Smoked chicken

[Jah Rulez]

Two Purdue oven stuffer roasters smoked with cherry wood. I only like a whole chicken smoked. Everything else on the grill no smoke please. Pretty pleased with the color and taste. As with all smoked poultry the skin is rubbery and inedible on the breast meat. Ate one cut the other up for smoked chicken salad.

http://farm6.static.flickr.com/5058/5565266518_9eab95b92e_z.jpg

[Napoleon54]

aaaaawwwwww... *drool*

[attgig]

it's grillin season again, aint it!!!!

[cruelpupet]

That looks good. My backyard is getting cleaned up more this year, and we will be putting sod down to make it barefoot walkable.

I cant wait to get a smoker and build a nice brick grill.

I think im going to go for the flowerpot design for the smoker.

[Napoleon54]

did you season and/or marinade?

[Napoleon54]

it's grillin season again, aint it!!!!
I've actually been grilling all winter, though I ran out good charcoal back in January and it has been impossible to find... I like the "natural" lump stuff, pieces of charred wood. So lately I've just been using wood from the yard, with or without some briquettes. Starter fluid can be hard to light because isn't nearly as volatile at lower temps, so a tip for getting it going is to add a bit of 90% rubbing alcohol immediately before lighting.

[Jah Rulez]

did you season and/or marinade?

Nope. Just rinsed them off and threw them on. I may brine them like a turkey this weekend. .88 cents a pound at the grocery store.

I used to use Kingsford, but have been using Cowboy lump lately. They sell it at HD for $6/bag.

[Napoleon54]

How long does it take to smoke a chicken? I'm interested in trying this! Any tips/ advice?

[Jah Rulez]

Depending on your smoker it should take about 3 maybe 4 hours or so. I keep the temperature of the smoker between 225 and 275. Take the temp of the breast and thigh to be sure it's done. I think 165 on the thigh.

Not too much wood for the smoke. A medium sized chunk or two should be enough.