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Smoking chicken with hickory. Am I alone in liking this?
Posted on 10/14/13 at 12:54 am
Posted on 10/14/13 at 12:54 am
Research and general consensus leads me to believe that smoking with hickory wood overpowers delicate poultry flavor. Pecan, cherry and other fruit woods are usually recommended in recipes.
Of course, the correct answer would be to do whatever you like if that's what tastes good to you, but am I off base for preferring hickory smoke with chicken?
Of course, the correct answer would be to do whatever you like if that's what tastes good to you, but am I off base for preferring hickory smoke with chicken?
5
Posted on 10/14/13 at 1:08 am to Degas
i used it on chicken recently and i liked it. i dont think youre off base. ive been reading some smoking forums lately and i think people take the wood choice a little too serious sometimes
Posted on 10/14/13 at 1:11 am to Degas
I enjoy hickory smoked chicken as well. I think the key is to not overdo it.
Posted on 10/14/13 at 6:18 am to weinrib
quote:
the key is to not overdo it
This. I really like the taste of hickory, but with whole chicken or leg quarters, if using hickory, I split the difference-half the cook time smoked, finish in the oven. I'm one that likes using diverse wood in smoking. Right now, I'm using a mix of apple wood and believe it or not, persimmon. That is the hardest shite I've ever set fire to-lasts forever in the fire box.
Posted on 10/14/13 at 8:14 am to Degas
I learned from a recent episode of Restaurant Impossible that smoking with hickory gives the meat a bitter flavor, and that pecan and cherry are preferred. They were smoking ribs though, not chicken. Episode was @ Bryan's Smokehouse in Lufkin, TX fwiw. Irvine schooled the owner in the art of slow cooking ribs.
Posted on 10/14/13 at 8:17 am to Rohan2Reed
I know from my years of banishment across the Sabine that a lot of places over there smoke with mesquite and I find that to be really bitter. I also always used hickory nuts soaked in water instead of the wood, which doesn't seem to be as strong.
Love that show
quote:
Restaurant Impossible
Love that show
Posted on 10/14/13 at 9:11 am to Degas
When I smoked wings the other day I was very close to using hickory. But remembered from all the forums and reading that it doesn't go well with chicken. I guess I'll try it. If I don't like it then I don't like it.
Lately all I've used while doing chicken is cherry or pecan.
Lately all I've used while doing chicken is cherry or pecan.
Posted on 10/14/13 at 9:13 am to Degas
I use hickory and oak routinely for chicken and pork. Pecan is simply not found here in my area of FL.
As overpowering goes the only wood that consistently does that for me is mesquite. That said, I do find mesquite works great with beef..
As overpowering goes the only wood that consistently does that for me is mesquite. That said, I do find mesquite works great with beef..
Posted on 10/14/13 at 9:15 am to bbrou33
All I use is cherry or pecan, no matter what meat it is. 
Posted on 10/14/13 at 9:50 am to Rohan2Reed
quote:This is true, but it can happen with other woods as well. The key IMO is to have a good air flow if you use hickory. Stale hickory smoke is what causes the bitterness.
learned from a recent episode of Restaurant Impossible that smoking with hickory gives the meat a bitter flavor,
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