First Smoke w/ Qview!

Discussion in 'Poultry' started by benderz85, Jun 1, 2011.

  1. benderz85

    benderz85 Fire Starter

    So, I finally found the time between rainfall to get my first smoke ever done!

    I picked up a 6lb chicken, brined 'er for 6 hours, and then spatchcocked 'er.

    After that I rubbed spice under and on the skin...before wrapping in bacon :p

  2. benderz85

    benderz85 Fire Starter

    Smoked the bird for 3.5 hours with fluctuating temps of 225-250...[​IMG][​IMG]
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks nice & juicy to me. Good job for the first time!

  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice first smoke! Congrats!
  5. benderz85

    benderz85 Fire Starter

    Thanks for the kind words! I did have a few observations and questions...

    At first, I was having difficulty keeping the temp at 250...kept dropping!

    Thanks to the helpful chat feature on SMF...I was told to shake my char-basket.

    After giving the basket a shake I saw all of the ash temp went back up :)

    I had to add wood chunks constantly...but after thinking about it...I didn't soak them.

    How long should you soak your wood chunks for? How many chunks at any given time?

    The last thing...was that I started using wood right from the start.

    In Jeff's e-Course...he indicated that you should only smoke for half of the cooking time.

    What are the big differences between using smoke throughout or for half of the process?

    Thanks everyone ~ I would be lost without this website and all of you kind people!
  6. I used to soak my wood but after reading up on this forum I don't think alot of people do it. I stopped it also. I think it actually just delays the smoke.

    As far as smoking for only 4 hours I think 2 sides exist to that. The people that believe that meat after 4 hours doesn't gain much more smoke. Then you have the people that use the smoke the whole way through. I would experiment see what you like best.
  7. looks nice and tender man, good first smoke!

  8. meateater

    meateater Smoking Guru SMF Premier Member

    225-250 is not bad for a first smoke! Sure looks moist and looks like you got some smoke ring. [​IMG]
  9. roller

    roller Smoking Guru SMF Premier Member

    Nice first smoke your gona be having some real fun...
  10. benderz85

    benderz85 Fire Starter

    thanks for the feedback and tips folks!

    meateater ~ what's a smoke ring and how can you tell?
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks delicious!!


      Looks like you are hooked now.

    Do a butt next and you will never look at restaurant Q the same again..

      Have a great day!!

  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's one good looking chicken! It really looks juicy, course everything goes better with bacon!   
  13. benderz85

    benderz85 Fire Starter

    Haha, yeah. Bacon should be a side dish for everything.
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks a great bird [​IMG]
    Last edited: Jun 2, 2011
  15. [​IMG]looks great!
  16. Wow, fantastic looking first smoke. Bacon goes with anything in my opinion.

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