first cook tomorrow

[t wright]

Hey y'all
doing my first cook tomorrow...planning on doing the basic barbecued chicken..there will be about 8 people over...

I haven't done hardly any cooking for people so far and don't know how much I'll need. I was thinking between 2-4 whole chickens?

Also, If I do only 2, what should I put on the bottom? Maybe a fatty or some brats?

 

[K Kruger]

Do 2; easier to manage for your first. Brats and/or a fatty would be fine.

 

[Joey K]

I did 3 whole chickens my first cook for 6 people. We are still eating the leftovers, so 2 really should do the trick. I did the basic barbecued chicken as well, only I didn't bother with the whole cutting them in half. Just rubbed them down threw 'em on the smoker. Probably uped the cooking time but meh whatcha gonna do??

Good luck and enjoy!

 

[Toby Keil]

Definitely throw a fatty (maple) on the grill and maybe some sausage as Kruger suggested, and serve it as an appetizer. You guests will love it. Good luck and keep us posted.

 

[t wright]

thanks for the words of wisdom...kruger-you are lightening fast...

i will take pics of the new smoker tomorrow and then try to take some pics once the cook is finished...

how much fat will drip from the birds onto the fatty? and should the fatty be done around the same time?

unfortunately all i have is hickory chunks...nowhere to get anything else around here...i have some apple chips i may add, but don't know if it's worth it. I only plan on adding about 2 hickory chunks as I want to be on the side of caution and not over-smoke it

Travis

 

[t wright]

well, the chickens are butterflied and ready to go...the wife made up the rub for me and put twice the amount of cayenne pepper that was called for...she doesn't like spicy stuff either...hope it's not too bad for her...i went easy on the rub and then she took the bowl and covered the chickens...we'll see how it goes...hope it's not too much rub...

is there such a thing as too much rub? we'll find out tomorrow

 

[K Kruger]

Yes, there is, especially if it contains salt or the nature of the rub or the meat it is being applied to calls for a more moderate (or light) application. (I make rubs without salt, salt the meat separately first, then apply the rub over the salt. A light application or heavy, the salt level remains unchanged.)

Dripping will likely be substantial. Not an issue as long as all meats/pieces are taken to safe internals.