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.
aaaaawwwwww... *drool*
There is all the difference in the world between treating people equally and attempting to make them equal. - Friedrich Hayek
it's grillin season again, aint it!!!!
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.
Am I alone here? Is that it?
Am I the only one who sees.
Maybe we can learn to be just like him.
Wear a little uniform.
Yes, sir.
No, sir.
Thank you, sir.
did you season and/or marinade?
There is all the difference in the world between treating people equally and attempting to make them equal. - Friedrich Hayek
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.Originally Posted by attgig
There is all the difference in the world between treating people equally and attempting to make them equal. - Friedrich Hayek
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.
How long does it take to smoke a chicken? I'm interested in trying this! Any tips/ advice?
There is all the difference in the world between treating people equally and attempting to make them equal. - Friedrich Hayek
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.
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