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Started By
Message
First smoke. Smoked chicken.
Posted on 8/9/25 at 5:08 pm
Posted on 8/9/25 at 5:08 pm
How did I do? Cooked it on 235-250 for about 3.5 hours. First time using an offset smoker.
Basted the right one in bbq sauce maybe 2.5 hours in. Sprayed with apple cider vinegar every 30 minutes.
Basted the right one in bbq sauce maybe 2.5 hours in. Sprayed with apple cider vinegar every 30 minutes.
5
Posted on 8/9/25 at 5:15 pm to jlovel7
Is the skin crispy?
Posted on 8/9/25 at 5:22 pm to Trout Bandit
quote:
Is the skin crispy?
Being carved now. It seems crispy. The meat is juicy and delicious.
Posted on 8/9/25 at 8:00 pm to jlovel7
It was highly successful. Some of the best chicken I’ve ever eaten and some of the juiciest white meat I’ve ever had.
Posted on 8/10/25 at 7:58 am to jlovel7
Looks good... Great job! 
Posted on 8/10/25 at 8:10 am to jlovel7
Looks great. Enjoy the process. Every smoker needs a sausage thrown on at the end!
Posted on 8/10/25 at 8:56 am to jlovel7
What kind od offset smoker did you get, can you post a picture?
I'm starting to look for a backyard offset smoker.
I'm starting to look for a backyard offset smoker.
Posted on 8/10/25 at 9:39 am to jlovel7
The skin wasn’t rubbery smoking it that low? Did you dry brine it?
Posted on 8/10/25 at 2:43 pm to Norla
quote:
What kind od offset smoker did you get, can you post a picture? I'm starting to look for a backyard offset smoker.
Oklahoma Joes highland. Nothing fancy. I added some fabric heat gasket to the doors and may add some more as I still had a little leakage. I also sealed all of the bolts plus any connections or openings in the steel with high temp sealant. As well as a continuous bead around the fire box pieces and the connection to the main smoke chamber. This was like $30 worth of materials
Next up are adds for bringing the chimney down to grate level and maybe a baffle. Baffle is $90 and the chimney extension is like $30. I may also add handle clamps to really keep the door tight. That’s another $20. So plenty of room to upgrade and configure with after market accessories but also did a good cook right off the bat with just some sealant to start with.
Posted on 8/10/25 at 2:44 pm to Gnar Cat21
quote:
The skin wasn’t rubbery smoking it that low? Did you dry brine it?
The skin was a little rubbery. Only did a dry brine with salt and pepper on it overnight and then stuffed with bell peppers and celery. While the skin is always a delicious part of the chicken, everything else was so good it made the rubbery skin not noticeable at all.
Posted on 8/10/25 at 2:53 pm to jlovel7
Looks great! Smoking a chicken under 300F is pretty much commiting to non-crispy skin. You can do some stuff to help as best you can (dry brine, cornstarch, pat dry, oil, etc). Nothing wrong with that at all though. I do smoked chickens low and slow when I use them for shredded chicken dishes all the time. Otherwise I smoke them >300F or at least turn up the temp after they get some low smoke to finish at higher temps and crisp up the skin.
Posted on 8/10/25 at 3:47 pm to jlovel7
I think chicken cooks better at 325 or higher. Anything lower and the skin just doesn't crisp up
Posted on 8/10/25 at 5:39 pm to LSUlefty
I agree, I slow smoked them at first but it comes out better when I do it around 300. And obviously faster. With an all wood fire, the flavor still gets in there enough (takes 1-2 hours depending on how much I pay attention)
Posted on 8/11/25 at 11:39 am to Mr Sausage
quote:
Looks great. Enjoy the process. Every smoker needs a sausage thrown on at the end!
quote:
Mr Sausage
This tracks.
Posted on 8/11/25 at 11:50 am to jlovel7
Now take the carcasses with that rubbery skin and make a smoked chicken stock.
This post was edited on 8/11/25 at 11:56 am
Posted on 8/11/25 at 2:26 pm to jlovel7
quote:
Next up are adds for bringing the chimney down to grate level and maybe a baffle.
How would you be able to do this? And why do you think you need a baffle?
Posted on 8/11/25 at 3:15 pm to LSUlefty
225, dunk them around 140 it, let the sauce get thick off coal and then direcly on coal to finish. Not crispy like w/ high heat but skin is not rubbery
Posted on 8/11/25 at 9:58 pm to Rouge
quote:
Now take the carcasses with that rubbery skin and make a smoked chicken stock.
Definitely this- smoked chicken stock is a game changer for pretty much any meal.
When my Masterbilt craps out, I’m getting a smoker that will go higher than 275 so I can get crispy skin on my smoked chickens/turkeys.
Posted on 8/11/25 at 10:25 pm to LSUGUMBO
quote:
When my Masterbilt craps out, I’m getting a smoker that will go higher than 275 so I can get crispy skin on my smoked chickens/turkeys.
I know I willl get downvoted to oblivion from the smoker purest but I had one of those smaller Masterbuilt cabinets. When it crapped out I got a Pit Boss Competition Series Vertical Pellet Smoker and have been very happy. I know it doesn’t get you the same level of smoke as a stick burner but can’t beat it for the convenience.
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