Smoked Chicken ~ Foamheart

Discussion in 'Poultry' started by foamheart, Feb 13, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Howdee guys, well first thing this AM I get a call from the lady friend down the road. She asked if the coffee was on, I lied and quickly jumped outta bed and made coffee.... LOL

    Now remember it is the middle of Febuary, tomorrows Valentines, BUT Tuesday is Mardi Gras!! She was cleaning out her garden and came by to share.

    Two 5 gal. buckets with green onions, carrots (Man they are....), Cabbage, and some beets (not enough to make pickles though <pouts>). After coffee and her saying Hi to Pop and her disbelievement at how well he was doing. She went home and I went to work. I believe that someone had told her they smelled smoke this week comming from the back yard. She didn't leave empty handed.....LOL

    I noticed while cleaning and preping for freezing or refridgerating there was a lonely looking plucked chicken that waved at me each time I opened the reefer to put something  in or get it out. What the heck, I gave him a break.

    I cleaned and dried the bird, set it on the counter to dry a little while I checked ouyt the MES30. Only beeen using the MES40 lately so I wanted to check it. Cranked her up to 275, loaded the AMPs with pecan and apple pellets, took it outside and lit it, set it down where it caught a lovely little breeze and went to finish the chicken prep.

    All dried, nice and tacky, Nothing but tony's "More" spice inside and out after a nice rub down with suntan lotion (Veggie oil). Nothing else. Then I think with all the fresh veggie I should do something.  Beets, no. Carrots, no. Cabbage, no way! Onions?? Hmmmm... So I took a few of these.......

    Chopped 'em large and stuck 'em where the sun don't shine!

    Did I mention that green onions are my mostest favoritest veggie? The used are unlimited!!

    Now I tied his feet together so he couldn't run away, and hit him with the spice and lotion. Sorry got ahead of myself earlier.... sue me!

    Insert the AMPs, crank the box down to 230. I turned on and sync'ed the Maverick but didn't insert it yet, no need.

    A little over 2 hours later I came back, added a charge of pecan shells to the tray, inserted the probe, "OH NO!! ITs been PROBED!!!!". It was at 93 when I probed it, perfect timimhg I might say.

    Later, I remembered the two butt bones I had saved from the sausage makin this week and got them and put them in for my buddy next door.

    It all came to gether nicely, pulled at 163.

    Pretty bird!

    During all my free time, I cleaned an sliced some fresh carrots and gave them a ginger ale glaze w/just a pinch of hot chili pepper.

    I had some left over fresh snap beans with new potatos, some cantaloupe,  and believe it or not some fresh silver queen (thats white corn). Only thing I forgot was hot rolls!!

    I gotta tell you, I have not smoked a nekkid chicken in awhile and had forgot just how outstanding it is! If you can do plain nekkid chicken, the world will beat a path to your door!

    Oh and for Pac-man........ the neighbors dog?

    Now ya see why we are buddies? LOL He's a huge Rottweiller!

    Thats it too simple to easy, fast delicious supper. Seriously I have yet to get up since I ate...LOL

    If you have any question, want a recipe for carrots, or don't know how to snap green beans, just ask.

    Thanks for looking in.

    PS I am thinking a crawfish bisque and or a ettouffee in the very very near future! Did I mention I love fresh green onions?
    Last edited: Feb 13, 2015
    tropics, crazymoon, timberjet and 2 others like this.
  2. smokeraiser

    smokeraiser Fire Starter

    Nice lookin' ' bird.... Do you put your pellet smoker on a rack or the burner? I've been keeping it on the bars beside the burner in the MES30. Pickle those beets for pickled eggs.
  3. That's a nice looking bird  Great Color

  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I set a grate om the fire box and set the AMPs tray there. I have less problems keeping it lit there. Today I got it started and never had a problem.

    This I believe is where you are supposed to put them, I moved mine over into a more direct path between the suction and the exhaust vent.

    Below is where I normally set my tray and I have far less problems. Make sure and spend the time starting it well, to get a good burn before inserting it.

    If its working fine for you on the bars, its really the ideal placement.

    I make pickle beets enough not to worry. I use beets and cocktail onions.... you talk about an outstanding dirty martini
    Last edited: Feb 13, 2015
  5. smokeraiser

    smokeraiser Fire Starter

    Thank you for the pictures. I have been using the configuration in the top picture. I used maple sawdust for cold smoking and having it there has been fine with the bottom ash tray pulled out about an inch and the outside chip loader pulled out about an inch to get some air flow. Microwaving the dust helped out too. With pellets in the same configuration with a hot smoke I've got mixed results with putting the smoker down there. Sometimes I just thought that I'd need take the smoker out to get it relit. The airflow seems to be different. Maybe just different pellets burning different ways and also my inexperience with what I should see and how to use the smoker. I'm going to try your second picture approach to test. Again, thanks for the pics.
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The sawdust is a different animal than the pellets. Dust requires less oxygen than the pellets. Don't ask, I don't know why. Maybe becuase it smolders easier due to the size. I don't know but that is why its recommended for cold smoking. Well and it should give off less heat....LOL

    After you've preheated, then you open the vent fully and pull the reloader out maybe a 1/4 inch, then set the AMPs in to smoke. If you return to using the chip tray insure you relock the reloader because the chips can flash and blow the reloader out the side of the smoker..... its pretty cool....LOL You are doing everything possible to ensure a good draft thru the smoker. Then about an hour later, i'll come back and regulate the discharge vent. But many here have differing ideas about the exhaust vent. Personally when I have a tool, I use it.
    Last edited: Feb 13, 2015
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That's some good lookin eats Foam ! :drool Nice smoke ! I know ya like them nekkid birds... Thumbs Up
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Gary, for some reson I am lucky with color.
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you ..... The fresh veggies in Febuary are amazing to me. I have corn okra beets cabbage carrots onions baby spinach, hell its Valentines almost Mardi Gras and these are local, not from some other country closer to the equator.

    But the chicken.......The chicken was totally awesome, so tender.
  10. good looking stuff there foamheart. looks amazing

  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ya Danny. Just an old plain smoked chicken is as good as it gets to me. Beef and pork just fill in till you can cook more chicken! LOL


    ya know, it just feels strange this year for some reason, here I am getting fresh veggies & cutting grass and in the news, New England is battening down the hatches for another major storm.... I don't know if the storms are bigger or just better broadcast in the news but either way I don't remember so much fresh food in the past winters. I definately have to agree with the climate changing theories.
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is some fine looken eats Foam.

  13. That be some great looking chicken. What is a ginger ale glaze?

    Thanks, John

    Foamheart wrote: "I cleaned an sliced some fresh carrots and gave them a ginger ale glaze w/just a pinch of hot chili pepper"
  14. wes w

    wes w Master of the Pit OTBS Member

    Its that dang global warming!   LMAO!   The wind is blowing snow so hard here you can't see 10 ft. and you out in the garden.  That's just not right sir!

    Bird looks awesome!    Cheers!   [​IMG]
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you kindly, I appreciate the compliment. I would say isn't hard to do, but I have been doing 'em so long they are just second nature.
  16. ibbones

    ibbones Meat Mopper

    Chicken is always good.

    Tell me more about the carrot glaze.  I have never done that and it sounds yummy.
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    First I have to give credit to another, Its Alton Brown's recipe and its has been copied alot! I really like most of his stuff because he explains why instead of just add this and stir that. AND when he makes amistake, he fesses up to it on the air.... he's made a couple.

    Its a pound iof carrots, I figure those above to be 2 pounds.

    2 T butter

    Chopped parsley

    Chili powder

    Cup of ginger ale.

    What I do is chop the carrots, into a pan, cover with ginger ale, add butter and cook till its the tenderness I like (You make have to add more ginger ale) the add some hot ground chili pepper and then the parsley to serve.

    Even kids like these carrots. Ocassionally I will slip in a little squeeze of honey with it.
  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam , nice looking chicken and veggies!
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    For a beautiful tank of a smoker like you built, I believe I would brave a blizzard! I am driving a beer can VW and you got a full blown Peterbuilt!

    Thank you my friend, wish I could share with you.
    wes w likes this.
  20. ibbones

    ibbones Meat Mopper

    Thanks.  Might try this next week.  Have to use store bought carrots though.

Share This Page