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I Did It!!!!

smokin for life

Smoking Fanatic
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992
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Joined Apr 21, 2007
Well I halfed my chickens, brined them for about 9 hours. Injected them with butter, Italian dessing, and a little apple juice. I know I'm new here, and to be honest new to smokin also. I love eating it, but I never had the chance to cook it. But I did today, and I really wish I had a camera. I smoked them at around 250 for almost 5 hours. The chickens were about 3 1/2 lbs. Man did they look good. Dark golden brown. And the smell of the wood (mesquite and a little hickory) had all the neighbors out. Funny how they never really liked talking to me before. I think next time I'll cut the time down a little. I was using 3 different thermometors and they all read differant. I want to thank every one sooooo much for all the help. I know I'll probably never really get to meet ya'll, but you are really my best friends now!!!! Oh did I tell ya'll how good they were?
 

monty

Master of the Pit
Moderator
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Congratulations and Kudos on a fine smoke! Funny thing about this particular forum, though.........Forget the fantastic success of your smoke.........We were best friends from the time you signed in!

Cheers!
 

wvsmokeman

Smoking Fanatic
OTBS Member
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Joined Sep 17, 2006
Many Congrats! I have not smoked chicken yet but it's in the near future. Your success has inspired me even more!
 

meat~smoker in n.j.

Meat Mopper
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Joined Jan 1, 2007
Good deal Smokin
yea my wife is yelling @ me to do chic`n again ..... she like the breast & i like the leg 1/4`s !!! evry time my neighbor see me out there he has to come check it out ....funny ain`t it !!! i also agree this is the best place to be !!! ok take care have a great day .....
 

teacup13

Master of the Pit
OTBS Member
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Joined Feb 22, 2007
your chickens sounded good

if you want to calibrate your thermometers, boil some water and test the water... thermometers should read 212 degrees F

that way you know which one is the thermometer to rely on
 

keng

Newbie
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Joined Mar 18, 2007
i don't know what type of therm. you use, but if it goes low enough, ice water is 32 degrees
 

billyq

Smoking Fanatic
305
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Joined Apr 13, 2007
So, were they good? Just kidding. Congrats on your smoke. You have stepped over to the other side now. There is no going back!!!
 

deejaydebi

Legendary Pitmaster
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Joined Nov 18, 2006
Way to go S4L!

Now your on your way to a smoking addiction! Isn't it great!
 

smokin for life

Smoking Fanatic
OTBS Member
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Does this mean when I fill out a medical forum and they ask "do you smoke" I should answer "EVERY CHANCE I CAN"
 

pigcicles

Master of the Pit
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Joined Nov 25, 2006
Congrats on the chicken. Now that you got your toes wet.. what's next? Let's have some pulled pork maybe? Don't forget that camera too.

Keep Smokin
 

coz

Meat Mopper
OTBS Member
254
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Joined Nov 21, 2006
Welcome to the Dark side.We love our Chickens Qued here.Congrats on the good smokin.
 

gypc

Meat Mopper
OTBS Member
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Joined Jul 4, 2006
I'm afraid so!! When ya get hooked on smokin, your hooked for life!!
 

linescum

Smoking Fanatic
OTBS Member
SMF Premier Member
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Joined Nov 12, 2006
Glad to hear it was a success, it's always a good feeling when a smoke goes good. now that your hooked there's 1000's of variations to doing chicken and every other kind of meat from the very friendly and knowledgable people of this forum.

i think i'm going to do some kind of poultry this weekend or mix them up a bit some smoked some on the rottisserie

Good luck on your future smokes may they all be lip smackin napkin needing piles of good grub
 

ultramag

SMF Events Planning Committee
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Joined Apr 17, 2006
Congrats on the chicken halves Smokin, I think your hooked now.
 

lisacsco

Smoking Fanatic
OTBS Member
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Joined Apr 30, 2007
I swear, you guys are a wealth of information!!! I was just trying to think how I could could tell if thermometer was correct!

thanks,

Lisa :)
 

dacdots

Master of the Pit
OTBS Member
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Joined Jul 3, 2005
Lisa,you can also fill a glass with ice then add water,let it sit for a while,then insert themometers.Set them to 32 deg and your there.
 

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