First time pulled chicken.

Time for another new cook for this newbie. Once again, on the kettle.

Two new things this time. Got some firebricks to create a poor-man's Smokenator, and am using the minion method for the coals:



Two fryers, rubbed with the same rub (sugar-based) I did ribs with last time (the Memphis Dust off Meathead's site). I tried to get a fair bit of rub under the skin too:


Some milder wood this time, since this is chicken and I don't want to overpower it:


On they go:


After 2 hours:


After a bit over 3 hours:


Pulled everything by hand. That was rather time-consuming. Here's a picture without flash, so you can see the smoke ring:


And one with flash, so you can see the moisture:



Lessons learned: I still can't reiterate how much I need proper thermometers. That crappy Weber bi-metal kept telling me the meat was at roughly 160 even after 3 hours (I wanted it at 170 or so to be sure I didn't kill anyone). I finally had to take a peek to realize it was fully cooked, with clear juices throughout. Gotta get one of those instant ThermoWorks jobbies. Too bad I can't find one locally (so far. No idea where to look).

Also gotta get a proper thermometer for the smoker temperature. I don't trust the crappy bimetal oven thermometer I have either. Who knows how much I've been overcooking/overheating?

The missus' verdict: "Wow, that's moist. Eew, it tastes smoked." I have come to the conclusion that BBQ is not for her, as she hates the taste of smoke. She wants me to do it the way another friend does, in a crockpot with a sauce containing Coca-Cola

A neighbour's verdict: "Could use a little more smoke". I try to smoke very lightly so as not to overpower the meat. I threw a small handful of chips at first, then another small handful about 45 minutes in. I could do a little more, as I also think it could have used a bit more smoke flavour.

Still learning...

Phil

mikeTRON said:

Nice job on the kettle smoke! Does it hold temp pretty well? Is it difficult to keep the temp down where you want it? What temp did you smoke at?

Click to expand...

It's not bad at holding temp now that I'm getting better at managing the vents. I now know where to set them at first, and what adjustments will most likely be needed after an hour or so, etc... This is my 3rd cook on it for low and slow. Keep in mind I've never used a proper smoker, so I have no idea how much easier those are or aren't.

I smoked at about 250-275 or so. I'm using a cheap bimetal oven thermometer right on the grill, so who knows how accurate it is. The Weber bimetal that I put through the dome actually reads a little higher (closer to 275 when the grill one is at just below 250).

mikeTRON said:

I would recommend checking the left overs for the amount of smoke because spending 3 hours in and out of the smoke will reduce your ability to notice the smoke as much The reason I mentioned it was because I was very disappointed after my first (loong) pork butt smoke I was wishing it had some more smoke but the next say, after some sleep, I was amazed at how much smoke the meat had actually absorbed and I really liked it

Click to expand...

Heh...I smoked everything very little (only for the first 45 minutes or so, and with only one small handful of chips at first, and another few chips at roughly 30 minutes). The kettle also seems to leak a little smoke around the lid. I try to set it and push it down for minimum leakage, but I still see some coming out the left side (meat and top vent are on the right side) :icon_sad

Phil

smokestack said:

as for the missus-try just charcoal without wood or chips and see how she likes it

Click to expand...

I think even the smoke from just the charcoal may be too much for her. Maybe I'll try that next time, though. I have no shortage of other people lining up for my BBQ otherwise :wink:

smokestack said:

here is a link for a thermo,not as fast as a thermapen but a lot cheaper, and it works for me until I can justify the thermapen
http://www.amazon.com/Taylor-806E4L...4?ie=UTF8&s=home-garden&qid=1284802929&sr=8-4

Click to expand...

That looks good. Actually, I was looking at this one:

http://www.amazon.com/gp/product/B0...=1789&creative=390957&creativeASIN=B002GE2XF8

(got the link of Meathead's site). Also done by ThermoWorks, but way cheaper than the ThermaPen.

What I really need is a good thermometer for the grill temp (and possibly the meat temp). The ThermoWorks mini handheld shown in Meathead's Buyer's Guide:

http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html

looks fantastic, but not cheap (well, the thermometer is, but the probes aren't). I was also looking at the Maverick ET-73, but the reviews have been rather...mixed.

My problem is that I'm in Canada, and shipping from most US destinations is rather prohibitive. I'd love to find a local source where I could at least see these in person. Barring that, I'd like to at least find a Canadian distributor. Haven't looked very hard for either of these yet, but may have to soon. It's becoming very apparent to me that low and slow is all about maintaining the temperature steady!

smokestack said:

and by the way great looking chicken

Click to expand...

Thanks! :bow:

Phil

Captain Dave said:

Try wood chunks next time. One or two will go a long way.

Click to expand...

Didn't see any at my local Home Hardware (which is otherwise fairly well stocked in BBQ supplies), but will see what I can come up with locally.

Thanks,

Phil

willie said:

how did u like the rub on those chicks??
have got some of it left, love it on ribs!!!

Click to expand...

I really like that rub. It may be my generic go-to for pork/chicken. I tend to go more cumin/paprika/salt/pepper with beef, since I think the sugar doesn't work that well with it.

I will try cooking the last chicken without smoke and see what she says. I bought a 3-pack, so I have one left in the freezer.


Phil

Bacon_99 said:

I think the ET-73 would be fine. I have a maverick ET-71 I got at Canadian Tire and it works great - only one probe - but with the overnight cooks on the egg I find it works... You should give it a shot and its easy to get in Canada :-D

Click to expand...

Ooh, I never thought of checking Crappy Tire! Home Depot didn't have anything good. Thanks for the tip.

Phil

skeetman said:

Phil nice looking chicken, good job. I would try lump charcoal and foil the lower grate and the air flow would be directed under the coals and give you beter control of your temperature control. Briquette charcoal has some what of a stronger charcoal flavor (fuel) that some people don't care for (me). Can't please everyone but you better pease you wife!

Click to expand...

Heh. So, foil the entire lower grate, or just the part under the indirect cooking zone (I'm guessing the later, so air makes it to the coals)? If so, doesn't the drip pan do the same thing?

I think I'm going to cook the last chicken with just charcoal (use up the K I have for now) and see how she likes it. I may even brine this one for a few hours. These first two went on with no brine (didn't have time) and no time to rest with the rub. I didn't mop/spritz them at all either, following Meathead's philosophy that it mostly just cools things down.

On the plus side, I took the leftover smoked chicken and homemade BBQ sauce to her family event yesterday (I wanted to give some to a friend of hers) and had to actually fight off people and hide the stuff so there would be some left for her friend. People were beelining for it whenever I took the container out, and that was with it cold! I'm now contracted to possibly smoke something for passover. I'm guessing brisket. Gonna have to get lots of practice in with that before then. Darn.

Phil

Put the last chicken in brine, and took advantage of the time needed to go to Crappy Tire. Lookie what I found:



(no thanks to the clerk who told me the ones in the kitchen section was all they had. Thankfully, I went to the BBQ section, since I already knew from checking online that they had some of these).

Set up the ET-808C with a cork so it didn't directly hit the grill, as such:


And now I can finally leave that damn lid alone and just go check the temperature:


We'll find out if it's water-resistant, since it's drizzling outside. I already discovered that I could hear the alarm from the open window one story up from where the deck is. Nice. I only wish it also had an alarm with a lower temperature, but that's obviously not what it was designed for.

No more pictures until the bird is done, since I can now leave the lid alone until it's almost done (to check the meat temperature). Total cost for both thermometers (including tax)? About $38 Canuck.

Phil