Hello, my name is Steve and I'm a smoking addict...

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Original poster
Apr 24, 2014
Hey guys, new to the forum here. Pretty new to smoking meats as well but I have become an addict! I find myself smoking meat even that I didn't even intend to ea. , I just want to "practice" a new technique that I saw on YouTube or that I read. I reside in Tampa now coming over from California. My favorite things to "practice" are beef brisket, turkey, Boston butts abs of course ribs! Botanic beef and pork. The thing I have the most trouble with is chicken believe it or not. Not sure why but I can't seem to get the chicken to be moist flavorful with bite through skin. Looking forward for some instructions on this forum to help me out there.

Hi steve and welcome a lot of people have trouble with chicken it's not my favorite thing to smoke just because of the time I even hate to grill chicken. that being said the only chicken I have smoked can out great .Nice skin and moist. I started mine off at 300 for 1 hour then lowered to 240 to finish it off. rubbing in oil helps with the skin .View media item 303415
Good morning and welcome Steve glad to have you here. post your step by step on your chicken and we'll see if we can't figure it out.

Gary S
Hey Steve

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Thanks guys. I think one of the Main reasons that I don't get bite through chicken is because I use an off set smoker abs can't get my temperature anywhere near 300 degrees like I keep reading that it needs to be. Could this be a big reason why? My skin his me in the face when I easy chicken. Very annoying. So much so I started removing it all together.
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