puts a new prospective on taste and smell. 


Smoke Blower
Joined Feb 9, 2009
Very nice looking chicken, after my first smoked chicken I have not had it any other way.



Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
That looks great, thanks for the qview. Some of the darker birds are from sugar in the rub, so don't fret if it's not dark. Main thing is the smoke ring.

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