Newbie from Southern Ca

N

Natche

New member
Hello from Ca.
I just picked up a used #1 smoker off of craigslist and figure I would give it a try.  Currently smoking two 4.5lb chickens with some Memphis style rub and some red potatoes ( probably take them out in about an hour. Using Apple wood chips.

I have done my share of bbq but only dabbled in smoking meats and never used an electric smoker so.... I have my share to learn.
I figure 2 hours or so and then foil wrap and put back in for another 1-1.5 hrs.




 
Well,
First lesson learned.  No need to soak the wood chips. I'm not sure if it was just that or in combination with two 4.5 lb chickens and about 1.5 lbs of red potatoes but the chicken skin did not get a chance to crips up like I wanted.
I smoked them for about 2 hours and then got a temp in the breast of 150, covered them in foil and cooked for another hour.
On the good side, the chicken was moist & had a good light smoke flavor& even the potatoes got some of the smoke flavor.
 
Hi Tim, welcome to the forums from ND!

The one thing that you have already learned is that it is pretty much impossible to get crispy poultry skin in these electric smokers. You are really better off pulling at 150-155 and going the rest of the way on a grill or in the oven.

The main reason for soaking the chips is if you want to delay the time it will take for them to start smoking. Brian (AKA Pork Belly) engineered a process that he uses where he will have separate sections of chips soaked for different amounts of time to maintain smoke for a longer time because the non-soaked chips will start first, then will go out just as the medium soaked chips dry out and start to smoke, etc.
 
Welcome, Tim!!  Good deal, finding an SI on CL!  Owner must have upgraded to a bigger size. ;)

Spend some time roving around the boards here, and you'll be a pit master in no time!  I recommend chunks in the smoke box, and get them from a good source like Fruitawood.com or MaineGrillingWoods.com.  Many of the chunks you get from the "big box" stores are way too dry.

If you haven't read it yet, check out the "Basics for a Beginner" post:

http://smokinitforums.com/index.php?topic=2078.0

Get yourself a digital kitchen scale that measures ounces - you'll be glad you did.  It's easy to over-smoke food in these, because they are so tight and efficient.
As far as chicken - Gregg's absolutely right about the skin!  Nearly drove myself crazy chasing crispy chicken skin in the smoker!  Once you come to peace that it just isn't going to happen, and start finishing it on the grill, you'll be much happier! ;)

Glad to have you in the coolest BBQ club on the planet!  Hang out with us when you can, and we're here to help, and share your successes!  Post some pics, too - we love 'em around here! 8)
 
Welcome from Texas Tim. I have not had a chance yet to try whole chickens yet so no help here but good luck on future smokes. These smokers are awesome!
 
Just did my first whole chicken today on my #1. A 4.3 lb Bell & Evans. I brined it for 7 hours. You should probably brine poultry for about 1 hour per lb, but I like to brine a little longer, it's a personal preference (I like to get a little extra salt into the meat). Base your brining time on the weight of each individual piece of meat (not the combined weight of both chickens  ;). I did a flavor brine with the standard 1 cup kosher salt, 1 cup brown sugar, 1 gallon water, plus added garlic powder, onion powder, rosemary, thyme, sage, bay leaf. Before smoking I oiled it up and sprinkled with Penzey's Forward (salt-free). Penzey's is a Wisconsin company, so got to support them! Used 2.5 ounces apple wood and apple juice in a mini loaf pan next to the firebox. Smoked at 250 to 165 IT in the breast. Removed and wrapped with foil for 30 minutes. Moist and delicious as can be.

I don't think the wrapping in foil part way through is necessary, but others with more experience can chime in on that. Apple juice next to the firebox might not be necessary either, but did it anyway. After having smoked several turkeys and chickens on my WSM in the past, I've long since given up bothering with crisping the skin. WSM doesn't do crispy skin either. The skin gets rendered down in the smoking process to kind of a papery-texture. I just peel it off and give it to the dog (she's happy). I love chicken skin, but the meat is so delicious, I don't really miss the skin.
 
Kari,
Welcome. I never use foil on whole chickens nor do I put any liquid in the box. Poultry and jerky are exceptions to the "always use a water pan" rule.
 
Welcome from Michigan. I can't believe you found a used SI. Your lucky to start with an SI and not another brand.
 
You've got it "going on," Kari!  I don't use a juice pan with poultry.  At least you're aware & realistic about the possibility of crispy poultry skin! ;) :o
 
Thank you for all the welcome greetings and suggestions. Sorry, I haven't been on the forum in awhile.
I actually kind of sort of brined the one of the chickens in Trader Joes version of V-8. I figured it had maybe less salt than a normal brine but I let it sit for 24 hours. In comparison to the other chicken that I just " dry brined" ( might have been a bit light on amount of salt), the V8 brined chicken seemed a bit more moist and flavorful.
I also tried a chuck roast and more red potatoes last week. I marinated/brined the 4+ lb roast in a cup of soy sauce, cup of good red wine, fresh green onions, fresh grated ginger & fresh finely chopped garlic. 24 hour soak and then made a dry rub, applied and set sit for 12 hours then smoked with some oak & mesquite.... Finished it with a quick sear on the bbq about 3-4 minutes on each side to crisp it up. Damn!! Pretty good if I may say so myself..
I need to do my homework and learn to post pics.
 
Great job Tim! As you read more on this forum, you will start to see that there a lots of ways of doing things. Don't be afraid to experiment sometimes with new rubs, brines, woods, etc. Enjoy your smoker. You were lucky to find a used SI. Not many of those around.
 
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