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Smoking a Turkey or Chicken on a gas grill is it possible?
Posted on 7/12/14 at 7:46 pm
Posted on 7/12/14 at 7:46 pm
I know what the searches say, but what do the FDB posters have to say?
What are some easy and smart things to do for this? Length of time, size of bird,
I hate poultry but the SO wants it done, so I am taking it on the chin.
I was going to be lazy and just use Slap Ya Mama as the "rub" but what are some necessary items to prep the bird? Of course without buying a bunch of ingredients.
What are some easy and smart things to do for this? Length of time, size of bird,
I hate poultry but the SO wants it done, so I am taking it on the chin.
I was going to be lazy and just use Slap Ya Mama as the "rub" but what are some necessary items to prep the bird? Of course without buying a bunch of ingredients.
2
Posted on 7/12/14 at 8:05 pm to sms151t
Ive done the wood chip packets on the gas grill and I think it's a waste of time. It might just be a mental thing but I dont think its the same.
I always brine bone in chicken when I put them on the grill. Water, sugar, salt, some vinegar i have with tabasco peppers in it(along with some peppers), pepper and some random herbs. Brining is a must imo
If you dont want to buy a bunch of ingredients for the rub, just buy a premade one from the store. Get the rub all under the skin on the meat.
I always brine bone in chicken when I put them on the grill. Water, sugar, salt, some vinegar i have with tabasco peppers in it(along with some peppers), pepper and some random herbs. Brining is a must imo
If you dont want to buy a bunch of ingredients for the rub, just buy a premade one from the store. Get the rub all under the skin on the meat.
Posted on 7/12/14 at 8:21 pm to Jones
I was going to brine it overnight with something but then take out and add SYM to it.
Should I not?
I have never made chicken so asking.
Should I not?
I have never made chicken so asking.
Posted on 7/12/14 at 8:48 pm to sms151t
A whole chicken would be good brining overnight. I wouldn't go over 12 hours.
Brining helps to not dry out the chicken. In the end, its still just chicken.
Brining helps to not dry out the chicken. In the end, its still just chicken.
Posted on 7/12/14 at 9:12 pm to Jones
When smoking should I wrap in foil like I do brisket or ribs to help keep in juices
Posted on 7/12/14 at 9:19 pm to sms151t
I wouldn't.
You stuffing it with anything?
You stuffing it with anything?
Posted on 7/12/14 at 9:22 pm to Jones
quote:
You stuffing it with anything?
I should but not sure what would be a good stuffing.
Again, I hate chicken but doing it for SO to make her happy.
Posted on 7/12/14 at 9:41 pm to sms151t
lemons, onion, celery, garlic. people put cut up apples in it sometimes but ive never done it. couldnt hurt.
add in some herbs like thyme, sage, maybe some bay leaves
add in some herbs like thyme, sage, maybe some bay leaves
This post was edited on 7/12/14 at 9:52 pm
Posted on 7/13/14 at 8:53 am to Jones
Gas grill won't contain the smoke like a smoker but you can put the wood chips in a aluminum foil pan directly over fire and meat on the other side NOT over fire,,,you can create a great smoke taste. Use pecan....do not wrap, it will keep the smoke out. Stick thermometer to 160 in deep part of the breast and you will be good to go. Overcooking will dry the meat...
Posted on 7/13/14 at 9:04 am to allsports34
I would do it indirect at a high temp for about 1/2 an hour(till it begins to get golden brown, keep an eye on it!)then turn the temp down low or about 225* and then let it cook indirect until thighs reach 165 and run clear juices. After breast reaches about 150* cover it with foil. Place a pan or something with water under the grate on the indirect side to keep moisture in the grill.
Or, you can go buy a Broil King Keg grill or some other ceramic kamado style cooker.
Or, you can go buy a Broil King Keg grill or some other ceramic kamado style cooker.
Posted on 7/13/14 at 9:18 am to Cajunate
Out of an abundance of caution, be sure to smoke to medium. Otherwise it could be the worst experience of your life.
Posted on 7/13/14 at 11:56 am to Martini
I was going to use the least amount of heat as I can and try 3 to 4 hours.
I was going to place the bird in a foil pan breast side down. Again I am just hoping I dont screw up too much.
I was going to place the bird in a foil pan breast side down. Again I am just hoping I dont screw up too much.
Posted on 7/14/14 at 3:58 pm to sms151t
Would doing a beer can chicken be as good as a smoked chicken?
It just seems easier to make.
Also could I marinate in Italian seasoning and rub or just marinate or just rub?
It just seems easier to make.
Also could I marinate in Italian seasoning and rub or just marinate or just rub?
Posted on 7/14/14 at 4:09 pm to sms151t
Beer can chicken is a different flavor than smoked, but it can be very good and very moist.
Posted on 7/14/14 at 4:26 pm to Gris Gris
I just hate Chicken but trying to be a good guy and taking one for the home team, sorry about all the dumb questions.
Posted on 7/14/14 at 4:33 pm to sms151t
I have a 4 burner Char-Broil Infrared gas grill and recently discovered how to smoke on it. Get a stainless steel bowl (dog bowl) and put it all the way on one side. Remove the grating anf plce the bowl directly on the fire. Fill it up with wood chips. I bought a bag of pecan and another of cherry from Lowes. Get the bowl really hot before you put your chips in. They will start smoking faster. Put your chicken on the other side of the drill (indirect).
I grilled some thighs a while back, smaller size ones, and they went for abbout 2 hours. Coated with Baby rays at the end and were great. You wont get the "full" smoke flavor from cooking on a smoker, but it is a good alternative and the smokiness does come through.
I grilled some thighs a while back, smaller size ones, and they went for abbout 2 hours. Coated with Baby rays at the end and were great. You wont get the "full" smoke flavor from cooking on a smoker, but it is a good alternative and the smokiness does come through.
This post was edited on 7/14/14 at 4:34 pm
Posted on 7/14/14 at 5:17 pm to dafuqusay
Another thing I have seen people do is to add charcoal. Yes, I know it's a gas grill, but you can add some charcoal in there somewhere in a bowl or wherever you are going to add your wood chips. It will help to add that smoke flavor along with the wood.
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