Chicken at 20 below

[DTpilot]

-20 this morning, here is your cold weather testimony DivotMaker and TmanEater
Two chickens, 4 /12 pounds each
Took out backbones and breastbones
Brined 2 chickens over night using DivotMaker's brine (thank you) and cooking bag
Rinsed and dried thoroughly
Rosemary olive oil and lots of rub--both sides
5 hours at 250 degrees with 3 ounces of applewood
Results: Chicken perfect, moist, hint of smoke, never had it quite like this.
I could eat one half chicken as a sample?

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[Plan2build]

-20...

Those birds looks great!!!

[NDKoze]

Looks awesome!

I have cooked in -20 and other than taking a little longer to get to cooking temp have had no problems at all. Once it gets to temp it holds it very well.

[DivotMaker]

Man, that's HARD CORE!  Looks like the birds were well-worth the frigid effort!  Looking GREAT!

[Longhornamus]

Whewww doggie that is cold! Nice looking birds.

[TmanEater]

Great Job DTpilot! You've re-instated my beliefs that Grand Marais, MN folks are immune to ridiculously cold weather! Now you should get out there on Lake Superior and catch some fish to put in that smoker. I just did my first chicken the other day and loved it! My regrets were not doing two like you just completed! I have a couple of boston butts sitting in my fridge that I'm planning on starting later this week (waiting on rub order to arrive). We just got a foot of snow today but the temps haven't gotten back down near -20º yet. Although it looks like Wednesday night forecast shows -11º, which is the night I'm planning to start my smoke.



Keep up the good work and break some new records for smoking with these Smokin-It units! I'll watch through your photos and testimonials.

[Moonz]

Great to see people on here from the northland it's a nice 0 degrees
Outside and I'm going to fire up model 2, first time!!

[BedouinBob]

I'm not sure but I think I see those chickens shivering.... Nice job on the birds DTpilot.

[Pork Belly]

What was your final IT after five hours at 250? Chicken would be done in half that time in my #3 but we all agree mine seems to run a bit hot.

I have never checked it, I go with the dial setting, it is close enough. I worry more about IT than the box temp.

[DTpilot]

thanks Moonz, be sure to season the smoker first

thanks Bedouin Bob

Pork Belly, I pulled 'em off and ate 'em. Did not check internal temps.

[Moonz]

Yes sir DT, seasoned #2 out back at the shop,Id sure thrown the guys
At the shop for a loop, it was a bit windy and blowing the smoke up
Thru the furnace vent. (What's on fire, where's that coming from, it smells great)it was Awesome!!  Then  someone  opened the back door and seen what was up, smokin it has arrived, so it's already booked for next week. Smokin whitefish tomorrow and what ever else the guys bring in next week. It appears we might need model # 3 for the shop. Smokin it  at work is awesome, - the beverages only downfall, well then again it's 5:00 somewhere

[TmanEater]

well then again it's 5:00 somewhere

That's the Lazy-Q SPIRIT! Welcome to the community Moonz! Add your name to your forum signature if you want to be more personable. We all like to consider this the BBQ neighborhood tradition.

[Smokster]

Nice job on those chickens DTpilot. With these cold temps, I haven't had a chance to smoke this winter simply because I don't have a covered area to place my smoker.  What internal temp did you reach before pulling the birds?

[DTpilot]

Tony, I dragged the smoker out of the garage, set it for 235 and let 'er go for those photos
And,
I did three chickens last Thursday, set the unit for 235 for 6 hours....it was cold outside, 0 degrees F
Birds were spatchcocked, laid flat
Birds were done, brother in law ate 1/2 chicken (I knew he would) as a sample
Then, we had dinner

[Barrel99]

Amazing how the smell catches people and makes mouths water. An old friend told me once that the chef is always allowed to sample. I never forgot that advice.

BTW: 83 today...can't help but rub it in once in awhile...lol