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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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Old 08-25-2011, 06:57 AM   #1
forgiven
Is lookin for wood to cook with.
 
Join Date: 08-16-11
Location: St. Johns, MI
Default "That's sick"

Hi guys, tomorrow I will be doing my first ever smoke and it will be on the UDS I just finished. Since finding this site I have been hooked. Last night I told my wife how excited I was to do some chickens on the new smoker and about this new web site I found. I told her I couldn't stop thinking about it and she said, I quote, "that's sick". Well, I hope if I have followed all the sugestions I have learned here she won't be saying that after she trys the chicken.

Commit to the Lord whatever you do, and your plans will succeed. Proverbs 16:3
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Old 08-25-2011, 07:22 AM   #2
Boshizzle
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Welcome to the cult! Using a cooker for the first time that you made yourself is exciting isn't it?

You're right, once she tastes that chicken she will be hooked too. Good luck with the cook and post some pics.
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Old 08-25-2011, 07:27 AM   #3
DirtyDirty00
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welcome! i chew off my fiance's ears about this forum. and my mothers.
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Old 08-25-2011, 07:28 AM   #4
deguerre
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You're already ahead of the game as she DID allow you to place a 55 gallon drum in her yard.


Oh, and I got my wife to join the forum too...now SHE'S hooked.
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Old 08-25-2011, 07:31 AM   #5
HeSmellsLikeSmoke
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So whst's your plan with the chickens? Looking forward to the progress reports.
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Old 08-25-2011, 07:43 AM   #6
forgiven
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I plan on putting 4 chickens in brine tonight. Tomorrow I will use 3 different rubs, one without. We have invited friends over to help us test. One will be our Pastor in case we need prayers. Any last minute tips would be greatly appreciated.
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Old 08-25-2011, 07:47 AM   #7
Phubar
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You're not the one that's sick...
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Old 08-25-2011, 07:50 AM   #8
Hannzo
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When I first started smoking and really getting into it my wife thought I was crazy. Every time we'd go to a store I'd go to the bbq section first. I'd always check out all the rubs at grocery stores. I'd always be looking for ways to get charcoal cheap and wood cheap. This is the first year I've smoked almost every single weekend and you know what that means? We are eating leftover bbq meat all week long. Now she asks me what im cooking on saturdays so she can plan her leftover meals during the week. :) Pretty soon when she says "thats sick" she'll be saying it in a positive way.
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Old 08-25-2011, 07:52 AM   #9
HeSmellsLikeSmoke
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Go light on the smoke chunks since chicken absorbs smoke easily. Also cook 'em at 300 degrees or more to help get crispy skin. Don't sauce them until the last few minutes, just to set up the sauce, so the sugars won't burn.

At least that is what I do. I am sure other Brethren will chip in with advice.
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Old 08-25-2011, 08:05 AM   #10
SmokinAussie
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Well, one things for sure... You now have the disease, so welcome to the club. At least this is a healthy disease, in that your family will be well fed, and it's not the sort of disease that will get you sent to a correctional facility or prison...

The most obvious symptom is taking pics of your food. This initially needs to be controlled and discrete, at least for the first few cooks, until the wife and family start to understand. They need to see a few posts and some responding positive comments, not to mention, they are at the same time adjusting to the real good food you are Q'ing! By that time, you can then come out of the closet (so to speak) and shout it out to the whole world!

After that, the next problem is the kit you will be getting... more smokers, every Thermopen colour, lots of knives, commercial size brining buckets, IQ110, extra fridges, a dehydrater, vac sealer, commercial slicer and last but not least... Marty's Handles!

Good luck with it all... I hope your first smoke is a winner!

Cheers!

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Old 08-25-2011, 09:31 AM   #11
forgiven
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Do you let chickens rest foiled or without foil?
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Old 08-25-2011, 10:16 AM   #12
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Oh No... Here we go!
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Old 08-25-2011, 10:27 AM   #13
jimmyinsd
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are you spatching the chicken? i have noticed that my drum is slightly hotter in the middle so if you lay the birds with the breast towards the edges with the thighs/legs towards the middle imo you will get moister breasts when the thighs hit the 170 mark.
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Old 08-25-2011, 10:39 AM   #14
Cook
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Quote:
Originally Posted by forgiven View Post
Do you let chickens rest foiled or without foil?
Chicken, like ribs, do not need to rest.
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Old 08-25-2011, 10:49 AM   #15
Sunra
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It may or may not be sick but your in good company
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