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Big A
08-27-2011, 08:01 AM
I've always avoided this not sure why.But tonight I'm going to give it a shot.I've seen on here I should get the temp up to 300 to 350? Wht internal temp am I looking for?Will that temp render the fat?Thanks to big butz and oak ridge I've got some good sauce and rub to try tonight.Will post pics of the progress later tonight.Quarters and thighs tonight.

Cliff H.
08-27-2011, 08:17 AM
I shoot for temps above 170 in the dark meat. Some folks are ok with lower temps. There is not much fat to render in a chicken.

PimpSmoke
08-27-2011, 08:21 AM
Easy on the smoke, poultry sucks it up like a sponge and it's easy to over do it.

HeSmellsLikeSmoke
08-27-2011, 08:31 AM
I smoke them above 350*. Usually around 375*.

baldbill
08-27-2011, 08:31 AM
Temp on the Chicken should be 165-170. 165 is safe. As Pimpsmoke said, go easy on the smoke.

Big A
08-27-2011, 06:53 PM
Well the skin sucked but the meat was really good.Not to smokey thanks for the advice!

El Ropo
08-27-2011, 07:00 PM
It looks fantastic!

I've been doing chicken indirect on the weber OTS with a couple small chunks of cherry or apple. When it's up to temp, I'll move it over to the coals and crisp up the skin for a few minutes. Works great especially on quarters where you can turn them skin side down.

Never had great skin just doing straight smoking on chicken, even at higher temps. The higher temps help, but skin still seems a bit rubbery.

bmanMA
08-27-2011, 07:12 PM
skins are a whole different topic. meat looks good, what IT did you pull at?

BigBobBQ
08-27-2011, 08:43 PM
the skin is the hardest part to get right, but if the rest was finger licking good, then you hit a home run!!

Big A
08-27-2011, 09:15 PM
skins are a whole different topic. meat looks good, what IT did you pull at?

I gotta tell ya I checked an hour n half into it and the first peice said 190! I about died checked a few more and was getting 175 to 185.kept the ots at about 325 to 350 on the grate.It was moist and not dried out.

zinner
08-29-2011, 08:34 AM
I usually smoke it at regular temps (250) for 3-4 hours and finish it on the grill. Super hot grill and then sauce it. Crisps up the skins and will rend some of the fat from under the skin that is left over from the smoking.

Sunra
08-29-2011, 11:12 AM
Wow that YardBird is Killa! :thumb:

brad6622
08-29-2011, 11:27 AM
I put on grill to crisp up the skin also. Works like a dream and gets rid of that rubbery skin

Johnny_Crunch
08-29-2011, 11:37 AM
Looks like you nailed it. Looks great! :thumb:

JMSetzler
08-29-2011, 11:40 AM
It's lookin good from here :) I need a lot of practice on chicken as well.

N8man
08-29-2011, 11:47 AM
Mighty Fine Looking Chicken You Got There!!!!

Love that glass!!!

kcmike
08-31-2011, 04:39 PM
Good lookin' chicken! Thanks for giving our rubs a try!!

Bbqin fool
09-01-2011, 03:09 AM
Looks great from here! Especially from here. Definitely need to try finishing off on grill myself. Great first try!

Sammy_Shuford
09-01-2011, 04:22 AM
Good Looking chicken.

TIMMAY
09-01-2011, 05:52 AM
Tasty skin? Takes some work but possible.

http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html