Virgin smoker

[NB2D]

Today I will smoke my first Chicken. Just received a New Braunfels smoker and will take a test ride this morning with a bird. Hope to gain enough skill to do a Turkey for Christmas.
I am suffering from information overload about what works and does not.

I have a used a rub on my bird and have a stand. Would like to service it at 2:00pm to a doubtful family. The chick is 4 lbs I have planned on 4 hours of cooking time.

Do I smoke for 1/2 time then wrap in foil for the remainder?

Have 100% Natural Wood charcol and hickory chips.

Any suggestions?

[Fred]

Welcome / jump in / congrats on busting your chicken cherry :) / 'it's a long strange trip'


BILL'S EASY CHICKEN

One of the other staples for family gatherings and grilling is the chicken. This easy to prepare chicken has a great taste and color and is a favorite around the old grill.

What you need.

1-Whole chicken (usually cut mine in halves)
or as an alternative you can use chicken breasts
¼ cup of TEXAS BBQ RUB
¼ cup of Italian dressing (any brand will do)


Take your chicken and put it in a glass baking dish. TIP: Squirt the chicken with some Italian dressing. Make sure you cover the whole bird. Next, sprinkle the chicken with TEXAS BBQ RUB. Cover both sides of the chicken lightly with the rub. The chicken is now ready for the cooker.

Place the chicken in your cooker. You need to use the indirect method of cooking and make sure you add smoking wood to the fire. Place the chicken with the outside of the chicken facing up, skin on side up. If you are using chicken breasts place the breasts with the flat side down on the grill. Cook at a low temperature until the chicken is done. Examples of cooking times for whole chickens are as follows: (chicken breasts will cook faster)

180 degrees - about 3 to 3 ½ hours
200 degrees - about 2 ½ to 3 hours
225 degrees - about 2 hours

That is it. These chickens turn out to be moist and have a great taste.

[Race R Us]

welcome nb2d,

well fred has you off to a good start, just remmember practice practice and you wiill make what you want and how you want.

dont be afraid toi expierment. thats what it all about

[NB2D]

Thanks Fred,

The bird is in the smoker and I am holding a steady temp of 190 just added more charcole trying to get it up to 200-225 Range.

Appears I may have been a bit stingy with the charcoal.

Should I try to keep a steady smoke by adding more chips which seem to burn up way too fast even after soaking for 2 hours?

This is fun. Can't wait to sample the results of my efforts.

Your recipe sounds like a winner. May try it exactly as you directed tomorrow.

Gary AKA NB2D ( Nothing better to do) :D :D

[BBQ101]

Welcome to the Family have fun and just lets us now when ya have a question.

[Woodman]

NB, Nobody ever really [/i]dies[i] from salmonella anyway :wink: You'll be fine. Don't be surprised that alot of the meat will appear uncooked and pink, but that is really smoke.Follow internal temperature directions for ckicken and you'll be fine! Go get em! WM

ps. nice use of the word "virgin" in the title. if you want to get attention, use the words virgin or, free in a title! :wink:

[NB2D]

I just finished eating my first (cooked by me) smoked chicken and I don't mean to brag but it was EXCELLENT.

Started at 10:30 am and finished at 3:30 pm. A bit slower than I anticipated but reached the optimal temp of 160 at this time. It took me awhile to maintain the proper smoker temp. but, I learned there are tricks to working with the equipment that will help next time. I think that is called a learning curve.

Thank you so much for the support and great ideals. I have enjoyed checking your web sites, especially "The Smoke Ring". The how to section was very helpful.

Tomorrow is a new day and new chicken recipe.

NB2D :o

[Buckeye]

NB, Nobody ever really [/i]dies[i] from salmonella anyway :wink: You'll be fine. Don't be surprised that alot of the meat will appear uncooked and pink, but that is really smoke.Follow internal temperature directions for ckicken and you'll be fine! Go get em! WM

ps. nice use of the word "virgin" in the title. if you want to get attention, use the words virgin or, free in a title! :wink:

Woodman, Woody, Woodpost, Woodquacious :twisted:
Welcome ta tha bord NB2D...lots of good help heer. :D

[Fred]

Your on the way to a severe affliction / home cooked BBQ


May I suggest a pork butt next / (pulled pork sandwiches are killer)

[herper]

welcome NB2D. beware the lunatics, but most importantly with chicken beware Buckeye, Herper62 and Texana. the people here are great to learn from and talkwith, but we do ramble. that is also when you can learn the most it seems
Herper62

[BBQ101]

Fred I am surprised most of the fellow's from Tejas never talk about Pork Butt. It's all Brisket, chicken and Ribs. :shock:

[oldnndway]

...and sausage, don't forget t he sausage !

