times and temps for my new UDS

[93civEJ1]

of ever smoking, and maybe need some pointers. I use a UDS...

I bought a thing of some fresh drum sticks and some chicken rub to smoke some legs.
I need some guidance on the prep of those and the temps and times you use to smoke those?

I also purchased some mushrooms and japs that I am both going to stuff ....the japs of course will be ABT's....and need some input on the times of these. If anyone could give a newbie some input that would be great!!

[Fire it up]

Here is a really good time-temp chart I check when not sure about certain things.

For the ABTs one trick I always do is to not only use thin cut bacon but also to zap it for maybe 10 seconds in the microwave, until just barely beginning to cook but still raw enough to handle and wrap around the ABT, this way you are guaranteed to get crisp bacon when they are finished.

[Richtee]

Ya cook to temps, not time. but figger 45 mins or so depending on temps. And keep temps north of 250. Experience will tell you.

Hey newbie... PM me yer address for a rub sample... It's free and be enough for several drummies or wings. A whole boid actually.

[DDave]

I like to do chicken at 350° to 375°+. Measured at the center of the grate. But that's me.

Probably a bit high for ABTs. You could put them around the edge of the rack though since it's not quite as hot there.

Time . . . cook them til they are done. Probably 165° to 170° on the chicken (I like the fat rendered out) and til the bacon is done on the others. It's a little thin to temp. Unless you have a Thermapen.

Dave

[Fire it up]

Forgot to mention but like these guys said, always go by temp and not time.

[93civEJ1]

well...i will start playing once the rain moves out and see what I can do.

Richtee....address on the way...that would be great.

[93civEJ1]

What about brining process for drumsticks? Is that something I need to look into??

[DDave]

It's up to you. It can certainly add flavor.

Here's some basic poultry smoking info.

http://www.smoked-meat.com/forum/showthread.php?t=25

And a recipe for brine, injection and spritz.

http://www.smoked-meat.com/forum/showthread.php?t=103&

Richtee also sells an excellent brine.

http://www.madhunkymeats.com/opencar...&product_id=52

Dave

[93civEJ1]

I just made my own brine. I didnt have as much salt as I thought I did...but I made do I believe for now with some crushed sea salt and seasoned salt. I added a few things in it, and also decided to try my own thing and had a few cap fulls of spiced rum in the mix. I will let them soak a few hours in the pot while I sleep tonight.

[Fire it up]

Should be fine since you had less salt than you planned on using but smaller things like legs you can do a proper brine on them in 3-4 hours.
Just be sure to give them a quick rinse and pat dry after you take out of the brine to remove excess salt on the surface of the meat.

[93civEJ1]

Should be fine since you had less salt than you planned on using but smaller things like legs you can do a proper brine on them in 3-4 hours.
Just be sure to give them a quick rinse and pat dry after you take out of the brine to remove excess salt on the surface of the meat.

thats why I decided to do em over night just because I didnt have the amount of salt that I thought initially should have went in. We shall see tomorrow how it goes. :)

[93civEJ1]

Just fired up the chimney for my second ever smoke. Pics to follow.

[Kingudaroad]

Abt's need to be judged by the doneness of the bacon. I like them when the bacon is just short of totally crispy. Not too rubbery and not too charred.

[WALLE]

Hey 93,
I don't have a UDS, but two things - hotter is better for poultry. I hit my wings north of 300*, and for large, whole wings, 45 to and hour does them like clock work.

Brining on poultry - you gotta try it, especially on whole birds. Never tried it on pieces.. usually because they are a last minute decision around here and a quick smoke.

POST SOME PICTURES!!!

[93civEJ1]

pics will follow...im kinda experimenting...not sure how it will all turn out. We shall see though.