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Smoked Chicken!

OconeeDawgOconeeDawg Posts: 148
edited 9:07AM in EggHead Forum
I have tried it several different ways with different wood. Peach, Cherry, Apple, Oak. Just don't like it. I have let the smoke die way down before putting chicken on. Skin has kinda a funky texture and not real tasty. Chicken is ok I guess, but not as good as without wood. I am going to save my wood for pork from now on!

Comments

  • The Naked WhizThe Naked Whiz Posts: 7,780
    How did you cook it? Time / temp?
    The Naked Whiz
  • OconeeDawgOconeeDawg Posts: 148
    350 until 160 in breast 180 in thigh anywhere from 1:30 to 1:45 minutes!
  • MickeyMickey Posts: 18,647
    I cook a little hotter at 375/400 and 50/60 mins.
    Not useing wood anymore on chicken.
    Still with turkey.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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