- Jun 26, 2020
- 8
- 5
Hi all!
Finally took the plunge into the smoking world. Starting small and simple I picked up a dyno glo compact bullet and did a first ever smoke today!
Read lots of post here and other websites to learn the basics so the last cpl days I fired it up a couple times to burn off anything and season it, then decided to try some chicken.
Did a spatchcock with 2 roughly 4 pound chickens. Before spatching I used the popular brine recipe found here often with a couple tweaks. Did about 1 1/2 gallons water, cup of salt, 2x 1/3 cup brown sugar, tbsp soy sauce, tbsp sesame oil, cpl squirts of sriracha, pinch of fine ground thyme and oregano. Soaked for about 14 hrs.
After spatching it was rubbed with one I've been using for a while grilling. 2 tbsp brown sugar, 1 tsp garlic powder, onion powder, paprika, chili powder, oregano and half tsp black pepper. Doubled it to have enough. Light coating of canola oil before rub.
Set everything up outside, got things lit up using hardwood lumps and added a cpl small handfuls of lightly soaked hickory chips. Got some good smoke to begin but couldn't seem to get temp up past 250. Need to seal a couple leak areas next time for sure. Tried playing with the vents, adding some more lumps after lit in the chimney but just never got it past 250. Easily got 300 first 2 times, so thinking it may have been the water bowl being used this time.
Never got the breast temp up past 150 so after nearly 4 hrs I threw it on the grill at high heat for a few mins ( temp probe in breast rose to 180 as I wasn't paying attention to well. Ended up covering both sides with plain old bullseye original and let it rest for about 30 mins.
Very long story made short, it actually turned out awesome and the whole family loved it, it really tastes terrific. I think next time I will try regular briquettes instead of lump and see what happens. Sorry for the long post but happy with the first attempt and learned tons reading everyone's post here!
Finally took the plunge into the smoking world. Starting small and simple I picked up a dyno glo compact bullet and did a first ever smoke today!
Read lots of post here and other websites to learn the basics so the last cpl days I fired it up a couple times to burn off anything and season it, then decided to try some chicken.
Did a spatchcock with 2 roughly 4 pound chickens. Before spatching I used the popular brine recipe found here often with a couple tweaks. Did about 1 1/2 gallons water, cup of salt, 2x 1/3 cup brown sugar, tbsp soy sauce, tbsp sesame oil, cpl squirts of sriracha, pinch of fine ground thyme and oregano. Soaked for about 14 hrs.
After spatching it was rubbed with one I've been using for a while grilling. 2 tbsp brown sugar, 1 tsp garlic powder, onion powder, paprika, chili powder, oregano and half tsp black pepper. Doubled it to have enough. Light coating of canola oil before rub.
Set everything up outside, got things lit up using hardwood lumps and added a cpl small handfuls of lightly soaked hickory chips. Got some good smoke to begin but couldn't seem to get temp up past 250. Need to seal a couple leak areas next time for sure. Tried playing with the vents, adding some more lumps after lit in the chimney but just never got it past 250. Easily got 300 first 2 times, so thinking it may have been the water bowl being used this time.
Never got the breast temp up past 150 so after nearly 4 hrs I threw it on the grill at high heat for a few mins ( temp probe in breast rose to 180 as I wasn't paying attention to well. Ended up covering both sides with plain old bullseye original and let it rest for about 30 mins.
Very long story made short, it actually turned out awesome and the whole family loved it, it really tastes terrific. I think next time I will try regular briquettes instead of lump and see what happens. Sorry for the long post but happy with the first attempt and learned tons reading everyone's post here!
