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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-04-2013, 06:44 PM | #1 |
Found some matches.
Join Date: 01-31-13
Location: Westchester, IL
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Chicken and Ribs
Hey guys, this is my first forum post, so thanks for having me! Anyway, I am going to be doing my first smoke on my new UDS and am going to be smoking chicken and ribs. My only question is to what to do about the wood. This is my first time smoking multiple meats at the same time, thought I'd give myself a challenge haha. I am planning on using a combo of hickory and cherry. I know that will work just fine for the ribs, I'm just worried that the hickory may over power the chicken when I put it on and if I only use cherry it won't be enough for the ribs. Any feedback will be very much appreciated.
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02-04-2013, 07:08 PM | #2 |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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I keep away from Hickory as much as I can.
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bandera owner |
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02-04-2013, 07:49 PM | #3 |
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
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Actually, I really don't use wood that much. Just some lump and briqs seem to supply all the smoke I like. Now, I might throw some Mulberry wood on there to help increase the heat but that's about it. The smoke flavor from burning wood seems to have lost its
appeal to me. but that's just me and mine. |
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02-04-2013, 08:09 PM | #4 | |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Quote:
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bandera owner |
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02-04-2013, 08:33 PM | #5 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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You'll be fine with that mix.
Sent from my DROID RAZR using Tapatalk 2
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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02-04-2013, 09:17 PM | #6 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Your mix of wood should be fine. I think the better question is what temp should I be cooking at? Chicken will not be very good cooking below 325. Skin turns to rubber, instead of being crispy.
i'd try to keep the temps around 300 then bump up at the end fo finish. Remember chicken is small meat parts, it should never need more than 2 hours in the heat. Ribs, 3.5 hours at 300, depending on weight. If you need more than 2 hours to finish your chicken, there is something terribly wrong.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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02-04-2013, 10:18 PM | #7 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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First time out of the gate, I would try apple if you can find it. Yardbirds love apple wood.
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02-04-2013, 10:25 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Chicken doesn't want much smoke and it should be a mild wood. Apple or grapevine would be great.
Ribs can take a bigger wood such as Oak or Hickory. Mesquite has such a strong smoke flavor that you have to be quite experienced to use it. It can make food uneatable(it that a word?). I like chicken in Apple, ribs in a combo of apple and hickory. Just don't overdo it.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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02-04-2013, 10:30 PM | #9 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Why??? Hickory is a great wood to smoke with.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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