New Smokin' Hillbilly

[leebones]

Hey all.  I'm a home grown hillbilly from West (by-God) Virginia.  NOT Virginia.  I just got my new electric smoker for Father's Day and I'm getting ready to do my first meats today.  

My only grand baby is having her 2nd birthday pool party at our home.  She loves farm animals, so Nanna decided we had to do a down on the farm theme ... including smoked chicken and ribs.

I'm not sure how to do the two together, but I'm researching this site for ideas.

So far, I've made my chicken brine, but don't think I'll brine the ribs.

My primary questions are:

• temperature
• time for each (or do I just use a meat thermometer for doneness?)
• order of loading (do I put the chicken in earlier than the ribs?)
• which wood chips (I have mesquite, hickory, apple and Jack Daniels)

I'll eagerly accept all ideas.

Thanks and God Bless,

 

[s2k9k]

 to SMF!!! We're happy to have you here! Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks! Since you are new to this you might want to take Jeff's Free 5 day E-course, it will teach you all the basics plus a lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

Hope I'm not too late but the 3-2-1 method for ribs is a big hit around here: http://www.smoking-meat.com/august-25-2011-smoked-baby-back-ribs.html  and always put the chicken below any other meat you are smoking.

 

[dewetha]

a lot of those are personal taste but you should not put chicken above other food. chicken should go below them or so they tell me.

the chicken will be done a lot sooner that your ribs.

for ribs  just use the search bar  above on ribs 3-2-1.(spare ribs) or 2-2-1 for baby backs. there is even  a rib article someone did so check under there as well.

 

[countrysmoke]

What part of WV are you in.

 

[scarbelly]

Hello and 

to SMF - sounds like it will be a fun day at your house

 

[jrod62]

welcome to SMF

 

[leebones]

Logan.  The son of a son of a coal miner!

 

[leebones]

... and a coal miner myself!!

 

[leebones]

... update on the Birthday party.  The chicken came out AWESOME.  I literally had four guests who told me it was the best chicken they'd ever had.  Even my wife, who is my cook mate for twenty years, made the same comment.  I brined overnight, placed the two whole birds on the top rack, and smoked at 225 for 4.5 to 5 hours with JD chips.  I was sincerely amazed at the flavor and moistness of the meat.  I don't know if I'll ever cook chicken any other way. LOL

However, the ribs were another issue.  I followed the 2-2-1 receipe (baby back ribs).  I had six racks of ribs on three different smoker racks.  Only two of them got "fall of the bone" done.  The other four were OK, but not nearly as tender.  What happened?

Remember, I did all of this meat at the same time (6 BB rib racks, and 2 whole 5 lb roasters).  Was that a mistake?  Should I have rotated the ribs up and down on the racks to ensure more even cooking for all?

Nevertheless, it was a huge success.  Thanks to everyone for your advice and well wishes.

 

[joshrichards]

Welcome to SMF.  I'm from Chapmanville.  Glad to hear your chicken did well.  If the two racks of ribs came from the same smoker rack I would bet the problem is your temperature.  The other four racks of ribs may have been over or under cooked.