Quick smoke

[cszmachinist]

Bought the Char Broil deluxe electric smoker this morning. Seasoning now. Any ideas on a quick smoke this afternoon ?

 

[shyzabrau]

Chicken thighs are very forgiving and don't take that long. You might want to finish them in the broiler or on the grill to crisp the skin, though.

 

[cszmachinist]

Thanks for the input

 

[tallbm]

Bought the Char Broil deluxe electric smoker this morning. Seasoning now. Any ideas on a quick smoke this afternoon ?

Bonless, skinless, chicken thighs!

Quick, cheap, hard to mess up, can simply season and throw on, no skin to get rubbery, and goooooooood!

 

[gnatboy911]

Smoked wings! Finish them on the grill to crisp them up

 

[cszmachinist]

Question about the thighs. Pan them or put directly on rack ? Water in pan ? Hour or so of smoke ?

 

[hilltoppernole]

Something good other than chicken is country style ribs. Rub down with any bbq rub and let smoke for about 2 hours.

 

[shyzabrau]

Question about the thighs. Pan them or put directly on rack ? Water in pan ? Hour or so of smoke ?

Directly on the rack. Cook to temperature, but should be around an hour or two, depending on the thickness.

 

[tallbm]

 
Directly on the rack. Cook to temperature, but should be around an hour or two, depending on the thickness.

+1

Internal Temperature (IT) will be 165F for chicken but thighs are forgiving if you go over.  They cook quickly and are juicy so no need for a water pan in my opinion.

Apply smoke the entire time, they will cook so quickly you won't over-smoke them.  I would suggest a stronger smoking wood.  Hickory is strong wood (so is Mesquite).  I personally don't do 100% Hickory on much like others do.  100% Hickory makes everything taste too much like bacon for me.  Now, I have no problem blending hickory with a weaker but tasty wood (apple, cherry, mapple, oak, etc.)

This is your first run so you can learn some things.  I bet you learn you want even more smoke than what you were able to get on them but everyone is different so who knows.

I also would recommend you do a simple seasoning of Salt, Pepper, Onion powder/dehydrated/granulated, and Garlic granulated/powder  (SPOG).  You can never go wrong with the big four SPOG.

I hope this info helps. Let us know how it comes out and post pics!

 

[cszmachinist]

Read alot of splitting hickory with apple. Thanks for the info. Had a smoker a few years back but only did the basics. Ribs , pork butt. A lot of wild game and lots of trout. Smoked trout dip is to die for

 

[cszmachinist]

Chicken thighs were a success ! Little small to use meat probe. I checked after smoker went into cool down mode and the smallest one wasn't quite done so I just turned timer on for 45 min at 250*

1494970238647872480469.jpg

• cszmachinist
• May 16, 2017

 

[tallbm]

Chicken thighs were a success ! Little small to use meat probe. I checked after smoker went into cool down mode and the smallest one wasn't quite done so I just turned timer on for 45 min at 250*

1494970238647872480469.jpg

• cszmachinist
• May 16, 2017

Congrats!!

They look good.  If you didn't crips the skin up in the oven or on a grill you can always go the boneless route.  The bonless skinless chicken breast (BSCB) always come out well for me in my electric MES!

 

[cszmachinist]

I did boneless skinless. Put water in the pan. Very juicy. Nice smoker. Only filled chip box 1/4. Smoked for 2 hrs. Very satisfied