Today's feast

vjvl51 · June 27, 2012, 05:00:56 PM

We decided to run the smoker again with chicken this time. One tray of Jamaican Jerk Chicken legs and three trays of Smoked Chicken Thighs wrapped in bacon with Mushroom Stuffing

Jamaican Jerk Chicken legs resting before going in fridge.

Smoke just starting.

Smoking done. Time to remove chicken

Chicken thighs wrapped with bacon

Jamaican Jerk Chicken legs

Finishing on the grill to crisp up the bacon and skin.

Well worth the effort.

Hedlyna · June 27, 2012, 05:07:54 PM

Looks like great eats

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KyNola · June 27, 2012, 08:19:09 PM

Your chicken looks good.

In your picture captioned "smoking done, time to remove the chicken" I couldn't help but notice that your water bowl appears to be dry and you have pucks piled up on one another. You missed a real good opportunity for a grease fire with chicken fat dripping down on to a hot smoldering puck. The water bowl is there for two reasons. One is to extinguish a burning puck and the other is to collect hot grease and keep it from catching fire.

If I'm wrong, my apologies.

Dirty Ernie · June 28, 2012, 04:49:45 AM

Looks great...And, yes...I'm hungry.

vjvl51 · June 28, 2012, 05:44:23 AM

Quote from: KyNola on June 27, 2012, 08:19:09 PM
Your chicken looks good.

In your picture captioned "smoking done, time to remove the chicken" I couldn't help but notice that your water bowl appears to be dry and you have pucks piled up on one another. You missed a real good opportunity for a grease fire with chicken fat dripping down on to a hot smoldering puck. The water bowl is there for two reasons. One is to extinguish a burning puack and the other is to collect hot grease and keep it from catching fire.

If I'm wrong, my apologies.

KyNola - You are almost right. There was a little water in the bottom - about 1.5 inches. Unfortunately, just as I had finished putting the chicken into the smoker, my husband called and he needed to be picked up from work. (We had decided to smoke because he was supposed to be home to help but got called into work.) By the time I got in town and picked him up and home again, the smoking only had 5 minutes left on the timer so I didn't bother opening the door to check the water. The bowl had been about half full at the start but this is the first time that I had the vent all the way open so more evaporated than normal.

I appreciate your observation since I'm new at smoking. One of the reasons for posting pics is for others to point out where things could be improved.

Tenpoint5 · June 28, 2012, 06:59:57 AM

Vickie, I am not a chicken fan but that does look good.

Also I usually almost always fill the water pan with hot water all the way up to the lip/waterline for every cook. This helps to maintain enough water for the whole smoke. By filling it this high it accounts for the evaporation and the absorption of water into the spent pucks.

vjvl51 · June 28, 2012, 07:12:10 AM

Tenpoint5, I did that on my first smoke and had water spill out of the bowl and out of the tray so this time I thought I should try a little less - maybe too much less. I'll keep that in mind for the next smoke.

Also, the first smoke, I didn't have the vent all the way open which probably made a difference as well.

mikecorn.1 · June 28, 2012, 08:40:29 AM

You might want to consider a 9x13 pan in the bottom. It will hold more water. Granted you still want to make sure it doesn't go dry on ya :).
Chicken looks great.

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vjvl51 · June 28, 2012, 09:30:36 AM

Good suggestions, Mikecorn.1. That may be the best way to go.

The reason we went digital was because our life is sometimes so unpredictable.

My husband is working on more thermometers as the legs didn't cook the same as the thighs. Right now we only have 1 remote thermometer but he says he'll get at least 4 more set up for me - probably not remote but at least I won't have to open the door to check.

Thanks for the compliments and comments everyone. I willing to learn. ;D

Tenpoint5 · June 28, 2012, 10:46:44 AM

Quote from: vjvl51 on June 28, 2012, 09:30:36 AM
I willing to learn. ;D

We is willing to help you on your way. We do get a tad overzealous when we see safety related things. We want you to have the best experience that you can have. We don't want anything bad to happen so we will ALWAYS err on the side of caution.

vjvl51 · June 28, 2012, 11:38:05 AM

Tenpoint5, don't stop pointing out safety issues. Sometimes we don't see what others see.

I don't like having to use the extension cord for this and the barbecue. My son (when he has time) has agreed to come home and install at least 1 outdoor outlet for me. I'm hoping soon as the heavy extension cord is, well, heavy. ;)

Smoker John · June 28, 2012, 02:53:08 PM

That chicken looks like it turned out really good, nice colour

vjvl51 · June 28, 2012, 05:27:50 PM

Definitely good eating. The Jamaican Jerk wasn't as hot as what we hoped for but I couldn't find the proper chilies so... my fault for substituting. I'll substitute a hotter chilie for next time.

I'll have to slow down trying new recipes until we can catch up with the eating. There's only 2 of us now to eat all that chicken but I'm already looking towards the next step. We both like smoked fish and our local store has been running a sale on salmon so I'm reading the fish forum.