Author Topic: Best Chicken so far  (Read 8371 times)

Pork Belly

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Best Chicken so far
« on: May 06, 2015, 10:36:06 PM »
Oil as a binder and apply rub.
Preheat smoker to 250, no water pan and 3 oz of sugar maple
Run Jerky Fan for entire smoke, smoked 3 hours.
The skin was not brittle crispy but it was crisp and very good.
Brian - Michigan-NRA Life Member
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gregbooras

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Re: Best Chicken so far
« Reply #1 on: May 07, 2015, 09:47:27 AM »
Oil as a binder and apply rub.
Preheat smoker to 250, no water pan and 3 oz of sugar maple
Run Jerky Fan for entire smoke, smoked 3 hours.
The skin was not brittle crispy but it was crisp and very good.

Hey Brian,

The chicken looks great, I may have to think about buying the Jerky fan. Hope you don't mind a few questions :)

Did you use a whole cut up chicken or just the dark meat?

When you say pre-heat the smoker, did you bring it up to temp and then add the chicken?

Also it looks like you did not brine?

Thanks Greg

BedouinBob

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Re: Best Chicken so far
« Reply #2 on: May 07, 2015, 02:04:57 PM »
Looks tasty Brian.  :)
Bob - Colorado Springs
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Pork Belly

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Re: Best Chicken so far
« Reply #3 on: May 07, 2015, 03:18:29 PM »
Greg those were leg-quarters that I separated, not brined just seasoned. I added the wood and ran the smoker for 30 minutes before I loaded the meat. I had it all laid out on a rack already. Popping the door and throwing in the rack was very quick. The fan was put on after the meat went in.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

NDKoze

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Re: Best Chicken so far
« Reply #4 on: May 07, 2015, 05:57:58 PM »
Maybe we're getting somewhere with this Jerky Fan idea. Awesome to hear that it turned out well.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

gregbooras

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Re: Best Chicken so far
« Reply #5 on: May 07, 2015, 06:28:49 PM »
Greg those were leg-quarters that I separated, not brined just seasoned. I added the wood and ran the smoker for 30 minutes before I loaded the meat. I had it all laid out on a rack already. Popping the door and throwing in the rack was very quick. The fan was put on after the meat went in.

Hey Brian,

Thanks for the update, I am wondering roll the jerky fan played....

Did it increase the heat or just help to dry out the skin so it could crisps a bit?

Greg
« Last Edit: May 07, 2015, 06:36:17 PM by gregbooras »

TexasSMK

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Re: Best Chicken so far
« Reply #6 on: May 07, 2015, 06:36:28 PM »
Those look good.  Jerky Fan is in my future plans--will definitely give this a try. 
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

Pork Belly

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Re: Best Chicken so far
« Reply #7 on: May 07, 2015, 07:07:13 PM »
It expels the moisture.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

gregbooras

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Re: Best Chicken so far
« Reply #8 on: May 07, 2015, 07:16:45 PM »
It expels the moisture.

I think also starting at the high temp helped.

Looks like I may need to purchase the jerky fan!

Greg

paidin

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Re: Best Chicken so far
« Reply #9 on: May 07, 2015, 07:31:46 PM »
good to see that others are fighting the good fight!  One day, we will figure out the lazy-q crispy chicken skin combo.  My last chicken cook was chicken wings but it was for a birthday party at a friends house and I was planning on finishing it there on a grill to ensure it was hot and crispy.  That cook, I preheated the smoker while I was prepping the wings.  The smoker hit 300 degrees after two hours.  I think the key will be preheating the smoker, jerky fan, and 350 on the auber.  Theoretically, you should get crispy skin, smoked moist chicken in about two hours, maybe less because of the higher temps.  It may require some thermal mass in the smoker to make that happen but who knows.  Thats the fun in figuring things out.
the SI#4 should be named "The American" because you can do everything in excess with it.  Just because you can.  'Murica!

1stlink

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Re: Best Chicken so far
« Reply #10 on: May 08, 2015, 08:44:39 PM »
 It's sounding like Steve may be selling a lot of jerky fans.  8)

SuperDave

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Re: Best Chicken so far
« Reply #11 on: May 13, 2015, 05:12:30 PM »
I think the DIY inline duct fans for 1/2 the price have got to be tried. 
Model 4, Harrisville, Utah

1stlink

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Re: Best Chicken so far
« Reply #12 on: May 14, 2015, 06:37:35 AM »
Yes there are alternatives. I recall reading about using computer cooling fans which are very cheap in comparison.