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Started By
Message
Smoking chickens tomorrow for the first time *** Updated with pics***
Posted on 11/6/15 at 1:30 pm
Posted on 11/6/15 at 1:30 pm
I got this for Christmas and it's finally coming out of the box tomorrow.
I've been reading so much shite on the internet that my head hurts. This will be my first crack at smoking anything so any advice/tips will be greatly appreciated. Some say temps between 225°-250° for 3-4 hours. Some say 300°-350° for 2-3 hours to get the skin crispy. Some say use the water pan some say don't. Some say soak the wood chunks some say it's pointless. I'm using hickory. That's about all I know for sure.
*** Update: The weather was shitty and the game was shitty X eleventy-billion. Anyway. I was doing this under a freaking patio umbrella so I didn't take any in process pics. Thanks for all the advice. The pecan wood was clutch. The chicken had a very light, sweet smokey flavor.
Brine
About an hour in
Plated with some corn grits and green onion sausage stuffed mushroom that I smoked for about an hour. They're were my favorite part of the whole meal.
I've been reading so much shite on the internet that my head hurts. This will be my first crack at smoking anything so any advice/tips will be greatly appreciated. Some say temps between 225°-250° for 3-4 hours. Some say 300°-350° for 2-3 hours to get the skin crispy. Some say use the water pan some say don't. Some say soak the wood chunks some say it's pointless. I'm using hickory. That's about all I know for sure.
*** Update: The weather was shitty and the game was shitty X eleventy-billion. Anyway. I was doing this under a freaking patio umbrella so I didn't take any in process pics. Thanks for all the advice. The pecan wood was clutch. The chicken had a very light, sweet smokey flavor.
Brine
About an hour in
Plated with some corn grits and green onion sausage stuffed mushroom that I smoked for about an hour. They're were my favorite part of the whole meal.
This post was edited on 11/8/15 at 2:13 pm
6
Posted on 11/6/15 at 1:34 pm to Tigerdew
I prefer higher temps to crisp the skin. I also cut them in half but that's just the way I like to do it.
Posted on 11/6/15 at 1:35 pm to Tigerdew
Pecan wood is so much better with chickens to me. I apologize for adding further confusion.
Posted on 11/6/15 at 1:38 pm to Tigerdew
Best advice I can give you is to disregard those cooking times and have a digital thermometer inserted into the bird for perfect results.
I would also recommend a brine.
A little smoke goes a long way, so you don't want thick billowy gray smoke which will make things bitter. Light wisps will do the trick.
Here's a good read on BBQ turkey, and most of the principles are applied to chicken.
I would also recommend a brine.
A little smoke goes a long way, so you don't want thick billowy gray smoke which will make things bitter. Light wisps will do the trick.
Here's a good read on BBQ turkey, and most of the principles are applied to chicken.
Posted on 11/6/15 at 1:42 pm to Tigerdew
use your water pan to keep it moist.. I sometimes coat the skin with mayonnaise or brine... use oak or pecan wood Good luck
This post was edited on 11/6/15 at 1:44 pm
Posted on 11/6/15 at 1:55 pm to Kanye Twitty
I like to brine the chicken.
Also, I like to make chicken salad out of the breasts.
Also, I like to make chicken salad out of the breasts.
Posted on 11/6/15 at 1:59 pm to chity
Chickens are easy 2-3 hours..
I always add a whole chicken anytime I fire my smoker up.
And yes, the breast make a damn good chicken salad
I always add a whole chicken anytime I fire my smoker up.
And yes, the breast make a damn good chicken salad
Posted on 11/6/15 at 2:03 pm to Gris Gris
quote:
Pecan wood is so much better with chickens to me. I apologize for adding further confusion.
The last chicken I smoked was with a mixture of pecan and cherry. It was awesome.
Posted on 11/6/15 at 2:06 pm to Gris Gris
quote:
Pecan wood is so much better with chickens to me. I apologize for adding further confusion.
So hickory may be too strong you think?
eta: I'm definitely brining. Is overnight too long?
This post was edited on 11/6/15 at 2:08 pm
Posted on 11/6/15 at 2:12 pm to Tigerdew
Overnight is perfect.
Posted on 11/6/15 at 2:15 pm to Dannunzio
Awesome. Thanks. I'll bump this thread tomorrow with in-process and result pics. I'm strangely pumped and worried at the same time.
Posted on 11/6/15 at 2:19 pm to Tigerdew
I've heard opinions and have also read that hickory can overpower chicken. I actually like the flavor.
Posted on 11/6/15 at 2:19 pm to chity
quote:Brining them is a must if you like them nice and juicy.
I like to brine the chicken.
Brine the night before. In the morning take them out of the brine and dry. Rub mustard on the chickens and then your rub. Let that sit for a few hours. Put more rub on before putting them in the smoker.
Good luck!
Posted on 11/6/15 at 2:19 pm to Tigerdew
Brine, spatchcock, 325 - 350 for about an hour, digital thermometer to determine when it's done.
Posted on 11/6/15 at 2:30 pm to EWE TIGER
quote:
Brine, spatchcock, 325 - 350 for about an hour, digital thermometer to determine when it's done.
This was the other thing that was pretty much 50/50. I like the idea of removing the backbone for more even cooking so I'm going with that. Do you cook it breast side down the whole time or do you turn it at some point?
This post was edited on 11/6/15 at 2:32 pm
Posted on 11/6/15 at 2:31 pm to Tigerdew
You could even debone them.
I think it makes for much more pleasant eating.
I think it makes for much more pleasant eating.
Posted on 11/6/15 at 2:36 pm to Tigerdew
quote:
So hickory may be too strong you think?
I think so
poultry takes to smoke a lot more than a brisket would.
Posted on 11/6/15 at 2:46 pm to Tigerdew
quote:
So hickory may be too strong you think?
Hickory is okay, but pecan and poultry are a match made in heaven for my palate.
Hope it all comes out great!
Posted on 11/6/15 at 2:54 pm to Tigerdew
quote:
This was the other thing that was pretty much 50/50. I like the idea of removing the backbone for more even cooking so I'm going with that. Do you cook it breast side down the whole time or do you turn it at some point?
I do breast side up the whole time. The breast will cook faster than the thighs, so if you can, direct the breast away from the heat source.
This is the recipe that I started with. LINK
Posted on 11/6/15 at 2:55 pm to EWE TIGER
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