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Title: chicken
Post by: CLAREGO on January 11, 2005, 01:30:58 PM

Took my bs out of the box a week ago havent even broken in yet. thinking
about doing a turkey this sat but i think ill try a chicken to see how it turns out. how does a pecan/hickory mix sound?

GO STEELERS

Title: Re: chicken
Post by: BigSmoker on January 11, 2005, 03:20:52 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
thinking about doing a turkey this sat but i think ill try a chicken to see how it turns out. how does a pecan/hickory mix sound?
<hr height="1" noshade id="quote"></blockquote id="quote">
Me personally I like the pecan(or hickory) apple mix. 2 apple 1Pecan or hickory.

Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Title: Re: chicken
Post by: SMOKEHOUSE ROB on January 11, 2005, 03:59:49 PM

also if you can let your chicken or turkey air dry in the fridge overnight to give you a crispy skin.

Title: Re: chicken
Post by: birdboy on January 11, 2005, 04:00:00 PM

I've been mostly trying strictly one type of wood, see if I can get a feel for the flavor before I start mixing them and see if i can really tell a difference when I start mixing them. I've done Chicken with straight Pecan.... very good

Title: Re: chicken
Post by: MallardWacker on January 11, 2005, 05:23:02 PM

CG,

Glad to see you got your rig. Just a sugestion, try a couple of chickens first, man trying a turkey the first time around sounds a little daughting. Also put a few bakers in the rack under the chicken, it will add a nice touch to the meal. Plus they are great even warmed up. As far as wood, BigSmoker always has great ideas and you probably can't go wrong with his sugestions. I'm a Pecan, Maple and Apple type guy. I think Apple would be great with fowl. Hay got some Cherry coming, looking forward in trying that, I don't know on what but I have some Beef Ribs crusing close to the BS, I might try it then.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: chicken
Post by: BigSmoker on January 12, 2005, 01:31:44 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
Hay got some Cherry coming, looking forward in trying that, I don't know on what but I have some Beef Ribs crusing close to the BS, I might try it then.
<hr height="1" noshade id="quote"></blockquote id="quote">

MW,
If you are using the marinade I talked about the cherry would be great IMHO. As far as turkey goes I'm done with them. Not enough flavor. Like Olds says try a capon or just go with the yard bird.

Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Title: Re: chicken
Post by: CLAREGO on January 12, 2005, 03:24:12 AM

mallard whacker.......
i must be reading the post wrong or something what do you mean by bakers? whats the best temp to keep her on? if i half it will it cut the cooking time down.... how many chickens have you ever done at one time.. and one last thing where supposed to get down in the 20s(with wind) this weekend will i be affected by that any??

Title: Re: chicken
Post by: Habanero Smoker on January 12, 2005, 04:36:09 AM

I've done 4 chickens at one time, and during another smoke did 2 chickens and a 12 pound turkey. The BS was struggling between 190 - 200 for most of the time; I prefer to smoke my chickens at 210 anyway. I cook them until 165 degrees, thigh temperature. I have butterflied (spatchcock {sp?}) birds; it will cut down the cooking time by a small amount, but you will only get one bird per tray. If you are going to halve them, then I would suggest that you quarter them, and place the white meat and dark meat in seperate trays. You only have to smoke the white meat to 155 degrees F., and there are some that will go as low as 150; cook the dark meat to 165 degrees F. That way you will have less chance in over cooking the white meat.

I'm in New York, so far the wether has been mild, for winter. So I haven't done any smoking with the temperature less than 28 degrees F. I've been smoking during times when the ambient temperature has been in the high 20's to low 30's with out to much difficulty. Just don't open the door unless you absolutely have to. The wind will play a greater factor than the ambient temperature. Try to keep you BS out of the wind or shield it as much as possible.

Bakers??? MW is that baked potatoes?

Title: Re: chicken
Post by: MallardWacker on January 12, 2005, 02:08:28 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 mallard whacker.......
...... what do you mean by bakers?

.......whats the best temp to keep her on?

......if i half it will it cut the cooking time down....

