North Alabama Newbie, Never Operated a BBQ Smoker, need to learn

[Half-Inch Stud]

So i got this Brinkman from curbside, restored it to new, and it fires up clean.
Got hens that stopped laying, and made some dry rub. Hens are probably 1 lb each when cleaned. They are still free ranging but soon to be on the menu. How to proceed?

Warm grill on propane to 275f via the smoker thermometer?
rub birds like a "shakeNbake" coating?
about 45 minutes a bird to cook?
introduce smoke wood on the last 10 minutes?

 

[oddegan]

I don't use your set up but that being said I can offer some advice. 275 is fine but the skin will not get crispy although you can finish the skin by putting the birds on the grill. 45 minutes might not get the birds done. I always cook to temp not time. I would cook to 160 or 165 and pull. Carryover will get you to 165 or 170. I usually firmly massage the rub on in a big bowl to really get it to stick and then smoke the whole time it's on. 10 minutes of smoke you probably wouldn't even notice. Hope this helps.

 

[SonnyE]

Smoker (BBQ) thermometers are not generally very reliable. More just something to look at.
What Jared is referring to is something like an instant read thermometer probe poked into thick parts like the breast meat of the bird, if doing a whole bird. They are nice to have, but not a requirement to start.
If your BBQ is like in your Avatar, it is a dual fuel? Looks like an offset, with a propane option.
Maybe your best start would be to do parts first to begin learning. That way you can move and remove as things get done, instead of a whole bird at once.

I remember my first time cookin (Besides hot dogs or hamburgers), and it was chicken legs and thighs. Hot as hell 4th of July. I just kept turning the parts, and if some looked doner than others I'd move things around. But I kept turning and moving, and finally sauced and pulled when the sauce looked cooked on.
I guess it must have turned out OK. I never got to taste any. By the time I got around to getting me a plate, there wasn't a damned piece left. I was told it was good...
And that was my first real experience at Bar-B-Que'in. LOL! Not a good one, but one I'll never forget.

You can start off with SPOG. That's Salt, Pepper, Onion Powder, and Garlic (powder or granulated). Amount I'd recommend would be about the same as if you were sprinkling it on food on your plate. If you don't have one or another of those spices, it's OK, just go ahead without it for now. But SPOG is a basic you will want to have around when you can.
If you don't have a BBQ sauce around, you can check for home made sauces here or on the web. Or just never mind sauce. It could be as simple as Ketchup with a dash of vinegar to taste.
Eventually you will find seasoning you like on food and begin to develop your own favorites.
Always cook your chicken to done, but not dry inside.
I prefer to use tongs (long ones) when I'm grilling. Longer tongs help keep your hands back from the heat. And tongs don't poke holes in what you are cooking to let the juices out.
Smoke on towards the beginning, or the whole time. Then adjust the temperature with the propane if needed.
Don't expect too much of yourself, you are learning. If it isn't great, it's OK. Next time will be better.
Use Pecan wood, or hardwoods found in your area. No softwoods.

 

[Half-Inch Stud]

Cooked two 3 lb hens today. Then had rub on them. Just got off the grilll, so i gotta go.

Wife says rub was too salty.

 

[greatfx1959]

You need to read alot on here........rub goes on before, not after............Tons of good info on this site, and search is your friend! Not being critical, just guiding you along............t

 

[Half-Inch Stud]

Yea the rub went on before cooking.
We ate and the meat was the toughest i ever had to wrestle off a bone. Supposing 375-420F for 90 minutes was too hot for too long huh. Wife figures the free-range grass fed hens need specific cooking instructions.

 

[SmokinAl]

Welcome to SMF!
A good place to start would be with the free 5 day e-course on smoking meat.
https://www.smoking-meat.com/smoking-basics-ecourse
Al

 

[gmc2003]

Welcome to the site Half-inch Stud(that's a forum name that I would never have thought of - think costanza effect). Your temps were a little on the high side, I usually do poultry at 325 and cook to temp not time. For chicken a little wood(no pun intended - well maybe) goes a long way.

Point for sure.

Ch

 

[Rings Я Us]

Have a great spring and summer cooking outside and relaxing.
Welcome..

 

[Half-Inch Stud]

gmc2003 Yea the temp was too high. Good to hear the effectwas the cause. I monitored that temp gauge to be 375-420 and it was 410 most of the time. Tough 2 hens after that.

Hey had a great dark-meat sandwich for lunch today, and the other hen was put to the crock pot and made great broth. So we will have more tender luck next time.

The rub was too salty and perhaps too hot for 1 of us.

-> We're gonna cut down the salt, and what about using chili powder instead of Cayeene pepper powder?.

 

[gmc2003]

Sounds like a plan. I've never used chili or cayenne pepper on poultry because the wife isn't a fan of either. So I usually use the basic SPOG and season mine post cook. Let us know if it works. Definitely cut back and watch the salt. In smoking meat salt can be introduced in so many different ways(bacon, rubs sauces etc).

Chris.

 

[Half-Inch Stud]

Hey thanks Chris, it's good to hear that basc SPOG will give a good result.

We used the wet minced garlic from a jar instead of the powdered garlic which gives bad breath.

 

[gary s]

Good morning and welcome to the forum from a beautiful sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary