עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-10-2013, 10:59 PM   #1
ak56
Knows what a fatty is.

 
ak56's Avatar
 
Join Date: 09-08-13
Location: Carnation, Washington
Downloads: 1
Uploads: 0
Default Lessons from Saturdays Chicken

Cooked six chickens on the smoker on Saturday. Charcoal, with apple and cherry wood chunks. Learned a few lessons along the way.

First, 34 lbs of chicken pron.



Lesson learned: just because you can fit six chickens in the smoker, doesn't make it a good idea.

Had the temperature stable at about 345 degrees before putting the chickens in. Once the chickens were in, the temp was anybody's guess. With six chickens in there, there wasn't a lot of room for the pit temp probe, and it was affected too much by the proximity of the cooler meat. Next time I think I will clamp the probe below the grate. Also, with six chickens, the temp was less even across the pit than I have had with lighter loads, so I think I will try a max of four next time.

Overall, the chicken came out fairly good, Good flavor, nice smoke, a little over cooked on a couple of the birds. Meats been pulled, carcasses boiled down for broth, and about half of the meat made into hearty chicken soup for lunches and frozen. The rest will be used for dinners throughout the week.

Next weekend, I have about 15 lbs of pork butts for pulled pork!
__________________
Reverse flow modified Charbroil Silver, Charbroil Gas w/ Rotisserie, 1983 (E) Smokey Joe Silver - Mini WSM
ak56 is offline   Reply With Quote


Unread 11-10-2013, 11:14 PM   #2
pjtexas1
is One Chatty Farker

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Downloads: 0
Uploads: 0
Default

Looks good! As long as it turned out good I would call it a win. Good job on not wasting any part of the birds. My family is picky and only eats the white meat.
pjtexas1 is offline   Reply With Quote


Unread 11-11-2013, 05:48 AM   #3
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Nice cook and lesson learned. Who could ask for more?
__________________
HELP BIGMISTA GET HIS DREAM
Join us in the Throw Downs for all kinds of fun!!
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Cue "Serving those that have served us"

][][][%er

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 11-11-2013, 05:59 AM   #4
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Did you rotate the birds? Let'm fly
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote


Unread 11-11-2013, 07:04 AM   #5
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

We have all been there......

Important thing is that you learn as you cook. We learn from the good and the bad points of all our cooks as well as from others if we listen to them.

Even though my cooker passed the biscuit test, I am still old school and I shuffle / rotate the food as "CharredApron" indicated above. In my cooker it might not be a necessary step, but a little assurance of being evenly cooked is just one less thing to worry about.

Nice looking birds....
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 11-11-2013, 07:09 AM   #6
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Looks good from here.
sliding_billy is offline   Reply With Quote


Unread 11-11-2013, 07:51 AM   #7
ak56
Knows what a fatty is.

 
ak56's Avatar
 
Join Date: 09-08-13
Location: Carnation, Washington
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by CharredApron View Post
Did you rotate the birds? Let'm fly
I did not rotate the birds, but will definitely consider that in the future.


Thanks everyone for the comments.
__________________
Reverse flow modified Charbroil Silver, Charbroil Gas w/ Rotisserie, 1983 (E) Smokey Joe Silver - Mini WSM
ak56 is offline   Reply With Quote


Unread 11-11-2013, 10:28 AM   #8
rehless
On the road to being a farker

 
rehless's Avatar
 
Join Date: 07-15-13
Location: Bellevue, Wa
Downloads: 0
Uploads: 0
Default

Do you have a large family? I ask because there are only two of us and I hesitate to cook large. I cooked a good sized meat loaf and it lasted three meals. I do have a vacuum sealer, so nothing goes to waste and my mate uses all the chicken parts for soup. Good looking birds
rehless is offline   Reply With Quote


Unread 11-11-2013, 10:45 AM   #9
RT
Full Fledged Farker
 
RT's Avatar
 
Join Date: 07-27-13
Location: Shreveport LA
Downloads: 0
Uploads: 0
Default

Nice looking birds.....
RT is offline   Reply With Quote


Unread 11-11-2013, 10:46 AM   #10
ak56
Knows what a fatty is.

 
ak56's Avatar
 
Join Date: 09-08-13
Location: Carnation, Washington
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by rehless View Post
Do you have a large family? I ask because there are only two of us and I hesitate to cook large. I cooked a good sized meat loaf and it lasted three meals. I do have a vacuum sealer, so nothing goes to waste and my mate uses all the chicken parts for soup. Good looking birds
There's only the two of us at home, but we both work, so we cook large and freeze for lunches. We buy 16oz disposable (paper) containers and lids at Cash and Carry and freeze in those. They are lined, so they work for soup and work for reheating in the microwave. Just grab one out of the freezer in the morning before leaving for work.

About 2/3rds of the chicken from this weekend went into (very thick) soup. Chicken, quinoa, mushrooms, onion, celery, carrots, peas, green beans.

My wife also did about 15 lbs of beef for pot roast in a roaster, with onions, celery, mushrooms, potatoes, carrots.

The freezer needed restocking. Did 44 containers of chicken soup, 47 containers of pot roast. We have 15lbs of pork shoulder that I will probably smoke this weekend for pulled pork. With that the freezer will be well stocked with the trifecta of meats - chicken, beef and pork.

Won't need any more large cooks for a while, except the holidays when we plan to have family over for christmas.
__________________
Reverse flow modified Charbroil Silver, Charbroil Gas w/ Rotisserie, 1983 (E) Smokey Joe Silver - Mini WSM
ak56 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:30 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.