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Smoked chicken quarters

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    Smoked chicken quarters

    Here's a picture of my 1st try at smoking chicken quarters and a splotched whole bird. Had a hard time keeping the temp down around 235. Used my new Smoke Daddy and smoked em for only about 2 hours with Apple chips. Used mustard with Jeff's rub recipe on em. Wet em down quite frequently towards the finish with apple cider. The skin looked burnt but they turned out good to eat and quite tasty.

    Here's a picture
    Click image for larger version

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    You can see the water/chip pan I removed, down in the lower RH side of the picture.


    #2
    It certainly looks like you, an' Smoke Daddy got this down, beautiful cook!

    Mebbe you can re-purpose the OEM pan as a dog/cat food/water dish, or a small bird feeder, on yer patio...

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      #3
      Looks pretty good! It's always fun to break in a new smoker. You'll eventually get it dialed in.

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        #4
        Oh man, that chicken looks delicious. BBQ'd chicken is a gift from above!

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          #5
          OB One was the skin crisp or soft? If crisp how high did the temp get?

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          • OB One
            OB One commented
            Editing a comment
            The skin was sort of crisp, not soggy. The temps kept climbing sometimes as high as 300. then I had to open the big door to get it back down and re-adjust the flame.

          #6
          Lookin' mighty good to me.

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            #7
            They look awesome! Well done.

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              #8
              Nice cook. Very Nice!!

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                #9
                Thanks you all for the nice comments. Got too many on hand now for just me and the wife. So guess I'l vacuum wrap some and freeze em for later. Cya across the pitt.
                OB One

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                  #10
                  Beautiful!

                  Comment


                    #11
                    with chicken you want the temps to get to 325-375. that will help with the skin

                    looks good though

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