......how many chickens have you ever done at one time...

........down in the 20s(with wind) this weekend will i be affected by that any??
<hr height="1" noshade id="quote"></blockquote id="quote">

First off , BAKED POTATOES, rub'em with a little EVOO first.

I always do chickens at 200-210 give or take.

If you cut the chickens in half, cook the same way until a internal temp of 165 in the breast.

You can easily do four full birds on two racks, I think you could also do six halfs with no problem on 3 racks.(use the top slots)BUT you may want to rotate the racks (bottom for top)about 2 hours into it. I prefere to cut my chickens in half. Put the bakers on the bottom rack and leave them there.

If you going to get into the 20's AND wind, the BEST thing you can do is to keep the wind off it. I have had no problem with my BS in the 20s. Preheat for at least an hour at full heat.

I may be reading you wrong but let me quess, you may be the type that will want to look, take a peak, or what ever while the yard birds are cooking. Let me warn you, don"t do that. Let the smoker do it's thing, like I said you may want ot check about halfway through and maybe towards the end but keep the heat in the BS. It will have a tendency to loose alot of heat if you keep opening the door and your cooking time will greatly be extended. You bought a great smoker, the birds will come out fine.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: chicken
Post by: CLAREGO on January 12, 2005, 06:06:51 PM

THANKS ALL
yeah i think ill keep my paws away from opening the door. its going to be my first try. i have a thermometer that will go in with the chicken and again i apperciate all the advise

GO STEELERS

Title: Re: chicken
Post by: JJC on January 13, 2005, 05:46:58 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">
I'm in New York
<hr height="1" noshade id="quote"></blockquote id="quote">
Habanero,

Where in NY? BTW, I'm enjoying the McGee book immensely!

John
Newton MA

Title: Re: chicken
Post by: JJC on January 13, 2005, 05:50:21 AM

Clarence,

I have done two 7 lb turkey breasts in my BS with no problem--of course, they're not much bigger than most chickens. It was 30F outside, but no wind. I cooked the breasts at 210, and used 4 hr of apple/cherry (2:1) which is my favorite mix for fowl. Haven't tried pecan, though. Hickory was too strong for my taste, but as the smaller part of a mix it might be fine. Use the T-shirt method if you possibly can. I did one breast with and one without the T-shirt and the T-shirt made a big difference.

Listen to Duck-Man, too--anyone with the handle Mallard Whacker really knows his birds. [:D]

John
Newton MA

Title: Re: chicken
Post by: Habanero Smoker on January 13, 2005, 10:09:08 AM

[/quote]
Habanero,

Where in NY? BTW, I'm enjoying the McGee book immensely!

John
Newton MA
[/quote]

A small town just east of the CT/MA/NY border line.

Most importantly 20-25 miles northeast of the Culinary Institute of America [:)]

Title: Re: chicken
Post by: CLAREGO on January 13, 2005, 01:16:50 PM

you know what guys i heard the t shirt mentioned numerous times but have know clue about ?

Title: Re: chicken
Post by: tsquared on January 13, 2005, 05:00:08 PM

Clarego: Here is the link for the tshirt method--Olds is talking about using it with a ham, but you'll get the idea.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=702&SearchTerms=t-shirt+method

Title: Re: chicken
Post by: MallardWacker on January 13, 2005, 06:25:26 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 .......--anyone with the handle Mallard Whacker really knows his birds. [:D]
<hr height="1" noshade id="quote"></blockquote id="quote">
LOLLLLLL[:D][:D][:D]
John, you really don't know how many times that has been debated in the duck blind about this same subject.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: chicken
Post by: JJC on January 13, 2005, 07:32:26 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 <hr height="1" noshade id="quote"></blockquote id="quote">
Habanero,

Where in NY? BTW, I'm enjoying the McGee book immensely!

John
Newton MA
[/quote]

A small town just east of the CT/MA/NY border line.

Most importantly 20-25 miles northeast of the Culinary Institute of America [:)]

[/quote]
Great--maybe I can rope you into being part of the NE (NorthEast) BSers. When we have a quorum we could get together for an afteroon of fun and feasting.

