My First Big Smoke

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tolarius

Fire Starter
Original poster
Nov 14, 2010
31
10
Chesapeake, VA
So I have done my first big smoke.  Below are pictures:

77a05088_setup.jpg


Picture of the quarters with the rub...

a0dd9e17_GrillWorking.jpg


Picture of the grill in action.

c3dd82c6_downsize.jpg


Picture of the final product.  Took picture after everything was consumed lol.

Used apple chips and cooked around 250 for about 4 hours.  Seemed to be a success for my first cook, everyone loved them.

Question though, on one/two of the quarters the skin got really tough like leather like.  Any idea?
 

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Mar 12, 2009
14,477
56
icon_cool.gif


Now that some fine looking birds you have there. As you now know that chicken is really good on the smoker too. Right???
 

tolarius

Fire Starter
Original poster
Thread starter
Nov 14, 2010
31
10
Chesapeake, VA
Oh yeah, I don't think I could ever cook chicken different again.  Anyone got any ideas for the rubbery/leather skin on one/two of the chickens, on why that might happen?
 

eman

Gone but not forgotten. RIP
OTBS Member
Feb 3, 2009
5,316
138
Unless you are smoking upwards of 300° the skin can be rubbery. Best thing most have found is to throw it on a hot grill to crisp up the skin or as i do is under a hot broiler to crisp it up.
 

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