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smoking chicken, wood advice needed

The VirginianThe Virginian Posts: 275
edited 4:14AM in EggHead Forum
When you smoke pieces of chicken, what wood (or woods) do you use to give it flavor, and how many pieces do you put in the Egg? I am having trouble getting the right amount of smokiness (to much sometimes, not enough other times)[p]Thanks, [p]Bret


  • Car Wash MikeCar Wash Mike Posts: 11,244
    The Virginian,
    I use apple or cherry chips not chunks, since poultry soaks up the smoke quickly. Usually a small hand full that has been soaked in water.[p]Mike

  • dhuffjrdhuffjr Posts: 3,182
    The Virginian,
    Jack Daniels barrel chips....goes with everything.

  • BasscatBasscat Posts: 802
    The Virginian,
    I tried a small chunk (1"x2x1ish) of maple the other night with some legs and thighs (8 pieces in all), and was quite pleased with the results. Probably eggsperiment with a little bigger piece next time, but it was pretty close... (though smokiness is so subjective). The maple flavor seemed to work really well.

  • JSlotJSlot Posts: 1,218
    Hi, Brett. I really like pecan smoke with chicken. How are you smoking your birds? I just posted a method I've really taken a liking to in response to the spatchcock thread above. I cook it skin side up indirect on the raised grid at ~250° until you can pull a leg quarter off the bird.[p]Jim
  • The Virginian,[p]I use guava wood with I ever made...[p]Aloha,[p]Greg
  • Dr_RedwineDr_Redwine Posts: 189

    I agree with the pecan as my wood of choice for chicken. A side benefit is the smell of the wood itself to me. It actually smells like pecans (imagine that). I use a small handful of unsoaked chips and generally a direct spatchcock type cook at 350ish. [p]

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