Yesterdays Smoking Adventure

Discussion in 'Michigan Members Group' started by marlboro, May 19, 2014.

  1. Yesterday I got around to smoking those chicken halves.  Simple olive oil, kosher salt, and course ground black pepper.












    Came out nice. I held back though was going to pull then at 165 and let them rest but I held out for 170 and my breast was a bit on the dry side. Could have used a touch more salt also.

    Beef short ribs today
     
  2. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Nice looking bird there Matthew. [​IMG] I like a simple rub on birds myself. Next time I know you will nail it.

    Stan
     
  3. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Excellent color on those birds. I always use mesquite on my chicken because its not along smoke and imparts good flavor. Though I have a propane burner, not sure how it would turnout on a stick burner?
     
  4. I use a wild cherry...

    ...because I got all this
    ...on craigslist local for 45 bucks

    Very mild sweet smoke which I've really enjoyed on my pork shoulders not bad on the chicken and I was suprised on how well I liked it on my beef ribs. Once I run out I'll probably pick up some oak. I use royal oak lump to start my fire in a chimney then straight cherry. So far I've enjoyed the results.

    To be honest I cannot recall ever having smoked chicken so I have nothing to compare it against.
     
  5. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    That's a nice score of wood for $45. Use it up! :)
     

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