First Smoke a Success (kind of)

[huskyrugger]

Just finished my first smoke...came out good but not great...but overall happy with the results.

Chicken Thighs @225, rubbed with olive oil and a honey garlic dry rub

Cooked for about 2:15 until probe read 175.

Refilled dry hickory chips 3x about every 30-40 minutes to maintain smoke the entire time.

Meat was cooked perfectly but flavor was a bit too smokey for my liking.

Can’t wait to try again!

 

[nkpal624]

Those look like they have a nice skin on them and I am glad the meat cooked well for you for your first smoke. Next time to avoid the smokey flavor you should try using a more mild wood like pecan or apple. Hickory and mesquite woods tend to give a strong smoke flavor.

 

[huskyrugger]

try using a more mild wood like pecan or apple

Def part of the plan for next time. Thanks!

 

[smokerjim]

As said above try a more mild wood, also chicken tends to take on a lot of smoke,, maybe cut back on amount smoke

 

[huskyrugger]

As said above try a more mild wood, also chicken tends to take on a lot of smoke,, maybe cut back on amount smoke

So that’s kind of what I was wondering. Do I need smoke the entire time the food is cooking? IDK why but I just assumed that smoke was needed for the entirety of the cooking process

 

[gmc2003]

Hey husky, the chicken looks good from the photo. To answer your question No. Smoke like any other seasoning is a personal preference. As stated above poultry of any kind tends to take on smoke rather quickly. So less can be more(so to speak). You'll figure out what you like. For my family when doing chicken parts I'll use one maybe two chunks of apple wood. For bigger birds like turkey then it's two good chunks.

point for sure.
Chris

 

[smokerjim]

I made the same mistake the first time I smoked chicken, I smoked the whole time with mesquite, couldn't even eat it, now I smoke the first hour only with a hickory apple mix. Much better, as for how long you'll have to play with that alittle until you find the way you like it.beef and pork can take longer smokes but if I remember right once the internal Temps hit around 145 it will not take on much more smoke. But I must say when I do my ribs I do smoke the whole time. Beef don't smoke the whole time.have fun with it play around until you find your perfect smoke times, just try to take notes each smoke so you remember what you did so you can adjust the next time.

 

[6GRILLZNTN]

Looks pretty good to me! As everyone has said, poultry takes on smoke pretty fast, and likes the milder woods. Learning is part of the fun though, and there is something about staring at that smoke coming out of the vents. Good job!

 

[huskyrugger]

when I do my ribs I do smoke the whole time.

Is that a matter of personal taste preference or because of the properties of the meat?

 

[smokerjim]

Personal preference, some people do some dont, some people wrap them some dont, in my mind there is no right or wrong way. What ever your taste buds like is the right way. The best thing about smoking we can usually eat our mistakes and enjoy them.

 

[SecondHandSmoker]

The thighs look great.
As everyone above has said, you don't need to keep poultry in the smoke the whole time.
While hickory is ok to use on poultry, you will find a better flavor profile using milder woods.
A 50/50 blend of cherry and pecan works well with poultry.