:deadhorse::deadhorse:I have always wanted to learn how to smoke food for a long time, so I went to Lowes and bought a gas smoker to start with, did the seasoning and am trying to learn how it works, trying a chicken first thought it would be cheaper than a high dollar hunk of meat so I will give it a chance and will see what happens any hints will be greatfully needed, lol

Man..We are so glad you are here! Awesome wealth of knowledge here to help ya!

:welcome: Glad you joined us. Check out the poulty posts, you'll find some useful info there.

Welcome aboard chapa. If your doing yard bird you should smoke it beer can style.. Also a good thermometer is needed..

Smoke to internal breast temp hits 165* pull off the smoker and let rest for 15 minutes before slicing..

Pecan is a good wood to use on poultry.. Or hickory

Thats some great info at lightning speed. You can tell em where ya got it, just not how much ya paid for it.

I would just add that it is usually a good thing to smoke chicken at a higher temp , like 275-300 if possible. I would never recomend doing it at 225 or lower.

Hope ya like the site and stick around and learn with us!.

:welcome:

Welcome to the forum. Thin blue smoke is what you are looking for while smoking foods. Heavy white smoke will put a bitter taste into the food. Like Ken said, need a good thermo. Don't trust the one on the smoker. Ditto to what the Capt said as well. We are all here to help you as much as we can.

I have no more to add to the expert advice already given, except; you may want to brine the bird first for a good 12 hours. It's your choice, and welcome to the forum.

Sounds like your covered with the chicken advice, so I'll just add

:welcome: to Smoked-Meat :thumb:

Welcome aboard. Sounds like you already got some good advice on the chicken. You might also want to check out the fattie forum. Cheap to make and can be smoked in a couple hours. Get a couple short smokes under your belt while you are learning your smoker.

Here is a link to the fatties.
http://www.smoked-meat.com/forum/forumdisplay.php?f=15

welcome to the forum chapa, you already are taken care of with a lot of great advice. This is a great place to learn, and learn you will. Good luck with all your smokes :welcome:

Welcome aboard chapa. If your doing yard bird you should smoke it beer can style.. Also a good thermometer is needed..

Smoke to internal breast temp hits 165* pull off the smoker and let rest for 15 minutes before slicing..

Pecan is a good wood to use on poultry.. Or hickory

welcome chapa :welcome:

what Texas-Hunter says!!! cant go wrong with beer can bird!!!, use your favorite rub on the outside and inside. get some under the skin of the breast on top also. besides the woods T/H mentioned, cherry is also xlent!!! dont forget pix!!!

maybe next you can move on to a brined bird or a pork butt

Welcome, you got some great advice already.:welcome:

Show us some Pics when you are done, we love them.

Welcome... sorry I am late with that! But...how was the chicken?

Welcome to the forum, chapa. Let us know how it turned out. Glad to have you aboard.

Welcome Aboard...:welcome:

Good way to start a smoke, with some great advice.

:welcome: Chapa,

You'll find a lot of great resources here, both in older posts and just by asking. Pull up a chair and enjoy the ride... welcome to the family.

:welcome::welcome:

welcome aboard, i hope the chicken worked out for you. I remember my first chicken smoke, what a nightmare. But that was all prior to my smoking enlightenment. Finding a great board, asking questions, doing ecb mods. gotta say today we get to eat what i smoke, not the trashcans.

:welcome:

How did the chicken turn out? My first couple of smokes, I over smoked. Takes a little practice. :thumb: