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I did not chicken out...

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  • holehogg
    Club Member
    • Nov 2017
    • 2475
    • Port Elizabeth, South Africa

    I did not chicken out...

    First cook in the smoker since mounting in trailer and third overall. This was another test with food included. I was able to stabalise the temp at 107c (225f) for a long period of time so am pleased to advise the cooker is cooperating for low and slow. I had planned to do a smoked mac & cheese using a recipe of texastweeter but was advised by the boss that I should first try preparing the more popular dishes so I’ve put that on hold (until tomorrow ).
    I picked up a fresh chicken 1.25Kg (2.8 pounds) and followed the instructions for Sweet Georgias Brown Smoked Yard Bird as I still had MMD. The problem I had was getting the temp up to 325f. After some adjustments and a long wait I finally gave in at 130c (270f) and closed the door on the bird. I had a few things to take care of inside and when I checked a while later the temp was hovering around 290f and again I left it unattended. About an hour forty five minutes after putting the bird in the temp was at 310f and I stayed to monitor. Temp rose steadily over the next 15 min and with some tweaking managed to hold the temp at 330f. I did not want to open the door andlet the bird cook for 2 ¼ hours before internal temp check. The thigh meat was 190f.
    I ate both the wings immediately and pulled some thigh for myself and breast for the wife served in a pita bread with a small amount of lemon mayo. Well if this is the taste of things to come im in for a treat and so are my future customers.
    Thanks to AR and all who have helped with advise along the way.
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  • DeusDingo
    Founding Member
    • Jul 2014
    • 1146
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers

    #2
    save any for me? that looks tasty

    Comment

    • kmhfive
      Club Member
      • Mar 2017
      • 2988
      • Northern Illinois
      • Weber Kettle -- 22.5" (In-Service Date June 2015)
        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
        Pit Boss 820 (Retired)
        GMG Jim Bowie WiFi (In-Service Date April 2017)
        Maverick ET-733
        Fireboard
        Home-brewer

      #3
      Since you didn’t mention it, I’d leave water out of the pans for a 325F cook.

      Glad you liked the bird! It looks great.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        The water dried up some time towards the end of the cook and skin was crispy'ish.
    • Troutman
      Club Member
      • Aug 2017
      • 7457
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #4
      Was it a bit dry? 190* sounds a bit high for my tastes. I shoot for 160* breast/ 175* thigh. Pix look good though !!! Glad you're getting it ready for some serious barbecuing.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        Yip it was a bit but didn't want to open and close door for temp check. Still tasted good.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #5
      Looks good

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10756
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #6
        Try to cook it, cut in half. I like that way the best. I find that it cooks a bit more even.

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Will do sir.
      • Pirate Scott
        Club Member
        • Mar 2017
        • 1339
        • Clay, New York
        • - Plain old Charbroil Charcoal Grill
          - 26" Weber Kettle
          - Jack Daniels No7, Four Roses

        #7
        Nice cook

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2937
          • Republic of Texas

          #8
          yard bird is so versatile. Good job. next time try pulling it at about 155 ish on the breast and it will climb to 160, and the thighs i want to climb to 175ish will be much juicer. Also try dry brining, injecting, and butterballing, makes a world of difference. Let me know what you think of my bacon mac & triple cheese.

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            Did dry brine for about 3 hours and will definitely be pull it earlier when i have better equipment. will keep you abreast on the mac & cheese

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        Meat-Up in Memphis 2021

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