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-   -   First time smoke advice (http://www.bbq-brethren.com/forum/showthread.php?t=154038)

lachanophobia89 02-16-2013 10:06 PM

First time smoke advice
 
Hi everyone! Monday I'm gonna smoke two slabs of baby back ribs and a whole baby chicken for the first time! Is there any advice you avid smokers could recommend to me so I can awe the girlfriend with my cooking skills :mrgreen:. I decided on using the 2-1-1 method for the ribs at 225. Will the chicken be fine with this method as well? Also should I put anything in the water pan or just wrap it in aluminum?

Thankks,

Rob

charrederhead 02-16-2013 10:10 PM

Welcome (relative) neighbor! I don't use a water pan- I have a foiled terra cotta dish. The chicken will do better at 300-350, imo.

lachanophobia89 02-16-2013 10:15 PM

Quote:

Originally Posted by charrederhead (Post 2371136)
Welcome (relative) neighbor! I don't use a water pan- I have a foiled terra cotta dish. The chicken will do better at 300-350, imo.

Hey!! I was gonna smoke something last week before the 3 feet of snow, crazy New England weather! Aside from that the only problem I have is trying to get everything cooked at the same time. Is there a happy medium I can maintain the temperature for both ribs and chicken?

KotaChuk678 02-16-2013 10:22 PM

Just cook it all together with keeping your eyes on everything, it'll be fine if you watch it it!

lachanophobia89 02-16-2013 10:25 PM

Quote:

Originally Posted by KotaChuk678 (Post 2371162)
Just cook it all together with keeping your eyes on everything, it'll be fine if you watch it it!

I don't wanna sound like an idiot, but I just want to make sure I know what you mean by watch it? Like for drying out? :confused:

flyingbassman5 02-16-2013 10:31 PM

Quote:

Originally Posted by lachanophobia89 (Post 2371131)
Hi everyone! Monday I'm gonna smoke two slabs of baby back ribs and a whole baby chicken for the first time! Is there any advice you avid smokers could recommend to me so I can awe the girlfriend with my cooking skills :mrgreen:. I decided on using the 2-1-1 method for the ribs at 225. Will the chicken be fine with this method as well? Also should I put anything in the water pan or just wrap it in aluminum?

Thankks,

Rob

Welcome!

Ribs are a good start. Baby backs will be good doing a 2-1-1. Start with a light wood like Apple, Maple, or Cherry. Hickory is a good start too but don't over do it. Add 2 or 3 chunks and that's it.

When you foil, don't add lame fluids like apple juice or beer or even water (:crazy:). Foil it with either a small amount of BBQ sauce or simply wrap it and let it sweat out and cook in its own juices.

Finally, if you decide to sauce in the last hour, do it towards the very end of the cook to help keep it from burning. Overcooked and burnt sauce on a rib is no good. Or better, don't sauce on the smoker and serve sauce on the side if desired.

Best method for ribs is the KISS method. Keep It Simple Stupid! :biggrin1:

For the chicken, try cooking it separate at 350-375 or just grill it. Grilling it won't add a ton of smoke flavor but there is no shame in doing so. Use a good seasoning and don't over cook it on the grill and it will turn out great! Chicken cooked at 225-300 range tends to end up with a rubbery skin.

Say, what kind of rig are you cooking on anyway?

lachanophobia89 02-16-2013 10:45 PM

Quote:

Originally Posted by flyingbassman5 (Post 2371178)
Welcome!

Ribs are a good start. Baby backs will be good doing a 2-1-1. Start with a light wood like Apple, Maple, or Cherry. Hickory is a good start too but don't over do it. Add 2 or 3 chunks and that's it.

When you foil, don't add lame fluids like apple juice or beer or even water (:crazy:). Foil it with either a small amount of BBQ sauce or simply wrap it and let it sweat out and cook in its own juices.

Finally, if you decide to sauce in the last hour, do it towards the very end of the cook to help keep it from burning. Overcooked and burnt sauce on a rib is no good. Or better, don't sauce on the smoker and serve sauce on the side if desired.

Best method for ribs is the KISS method. Keep It Simple Stupid! :biggrin1:

For the chicken, try cooking it separate at 350-375 or just grill it. Grilling it won't add a ton of smoke flavor but there is no shame in doing so. Use a good seasoning and don't over cook it on the grill and it will turn out great! Chicken cooked at 225-300 range tends to end up with a rubbery skin.

Say, what kind of rig are you cooking on anyway?


Thats some great advice, thank you!

Nothing special just a vertical propane smoker I bought at cabela's. It's called a cajun injector, I believe masterbuilt makes them.

http://i733.photobucket.com/albums/w...white/bbq3.jpg

Skidder 02-17-2013 06:11 AM

Hows this sound your bb ribs are gonna take 4 to 4.5 hours or so and the chicken I would smoke for an hour or two then throw in the oven at 350 till done. You don't need the same amount of smoke for a chicken as you do ribs. Birds and ground meat tend to suck smoke more. A chicken at 350 will take about an hour so plan accordingly plus smoke and resting resting time. Resting for the chicken not you.

lachanophobia89 02-17-2013 08:45 AM

Quote:

Originally Posted by Skidder (Post 2371317)
Hows this sound your bb ribs are gonna take 4 to 4.5 hours or so and the chicken I would smoke for an hour or two then throw in the oven at 350 till done. You don't need the same amount of smoke for a chicken as you do ribs. Birds and ground meat tend to suck smoke more. A chicken at 350 will take about an hour so plan accordingly plus smoke and resting resting time. Resting for the chicken not you.

That makes sense to get a nice smokey flavor out of the chicken..thanks!

BayoustateBBQ 02-17-2013 11:25 AM

What smoke are you using? Chicken will probably take longer at those temps depending in size. Keep in mind you need 190 degree internal temps on the chicken.

K80Shooter 02-17-2013 11:46 AM

Quote:

Originally Posted by BayoustateBBQ (Post 2371613)
What smoke are you using? Chicken will probably take longer at those temps depending in size. Keep in mind you need 190 degree internal temps on the chicken.


Thats the first I've heard that. I go to 160* in the breast or 180* in the thigh. Can you explain the 190* reasoning.

Bludawg 02-17-2013 12:16 PM

Must be a Cajun thing:noidea:

captndan 02-18-2013 08:20 AM

If you let that little chicken grow up there will be more to like. :tongue:

lachanophobia89 02-18-2013 09:35 AM

Quote:

Originally Posted by BayoustateBBQ (Post 2371613)
What smoke are you using? Chicken will probably take longer at those temps depending in size. Keep in mind you need 190 degree internal temps on the chicken.

I have hickory and apple wood..I think I am gonna use the apple though.

chriscw81 02-18-2013 09:47 AM

Quote:

Originally Posted by lachanophobia89 (Post 2372968)
I have hickory and apple wood..I think I am gonna use the apple though.

good choice!!:razz:


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