Catchy title !

[BBQ101]

Oh Yea the sausage :? , Slovaceks and Redneck had another sausage a Floatonia that was really great. I am hooked on the Jalapeño Hot Sausage from Slovacek. 8) Redneck also has given me a addictions for Texas Red Chili. 8) I might even enter the D.C chili cook off this year.

[Texana]

Oh Yea the sausage :? , Slovaceks and Redneck had another sausage a Floatonia that was really great. I am hooked on the Jalapeño Hot Sausage from Slovacek. 8) Redneck also has given me a addictions for Texas Red Chili. 8) I might even enter the D.C chili cook off this year.

Ya know the next step .... Movin to Texas ..... it's just a matter of time.

[nshaw65]

BBQDoug moved to Texas and we haven't heard from him since.

[BBQ101]

Yea what did you all do to Doug. Ritch told me he cooked a fine meal for the boyz from Gator Pits the other day. :wink:

[Fred]

Fred I am surprised most of the fellow's from Tejas never talk about Pork Butt

I live in a town that has GREAT bbq - 7 days a week / They (dyers) have WON the #1 ribs in TEXAS more than once & have been a BBQ legend in the panhandle for 50+ years.

Yet, no one in town does a pulled pork plate/sandwich / ? / so every where I cook I have been taking "samples" / & so far pulled pork is fast becoming a big hit & my most requested menu item.

It's easy / economical / fun

I like to use buttered Texas Toast or buns at home.

[Race R Us]

nb..good job on the chicken, five hours thats not unheard of, i have smoked mine up to 5 1/2 to six hours, and the chiks are still moist and juicy. :wink:

just remember it aint ready till its ready. you cant hurry good q.

[Mac]

Redneck,

About your legendary red chili, how is it that I never got the opportunity to taste your product at Q-fest? I know I was there, wasen't I?

Got to make up for it at the Rodeo in February!

8) 8) :wink: :wink:

[BBQ101]

:lol: I am thinking about moving to Texas just gotta talk the Mrs into it. :wink: You know anyone that needs a Great Appliance Salesman/Pit Master :wink: .

[Paul Taylor]

Hey NB2D, welcome in buddy. Look here, I will tell you like I tell everybody else in here. The only 'stupid' question is the one that you don't ask. So any time you need, just fire away. Oh BTW, I take my chicken to 160 degrees IT. Pull it. let it rest under a foil tent loosely for about 15-30 mins, then serve it up & enjoy youself!! :D

Paul Taylor

[1044]

I misunderstood the post title. I thought someone wanted to know how to smoke....uh...nevermind. :roll:

[75fordfan]

I want to smoke a pork butt, i went to my local grocery { H.E.B. } they had the butts @ a $ 1.19 a pound, is that a decent price ? also got some spares at $ 2.68 a pd seemed kinda high. But i got hooked on that pineapple/habanero so a got a couple racks with a couple of butts. Anyway smoked those ribs yesterday, and i am saving the butts for this friday. What is the proper way to smoke it and serve it ?

Regards
Rick Galindo

[1044]

Butts in this part of the country have been running in that general area for some time now. It's not a good price, but it's not a bad one. You'd pay more at Wal Mart for injected ones. Kroger will be ridiculous.

[Texana]

If they are injected, does that mean they are contagious?

[Race R Us]

they are injected, does that mean they are contagious?

:lol: :lol: :lol:

[jshively]

Sorry had to pop in saw the title virgin and thought my assistance could be needed but seems I am a tad bit late and everyone else has helped this individual out. Maybe next time.

[Buckeye]

Sorry had to pop in saw the title virgin and thought my assistance could be needed but seems I am a tad bit late and everyone else has helped this individual out. Maybe next time.

:lol: :lol:

[redneck cooker]

Damn Jeff :!: Glad no one was dying :shock: :P .....waiting for you to pop in to help a poor brutha out :!: :!: :wink:

[jshively]

Damn Jeff :!: Glad no one was dying :shock: :P .....waiting for you to pop in to help a poor brutha out :!: :!: :wink:

Always there for the virgins just been slow lately. I guess though since I was post #26 that means no longer a virgin and this person could probably teach me a few tricks.

[Cal_BBQ Pit]

Welcome NB2D!!! Hope the bird turned out great! 8)