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
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Man..We are so glad you are here! Awesome wealth of knowledge here to help ya!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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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 hickoryKen
I Should Have Been Rich Instead Of Being So Good Looking
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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!.
Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
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Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.
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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.sigpic
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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=15KCBS/CBJ #56408
"Sticks and stones will break your bones, but words will always teach you." -Shihan
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Originally posted by Texas-Hunter View PostWelcome 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
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 buttCharbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
Smoked-Meat Certified Sausage Head
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Welcome... sorry I am late with that! But...how was the chicken?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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