Tried "Big Poppa" yesterday

[kathrynn]

Smoked about 10 pounds of chicken yesterday.  2 birds from Costco.  This was my 1st run on the new smoker.  Worked just fine and the digital thermometer was wonderful!  Here are some pics.

DSCN3416.JPG

• kathrynn
• Aug 6, 2012

Here they are "dressed and ready".

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• kathrynn
• Aug 6, 2012

Didn't take long for Big Poppa to get up to temp.

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• kathrynn
• Aug 6, 2012

Shut that door and let 'em rip!

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• kathrynn
• Aug 6, 2012

There they are!  These look much better than the 1st ones I did on "Elvira".....I think I am going to like Big Poppa!

 

[scarbelly]

Those are some good looking chickens - congrats

 

[rdknb]

Congrats on a successful smoke

 

[jarjarchef]

Nice looking birds!

 

[manik36]

Very nice.....  They look delish!!!!

 

[kathrynn]

Thanks everyone!  Yall are just the best!  This is so much fun!  I am learning something every time I play!

 

[bama bbq]

Thanks everyone!  Yall are just the best!  This is so much fun!  I am learning something every time I play!

 ...and we get to eat the results of out experiments! 

 

[jrod62]

Birds looks good !! :drool

 

[chef jimmyj]

Nice Birds and Smoker...You didn't mention Brining in your post. Give it a shot. If you think those Birds were good, you may find Brined Birds are Totally Awesome! Here is my Favorite Brine...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

[smokinhusker]

Congrats on a successful smoke...those yard birds look great!

 

[kathrynn]

Thanks again....Nope I didn't brine them.....going to do that the next time...to see which way the family likes best.  The recipe sounds yummy...and would be easy to do too. I was surprised that the skin on these were not as rubbery as the last time.  The 1st time...I used some oil to rub on the birds....but I didn't this time.  Folks were grabbing the skin and liked the flavor.  I used a mixture of apple and hickory chunks this time too.  1st time to use a different wood.

 

[zahlgren]

They look great!

 

[realtorterry]

Nice Birds and Smoker...You didn't mention Brining in your post. Give it a shot. If you think those Birds were good, you may find Brined Birds are Totally Awesome! Here is my Favorite Brine...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

X2