My Maiden Smoke- I got pics & questions

[diggingdogfarm]

Lookin' good!

~Martin

 

[chef jimmyj]

Ok, gotta weigh in...Smoke ring in Chicken... Nope! Not enough Myoglobin in the muscle to react with the Nitrogen. Takes Red Meat to get a good ring, although the Legs may get a little pink.

Smoker at 265*F...Crank that BadBoy up! 300*-325*F, The Biggest advantage of gassers is they get Hotter than Electrics and will give you a nice Crispy Skin.

Mushy Meat...Your brine was really light on salt. You gain little with the Boullion Cubes and they cost $. Use 1/2 to 1C Kosher salt per Gallon and add 2T Dry Parsley to what you already use and you will get the identical flavor.

Lose the Water Pan... in this case it is not needed and gassers generate plenty of moisture just burning Propane. You Steamed the bird mushy. Also Tent with Foil don't Wrap, again generated steam.

What to do with the JUS...Add it any where you want some smokey flavor. Rice, Beans, Soup, Gravy, Pasta Sauces, Vegetables, Mashed Potatoes YUM!, any where you might add a little Chicken broth to.

You did a great Job and learned a lot. BTW...Love the Glasses, very 70's and you are a total Cutey!...

...JJ

 

[candycoated]

Oh wow, thank you dirtsailor2003 and chemist Chef JimmyJ for the details. And thanks Smoking B and DiggingDogFarm for the compliments.

After I originally posted this thread, I searched around and noticed that folks were cooking birds at a much higher temp, and it took most folks half as long to finish their birds, and their skins were much darker. I was so worried about getting my smoker to work properly, I didn't put as much studying into preparing my meat.

I'll definitely use salt instead of bouillon next time. I figured at the time why not use chicken flavored salt? ;p Guess I learnt myself 'why not'.

One quick question, when I was applying dry rub under the skin with my hands, the skin didn't pull away easily, so I just didn't worry about it. Is it okay to be forceful?

p.s. JJ- is that smoke you're blowin' up my skirt? ;p

Thanks for the personal compliment.

 

[chef jimmyj]

You should have no problem loosening the skin first. I have Big Mitts and do it but have to be careful not to tear the skin. Starting from the rear cavity push your fingers in between the skin and the meat. There is a thin membrane that connects the two but a little pushing, pulling and tearing will release it's grip. Then you can apply your Rub easily. Might I suggest mixing the Rub with Butter or Bacon Drippings, 1-2T Rub to a 1/2C will do. Then rub the goodness under and on the Skin. Don't forget to put a drip pan under the Bird, the drippings are great for Gravy, Rice Pilaf or added to Mashed Potatoes, really good...OR...If you are going to smoke at the higher temp, cut some New or Red Potatoes 1" pieces and put them in the Pan under the Bird. The drippings will season the Potatoes and they will be Awesome!...JJ

 

[candycoated]

Ah, I bet butter and bacon drippings (yes, I save them!) will help the rub to not cake up in little balls.

One more brain storm question- think it would be okay to prop the chickens up on a beer can chicken holder, to prevent grill marks, without mass inside? Maybe it will open the cavity to allow some smoke in there too?

 

[kathrynn]

Spatch cock the chickens....will smoke more evenly...and take less time.  Cut the backbone out of them...they will lay flat.

 

[dirtsailor2003]

Ah, I bet butter and bacon drippings (yes, I save them!) will help the rub to not cake up in little balls.

One more brain storm question- think it would be okay to prop the chickens up on a beer can chicken holder, to prevent grill marks, without mass inside? Maybe it will open the cavity to allow some smoke in there too?

I have done beer can chicken in the smoker many times. I have also just used the holder.  I usually don't put anything in the cavity.

I have also used butcher twine and have hung the bird in the smoker just for fun! Wrap the twine around the thighs and then up through the cavity out the neck.

 

[roller]

Looks like your on your way to a smoking future...Nice job !!!

 

[chef jimmyj]

You can use a roasting stand. Lots of folks use them for smoking when they want Whole Birds. You can Spatchcock too if you want to listen to that Kathryn lady...

