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Discussion in 'Poultry' started by killinngrillin, Jan 7, 2015.
They say a picture says a thousand words.
Cant get one to upload :/
Photo bucket is the easiest way
First whole chicken!
Thanks it tasted even better.
I smoked it at 190 for 2 hours then up to 200 for the last 2 hrs.
I used jack daniels wood chips. Smoked it the entire 4 hrs.
I put the breast side down. As my knife ran through the bird the juice just ooozed out.
Couldnt have been happier.
Man does that look good. Was it rough smoking with the cold weather?
Nah. Not at all. I love this masterbuilt smoker
Temps were fine. Wind sucked today. I made that last night.
But I believe that the "first whole egg came first". LOL
Nice bird, good job, looks great
you are right, a picture says a thousand words, good smoke
Your on the way to more good things. Keep smokin.
Looks great! 2 thumbs up!
Sure some nice color on that bird, If that's your first I' say you hit a home run Great Job
Any prep? Skin coated with (?) I just bought a Master-built. Haven't smoked the first piece of meat, but have two whole chickens waiting. What all do I need to do to the bird before putting it in?
Follow directions on your smoker about initial start up and seasoning, Brine the birds for a few hours in water salt and brown sugar, rinse pat dry I use a little olive oil then my rub (any seasoning you like then on the smoker. Since this is your first smoke on your electric maybe a member will come along and give some more tips about your first time and what to expect, sorry I'm a stick burner.
Right on. Thanks. Honestly, I'd prefer using my Weber kettle, but that electric dumbs it down for me something awesome. Looks like about any concoction seems to satisfy. How much salt to water?
Kinda up to you but about 1/4 cup for bird and about the same on brown sugar mix well with enough water to cover the bird. Then you can see if it is about right after you smoke it and can adjust next time if you need to.