Having problems with my new smoker!

What kind of smoker?

If it's a CS, don't soak the wood (in fact, don't ever smoke the wood)

If it's a CS, do a search on Smoke Ring and you'll see this discussions (numerous)

Also, what temp did you pull the chicken at (or did you just do it for 3 hours then pulled)?

What seasoning, how much wood?

Thanks for getting back to me Smokin Okie!

I have a Cookshack Smockette Elite.

I am new to this time of smoker, but I thougt your where supposed to soak the wood so it did not burn up fast.
I am not sure what you mean by "in fact, don't ever smoke the wood", sorry!

I pulled the chicken at 3 hours. I checked the temp once I got it in the kitchen and it was at 160 I believe. But the chicken was fully cooked. It was just a little drier then I would like it to be!

I used 1 chunk on pecan wood and a handful of apples chips that equaled about 1/2 the pecan chunck.

I used a tried and true rub that I had on hand that I use regulary and love.

I meant to type don't soak the wood. My bad, old hands and type too fast.

Soaking wood leads to incomplete combustion, thus the wood smolders and will produce a bit of an off taste.

Dry chicken can be a number of things, but if you pull at 160, it likely won't be dry as much as undercooked. What was dry, the white or dark meat?160 might be fine for the breast, but the dark meat likely wasn't done. All I mean to suggest is to pull on temp, not time for chicken.

I also suggest brining the chicken (after all I wrote Brining 101)

check your thermometer also.

The electric element does the heating, so you only need enough wood for flavor. I wouldn't use chips, they tend to burn up too quick (but they're find if you want to cold smoke). One chunk and some chips, if there wasn't enough smoke for you, just double it and try that.

TXGRL74,
Listen carefully to what Smokin is telling you and read Brining 101. I follow that brining guide religiously and my wife and kids LOVE the chicken coming out of my Smokette. It is incredibly moist and full of flavor.
We went to a friend's house for dinner last night and he had Q (chicken and ribs) from a local place that does a lot of catering. I used to get Q from that place before I bought my Smokette last year and used to like it. We haven't had food from that place since I bought my smoker. As soon as we got in the car to come home, my wife said that the CS Smokette was a great purchase and has spoiled her for Q from other places.
Long story but all true...you will LOVE your CS smoker.

Thanks again!

I will try it again with out soaking the wood and brine the meat! I will let you know what happens!

I recently went to a chamber BBQ and there has one team there that had chicken that just melted in your mouth and has more moist then I ever knew chicken could be!!! I know that has to be a trick to it! I have been on a quest to figure it out every since!! LOL

I'm a big brining fan as a result of this forum. You will not believe how delicious and moist turkeys turn out. Give it a go and cook to temp not time. You'll get great results.

I will go get some chickens and give it a try!
Thanks all!
Melisa

i brine chicken quaters and turkey breast. these are all i have smoked as far as poultry. they come out so wet and delicious they litterally drip when i pull from smoker. i adjusted the "holiday" brine to the saltiness i like. everyone says the "BEST" chicken they ever ate. i brine for 36 hours btw

I am going to try it! It sounds great! I read up on it yesterday!

36 hours is a long time to brine, but turkeys are bigand dry so if it works for you that is awesome!

Thanks again!

quote:

Originally posted by TXGRL74:
...I rubbed down 2 whole chickes, loaded the smoker with apple, and pecan wood, set the temp at 225 for 3 hours and let her go!

There was no smoke ring,and they did not have a very good smoke flavor, actually I did not like the flavor at all! I know the seasoning is gold but I dont knwo what I did wrong! Any types?

I soaked wood overnight loaded it with bacon and have let it run for several hours this afternoon just incase that was the problem!

OK here we go - I am not a chicken expert, and you will get lots of opinions, but this should get you something you can work with:

1. Like the others say - brine your chicken. Start with Smokin's 101 to the letter. He lists whole chickens as 8-12 hours. Too much and you will get mushy.

2. Apple sounds great. Chunks, not chips. Less wood with the chicken as it will get over-smoked easily. The amounts you list sound OK. Pecan can be harsh or bitter. You may want to let it burn a short while before putting in the birds to get the "dirty smoke" out of it (do a search for "dirty smoke").

3. There is no reason to low-n'-slow chicken. You will have no chance of getting good skin at 225. Crank 'er up to 300 and pre-heat so you get the max time at temp.

4. Smoke ring - think we got that one too. You won't get a smoke ring with the basic process. Smokin' has a good link in his Brisket 101.

5. If your smoker is new, you may have to use it more to build up seasoning (therefore flavor). Chicken isn't the best place to start. Try Pork Butt.

6. Soaking your wood can damage your heating element. I think there is something in the manual about this.

Also - You will get better advice if you update your profile to include your smoker model and location.

Good luck and let us know how the next one comes out.

Thank you so much for your help!! That was great info!