usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 64

0 members and 64 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,538
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 10 of 10
  1. #1
    ColoradoSmoker Guest

    Default Burnt------Chicken

    I did my 1st smoke in my masterbuilt--40 I bought it in the end of April--But with all the rain we had from April--till first part of June & then we started our camping trips from Fathers Day weekend--till the end of Sept. didn't have a chance to use it my first was today I did 2 spatchcock
    Chickens---the skin got burnt--Black the meat turned out great & taste-- --I used cherry wood chips & Set the temp. for 275 it took about 2 1/2 hours we put the meat prob in one of the chicken thighs & when it hit 180 we went out to pull it I guess I should of pulled it maybe at about 160 & let it rest it would have hit the right temp. I guess I should check it instead of just looking at the remote--temp. control.
    Ken

  2. #2
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

    Default

    That is what I call "practice". If it tasted good, then that is a bonus. Now you have a reason to buy some more meat and give it another try...
    Mel / Full Metal Pork / Comp Rig -- G2 Party-G2 Chubby-Chicken Little / BWS EXT Party

  3. #3
    ColoradoSmoker Guest

    Default

    Quote Originally Posted by Schmokin Party View Post
    That is what I call "practice". If it tasted good, then that is a bonus. Now you have a reason to buy some more meat and give it another try...
    Well I guess I could think of it this way
    taking the burnt--skin off it's
    healthier with out it.-- Ken

  4. #4
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Quote Originally Posted by colorado--smoker View Post
    Well I guess I could think of it this way
    taking the burnt--skin off it's
    healthier with out it.-- Ken
    Ain't a one of us here that hasn't burn't something at some point. The fact you still got to eat it anyways is indeed a bonus, some of mine I could have used as the charcoal for my next cook
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  5. #5
    ColoradoSmoker Guest

    Default

    Quote Originally Posted by O B City View Post
    Ain't a one of us here that hasn't burn't something at some point. The fact you still got to eat it anyways is indeed a bonus, some of mine I could have used as the charcoal for my next cook
    By taking the burnt-skin off you are eating healthy--Ken

  6. #6
    SmokyOkie Guest

    Default

    Are you sure the skin wasn't black from too much smoke? that is a whole lot more likely than getting black from being burnt given the temps and time you cooked it.

  7. #7
    ColoradoSmoker Guest

    Default

    Quote Originally Posted by SmokyOkie View Post
    Are you sure the skin wasn't black from too much smoke? that is a whole lot more likely than getting black from being burnt given the temps and time you cooked it.
    Now that I think of it the chickens
    were not really burnt like the skin just peeled off you are probably
    right-------Ken

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    #1 - Smokers eat their mistakes

    #2 - Those who fail to follow the advise of fellow Q Jointer's eat their mistakes.









    You'll learn. Smoke more.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    ColoradoSmoker Guest

    Default

    Quote Originally Posted by peculiarmike View Post
    #1 - Smokers eat their mistakes

    #2 - Those who fail to follow the advise of fellow Q Jointer's eat their mistakes








    You'll learn. Smoke more.
    I'm pretty sure that after all the feedback I have gotten from the qjoint that it wasn't burnt--chickens--But to much smoke--------Ken

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    See #2 above.

    Experience is the best teacher. Hang in there, it gets better.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

Similar Threads

  1. Burnt Ends
    By Vermin99 in forum Beef
    Replies: 9
    Last Post: 07-07-2011, 07:27 PM
  2. Burnt Ends
    By Vermin99 in forum Beef
    Replies: 11
    Last Post: 10-14-2010, 09:09 PM
  3. Bubba's Burnt Ends!
    By Bbq Bubba in forum Beef
    Replies: 22
    Last Post: 07-12-2009, 10:25 PM
  4. Burnt end leftovers
    By SmokyOkie in forum Beef
    Replies: 13
    Last Post: 05-21-2009, 06:56 AM
  5. Anybody like burnt Ends?
    By JamesB in forum Beef
    Replies: 10
    Last Post: 12-29-2008, 07:57 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1