...JJ

 

[kathrynn]

You can use a roasting stand. Lots of folks use them for smoking when they want Whole Birds. You can Spatchcock too if you want to listen to that Kathryn lady...

...JJ

Hey there Chef....you know I adore you!!!!!  (wink)....and Pampered Chef has a beer can chicken stand...or you can use an old bundt pan...put chicken on it...put veggies in the pan part... drippings will go on the veggies and you wont loose that much.  Save it all! 

 

[mdboatbum]

I agree with "that Kathryn lady" on the spatchcocking of the chicken. We eat a lot of chicken around here, and I haven't had one dry out or be under done since I started doing them this way. I have gotten to the point that it takes less than 5 minutes to remove the backbone, keel bone and fillet out the ribs. One of these days I'll take a video showing how easy it is. I just keep forgetting.

I will agree, a whole bird smoked perfectly golden brown does make a really nice presentation, but the ease and speed of the spatched ones have pretty much won me over. Plus, when it's time to carve, 3 cuts gets the bird into quarters. And since I remove the ribs, the breasts are boneless except for the wing.

I do love the idea of the bundt pan, however. That's a new one on me.

 

[candycoated]

Hey Roller! Thanks for stopping in, neighbor!

I have two beer can chicken holders that were gifted to me, but I've never used them because there isn't enough clearance in my grill to stand a chicken upright.

Also, I'm starting to grasp what y'all are laying out... just got finished reading about folks letting their chickens dry out a bit in the fridge.

I sure enough pulled my chicken out of that vacuum sealed bag packed with raw juice, plopped it in brine for 4 hours, then immediately smoked it... er steamed it.

Thank y'all so much!

p.s. Better get it right, it's Lady KathrynN!

 

[kathrynn]

pssssst!!!  what about Lady Kat?  It's shorter that way!  LOL

 

[candycoated]

From hence forth thou shalt be known as Lady Kat!

(dubs with rolling pin)

hehe

 

[wes w]

Ahhhh, Sweet Melissa....   Great song....

A lot  of folks with gas smokers don't realize that gases natural byproduct is moisture.   When using a gas smoker its not necessary to use a water pan.

Your chicken looks awesome!  

I love my neighbors.  They say I got the best smelling back yard around.  My wife gets a little upset when I start taking stuff out of the frig in order to put my brineing stuff in.  :-)  After 28 years I just ignore her..... :-)

 

[kathrynn]

From hence forth thou shalt be known as Lady Kat!

(dubs with rolling pin)

hehe

 thank you!  And....yee shalt be named Lady Melissa! (We gals have to stick together)

My Husband always asks me..."Why are you giving all the stuff you are making away to the neighbors?" He also laughed at me last night using the manual meat grinder to make sausage! 

 

[candycoated]

Lets make it Lady Mel. ;)

My original plan was to give the second bird to my neighbors, a retired pastor and his kind wife who likes to bring us cookies all the time. The pastor married me and my husband a decade ago.

 

[kathrynn]

Lets make it Lady Mel. ;)

My original plan was to give the second bird to my neighbors, a retired pastor and his kind wife who likes to bring us cookies all the time. The pastor married me and my husband a decade ago.

Lady Mel it is!

 What about making that Chicken Stew?  And then sharing that?  Warms up that tummy!

 

[candycoated]

Ahhhh, Sweet Melissa....   Great song....

A lot  of folks with gas smokers don't realize that gases natural byproduct is moisture.   When using a gas smoker its not necessary to use a water pan.

Your chicken looks awesome!  

I love my neighbors.  They say I got the best smelling back yard around.  My wife gets a little upset when I start taking stuff out of the frig in order to put my brineing stuff in.  :-)  After 28 years I just ignore her..... :-)

I like the song too! :D

I know you Wes W, I've seen your outdoor kitchen, it's freaking gorgeous! Hard to forget.

Oh yeah, now my intro chemistry classes are coming back to me about combustion...

I bought some brick oven bricks. I think I'll just remove the water pan, save it in case I need it for sausage casing or something. Thinks that's good instead of sand?

 

[wes w]

Didn't realize there were two pages.  I just repeated what had been said.  Sorry about that!