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Smoked Yardbird Quarters

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smoker pete:


Reminiscing about the old days in 2007 when I started smoking things in my Bradley Original 4 rack Smoker. I was always lucky to even get close to 250ºF since back in the day (and still now) it was a 500 watt unit. But one thing the Bradley does extremely well is to produce a copious amount of smoke. Like others I started to modify my Bradley to bump the wattage to 1,000 watts and then 900 watts. Course, as many on this forum know, I had to add an Auber PID controller.

I soon incorporated a Char-Broil SRG in the mix and discovered that the SRG basket fit into the Bradley smoker. I started smoking items in the Bradley using the SRG basket and then transferring what I was smoking to the SRG to finish off the cook. This worked quite well for a period of time ...

Then in 2011 I discovered wood pellet smoker-grills and bought my first MAK 2 Star. The rest is history ...

Bottom line is that I haven't smoked yardbird parts at 250ºF for years and I wanted to see if they were as delicious as I remembered. The answer is 'Yes' - but the skin was rubbery which was to be expected at that low temperature - no big deal since we no longer eat the skin. Took a mere 2½ hours for the quarters to reach an internal temperature of 180ºF but it was worth the wait. As you can see from the photo above my MAK 2 Star produces it's own copious amount of smoke!

TMB:
Nice!    Not real fond of dark meat but I'd be happy to have one on a plate! ;) ;) ;)

tomcrete1:
Love the way the smoke cleared for pic! Looks good enough to be in a book!   :D

tlg4942:
  :thumbup:

Sandman:
Lookin good. Leg thigh 1/4's going for .29 a # around here!

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