First Pellet Smoker Members Mark 36

[TexasMuskrat]

So the wife and I both say this is the best chicken we have ever had. The flavor on them is out of this world. I think I made a mistake by not putting them skin side down for crisping but other then that these are amazing. I hit them with SPGO on both sides and let them sit on counter while I fired up the smoker and got it to temp. To get the wood and charcoal started i ran the smoker at 350 for 4 minutes and then backed it down to 245. I will definitely do this again same way but minus the charcoal and wood to see if that makes a difference on flavor. Pellets used were Pit Boss competition blend ( they were 16.99 for 40 lbs at my local tractor supply) so far no issued with the Pellets and this smoker barely used any in the hopper for both burn in and this cook. All I can say from here is I am very impressed so far and can't wait to use this thing all the time. Thank you for all the advice and stay tuned for more!

 

[jcam222]

Hot & fast is my preferred chicken method. 325° (or higher) and I cook em to and IT of about 175° or a bit higher. Thighs are delicious and very forgiving on temps.

Nice looking rig! Be sure and post pics of your first cook. We love pics

Close to what I do as well. I usually will do a half hour to hour at 275 then cruise to to 300-325 to finish. Agree on taking them to 175 , heck I've overshot to 180 and still tender and juicy. With skin on I also make sure they are nice and dry and dust with baking powder before the rub making sure to let them sit uncovered overnight in the fridge. Yields killer skin.

 

[bigfurmn]

That is some mighty good looking chicken. Doing some on my Pit Boss tonight. I'll try to remember to take pictures to compare.

 

[Fueling Around]

Great job.
I usually take thighs and legs to at least 180° for fall off the bone for our liking.
Next round give the brine a go. If you do legs only give them the cure #1 for a faux turkey leg. Wife and I don't like turkey, but the chicken legs are mighty fine.

If you've never used an induction burner, you will be impressed. I actually prefer it over gas.

 

[bigfurmn]

And I forgot to take pics. Between the little man and momma I missed the Pic. Was good chicken though.

 

[h8that4u]

Thanks for the info on the temp settings, looks like I maybe getting a new pellet pooper and getting rid of the Pit boss. I like the side burner option as well as the wood tray.

 

[TexasMuskrat]

And I forgot to take pics. Between the little man and momma I missed the Pic. Was good chicken though.

Being good is all that matters

Thanks for the info on the temp settings, looks like I maybe getting a new pellet pooper and getting rid of the Pit boss. I like to side burner option as well as the wood tray.

Np. I did a lot of research before settling on this one. The return and customer service policy was also a huge settling point for me. I also made sure to get the 3 yr warranty just in case.

 

[TexasMuskrat]

Great job.
I usually take thighs and legs to at least 180° for fall off the bone for our liking.
Next round give the brine a go. If you do legs only give them the cure #1 for a faux turkey leg. Wife and I don't like turkey, but the chicken legs are mighty fine.

If you've never used an induction burner, you will be impressed. I actually prefer it over gas.

Wife doesn't like turkey either. The only way we have found she likes it is deboning the whole bird and then rolling it up and smoking it. I dry brine it for a day in the fridge for extra juiciness. I'll have to try cutting some chicken legs though, never have done that sounds good.

I will give the burner a try when I get back home next week for sure!

 

[chopsaw]

Nice cook ! I take legs to at least 180 , thighs like 190 plus .
If you were cooking at 400 and pulled when the IT was 168 , you most likely carried over another 5 degrees or so . Perfect .

 

[TexasMuskrat]

Nice cook ! I take legs to at least 180 , thighs like 190 plus .
If you were cooking at 400 and pulled when the IT was 168 , you most likely carried over another 5 degrees or so . Perfect .

Thank you. I always worry about drying the meat out on chicken. I know legs and thighs are forgiving but I absolutely hate dry chicken. That is why I pulled at 168. Do you find the chicken to be moist at the higher IT?

 

[chopsaw]

That is why I pulled at 168.

If you're happy with it , no reason to change . You probably ended up around 175 after carry over , so you're right in the sweet spot . I was just commenting , not suggesting . Just something to think about . Next time you do some , take a couple to 180 . That way you know what's going on at those temps .

. Do you find the chicken to be moist at the higher IT?

Yes . I usually do an overnight dry brine , or inject and soak in Pop's brine . That adds to the moisture .
I just did some oven fried legs and thighs . Injected and soaked 2 days in Pop's with orange extract added . Then coated and air fried in the oven at 425 to and IT of 195 . The coating really sealed them up I guess , because they were super juicy .

 

[TexasMuskrat]

If you're happy with it , no reason to change . You probably ended up around 175 after carry over , so you're right in the sweet spot . I was just commenting , not suggesting . Just something to think about . Next time you do some , take a couple to 180 . That way you know what's going on at those temps .

Yes . I usually do an overnight dry brine , or inject and soak in Pop's brine . That adds to the moisture .
I just did some oven fried legs and thighs . Injected and soaked 2 days in Pop's with orange extract added . Then coated and air fried in the oven at 425 to and IT of 195 . The coating really sealed them up I guess , because they were super juicy .

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That looks terrific. I appreciate all the feedback I'll definitely play around with the temps next time.