First Smoke Results

[Chris Engelhardt]

So I smoked my first time after seasoning the smoker. I smoked a 7lb chicken with dry apple chips and 1 cup of water and 2 cups of apple juice in pan. I have the masterbuilt electric. Took about 5.5 hrs with temp fluctuating from 220-230. I used the Everglades Fish n Chicken seasoning. I was shocked how long it was taking. My poor kids were like dad you started cooking at 245 pm ! The skin of the bird was black/brown and temp of bird was 160-165. Clear juice and very moist. I could use a fork to cut through the meat. Sliced like butter. I guess if I had a complaint it would be a more crisper skin. Some what rubbery on the under layer. Any things I did wrong please call it out, I take nothing personal. Oh and my vent was open all the way. Temp outside in NJ while smoking was 35-40 degrees with some wind. Thanks

 

[JCAP]

Hey as long as the IT was in that safe range, sounds like you did things right! The skin won’t crisp at those smoker temps. I like to pull the chicken a little early and finish in the oven under the broiler or something.

 

[foamheart]

Let me make a couple of suggestions Chris. Let me tell you how I do chicken, set by set

First you need to dry your chicken, not wet it. I am not going into different modifiers, just smoked chicken.

1. The day BEFORE you want to smoke the chicken, leave it whole. Spatchcocking can shorten the time needed but it also cuts the meat giving a great place to lose juices. We're doing basics here. Take your chicken out the bag dry it inside and out. Smokers all should own stock in paper towel companies! Then place it on a tray and into the reefer uncovered. This allows the reefer to help dehydrate the poultry skin which is what you need.

2. Next day an hour before you intend to smoke, pull the bird, using a fan (large box or small), set the fan to blow directly on the bird, 30 to 45 mins. and you'll notice the skin getting yellow. That is the fat rising due to the dry condition. That yellow skin is called pellicle. That is the most important lesson you'll ever learn about smoke Always raise the pellicle. Smoke adheres better, the skin is NOT rubbery, and you'll get a much more beautiful product.

3. So while the fan is doing its thing, then you prepare your smoker, and any aux equip. you use. Now is when you turn it on to 275 degrees, even if you cold smoke, you always go to 275 first so when you reset your temp you have a residual carry over because you lose LOTs of heat with an electric when you open that door and an electric does not recoup that heat nearly as fast as a fire burner.

4. Now go check your bid. I only season the bird cavity because IMHO the spices can't penetrate the pellicle. But now is the time for that stuff if you've raised a pellicle.

5. When your box is at 275, the pellicle is raise and the skin dry, place the bird in the box, Do not mess with the temp, do not add the smoke, do not insert the thermometer, just walk away for 30 mins.

If you are using an aux smoke device during this time is when you get it lit and leave it to start well. If not just have a beer.

6. Ahe end of 30 mins, reset your box temp to whatever you are wanting to cook at, I usually like about 250 with my MES. BUT 275 is faster which has less fluid lose, and should have a lightly dryer skin. Your call play with it. Now is when you insert your remote thermometer and start the smoke rolling with any device you are using. IF chips, leave them dry.

7. Close the door and walk away till time to pull it. Do not open the door to spritz, mope, sauce, add more chips, or check the bird. IT doesn't need it. It needs the door shut so you do not lose the captured moisture and heat. I could explain it scientifically but my fingers are hurting now from typing. Regardless to say, it is estimated to add 10 to 15 mins to the cook every time you open that door. If you think you need to spritz it once and hour even on a 3 hour cook that’s +45 mins. Trust me. It’s not a fire breather that needs added moisture nor a fire to be tended. Think about it logically, would you think water should be going in an electric smoker? The old charcoal types were called smoker steamers because of the water tray. Wait till you have a long smoke to think about water IMHO.



8. Somewhere between 2 and 3 hours you'll hit and IT (internal temperature) of 165. Pull it and allow it to set 15 to 20 mins. allowing the juices to redistribute.

Thats the basics, I could tell you to go light on the smoke till you get a better hand on it, You'll want to learn to brine, now thats where you really make a flavorful juicy bird, but learn the basics first. You can fill the cavity with herbs fruits and even nuts as aromatics but it will increase the cooking time.

BTW because it's how Pop did, I always rub the bird with sometype of oil after raising the pellicle and before I put the bird in the smoker. He called it suntan lotion, it save the skin
from cracking if you forget about the bird. LOL

BTW IMHO you do the most smoke absorption from 90 T to 150 IT, before and after it wuill take smoke but at a diminished capacity.

Those are the Masterbuilt poultry basics. Truy and see it any help.

oh and get some pictures so we can all be envious of your smokes! Good luck and I hope you enjoy your MES.