New Owner - Smoking As I Post

[Idlechater]

Hello:

I have been lurking for several months...  The other day, I was in the local Sportsman Warehouse and noted that they had the DBS 4 rack for $299...  I couldn't pass it up...  Well, I seasoned it last night and today I am smoking a chicken...  Seasoned it with Master Que Seasoning, 3 hours of cherry smoke, 3 hours of heat at 220, and we will see how things turn out...  I am just about 2.75 hours into the cook...  I have been sitting here all along just smelling the smoke...  There cannot be a better smell in the world!!!!

Looking forward to continuing my learning curve from all of you...

Regards,

[iceman]

Welcome Idlechater. Sounds delicious. Let us know how it turned out. Don't over cook it and always act like your adjusting things so the boss dosen't catch on so you can relax and not do honey does while your smoking.  ;) :D

[Ontrack]

Welcome! Sounds like you got a heck of a deal on your smoker. I haven't smoked any chicken yet, hope it turns out well for you. There aren't enough days in the week to smoke everything I would like to, especially when I can't get away from my 3 favorites! (brisket, pork tenderloin, ribs)

[Duster]

always act like your adjusting things so the boss dosen't catch on so you can relax and not do honey does while your smoking.

ain't that the truth ;D

welcome aboard idlechater

[owrstrich]

how was that checken there chater...

if you dig the bird... you gotta do these...



http://www.susanminor.org/forums/showthread.php?t=43

http://www.susanminor.org/forums/showthread.php?t=39

http://www.susanminor.org/forums/showthread.php?t=44

http://www.susanminor.org/forums/showthread.php?t=116

crazy aint it...

owrstrich

[begolf25]

Idlechater,

Welcome to the boards! I hope your chicken turned out great. A few tips I have learned from fellow members here is to make sure you keep the vent all the way open when doing chicken and if you want a crispy skin you need to finish it on the grill. Look forward to hearing your results.

Bryan

[Wildcat]

Welcome aboard.  Let us know how it goes - pictures would be nice.  We like to drool on our keyboards!

[LilSmoker]

Hi and welcome Idlechater, money well spent on the Bradley

LilSmoker

[Consiglieri]

Man, O, I look at those chicken rolls and (a) the mouth waters, (b) the stomach growls, (c) the arteries feel like their seizing up.  I hear that beer and red wine have cholesterol lowering benefits.  Maybe that's the antidote.

Idle: hope your chicken turned out good.  How did applying three hours of smoke work for you?  I tend to be really conservative with smoke on chicken; a little bit seems to go a long way.  Welcome and hope your projects go the way you'd like them to.

[hillbillysmoker]

Welcome to the forum Idlechater. Nice to have you among the friendly folks here.

[Idlechater]

Hey Gang:

Thanks for the welcomes...

The chicken was wonderful...  Three hours of the Cherry gave it a mild smoke flavor...  My wife loved it as she is not that big on smoke flavor...  Personally, I could have gone for more smoke...  I kept the vent all the way open, but as I have read on this forum a number of times, the skin was still soft/rubbery...  I did not finish on the grill, but could have...  The other thing that I noted was that the rub that I put on the chicken did not really permeate the meat...  Next time I will try putting it into the body of the chicken and see if that improves the taste...  If not, I will try a wet brine...

I didn't get pics, because we ate it way too fast...

One question - do most of you wash the drip pan (V shaped pan) on both top and bottom, or just wipe down the top?

Regards and I look fowward to learning from all of you....

[owrstrich]

i just scrubb the goo off the topp and run a knife in the sltits...

clogged sltits =  bad things happen...

i aint never cleaned nutin but the racks and the the topp of the v pan...

however i do wipe down the door gasket to prevent it stikkin to the box...

crazy aint it...

owrstrich

[Habanero Smoker]

Idlechater;
Welcome to the forum.

For better flavor, try applying the rub under the skin. Gently slide your fingers between the skin and meat, that will loosen the skin. Then you can apply the rub under the skin and directly to the meat. The flavors will penetrate the meat better if you do this at least 3 hours prior to smoking/cooking.

[LilSmoker]

I always brine chicken and turkey, and as Habs says, the rub is best applied under the skin, makes such a big difference with the flavour.

You have to be carefull losening the skin as it can tear easily, but worth the extra effort

............LilSmoker