• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Jun 15, 2007
Wilmington, Delaware USA
Good morning!

I havenâ€[emoji]8482[/emoji]t had a chance to read too many SMF messages today but I can only assume Iâ€[emoji]8482[/emoji]m only one of many fathers settling down after a scrumptious Fatherâ€[emoji]8482[/emoji]s Day feast. Our menu consisted of 2 whole chickens (3-3 ½ lbs.), 2 racks of pork spare ribs, quartered red potatoes and asparagus – all smoked. Because Iâ€[emoji]8482[/emoji]m relatively new to smoking meat, I kept it basic with the recipes. I brined the chickens in a simple mixture of salt, brown sugar, Worcestershire sauce and of course water. The ribs were coated in yellow mustard and sprinkled with McCormickâ€[emoji]8482[/emoji]s Pork Rub, sprayed periodically with a mix of Apple Juice and Johnnie Walker Black. I donâ€[emoji]8482[/emoji]t know if the Jonnie Walker was such a good idea, but I was drinking it and, well you get the idea. I initially set out for the 3-2-1 method but ended up going for one additional hour, so 3-2-2 I suppose. The chickens took a little under 4 ½ hrs. and both creations were fabulous. The only anomaly was that the chicken skin seemed a little tougher than Iâ€[emoji]8482[/emoji]m used to in an oven broiled or baked chicken. Donâ€[emoji]8482[/emoji]t get me wrong, it was delicious but simply not as crispy.

Brining Note: I noticed some folks in search of brining containers. Hefty makes “Oven Bags†that were perfect for the chickens I used.

Something I feel worth mentioning about my grill. Itâ€[emoji]8482[/emoji]s a Charbroil Silver Smoker (off-set smoker). Itâ€[emoji]8482[/emoji]s only 3 weeks old and for whatever reason I never realized that the lid was sitting somewhat lopsided and leaking air. You donâ€[emoji]8482[/emoji]t really notice this when grilling, but very noticeable when smoking. I called Charbroil and sent pictures of the problem and theyâ€[emoji]8482[/emoji]re sending me a new grill this week. I thought that was good service. Iâ€[emoji]8482[/emoji]m not happy the original grill was defective, but I guess that happens.

Enjoy the pics!

Hope everyone had a great weekend.





Can't argue with success, looks yummy.
Well, ya know, we really are not suppose to eat the skin anyway

It is super hard not too, especially when I do rotisserie style chicken. But I do my best to leave it alone.
What was the reason for the extra time on the ribs?
Looks pretty good there Jeff ... you said you smoked everything, does that include the asparagus? If so, how did it turn out?

Do you have any idea what temp your smoker was?
The extra time needed sounds to me like a lower temp in your smoker.

I just found out recently, reading Paul Kirk's book, that after smoking chicken, he puts it on a grill to crisp up the skin and then paints a little BBQ sauce to glaze just before taking it off. I haven't tried it yet, but I bet it works just fine.

I have some excessive leaks in my cheap Chinese knockoff offset ... I glues some heat resistent rope to fill the gaps and it works better now!

Everything looked downright edible ... for sure!
Hello everyone – thanks for all the comments, being new to the SMF, posting the pics, telling the tale and reading the follow-up has been almost 40% of the fun! My wife was actually reminding me to take the pictures, which I thought was very cool.

As for the extra hour, me papa is a Juvenile Corrections Officer and was working a bit later than expect on Sunday, so I really wasnâ€[emoji]8482[/emoji]t sure what to do with the ribs. They were ready at the prescribed time (3-2-1), but I didnâ€[emoji]8482[/emoji]t want them getting too cold since I wasnâ€[emoji]8482[/emoji]t sure when the old man would get in. As for smoke temp, I was running a steady 225. ¾ of the way into smoking though I ran out of the Cowboy brand lump charcoal and had to switch to a box of Charbroil Genuine Lump Charcoal which seemed to burn quite different than the Cowboy – maybe it was me. I was also having a hard time with the damn meat thermometer.

I have to be perfectly honest and tell you that the leftovers were out of this world, I had seconds for lunch at work and then we all had some for dinner this evening.

One last note, the Asparagus was great! We use a little sesame oil, sesame seeds and red pepper flakes (the pizza kind).

Now Iâ€[emoji]8482[/emoji]m hungry again… thanks again!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads