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re: Smoker is rolling
Posted on 11/1/17 at 4:47 pm to Chucktown_Badger
Posted on 11/1/17 at 4:47 pm to Chucktown_Badger
Definitely dry it out, I try and do a dry brine and let it sit uncovered in the fridge for at least half a day. And I’ll put a chunk or two of wood in with the charcoal, but I like to keep it at 325-350 to get a little crisp going on.
0
Posted on 11/1/17 at 5:07 pm to Chucktown_Badger
With whole chicken I try to get it on the smoker almost as high as I can consistently keep it, around 325 for my barrel smoker. Definitely make sure to dry the skin out first.
I will often add chicken breast and chicken wings to the smoker when I'm smoking cured pork belly for bacon or just regular pork belly. I generally put them on the smoker for no more than 30 minutes, then finish on the gas grill, or in the oven.
Chicken is actually one of the few things that might cook better on electric smokers since wood burners can put too much smoke on chicken if you're not careful.
I will often add chicken breast and chicken wings to the smoker when I'm smoking cured pork belly for bacon or just regular pork belly. I generally put them on the smoker for no more than 30 minutes, then finish on the gas grill, or in the oven.
Chicken is actually one of the few things that might cook better on electric smokers since wood burners can put too much smoke on chicken if you're not careful.
Posted on 11/1/17 at 5:36 pm to NOLALGD
Agreed, air dry with a dry brine.
And spatchcock the birthday by removing the spine.
Also, birds can take high heat, don't worry about keeping it low and slow.
And spatchcock the birthday by removing the spine.
Also, birds can take high heat, don't worry about keeping it low and slow.
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