Newbie from Raleigh, NC

Discussion in 'Roll Call' started by habbadobe, Nov 7, 2010.

  1. habbadobe

    habbadobe Newbie

    Hello everyone.  My name is Josh, and I'm new to the smoking world.  I have a Chargriller Duo with an unmodded FSB.  I'm attempting to smoke a whole chicken today because my family has requested I smoke a turkey for Thanksgiving.  Wish me luck!
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Good luck and post up some pics.

    Btw. welcome to SMF!!!
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Hi Josh, Welcome to SMF, Glad to have you with us.
     


    This is the place to learn, lots of good info and helpful friendly Members.
     


    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE
     
  4. habbadobe

    habbadobe Newbie

    thanks, i'm having a devil of a time keeping the temps even right now.  i'm using RO lump, and there's really not that much in the FSB.  I just can't seem to get the dampers set right.  I have a water pan in the smoking box.  I'm also using the redi chek ET73 (i think that's the model).  The temps have fluctuated between 240 and 200.  I've had to slightly prop open the firebox to keep the temps down at some points.  I have not opened the smoking box.  any advice?
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off Welcome Josh to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

    Welcome To Your New Addiction        
     
  6. Whats up neighbor. I wouldn't worry about small swings like that. Its when you spike up big that gives you trouble.
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. I'm a UDS abuser myself, I'm sure some one will come along that has more experience with your smoker. [​IMG]
     
  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF Josh. Glad to have you here.
     
  9. habbadobe

    habbadobe Newbie



    Well that's good that it's a small swing. I suppose I feel like I shouldn't have to watch it as closely as I feel I am. It feels like every five minutes I'm either adding heat or taking away to keep the temps within that range.

    Also, is it pretty common for the joints to be red and the meat to have a slightly rosey-pink hue after the internal temp has been reached (165*)? I will admit that I finished in the oven to bring it up the last 5* (due to double checking with an instant read). The bird came out well, it was very moist. Sorry I dont have a q-view for you, I had hacked up the bird checking for doneness.
     
  10. The pink hue you are referring to is from the smoke penetration and is nothing to worry about. That shows up on all the meats we smoke. Its called a smoke ring and it is actually desirable. The best way to check a chicken for doneness if you don't trust your thermometer is to simply twist on the the thigh. If you feel it easily giving from the joint you are in pretty good shape.

     
     
  11. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Welcome to smf Josh, check out the 5 day course, very helpful when you're starting out
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF Josh

    SmokinSteve hit it right on the money. Temp and joint flex is the way to test for doneness. One final check is are the juices running clear. If they are your bird is done
     
  13. ecodork

    ecodork Fire Starter

    welcome! I'm a triangle dude myself!

    The chicken is good practice for the big bird.  I found that using turkey parts (bone in breast, couple legs and thighs) is much more forgiving than the whole bird.  And you can remove parts as they are done.  Also, brining in the fridge (allowing a full thaw) are most critical too.   These folks here are very, very helpful!
     

Share This Page