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First Time Smoking Chicken

jojobugayjojobugay Posts: 7
edited June 2012 in EggHead Forum
Looking for some tips on how to smoke chicken so that it turns out delish.  Recipe recommends grill temp. to be 225 - 240 degrees F for 2 to 4 hrs.  Is this the right way to go?  Thanks!
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Comments

  • field handfield hand Posts: 420

    I smoke chicken direct with a raised grid at 250* for 2-3 hours. Usually cook it skin side up. An easy cook.

     

    Barry

    Marthasville, MO

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  • jojobugayjojobugay Posts: 7

    @ field hand,

    Thanks for the tip since i was going to use the place setter.  How does the skin turn out - crispy or not?

     

    JoJo

    Irvine, CA

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  • BudgeezerBudgeezer Posts: 507
    edited June 2012

    Smoked chickens generally do not have very crispy skin.  If you're looking for crispy skin check out this link for spatchcock chicken : http://www.nakedwhiz.com/spatch.htm

    Edina, MN

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  • MeatHunxMeatHunx Posts: 16
    Hey Jojobugay!

    I've done chicken a number of ways on the grill. Here are some guides to some of the ways in which I've approached. Hope this is helpful!

    Chicken Drumsticks
    http://www.meathunx.com/2012/05/chicken-and-asparagus-survival-kit.html

    Chicken Wings
    http://www.meathunx.com/2012/03/decidedly-unsaucy-chicken-wings.html

    'Beer Can' Chicken
    http://www.meathunx.com/2012/02/beer-can-chicken.html

    Meathunx
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  • jojobugayjojobugay Posts: 7

    @ Meathunx,

    Thanks for the useful links and will definitely try it out.

     

     

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  • BadongBadong Posts: 125
    If you're cooking a whole chicken be sure to check temp in multiple places.  My wife pulled one after only checking the breast and the legs were way under cooked.  Pretty nasty.  Had to put it back on and dry it out a little.
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  • Phoenix824Phoenix824 Posts: 243
    Love beer can chicken indirect.    I put EVOO under the skin so it gets crisp.   250 approximately 45 minutes per pound
    Steve Van Wert, Ohio XL BGE
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  • jojobugayjojobugay Posts: 7
    Just got my large EGG this past weekend and second time using it. Had a challenge controlling the temperature. I couldn't stabilize the temp at 250. Any advise would be greatly appreciated.
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  • FxLynchFxLynch Posts: 433
    I've done spatchcocked chickens indirect at 375-400 and they turn out great, but without crispy skin. A lot of folks here do them on a raised grid, direct and get great results.

    There are a lot of opinions on what makes skin crispy, but I think a general tip is to leave the chicken uncovered in your fridge overnight before the cook to let it dry some.  This seems to be a general rule most people agree on for making the skin more crispy.
    Frank
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  • milkman5083milkman5083 Posts: 100
    Thanks for those links, Meathunx!
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  • at 250 deg, I've done skin side down for 15 minutes (direct) and then moved the chicken to the perimeter of the grill for 2 1/2 hour (essentially indirect). Skin gets nice and crisp...

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