- Jul 6, 2017
- 6
- 10
Hi there everyone!
My husband and I gave each other our anniversary present of a Smokin Tex 1400 yesterday. Oh, who am I kidding? We got it for ME because I am the grill queen of my family.
We seasoned the smoker last night after I got home from work (didn't get home 'til 9:30 which meant we were up 'til 2:00 to do the seasoning. . . . )Today I am going to smoke my first batch of chicken. We got some BEAUTIFUL chicken leg quarters on sale and brined them for a few hours. We are planning on putting a basic season salt rub on them and smoking them for about 2.5-3 hours at 225. I've already got a dual probe temperature gauge ready to go so I can monitor the internal temperature of the box and the internal temperature of the birdies as they cook. I am also going to be slashing up some potatoes, putting some olive oil and seasonings on them and tossing them in as well.
Now some questions:
Do you all recommend spraying down the of the chicken with Pam or olive oil before putting on the rub or just putting the rub on directly and letting them go?
Does the ARRANGEMENT of the racks in the smoker affect cooking time at all (like should the potatoes go higher than the chicken or should I put the biggest pieces of chicken closest to the smoker box) or does it not make a difference (meaning I should think of the smoker like an oven where the temperature in the compartment is pretty uniform?
When you make a MEAL, do you try to smoke as much of that meal as possible or do you do one or two things and then make the rest on the stove? For instance, I was thinking of tossing some ears of corn in the smoker as well, but I wonder if I shouldn't so I can contrast the flavor of the smoked stuff with the stuff that ISN'T smoked.
Wish me luck everyone! I am so looking forward to playing with my new 'toy'.
My husband and I gave each other our anniversary present of a Smokin Tex 1400 yesterday. Oh, who am I kidding? We got it for ME because I am the grill queen of my family.
We seasoned the smoker last night after I got home from work (didn't get home 'til 9:30 which meant we were up 'til 2:00 to do the seasoning. . . . )Today I am going to smoke my first batch of chicken. We got some BEAUTIFUL chicken leg quarters on sale and brined them for a few hours. We are planning on putting a basic season salt rub on them and smoking them for about 2.5-3 hours at 225. I've already got a dual probe temperature gauge ready to go so I can monitor the internal temperature of the box and the internal temperature of the birdies as they cook. I am also going to be slashing up some potatoes, putting some olive oil and seasonings on them and tossing them in as well.
Now some questions:
Do you all recommend spraying down the of the chicken with Pam or olive oil before putting on the rub or just putting the rub on directly and letting them go?
Does the ARRANGEMENT of the racks in the smoker affect cooking time at all (like should the potatoes go higher than the chicken or should I put the biggest pieces of chicken closest to the smoker box) or does it not make a difference (meaning I should think of the smoker like an oven where the temperature in the compartment is pretty uniform?
When you make a MEAL, do you try to smoke as much of that meal as possible or do you do one or two things and then make the rest on the stove? For instance, I was thinking of tossing some ears of corn in the smoker as well, but I wonder if I shouldn't so I can contrast the flavor of the smoked stuff with the stuff that ISN'T smoked.
Wish me luck everyone! I am so looking forward to playing with my new 'toy'.