smoking a whole chicken

[JRA]

How do you smoke a whole chicken?
Give me your "recipe"/procedures

Thanks in advance

 

[TAFKAP]

1) Brine it
2) Gently season it to taste
3) Smoke it for about 1 hour around 275�
4) Continue cooking in the smoker for another 4 hours about 275�

Remove from heat when thigh meat temps are above 165�

 

[JRA]

I have been reading up on how to do it....

It seems that most people have trouble getting the skin crispy (sounds like it ends up rubbery and is thrown away for most folks).

I will be smoking ribs as well so I will have to keep my temp at about 225 to 250. I read that some people put the chicken in the oven or on a grill after smoking to get crispy skin....

any thoughts?

 

[TAFKAP]

If you want crispy skin, just plain smoking it won't do the job. Dry skin, rendered fat, and high (dry) heat will. If you're looking to carve & serve smoked birds as if they're a Thanksgiving turkey, then you'll need the help of a hot oven.

I've done chicken wings on the smoker, then refrigerated them for a couple hours. Right before dinner, I'll pop the wings in a 450� oven. The cool air of the refrigerator helps dry the skin out so that when they go in the oven, the skin gets crispy.

 

[redblood]

pour italian dressing on it and out it on the smoker for 6 hours or until an internal temp of 195 is reached

 

[JMcB]

uh-oh

 

[chunkandwind]

I do mine how Peking Duck is done. After you take it off the smoker have you an iron skillet with about a 1/2 cup of oil heated very hot. Place the chicken in the skillet,still on the heat, and hold the skillet up on one side so the hot oil all runs to one side. Spoon the hot oil over the top of the chicken until the skin becomes crisp. It won't take long.

 

[JRA]

I like the oven idea because it is controlled...not sure about putting it in the fridge for two hours...do you cook it up to edible temp and then put it in the fridge?

Chuckandwind...that's an interesting concept....I assume it doesn't have an oily taste?

 

[TAFKAP]

I like the oven idea because it is controlled...not sure about putting it in the fridge for two hours...do you cook it up to edible temp and then put it in the fridge?

Chuckandwind...that's an interesting concept....I assume it doesn't have an oily taste?

Yes. It's an extended affair. It's a modified wing method I adapted from Alton Brown's chicken wing process, which steams the wings, then chills them in the fridge for a few hours. This dries out the skin well so that it crisps in the oven. Cool, dry air works wonders on drying out meat.

 

[JRA]

when you put them in the oven do you put anything else on them? butter or olive oil?

Do you just monitor until the skin is crisp or do you have a set amount of time?

What about smoking the chicken to maybe 150 degree internal temp and then putting it in a 400-450 degree oven to finish it off?

 

[TAFKAP]

After the wings have been chilled in the fridge for at least an hour, pull them out and just pop them straight into the oven. They don't need anything at this point except to crisp the skin. The meat is already cooked....smoke it until you think it's ready to serve straight off the cooker.

I don't remember the time, but keep an eye on it. Time should be around 15 minutes per side in a 450� oven. Once the skin is crispy & golden, then you can toss in your favorite buffalo sauce, or just serve as is.

 

[JRA]

thanks for the advice.

 

[TAFKAP]

thanks for the advice.

My pleasure....you're now obligated to post pictures and report back. ;)

 

[JRA]

certainly!

 

[beechnut]

Inject it with cream of chicken soup..... :grin:

 

[infoman jr.]

I did it TAFKAP's way a while back. I brined one in apple juice and one in water. I seasoned them with Scooter Spice. I had to finish it in the oven, but boy was it good!!!

 

[chunkandwind]

I like the oven idea because it is controlled...not sure about putting it in the fridge for two hours...do you cook it up to edible temp and then put it in the fridge?

Chuckandwind...that's an interesting concept....I assume it doesn't have an oily taste?

No, not oily at all if your oil is hot. When doing duck just use the duck fat.

 

[tnfirefighter]

I brine my chicken in 1/2 gal of water, 1 cup kosher salt,1 cup brown sugar and 1/2 gal cranberry juice for 6-8 hours, put some kind of rub on em. Put them on the smoker @ 225-230 until 195 internal temp. Then put the chickens in the broiler and let the skin get crispy. I use hickory soaked in apple juice for my smoke flavor. I have used injectable marinades before, its all in your preferences I guess