Today is the day!

[DivotMaker]

Yeah, Keith, sure nice to "check the smoker" by looking out the window a few times, while enjoying the A/C and a cold one, on those hot summer days! 8)

 

[es1025]

Keith, the days of enjoying excellent Q are just beginning. I have the #3 for 19 months and can't believe the stuff that is produced.  I smile every day.  Enjoy

 

[Longhornamus]

Alright guys, after a couple of rainy days and a full 26 hr work day ending at 3:30am this morning (getting too old for that.....) I am finally breaking in the smoker. I started the break-in and went to the store to find some meat. When I am good with the break-in I am going to start easy and throw on some chicken drumsticks. I bought some ribs and a small Pork Butt as well for Saturday and Sunday cooks. Figured, baptism by fire.....

Anyway, can you guys recommend an estimate on what the best temp for the drumsticks would be and about how long I should expect them to cook for?

Thanks in advance. It is such a beautiful cool day out today!!!

Sorry, forgot to add that I downloaded the Smoking Times, Temps and Wood document and laminated it. It shows Chicken Thighs at a 250° smoking temp, for 2-4 hrs. with a finished temp at 165°. If I do not hear differently I will run with this, as all of the other chicken parts are basically showing the same time and temps.

 

[swthorpe]

Get ready for some fun and good smoked meat!  For drumsticks, I would estimate 2.5 hours with a IT of 165F.  You could set the smoker all the way to 250 (which some do for chicken), but I usually go with something like 225-235F.    Be prepared that the skin on the drumsticks may end up a bit rubbery, not crispy.  You can crisp up the skin by putting the sticks on a gas grill or under a broiler when you are finished smoking, if you want to crisp the skin.  If this is the plan, then you might want to remove the drumsticks at around 160IT, and they will reach 165 when grilling/broiling.    Let us know how you make out!  Cheers

 

[Longhornamus]

Thank you Steve for the quick response. I was going to weigh some wood for the cook and realize that my little digital reloading scale is woefully inadequate for the task. I sure thought I had a good plan to dual purpose that scale......well, I will just add one of the "logs" that came with the smoker and hope that it is not too much.

 

[NDKoze]

The hickory dowels that come with the smoker are typically about 2.5-3.0 lbs, so I think one of those will be perfect for your Chicken smoke. I would try to find one of the medium sized ones. Not the biggest in the bag, but not the smallest. I ordered a 5lb bag from Smokin-It and I have a nice range of sizes in my bag.

 

[Longhornamus]

Thank you Gregg. Loaded one "Log". And, like the oaf that I am, an hour into the innagural cook I was getting some wierd temp readings and made the call to open the box. What I found was a drumstick skewered to the temp probe like they had been dating for years....After righting that wrong and close the box, I berate myself for not paying attention and it dawned on me that I had not put a hole in the foil at the bottom drain.....aaaarrrrrgggghhhh!!! Idiot moves 2, Keith 0......

 

[swthorpe]

No worries... I doubt the drumsticks would be producing much moisture, so the hole in the bottom on the foil probably won't matter.  You are not the first to forget to open the hole! 

 

[DivotMaker]

No worries... I doubt the drumsticks would be producing much moisture, so the hole in the bottom on the foil probably won't matter.  You are not the first to forget to open the hole! 

Yeah, I'm one of the ones that made that mistake once!  Pretty critical on a pork butt to have that hole open!!   Actually, I have a different opinion on the hole than Steve - it's not just the drain hole, it's the air hole!  Your smoker sucks fresh air in through that hole, and blows heat/smoke out the top vent hole.  Probably not a big deal on a 2-hour smoke, but anything longer, and you wood will stop smoking.

 

[Longhornamus]

Well guys I let the chicken cook until about 10-15 minutes after the IT hit 165. I did not know how far I could trust the probe I stuck in one of the drumsticks. When I opened the door they looked like they had a nice color to them, clear juices running out of a few and they smelled heavenly. I have to say that I am a 95% pork and beef guy but if this smoker is going to cook chicken like this I am all in! It was fantastic and perfectly done as far as I could tell. I am amazed. I have cooked chicken decent before but this stuff had a good smoke flavor that was not overpowering and I did not have to watch it like a hawk.

I will post photos later, but all I did for prep was pour some Italian dressing over the drumsticks and rubbed some Texas BBQ rub (Original) on them to form a paste. Let them sit for an hour in fridge while getting the smoker foiled and ready. They cooked at 235 for right around 2.5hrs.

In the morning the pork ribs will hit the smoker. Can't wait!

 

[DivotMaker]

Nice job, Keith!  Great to hear of a successful first smoke! ;D 8)

 

[swthorpe]

Way to go, Keith!  Congrats on the first smoke.  I love doing chicken in the #2...I am doing a whole 8# chicken today.  Try some chicken thighs--they make great pulled chicken!  Chicken breasts are also a favorite here...if you try the skinless ones, wrap them in bacon to avoid the meat drying out.  Cheers!

 

[BedouinBob]

Congrats Keith! You're gonna love the ribs! I have two chickens in the freeze biding their time for a smoke but I currently have cheese & bacon smoking....so much to do so little time.  8)

 

[Longhornamus]

Steve, thighs are on the schedule for next week!

Bob, mmmmmm.....cheese and bacon......

Photo of drumsticks as promised.

 

[BedouinBob]

Nice looking drumsticks Keith!

 

[Longhornamus]

I got up at 5:30am. this morning for the rib cook. Two hours later, patting myself on the back and basking in the satisfied feeling of a BBQ going so smoothly, and BAAM!!! Nope, not the sound of my smoker blowing up, it was the sound of my palm slapping my forehead -I forgot to put a water pan in.....well, after searching high and low for a small loaf pan I put together a quick and dirty foil "boat" to put water in.

Here are a few photos of the cook. The finished product just shows 1/2 of the rack because I was too lazy to grab the other one. And before anyone nabs me for developing foolish habits the foil was just used after removal from smoker so we could put our side dishes together.

Last note: Best ribs that I have done to date. It really has shined a light on just how much "over-smoking" I was doing to my food. They had great flavor and were not over powered by the smoke flavor. I am certain there is plenty of room to grow with cooking the ribs but for a first attempt it is a good platform to start from.

 

[Longhornamus]

Nice looking drumsticks Keith!

Thank you Bob! Man this smoker has got me on a BBQ high!

 

[BedouinBob]

Keith, if that's the worst you do, you have nothing to complain about! Nice ribs!

 

[Longhornamus]

Keith, if that's the worst you do, you have nothing to complain about! Nice ribs!

Bob, I know, I know, it's just that I was so proud that I remembered to poke a hole through the foil at the drain hole this time.....

 

[BedouinBob]