On a more serious note, I volunteered to help Olds put together the Newbie Forum, and he asked me to handle the Curing/Brining section (not recipes, but why and when). I'm starting to write some stuff up now about those subjects. With your background, it would be great if I could send the material to you for comments and suggestions. I write for a living, which in my line of work means that I'm used to really blunt and direct editorial comments, and thus am virtually impossible to insult[:)]. I would really appreciate any help you could provide.

John
Newton MA

Title: Re: chicken
Post by: JJC on January 13, 2005, 07:34:36 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 .......--anyone with the handle Mallard Whacker really knows his birds. [:D]
<hr height="1" noshade id="quote"></blockquote id="quote">
LOLLLLLL[:D][:D][:D]
John, you really don't know how many times that has been debated in the duck blind about this same subject.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

<hr height="1" noshade id="quote"></blockquote id="quote">
. . . one can only imagine how those debates must rage . . .[;)]

John
Newton MA

Title: Re: chicken
Post by: Habanero Smoker on January 13, 2005, 10:55:42 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 
Great--maybe I can rope you into being part of the NE (NorthEast) BSers. When we have a quorum we could get together for an afteroon of fun and feasting.
<hr height="1" noshade id="quote"></blockquote id="quote">
Now! I recall your first post on a BSer's club, and you named it New England. So! I'm not sure if that NE stands for Northeast or New England [;)] As you are well aware, New York is not a part of New England, although there are a minority of New Yorkers who believe they are, and cheered for the Boston Redsoxs.[:D] A BSer's club is a good idea, but I will not be able to spend any time traveling, even short distances until after Labor Day. After that date, there should be no problem.

I realy don't think my two cents on curing and brining would matter, but I am willing to help any way I can. Let me know how.

Title: Re: chicken
Post by: CLAREGO on January 14, 2005, 03:12:58 AM

NORTHEAST BSERS WILL THAT INCLUDE PENNSYLVANIA ?

GO STEELERS

Title: Re: chicken
Post by: JJC on January 14, 2005, 03:15:56 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 NORTHEAST BSERS WILL THAT INCLUDE PENNSYLVANIA ?

GO STEELERS

<hr height="1" noshade id="quote"></blockquote id="quote">
Only if the Pats beat the Steelers[:D][:D]! YA HEAR THAT, IAN??? Of course, we need to get past the Colts first--no mean feat!

Of course NorthEast would include PA . . .

John
Newton MA

Title: Re: chicken
Post by: JJC on January 14, 2005, 03:21:50 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 
Great--maybe I can rope you into being part of the NE (NorthEast) BSers. When we have a quorum we could get together for an afteroon of fun and feasting.
<hr height="1" noshade id="quote"></blockquote id="quote">
Now! I recall your first post on a BSer's club, and you named it New England. So! I'm not sure if that NE stands for Northeast or New England [;)] As you are well aware, New York is not a part of New England, although there are a minority of New Yorkers who believe they are, and cheered for the Boston Redsoxs.[:D] A BSer's club is a good idea, but I will not be able to spend any time traveling, even short distances until after Labor Day. After that date, there should be no problem.

I realy don't think my two cents on curing and brining would matter, but I am willing to help any way I can. Let me know how.
<hr height="1" noshade id="quote"></blockquote id="quote">

Originally I was thinking New England just for geographical proximity, but there might not be enough of us to make it work. That's why I kinda morphed it to NorthEast. Might make it harder to find a good spot to get together, but hey, we can give it a try. You are probably only 2 hr from Boston, maybe 2.5? Or maybe we can find a bigger BBQ event that a bunch of us might want to go to and meet up there. Let's play it by ear and see who's interested . . .

Your help on brining/curing would be invaluable for a couple of reasons. First, you have a real interest in, along with a lot of knowledge about, the science of food. Second, it's way too easy for someone with my background to get involved with technical trivia that obscures the forest for the trees. So if you don't mind, I'll send you my stuff when it's finished, and yo can read at your leisure and make any and all comments you want!

