Start of something Good
- Thread starter Ohio1956
- Start date
Ohio, don't be afraid of a whole chicken. Brine him, sit him up in a vertical roaster beer can style (I used to be a big fan of beer can chicken but have experimented and found that the beer can is not necessary-more for me) and smoke until he gets to 160 in the breast or 170 in the thigh. You will not get decent skin although you can try and sear on the gasser but I don't generally bother. Great chicken and leftovers make superb chicken salad.
DivotMaker
New member
I agree with Roger! Don't be afraid of smoking anything in these. That's why my first smoke was a Boston butt! Jump in with both feet, I say! 
Whole chickens are so easy. I brine them, but don't stand them up like Roger (all the juice drains out). I prefer to fill the cavity with a equal mix of chopped onion, celery and carrots (and maybe a lemon slice or two), and smoke it breast-side up until 165 in the breast. Perfect every time, and the veggies inside really make it cook even and add incredible flavor to the meat!
Whole chickens are so easy. I brine them, but don't stand them up like Roger (all the juice drains out). I prefer to fill the cavity with a equal mix of chopped onion, celery and carrots (and maybe a lemon slice or two), and smoke it breast-side up until 165 in the breast. Perfect every time, and the veggies inside really make it cook even and add incredible flavor to the meat!
Grampy
New member
Limey said:
Roger it is funny you said that about the left overs. My mother-in-law makes the best chicken salad I have ever had. The 1st time I smoked a chicken I asked her to make chicken salad with the left over smoked chicken. OMG! If anyone has never had smoked chicken salad then they definitely need to try it. There is something about smoking the chicken that takes chicken salad to the next level. My family loves it so much that I smoke 2 extra chickens every time I smoke them just to make chicken salad with.
R
RG
Guest
Ohio1956 said:
Do you have a recipe that you are willing to share? I'd love to try it!
DivotMaker
New member
What temp did you smoke those at, Rod?
Ohio1956
New member
brown sugar brine for 10 hours
3oz of apple
235 until they hit 140
250 until they hit 165.
Then let them set for a few. Grandkids were standing there so they did not get to sit long.
We had the taste test at work tonight and I am scheduled chicken at the next pot luck at work.
3oz of apple
235 until they hit 140
250 until they hit 165.
Then let them set for a few. Grandkids were standing there so they did not get to sit long.
We had the taste test at work tonight and I am scheduled chicken at the next pot luck at work.
DivotMaker
New member
Rod, I always smoke poultry at 250 (at the minimum), from the beginning. In the bypassed #2, I actually use 275. You won't get crispy skin, but it comes out more browned. Poultry is one meat that doesn't benefit from "low and slow;" no harm in cranking the heat from the start. It reduces cook time, and the skin is more brown.
