PhilB
Knows what a fatty is.
- Joined
- Sep 5, 2010
- Location
- Vancouve...
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
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
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