John
Newton MA

Title: Re: chicken
Post by: Habanero Smoker on January 14, 2005, 01:14:04 PM

JJC;
Glad to help out.

For the BSer's Club, there are a couple of CIA chefs that I know of that either have a BS or use them on a regular basis. Though I am not a personal friend with these chefs, I do have their e-mail addresses, and occassionally I will send them an e-mail, if I have a question. So we have two more possibilities.

Title: Re: chicken
Post by: birdboy on January 14, 2005, 03:57:38 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 NORTHEAST BSERS WILL THAT INCLUDE PENNSYLVANIA ?

GO STEELERS

<hr height="1" noshade id="quote"></blockquote id="quote">

Leave an open post to hitch a horse too in case any of us ride out from Orygun..... I'm sure we're northeast from somewhere....

Title: Re: chicken
Post by: CLAREGO on January 14, 2005, 04:14:51 PM

i am seasoning my bs right now. What a newbie i am counldnt figure why my pucks wernt burning so i pressed the advanced button a couple times and whalaa smoking ....

GO STEELERS

Title: Re: chicken
Post by: CLAREGO on January 14, 2005, 04:24:58 PM

man maybe i should put this comment on another board

Man CAN I SEE TASTE AN SMELL THE DIFFERNC. I HAVENT EVEN COOK WITH IT YET THIS IS A VERY REMARKABLE MACHINE !!!!!!! THE SMOKE GETS ON YOUR SKIN JUST LIKE A CAMP FIRE DOES THIS SURE BEETS THAT OLD BIG CHIEF I USED TO HAVE [:D]

Title: Re: chicken
Post by: SMOKEHOUSE ROB on January 14, 2005, 04:25:14 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 i am seasoning my bs right now. What a newbie i am counldnt figure why my pucks wernt burning so i pressed the advanced button a couple times and whalaa smoking ....

GO STEELERS

<hr height="1" noshade id="quote"></blockquote id="quote">
SO whats the first item on the menu?

MAKE SURE TO SIGN UP FOR THE FREE GIVEAWAY!! GO HERE.http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=991

Title: Re: chicken
Post by: CLAREGO on January 14, 2005, 06:18:35 PM

I THINK ILL TRY THE CHICKEN FIRST GOT A COUPLE BRINING RIGHT KNOW BUTTERFLIED

Title: Re: chicken
Post by: JJC on January 15, 2005, 08:13:07 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 JJC;
Glad to help out.

For the BSer's Club, there are a couple of CIA chefs that I know of that either have a BS or use them on a regular basis. Though I am not a personal friend with these chefs, I do have their e-mail addresses, and occassionally I will send them an e-mail, if I have a question. So we have two more possibilities.
<hr height="1" noshade id="quote"></blockquote id="quote">
At first I was going to ask if the CIA chefs recipes were top secret, but then I realized you meant Culinary Institute of America . . . of course, maybe their recipes are top secret, too . . . [:D]

I'm writing stuff up this weekend for Olds. Why don't you drop me an e-mail off-line so I can e-mail you a Word file with the draft when it's ready.

John
Newton MA

Title: Re: chicken
Post by: CLAREGO on January 15, 2005, 02:00:08 PM

got the old chickens in its about 9 am et in pa tell you all how it turned out

Title: Re: chicken
Post by: CLAREGO on January 15, 2005, 03:40:58 PM

its 10:40 am and the chicken is at 150 ??????????

Title: Re: chicken
Post by: CLAREGO on January 15, 2005, 04:46:39 PM

11:30 beep beep the timer set at 165 went off switch my racks check the temp with another thermometer in the thigh 161 im going to leave it in till i get 165 with the other chicken
is this too soon time will only know

Title: Re: chicken
Post by: CLAREGO on January 17, 2005, 01:03:47 PM

6 pounds of chicken in only three hours
chicken turned out great !!!!!!!!!!!

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: CLAREGO on January 11, 2005, 01:30:58 PM