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Smokin' a chicken - first time
Powak
Posts: 1,391
I'm planning on smoking a chicken for the first time today. Shooting for a 6-8 pounder. I've got a few questions:
hickory, applewood, mesquite or a combo?
250-275 temp right?
spatchcocked or not?
indirect or direct?
And roughly about how long does a bird of this size take to smoke?
hickory, applewood, mesquite or a combo?
250-275 temp right?
spatchcocked or not?
indirect or direct?
And roughly about how long does a bird of this size take to smoke?
Comments
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Spatchcocked Turkey and Chicken on the Big Green Egg(you cut out the backbone and cook opened)I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)Chicken 3 to 3.75lb bird or birds. Under an hour cook.Or, just add a package of legs extra.I do not brine the turkey or Chicken.If time I like to leave uncovered in the fridge overnight (no problem if no time)I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.I will use a coffee rub. Use what you like.NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)I use about a single handfull of mixed chips: Cherry & Pecan.Cook to temp (not time) breast @ 165 and thigh @ 175Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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^^^^^^This is perfect. You can go indirect, but it just takes longer and I have not really seen much of a benefit to the extra time myself. Very easy cook, you will have no issue pulling this one off.
If you don't have time to leave in fridge overnight to dry out skin (this is what you are doing when this is done to achieve a crispier skin), and your wife will not kill you, grab a hair dryer and hair dry your chicken on low for about 10 minutes and it will dry out the skin some to get you the crispiness we all desire.
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Livermore, California -
Any recommendations on temp/time if you don't have a way to raise the grid?Large BGE
Huntsville, AL -
Its a more complex question than you might think.
Usually, poultry flavor is more affected by smoke flavors than other meats. Fruitwoods, or some nut woods like pecan are considered best. Hickory, not really. Mesquite, nope.
250 - 275, sure that will work. But when cooking poultry, there's not much need to break down the connective tissues like in some pork and beef, or render out fat among the muscle. Higher temps and quicker times work about as well. In part, because the bird gains more smoke flavor, not as much need to spend hours in the smoke.
Spatch'd is almost always done in the 350 - 450 range.Even as high as 475. Not really a smoking method.
Referring to spatched, as far as I know, its always done direct, raised. It is a fast, hot and crisping method.
Indirect is baking, pretty much. Perfectly fine, but will take longer, and the bird may need to be basted. At 275, a whole bird of the weight you mention, I'd expect 2 - 3 hours, prob'ly more.
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Any and all
spatchcock direct or inditect
whole, indirect or rotisserie direct
250 all the way to 400
if roasting, maybe 325 max
chicken is done when the joints wiggle
that takes longer at low temps or roasting (which is indirect) and less time at higher temps or direct
mix and match
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Mickey said:Spatchcocked Turkey and Chicken on the Big Green Egg(you cut out the backbone and cook opened)I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)Chicken 3 to 3.75lb bird or birds. Under an hour cook.Or, just add a package of legs extra.I do not brine the turkey or Chicken.If time I like to leave uncovered in the fridge overnight (no problem if no time)I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.I will use a coffee rub. Use what you like.NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)I use about a single handfull of mixed chips: Cherry & Pecan.Cook to temp (not time) breast @ 165 and thigh @ 175
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The hardest part is keeping the chicken lit. Make sure you hold the smoke I when you inhale as long as possible.
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