New England Chicken

[Ken]

I decided to try something different from a seasoning point of view.  Seasoned with Old Bay inside and out.  No extra salt.  Sugar Maple from SI for the smoke.  Sometimes it’s nice to shake things up.

 

[old sarge]

Looks really good.  Old Bay!  How was it?

 

[Lonzinomaker]

Looks good. I use Old Bay alot. Love it on my scrambled eggs.

 

[Ken]

Turned out great.  The sugar maple is a nice mild smoke.  I smoked some chicken with salt, pepper and paprika and the maple smoke was very nice that way.  In fact it was very nice.  The old bay is a bit more accretive.  I’ve smoked chicken with old bay and cherry and that works better.  Always nice to try new combinations.

 

[OldeSmoker]

I haven’t tried Old Bay when smoke but I have used Tony Chachere’s Creole seasoning and it tasted great. I’ll have to give it a try.

 

[Ken]

Old bay is different than other seasonings.  It’s popular with seafood and chicken. It definitely has a good shot of celery seed and the sodium levels are reasonable.  It’s not going to replace your rib or beef rub.  I used it in a citrus based marinate for smoked shrimp and it was great.  It’s a nice short smoke with a mild wood like apple or maple.

 

[tpcdelisle]

Hey Ken.  Sounds good. I’ve used Old Bay on seafood but haven’t tried on chicken. How long and what temperature did you use?

 

[Ken]

This was a 5 pound bird. Smoked at 150 for 30 minutes, 200 for 30 minutes and 250 for another 3 hours to an IT of 162.  I let the bird rest in the smoker for about an hour.

 

[tpcdelisle]

Thanks Ken. I’m definitely going to try that.

 

[Ken]

No need to grossly over season.  Just a nice even coat.  I like orchard cherry best.  It has a lot of flavor too.