My Chicken

[bbqbrewer]

Here is the chicken I did today. It turned out on the upper end of good. I think that I need to change the wood that I am using. I have only cooked with mesquite and hickory (mostly hickory).

These chickens cooked good and slow. I cooked them for the first 3 hours at about 160 degrees. The last two hours I took the water pan out and brought the temp up to 235 to 250. I used the hickory wood for smoke. (I believe that I need to change my wood to mesquite, the hickory was a little too strong for that length.) I used Adobe Mexican Spice for seasoning and very little of that.

What you see on top are the smoked Poblano Peppers. It is my fist time to try these....not for sure how they will turn out. They look good!

http://www.blumeng.com/johnspics/Chick-1.JPG
http://www.blumeng.com/johnspics/Chick-2.JPG
http://www.blumeng.com/johnspics/Chick-3.JPG

[txpgapro]

So what time's dinner? Looks great!

[KazQ]

http://www.blumeng.com/johnspics/Chick-1.JPG
http://www.blumeng.com/johnspics/Chick-2.JPG
http://www.blumeng.com/johnspics/Chick-3.JPG[/quote]

Those look so good i just stolem. :lol:

[Fire-it-Up]

Dang......them chickens look good. What more can you say bout em. Looks like a job well done.

[burnt food dude]

I think mesquite will be to strong also. If you can locate some apple, mix apple with hickory.

I usually use apple mixed with some cherry or apple mixed with hickory.

[bbqbrewer]

I have had a real hard time finding any kind of fruit wood. I have found apple one time but for a very small bag it was like $5! Does anyone know where I can find some good cheaper wood?

[jshively]

I have had a real hard time finding any kind of fruit wood. I have found apple one time but for a very small bag it was like $5! Does anyone know where I can find some good cheaper wood?

I know Menards around here carries it for a couple bucks a bag.

[burnt food dude]

My last supply of wood chunks came from Cabelas. They mail order real reasonable.

I'll try to find the page for you.

[TexasBorn]

During my "mesquite period" :roll: my family complained about the smoke flavor being too strong. I switched to hickory and lately pecan, and no complaints since. Another wood source is pellets -- easy way to try everything from Alder to zasafras. They include a bunch of free one-cook samples if you ask for them.

http://www.bbqrsdelight.com/flav.htm


TB

[txpgapro]

You can over smoke with any of the woods. Hickory and mesqite will have the strongest smoke flavor though. Fruit woods and pecan are lighter in smoke.

[Boss Hawg]

looks like something out of a magazine! How did them peppers turn out?

[Mac]

Some of the "Prettiest" legs I've seen in along time! :D

The chicken looks great too! :lol: :P :lol: :P

[bbqbrewer]

Thanks for the help on the wood. I am going to go around to a couple of firewood suppliers that I know of in Lewisville and see what they carry.

The peppers....well.......that is another story. It seems that they did not smoke long enough or something. It could be that Poblano peppers are not suppose to be smoked! I think that they might be able to be grilled, but not smoked. I am going to try other ways and other peppers and see what happens. I will keep you all in formed when this happens.

Thanks for the great compliments on the chicken. You guys make me fell all warm and fuzzy inside. :oops:

[txpgapro]

Welcome Boss Hawg! Tell us about yourself.