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My first smoke!

Discussion in 'General Discussion' started by rcg703, May 7, 2018.

  1. rcg703

    rcg703 Newbie

    Snatched up a Masterbuilt 40" propane smoker last week and finally got around to seasoning it Friday evening. I decided to try something easy for my first smoke and just did some chicken wings, chicken tenders (for the kids), and some andouille sausage. I have to say I'm HOOKED now and don't think I did too bad for my first smoke. I marinated the chicken for about 3 hours and then hit them with some more rub before being put on the smoker. They went for about 2 hours with sauce being put on for the last 20 minutes or so. My wife made some baked potato salad to go with it and everything was deelish!

    Attached Files:

    SonnyE, sauced, david r and 2 others like this.
  2. meatman72

    meatman72 Newbie

    LOOKS very good . You for got one thing . You forgot to have me over for some LOL
    SonnyE and rcg703 like this.
  3. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Looks great !!! First of many smokes , I bet.. :D
    rcg703 likes this.
  4. meatman72

    meatman72 Newbie

    Hey RCG you said your from Lowell I have family there also. Well wishes with that new smoker . Nailing the steady temperature is key and with your gas smoker that should be easy enough.
  5. rcg703

    rcg703 Newbie

    I'm actually in Northern VA. I was able to keep it between 250-260 with relative ease. The outdoor temp dropped a bit that evening so I had to adjust on the fly.
  6. ksblazer

    ksblazer Meat Mopper

    Glad to hear your first smoke went well and tasted good.

    I'm sure there will be many more in the future.
  7. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is fantastic!
    Everything looks delicious!
    Great job on your first try, now your hooked!!
  8. rcg703

    rcg703 Newbie

    Definitely! Ribs are next on the menu.
    SonnyE likes this.
  9. tallbm

    tallbm Master of the Pit OTBS Member

    Hi there and welcome!

    Looks like you are well on your way. Chicken is cheap and comes out very good for the most part. Very good to practice and learn with.

    Just a word to the wise. Chicken skin may come out rubbery unless you smoke at a cooking temp of 325F or so.
    If you experience rubbery chicken skin it is just the nature of the skin and not something you are doing poorly. Just up the cooking temp and you will have edible chicken skin!

    There may be some other techniques to help as well but increasing the temp on a propane smoker would be the simplest way to go. Best of luck on your next smoking adventures! :)
  10. Traeger.Rage.BBQ

    Traeger.Rage.BBQ Meat Mopper ★ Lifetime Premier ★

    Fantastic first smoke! I had that exact rig for many years. An excellent rig for some great BackYardBBQ...
  11. rcg703

    rcg703 Newbie

    That's exactly what I did. I cranked the temp up for the last 20-30 mins which seemed to help. I may smoke at a higher temp the whole way through next time to see the difference. It wasn't really rubbery but yet not quite as crisp as I'd like it.
  12. Looks excellent, well done! I agree with tallbm about the chicken skin advice. I actually don't care for poultry or turkey if its smoked too low...I find the texture in general is rubbery to my liking. However its all preference! Good work sir.
  13. sauced

    sauced Master of the Pit

    Delicious, it all looks great.....nice job!!
  14. SonnyE

    SonnyE Master of the Pit OTBS Member

    I normally do my ribs on the BBQ. But in the sm00ker, the 3,2,1 Method is a can't fail wonderful smoke.
  15. rcg703

    rcg703 Newbie

    At what temp do you usually smoke your poultry to get the skin to have a clean easy bite with a bit of crisp?
  16. For poultry I usually go pretty high...pretty much between 300-350 really, I usually don't treat it low and slow like I would other meats. I might throw in a little more wood/chips than usual because obviously it will cook quicker(to get more smoke flavor) at that temp. However, no matter what temp I smoke at I usually crisp it up at the end over direct heat/Coals. That's just how I like it, hope that helps! Feel free to listen to others and check out more ideas as well!
  17. rcg703

    rcg703 Newbie

    Thanks for the input! I'm already having fun learning the nuances of smoking.
  18. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Great start!
  19. meatman72

    meatman72 Newbie

    There are many good suggestions on this forum . I never knew about high heat for chicken I will try that next time .
  20. dcecil

    dcecil Master of the Pit SMF Premier Member

    Nicely done, great start